Grilled Eggs with Aubergine

Instructions

1. 1

   Preheat grill to medium-high heat.

2. 2

   Slice the aubergine into 1 cm rounds and season with salt, pepper, and 2 tbsp of olive oil.

   Tip: Let the aubergine slices rest for 30 minutes to release excess moisture.

3. 3

   Grill the aubergine slices for 10 minutes, flipping halfway, until tender and charred.

4. 4

   Boil the eggs for 6 minutes, then cool in cold water and peel.

5. 5

   Finely chop the garlic and parsley.

6. 6

   In a small bowl, whisk together the lemon zest and juice, red wine vinegar, extra virgin olive oil, garlic, salt, and pepper.

   Tip: This will be the dressing.

7. 7

   To serve, place a grilled aubergine slice on a plate and top with a soft-boiled egg. Drizzle with the dressing.