What's more summer eggplants, Basil and tomatoes? Today I propose a versatile dish: It can be a starter, a second or a single plate. Poached eggs on a bed of grilled eggplant, diced tomato and basil. Nothing fancy, but served with a few slices of homemade bread, freshly ground pepper and a pinch of Fleur de Sel on the eggs I assure you that makes her figure. If you stick to only one egg and reduce the doses can also make a good appetizer. I give you the ingredients to make a second, and then calculating two head eggs. You can prepare everything in advance except eggs, that should be served freshly made so that the yolk remains liquid.
Ingredients for 4 people:
- 8 eggs
- 2 large eggplants
- 8 tomatoes Piccadilly or the type you prefer
- fresh basil as bast
- 3 tablespoons white vinegar
- salt and black pepper as required
- Fleur de sel as required
- extra virgin olive oil as required
Wash the eggplants, remove the ends and cut (preferably with a mandolin) to about 2 mm thick slices. Sprinkle with a little oil and grilling. Put them in a dish and season with oil, Salt, black pepper and basil and let stand 30 minutes so that on flavor.
Meanwhile, wash the tomatoes, grooving and lightly blanch for one minute in boiling water so that it is easier to peel. Cut them in half, remove the seeds and vegetation water before and cut into strips and then to Dedini rather small. Put them in a bowl and toss with olive oil and salt and let stand 10 minutes.
For poached eggs, boil the water with 3 tablespoons vinegar, Peel an egg at a time and pour it into a saucer, from there then slide unsalted water, I recommend. Cuocetene at most two at a time. Within a minute the egg white rapprenderà. Drain the chicken with a slotted spoon and place on a plate.
Serve doing in a nest dish of grilled eggplant, on which lay two eggs per person. Sprinkle with diced tomato and plenty of chopped basil. A sprinkling of pepper, a little oil and a pinch of Fleur de Sel on eggs and the dish is ready.
THE PAIRING: A Bardolino Chiaretto Doc is our tip for this recipe. In particular, our choice falls on the claret produced from the cellar Bubble which it is characterized by aromas of red berries and a fresh and balanced taste.