- 2 small eggplants (preferably heirloom ones)
- 4 eggs
- 10 basil leaves, chopped finely
- 1 clementine
- 1/2 teaspoon salt + salt to taste
- 2–4 Tablespoons of coconut oil to cook with
- Preheat oven to 350F and grease a baking tray.
- Slice each eggplant in half lengthwise. Scoop out the middle carefully using a paring knife and spoon. Keep the middle for the puree.
- Chop the clementine in half and squeeze some of its juices onto all the eggplant pieces to keep them from oxidizing too quickly.
- Take half of the chopped basil leaves and divide them equally between the 4 eggplant cups. Place the other half of the chopped basil leaves with the insides of the eggplants that you scooped out.
- Crack an egg into each eggplant cup and immediately place the eggplant cup onto the greased baking tray with the top of the eggplant resting on the side of the baking tray so that the eggplant doesn’t fall over and cause the egg to flow out. (Note – if your eggplant rolls too much, then you can slice a thin slice off the base of the eggplant cup to create a flat surface for it to rest on.
- Bake for 25 minutes.
- While the eggplant cups are baking, place 2 Tablespoons of coconut oil into a small sauce pan.
- Add the scooped out eggplant insides (chop them into smaller chunks), the rest of the clementine (break them into individual slices), the rest of the basil, and the salt into the sauce pan.
- Saute the ingredients for a few minutes. If the eggplants soak up all the oil very quickly, then add another 2 tablespoons of coconut oil into the sauce pan.
- Cook the mixture on medium heat with the lid on for 15 minutes until the eggplants soften. Let cool for a minute, and then, puree the entire mixture in a blender.
- When the eggs are done (the whites of the eggs should not be transparent anymore), serve the baked eggplant eggs with the puree.