Menemen with Eggplant and Fresh Mint Recipe
This is a breakfast menemen variation where sautéed eggplant and fresh mint join the classic tomatoes and eggs. The dish is light yet filling, smells like summer, and evokes lazy mornings on the Aegean coast. It also works perfectly as a quick lunch served with a slice of good bread.
A twist on classic Turkish menemen, this version adds silky sautéed eggplant and fresh mint, giving the dish extra depth, sweetness, and a refreshing herbal note. It feels both comforting and light, making it perfect for leisurely weekend breakfasts or a quick, satisfying lunch.
Chef's tips
Salt and rinse the eggplant thoroughly so it fries up soft and lightly caramelized instead of spongy. Don’t rush the tomato base—give it time to thicken slightly so the flavors concentrate. Adjust the doneness of the eggs to your liking by shortening or extending the covered cooking time.
How to serve
Serve straight from the pan placed in the middle of the table so everyone can scoop out their portion with bread. Add olives, sliced cucumbers, tomatoes, and a simple white cheese on the side for a Turkish-style breakfast spread.
Ingredients
- eggs - 4 pieces
- eggplant - 1 piece
- tomatoes - 3 pieces
- bell pepper - 1 piece
- onion - 1 piece
- garlic - 2 cloves
- vegetable oil - 3 tablespoons
- butter - 10 g
- mint fresh, chopped - 2 tablespoons
- salt
- black pepper freshly ground
- chili flakes - 0.5 teaspoons
Preparation
- Cut the eggplant into small cubes, sprinkle with salt, mix, and set aside for 10 minutes to release some liquid. Then rinse under running water and pat dry with paper towels.
- Scald the tomatoes with boiling water, peel off the skins, and dice. Remove the seeds from the pepper and slice it into strips, finely dice the onion, and chop the garlic.
- Heat 2 tablespoons of oil in a large frying pan. Add the eggplant and fry for 8–10 minutes over medium heat, stirring often, until it softens and is lightly browned. Transfer to a plate.
- In the same pan, add 1 tablespoon of oil and the butter. Add the onion and fry for 3–4 minutes over medium heat, until it softens and becomes slightly translucent. Add the pepper and fry for another 4 minutes.
- Add the garlic and fry for about 30 seconds, until it becomes very fragrant but does not brown. Add the tomatoes, a pinch of salt, pepper, and chili flakes. Cook for 5–7 minutes, until the tomatoes break down and the sauce thickens slightly.
- Add the fried eggplant, stir, and cook for another 2 minutes so the flavors meld. Taste and season with more salt and pepper if needed.
- Make 4 small wells in the vegetables in the pan. Crack one egg into each well. Cover the pan with a lid and cook over low heat for 4–6 minutes, until the whites are set and the yolks remain runny or soft-set, according to your preference.
- Remove the pan from the heat, sprinkle with chopped fresh mint, and serve immediately with bread.
Storage
Najlepiej smakuje od razu po przygotowaniu, bo jajka po podgrzaniu stają się twarde. Jeśli coś zostanie, przechowuj pod przykryciem w lodówce i zjedz na zimno w ciągu 24 godzin jak pastę na kanapkę.
