Fried Eggplant and Jammy Eggs with Herb Oil

This recipe may seem long, but it’s only because I’ve included specific instructions for mastering three important kitchen techniques:

1. How to perfect jammy eggs;

2. How to master fried eggplant; and

3. How to whip up a beautiful herb oil in a matter of seconds.

These are skills you will use time and time again. You’re welcome.

Recipes and images from The Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner (Figure 1 Publishing, 2022). Photography by Kate Sears. 

Fried Eggplant and Jammy Eggs with Herb Oil

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

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Servings

6 Servings

1x2x3x

Ingredients

• 1 eggplant
• Kosher salt and freshly ground black pepper
• 6 cold eggs
• 1/4 cup neutral oil such as avocado oil vegetable oil, or rice bran oil (divided)
• 1/4 cup extra-virgin olive oil
• 3 tablespoons finely chopped fresh herbs of your choice plus extra to garnish

Instructions

• Line a baking sheet with parchment paper.
• Using a chef’s knife, slice eggplant into 1/4-inch-thick slices. Place eggplant slices on the prepared baking sheet and sprinkle salt on both sides of the slices. Let eggplant rest for 15 minutes.
• Meanwhile, bring a medium saucepan of cold water to a boil. Stir in a good pinch of salt.
• Using a slotted spoon, gently lower a whole egg, one at a time, into the saucepan. (This prevents the shells from cracking when adding eggs into the boiling water.) Repeat with the remaining eggs. Reduce heat to medium-low and simmer for precisely 6 1/2 minutes, uncovered.
• Prepare an ice bath. Once eggs are cooked, use a slotted spoon to carefully transfer eggs into the ice bath. Set aside for exactly 2 minutes. Remove the eggs from the ice bath and carefully peel away the shells to maintain a smooth surface. Set eggs aside.
• Use a paper towel to blot any liquid and salt from the eggplant slices.
• Heat 3 tablespoons of neutral oil in a large nonstick skillet over medium-high heat. Add the eggplant, 4–5 slices at a time, and cook for 3 minutes on each side, until golden. Transfer to a serving platter. Repeat with the remaining eggplant slices, adding more oil if needed.
• Cut the eggs in half lengthwise and arrange them on the platter. Season with salt and pepper.
• Herb oil 
• Combine olive oil and finely chopped fresh herbs in a squeeze bottle and shake well. Alternatively, combine the olive oil and herbs in a small bowl.
• Assembly
• Squeeze or drizzle droplets of herb oil over the eggplant and jammy eggs. Garnish with fresh herbs. Serve immediately.
• Tips
• Make It Ahead Jammy Eggs can be prepared and peeled in advance, left whole, and stored in the refrigerator for up to 2 days.