Poached Egg over Smokey Eggplant

The silky, acidic and smokiness of the eggplant pair nicely with a delicate poached egg. Serve with a slice of crusty whole-grain bread.

1 eggplant

1-2 cloves garlic, finely grated

1/4 cup fresh parsley

1 tablespoon fresh dill, finely chopped

1/4 cup olive oil

squeeze of fresh lemon

salt and pepper to taste

1 teaspoon acid(white vinegar, apple cider vinegar or lemon juice will do)

1 egg

1. Using a gas burner, place the eggplant directly on the flame and char on all sides. The outside should be black and the inside should be squishy to touch. Then place in a large bowl and cover in plastic wrap for at least 15 minutes.

2. Scrape out the insides of the eggplant. Discard most of the charred outside, but leave a few chunks for a smokier flavor.

3. Break up the eggplant manually using a fork. Combine eggplant with garlic, parsley, dill and olive oil. Season with salt and pepper. Add lemon juice to desired acidity. The mixture should be assertive to pair against the fatty egg. The parsley and dill cut against the fattiness provide lightness as well.

4. Bring 1 quart of water to a slightly simmer and add acid of choice to water. Alternatively you can poach the egg in sauté pan with 2 inches of a water to better control the egg. Once the inner white part of the egg is set, remove with a slotted spoon and drain on a paper towel.

5. Serve egg on-top of eggplant puree. Break the egg and mix with eggplant mixture.