Shawak-jaan's easy Eggs Neville

500 gms Brinjal

First Marinade: 
2 tbsp Tamarind Paste
1 tsp Table salt

Second Marinade: 
1 tsp Tumeric pdr
1 tsp Red Chille pdr

Topping: 
6 tsbp Hung curd or sour cream
1 tsp Cornflour
1 tsp Finely chopped green chillies
2 tbsp Finely chopped corriander
1 tsp Table salt

6 Eggs

4 Tbsp oil

The Brinjal

It should be the deep purple type with a large diameter, just one weighing 500 Gms. Wash, discard the top and the bottom. Slice into six rounds, make sure the slices are thick somewhere between ½ and ¾ inch.

Apply the first marinade on both sides for half an hour, use a flat colander so that the water drains out, this gets rid of the slightly bitter aftertaste some brinjals have and also tenderises the slices..

Sprinkle the second marinade on both sides and leave for atleast an hour.

In a non stick pan shallow fry the Brinjal slices with 2 tbsp oil on a slow fire with the pan covered till tender. You can do this in advance and reserve.

To Serve

Heat the remaining 2 tbsp oil in a non stick pan on a low flame, while the oil heats, mix the hung curd / sour cream with the chopped chillie, corriander and salt, apply to one side of each slice. When the oil is warm, place each slice in pan, with the topping face up and let the slices warm for about a minute. With the back of a spoon make a shallow indentation in the center of the topping, then carefully break an egg over each slice carefully positioning the yolk in the center of each slice, the indentation will keep the yolk in place. Sprinkle with a little salt, cover and cook till the white of the egg sets, the yolks should be slightly runny.

Serve with chappatis or bread as a first course, for vegetarians, just the brinjal slices with the topping make a perfect side dish.

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