Baked eggplant with poached egg

Preheat the oven to 160 °C.

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

Then let them cool partially, scrape the baked flesh with a spoon onto a cutting board and chop finely. Place in a bowl. After baking, there should be 300 g of eggplant flesh left in the bowl.