Now, this spark of inspiration breakfast experiment may throw some of you for a loop. Why? Well, because it combines cabbage, onions, hard-boiled eggs, as well as roasted garlic and eggplant. Have I lost you yet? If not then hang on to your hats, this one could leave you scratching your head. Although, it may also leave you drooling because it was delicious!
Warm breakfast salad
- 2 hard-boiled eggs
- ½ cup chopped cabbage
- ½ cup chopped white onion (large rough chunks)
- 4-5 garlic cloves (adjust to taste)
- ¼ roasted eggplant (mine was a piece leftover from making eggplant parmesan that didn’t fit into the casserole dish but, it had been breaded and fried like the others)
- Olive oil
- Salt and pepper to taste
- First, use a small saucepan to boil the hard-boiled eggs in water. Make sure the eggs are covered by the water and allow them to boil for at least half an hour.
- Preheat your oven to 350 degrees Fahrenheit.
- Place your piece of eggplant into a bread pan and lay whole garlic cloves on the top of the fleshy side of the eggplant. Drizzle with some olive oil and place in the oven.
- Next, remove the saucepan of eggs from the stove and pour the boiling water into the sink, careful not to let the eggs fall out of the pot and also careful not to cause the eggs to crack.
- Pour cold water into the saucepan of hard-boiled eggs and allow the eggs to sit and cool off for about 15 minutes or more.
- Check the garlic and eggplant, if it is getting dark in color, remove it from the oven. However, if the garlic is still white, continue to allow them to roast.
- While the eggs are cooling, begin to prepare the other ingredients.
- Collect your cabbage, onion and olive oil. You will also need a frying pan at this point.
- Chop about half a cup of the cabbage and about half a cup of the onion, roughly. You should have rough, medium to large chunks. No need to finely slice and dice for this recipe.
- Once the cabbage and onion are chopped to your liking, prepare your frying pan.
- Place your frying pan on the stove and heat it over medium-high heat. Add about a tablespoon of olive oil or extra virgin olive oil to the pan, swirl it to evenly coat the bottom of the pan and allow the oil to heat up for about 1 minute before adding in the cabbage and onion.
- Use a spatula to move and carefully toss the cabbage with the onions with the olive oil.
- Allow the cabbage and onions to become tender. Add a light dusting of salt and pepper to them and continue to toss occasionally.
- At this point, your eggplant and garlic are likely ready to be removed from the oven if they haven’t been already.
- Using a food processor, add the eggplant (whole), garlic cloves (whole) and some olive oil to the container. Attach and secure the lid to the food processor and begin processing the mixture into a chunky salsa/sauce/dressing for the salad.
- Add more olive oil and continue to process if need be, or you can keep it on the thicker and chunkier side as I did. Add a little salt to taste if you wish, otherwise, your salsa/sauce/dressing is complete.
- Finally, remove your cabbage and onion mixture from the frying pan and carefully slide it onto a plate. Remove two hard-boiled eggs from the cold water, crack, peel, and slice the eggs.
- Carefully place the egg slices on the cabbage and onions.
- Top with your eggplant and garlic salsa/sauce/dressing and finish it off with salt and pepper to taste.
If you think this recipe sounds insane and possibly unappealing please think again! If you even remotely like these ingredients on their own, you will almost certainly enjoy this warm breakfast salad!
I don’t have eggplant on hand as often as I’d like because they are not yet in season. But, I’d love to plant some in my garden this upcoming season and have this deliciously unique breakfast all the time!