Dear Project Foodie Users,

Sadly and with a heavy heart, I have decided to shut down Project Foodie on December 28th, 2015.

The past 9 years have been a wonderful journey — I met many amazing people, learned an incredible amount and had a great time helping food lovers (including myself) keep track of recipes.

I hope that you too have enjoyed Project Foodie and the fruits of my labor, and that of the various people who helped me over the years with Project Foodie.

For those of you who would like the details of recipes in your recipe box please reach out to me ( This email address is being protected from spam bots, you need Javascript enabled to view it )

Foodie Pam




Jack & Sally Sparkling-Wine Cocktail from EatingWell

Like Us?



Tell me more about Project Foodie recipe search

  add another ingredient

- or -

Spicy eggplant and tomato with poached eggs

Print E-mail
Wednesday, 29 August 2012
List of viewable recipes from "Very Fond of Food" by Sophie Dahl

Recipe from Very Fond of Food by Sophie Dahl (Ten Speed Press, )


  • 1 large eggplant
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 clove garlic, peeled and finely chopped
  • 1 onion, peeled and finely chopped
  • 1/2 teaspoon smoked paprika
  • 1 cup/250 g chopped tomatoes
  • 1 teaspoon tahini
  • 1 teaspoon brown sugar
  • A splash of white wine vinegar
  • 4 eggs
  • 1 tablespoon lemon juice
  • A handful of chopped fresh parsley

ImageCut the eggplant into bite-size chunks and soak for about 20 minutes in a bowl of cold water with a few large pinches of salt. Drain, rinse, and pat dry.

In a heavy-bottomed frying pan, heat a tablespoon of oil, add the garlic and onion, and cook for a few minutes until softened. Add the eggplant along with the rest of the oil, making sure the eggplant is thoroughly coated, then add the paprika and cook on a very low heat, covered, for about half an hour, turning occasionally. Add the tomatoes, tahini, and brown sugar and cook for another 10 minutes, mixing it all through. Taste and season accordingly. Keep warm to the side.

Poach the eggs in a pan of gently boiling water (a splash of white wine vinegar should stop them separating). You should poach the eggs for about 3 minutes if you want them soft in the middle (5 if you want them stern and unyielding).

At the last moment, add the lemon juice and parsley to the eggplant mixture. Plate in shallow bowls and place the poached eggs on top, with perhaps a hunk of sourdough to sop up the juices.


Last Updated ( Thursday, 30 August 2012 )
< Prev   Next >
Privacy Policy - Terms of Use - Site Index
Copyright © 2007 - 2012 by Project Foodie. All Rights Reserved.

Logo and website color scheme/theme by Elizabeth Goodspeed.