Ottoman Egg

Method

1. Preheat the oven to 200°C (400°F).
2. Prick the eggplant deeply all over with a fork or knife.
3. Place the eggplant on a baking sheet and drizzle with olive oil.
4. Roast for about 30 minutes until very soft and charred.
5. Meanwhile, bring a pot of water to a boil.
6. Gently lower the eggs into the boiling water. Cook for exactly 5 minutes.
7. Remove the eggs and immediately transfer to ice water to cool briefly.
8. Peel the eggs carefully. They should have a runny yolk inside.
9. Once the eggplant is done, cut it open and scoop out the flesh.
10. Drain the eggplant flesh to remove excess water (use a sieve or paper towels).
11. Finely chop or mash the eggplant flesh.
12. In a bowl, combine the eggplant with lime juice, salt, garlic cream (or crushed garlic), tahini, Greek yogurt, and olive oil. Mix well and adjust seasoning to taste.
13. To serve, spread a generous amount of babaganoush on a plate.
14. Place the soft-cooked egg in the center.
15. Thin some Greek yogurt with a little water and drizzle around the plate.
16. Sprinkle tomato flakes around the dish.
17. Dust with smoked paprika.
18. Season the egg with a pinch of salt.
19. Drizzle pomegranate molasses over the dish.
20. Finish with a drizzle of extra virgin olive oil and chopped chives.
21. Serve immediately.