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Export 13 ingredients for grocery delivery
Step 1
Heat oven to 375°F.
Step 2
On rimmed baking
Step 3
sheet, brush eggplant
Step 4
with 1 1/2 tablespoon oil.
Step 5
Season with 1/4 teaspoon salt. Roast until soft
Step 6
and golden, turning
Step 7
over once halfway,
Step 8
about 25 minutes.
Step 9
Coarsely chop; toss
Step 10
with 2 tablespoons mint. Reset oven temperature to 425°F.
Step 11
In large ovenproof skillet,
Step 12
heat 2 tablespoons oil on
Step 13
medium. Add onion and
Step 14
garlic; cook, stirring,
Step 15
until beginning to
Step 16
brown on edges,
Step 17
about 8 minute. Stir in paprika,
Step 18
cumin and red pepper.
Step 19
Cook, stirring,
Step 20
1 minute. Add tomatoes,
Step 21
their juices and the
Step 22
puree; cook until
Step 23
tomatoes break
Step 24
down, stirring occasionally, about
Step 25
15 minutes. Add eggplant;
Step 26
cook 2 minutes. Stir in 1/2 teaspoon salt and
Step 27
1/4 teaspoon black pepper. Remove from heat.
Step 28
With spoon, create
Step 29
4 indentations in
Step 30
sauce; crack in eggs.
Step 31
Transfer pan to oven.
Step 32
Cook until whites are
Step 33
set but yolks are still
Step 34
runny, 5 to 7 minutes.
Step 35
Top with feta and
Step 36
remaining mint. Serve
Step 37
with pita, if desired.
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