Yaytsa s Patladzhan
Яйца с патладжан·(yay-tsa s pat-la-jan)
Mish-Mash & The 15-Minute Skillet
Tear a blistered eggplant into a 10-inch cast-iron skillet and let the egg whites hiss against the hot metal—great food doesn't always come from a multi-day ordeal; sometimes it's just a hot skillet, a few humble agrarian staples, and knowing what the hell to do with them. Once you learn how to properly scorch an eggplant directly over the gas grate, you master this rustic scramble: earthy eggplant caramelized in rich butter, hit with fresh garlic, a heavy fistful of fresh dill, and the unexpected warmth of nutmeg. Salt the eggplant the moment you walk through the door, and fifteen minutes later, you're eating the real thing straight from the pan.
Before you start
Start the eggplant immediately.
Salt the diced eggplant the minute you walk into the kitchen. Use the 10-minute resting period to chop your garlic, whisk the eggs, and set the table so you can fire it quickly.
Ingredients
- Globe eggplant1 med
- kosher salt1 tsp
- unsalted butter3 tbsp
- garlic2 clove
- ground nutmeg1/4 tsp
- black pepper1/4 tsp
- fresh dill1/4 cup
- eggs6 large
- Bulgarian sirene or Greek feta4 oz
Method
- 01
Sweat the eggplant to draw out the bitter juices.
Toss the cubed eggplant with the kosher salt in a colander in the sink. Let it sit for 10 to 15 minutes. This breaks down the spongy cell structure so the vegetable fries beautifully instead of soaking up all your butter.
- 02
Dry the eggplant and brown it in butter.
Rinse the eggplant quickly under cold water to remove excess salt, then rigorously pat the cubes completely dry with paper towels. Heat the butter in a large skillet over medium. Once foaming, add the eggplant and sauté until deeply golden and tender, about 8 to 10 minutes.
- 03
Bloom the aromatics off the heat.
Reduce the heat to medium-low. Add the minced garlic and sauté for one minute until fragrant. Pull the skillet off the heat entirely and stir in the nutmeg, black pepper, and half of the fresh dill, letting the residual heat of the pan toast the spices.
- 04
Scramble the eggs just until set.
Return the skillet to medium-low heat and pour in the beaten eggs. Fold gently and continuously with a spatula until the eggs form soft, creamy curds, about 2 to 3 minutes. Do not overcook; the eggs should remain tender and slightly glossy.
- 05
Garnish and serve immediately.
Remove from the heat, top with the remaining fresh dill, and serve straight from the skillet with crusty bread and a generous slab of sirene on the side.
Notes
Don't skip the nutmeg.
It might seem out of place for an American breakfast, but a pinch of nutmeg is the traditional grandmother's hallmark here. It perfectly bridges the flavor gap between the rich butter, eggs, and earthy eggplant.
Choose the right fat.
For the strictly authentic homeland flavor profile, use good European-style butter or sunflower oil. Avoid olive oil, which will yank the dish away from the Balkans and pull it toward Italy or Greece.