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Eggplant with Potatoes and Tomatoes

This is an elegant dish, pleasing to the eyes and full of flavors for the palate, perfect for brunch.
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Servings 4 People


  • 4 Tomatoes chopped
  • 1/2 Red onion diced
  • 2 Tsp Apple cider vinegar
  • 1/2 Cup Fresh flat-leaf parsley stems removed and chopped
  • 1 Tbsp Sriracha Hot Sauce
  • 2 Eggplants cut into 1 inch pieces
  • 1 Cup Extra-virgin olive oil
  • 1 Cup Sunflower oil
  • 2 Pounds Potatoes peeled and chopped
  • 1/2 Cup Tahini
  • 2 1/2 Tbsp Fresh lemon juice
  • 2 Cloves Garlic minced
  • 4-6 Eggs poached
  • 1/4 Cup Fresh cilantro stems removed and chopped
  • To taste Salt & pepper


  • Chop the tomatoes and put into a colander for a half hour to drain off any excess liquid.
  • Dice the onions.
  • Chop the parsley.
  • In a mixing bowl add the onion, vinegar, parsley, 1/4 teaspoon salt and Sriracha sauce.
  • Mix to fully combine the flavors.
  • Chop the eggplants.
  • Put into a colander and sprinkle with 1 1/2 teaspoons salt and let it set for 30 minutes to remove any excess liquid then pat dry with a paper towel.
  • Pour 1 cup of olive oil and 1 cup of sunflower oil into a large frying pan and place on high heat. Add the eggplant in batches and cook for 3-4 minutes until golden brown.
  • With a slotted spoon carefully remove the eggplant onto paper towels and set aside.
  • Bring a large pot of water to boil and cook the potatoes for 5 minutes and drain.
  • Remove the oil from the frying pan leaving only 3 tablespoons of oil and fry the potatoes for 10 minutes, remove and set aside.
  • In a small bowl combine the tahini with 1/4 cup of water, lemon juice, garlic and a dash of salt and whisk together.
  • Put the eggplant into a large casserole dish.
  • Add the potatoes and tomatoes mixture then stir all the ingredients together.
  • Top with the cilantro and tahini dressing.
  • Poach the eggs and place on top of the dish and serve!