Great lunch dish! I love the combination of flavours in this dish. The smoothness of the eggplants, the sweet yolk, the pesto bringing in the spices and the bite of the asparagus.

20 minutes
0 – 5 euro pp

Ingredients for 2 pers.:

  • 1 eggplant
  • 100 gr green asparagus tips
  • 20 gr Parmesan cheese flakes
  • 2 eggs
  • a handful of Pine nuts
  • 1 clove of garlic
  • pepper
  • fresh pesto
  • olive oil

How to prepare it:

Peel the garlic, cut it in half, remove the root and press the garlic out into a bowl of olive oil. Let it retract.

Cut the eggplant with a sharp knife or with a mandolin in nice thin slices.

Meanwhile, preheat your grill or grill pan.

Place the asparagus tips under the grill and grill until a nice brown pattern is created. Place the asparagus on a plate.

Now put 2 bowls ready for the eggs, put a large piece of household foil in this. Break the eggs into the bowl and close the household foil. Place the eggs gently in the almost boiling water. Poach the eggs for about 5-6 minutes.

Meanwhile, lubricate the eggplant slices with the olive oil-garlic mixture. Grill the eggplant even until a nice pattern forms.

Place the eggplant slices on a plate. Put the asparagus tips over it and gently place the poached egg on it. Sprinkle some pesto over the dish. Sprinkle some pepper, Parmesan cheese and pine nuts over it.