Roasted eggplant with poached egg

Preheat the oven to 160 °C.

Cut the eggplants in half lengthwise and carefully score the flesh in a criss-cross pattern. Heat the olive oil in a non-stick pan over medium heat and fry the eggplants cut-side down until golden brown. Then place them on a baking sheet cut-side up, put them in the oven, and bake for 30 minutes.

Let the eggplants cool partially, then scoop out the roasted flesh onto a cutting board and chop it finely. Transfer to a bowl. After baking, you should have approximately 300 g of eggplant flesh.