This Whole30 brunch is adapted from a recipe in Plenty More, one of my favorite vegetarian cookbooks. The flavors are fabulous, and the tahini sauce brings the whole thing together. I love poached eggs, and the way the yolk runs together with the lemon tahini sauce taste like magic.
Ingredients:
2 medium tomatoes, diced
1/8 small red onion, diced
1 teaspoon white wine vinegar
1/4 cup fresh parsley, chopped
1 tablespoon Frank's hot sauce
1 eggplant, cut into 1-inch chunks
1 cup + 2 tablespoons olive oil, divided
2/3 lb red or gold potatoes, cut into 1/8-inch slices
1/2 cup tahini
2 1/2 tablespoons lemon juice
2 cloves garlic, minced, divided
4 eggs, poached
1 teaspoon sumac
1 tablespoon cilantro
2 scallions, cut into thin slices
salt and pepper
Preparation:
1. Place diced tomatoes in a mesh colander and season with a dash of salt. Let sit for 30 minutes to drain excess liquid.
2. Mix eggplant chunks with 2/3 teaspoon salt and let drain in a colander for 30 minutes to remove excess liquid. Pat dry with a paper towel.
3. Mix diced tomatoes with red onion, white wine vinegar, hot sauce, 1 clove minced garlic, and salt and pepper. Set aside.
4. In a small mixing bowl, stir tahini, 1/4 cup water, 1 1/2 tablespoons lemon juice, 1 clove minced garlic, and a dash of salt together. Sauce should be a thick but pourable consistency. Set aside.
5. Place 1 cup olive oil in a saute pan and heat over high heat. Fry eggplant in batches until golden brown, about 4 minutes. Remove eggplant with a slotted spoon to a paper towel lined plate to cool slightly. Let oil cool, then empty pan and wipe out oil.
6. Bring a pot of water to a boil, add potatoes and cook for 3-4 minutes. Drain water and rinse with cold water. Set aside to dry.
7. Add 2 tablespoons olive oil to pan and fry potatoes for about 10 minutes. Season with salt and pepper. Stir the pan occasionally. Turn off heat.
8. While potatoes are frying, poach eggs. Heat a shallow pan of water with a dash of white distilled vinegar until it gets to a soft boil. Crack each egg into the water and cook for a minute or so, until desired degree of cooked yolk.
9. Layer about half of the reserved tahini sauce over the potatoes, then spread eggplant over the sauce layer. Top with additional tahini sauce over the eggplant chunks. Top with tomato mixture.
10. Top tomato mixture with poached eggs. Sprinkle with sumac, cilantro, and scallions. Drizzle with a dash of olive oil and the remaining lemon juice. Serve warm.
Ingredients:
2 medium tomatoes, diced
1/8 small red onion, diced
1 teaspoon white wine vinegar
1/4 cup fresh parsley, chopped
1 tablespoon Frank's hot sauce
1 eggplant, cut into 1-inch chunks
1 cup + 2 tablespoons olive oil, divided
2/3 lb red or gold potatoes, cut into 1/8-inch slices
1/2 cup tahini
2 1/2 tablespoons lemon juice
2 cloves garlic, minced, divided
4 eggs, poached
1 teaspoon sumac
1 tablespoon cilantro
2 scallions, cut into thin slices
salt and pepper
Preparation:
1. Place diced tomatoes in a mesh colander and season with a dash of salt. Let sit for 30 minutes to drain excess liquid.
2. Mix eggplant chunks with 2/3 teaspoon salt and let drain in a colander for 30 minutes to remove excess liquid. Pat dry with a paper towel.
3. Mix diced tomatoes with red onion, white wine vinegar, hot sauce, 1 clove minced garlic, and salt and pepper. Set aside.
4. In a small mixing bowl, stir tahini, 1/4 cup water, 1 1/2 tablespoons lemon juice, 1 clove minced garlic, and a dash of salt together. Sauce should be a thick but pourable consistency. Set aside.
5. Place 1 cup olive oil in a saute pan and heat over high heat. Fry eggplant in batches until golden brown, about 4 minutes. Remove eggplant with a slotted spoon to a paper towel lined plate to cool slightly. Let oil cool, then empty pan and wipe out oil.
6. Bring a pot of water to a boil, add potatoes and cook for 3-4 minutes. Drain water and rinse with cold water. Set aside to dry.
7. Add 2 tablespoons olive oil to pan and fry potatoes for about 10 minutes. Season with salt and pepper. Stir the pan occasionally. Turn off heat.
8. While potatoes are frying, poach eggs. Heat a shallow pan of water with a dash of white distilled vinegar until it gets to a soft boil. Crack each egg into the water and cook for a minute or so, until desired degree of cooked yolk.
9. Layer about half of the reserved tahini sauce over the potatoes, then spread eggplant over the sauce layer. Top with additional tahini sauce over the eggplant chunks. Top with tomato mixture.
10. Top tomato mixture with poached eggs. Sprinkle with sumac, cilantro, and scallions. Drizzle with a dash of olive oil and the remaining lemon juice. Serve warm.