Baked Eggplant with Poached Egg

Preheat the oven to 160 °C.

Halve the eggplants lengthwise and lightly score the flesh in a crosshatch pattern. Heat olive oil in a coated pan over medium heat and fry the eggplants cut-side down until golden brown. Then place them cut-side up on a baking sheet and bake in the preheated oven for 30 minutes.

Let the eggplants cool partially, scrape the baked flesh onto a board with a spoon and finely chop it. Transfer to a bowl. (Approximately 300 g of flesh should remain).