Di Holker | Coast Boulevard
|Photo Di Holker. Click on image to enlarge.
On a recent trip to Australia my husband Bryan and I were introduced to Turkish food in a seaside town called Yamba at a restaurant call Beachwood. We were waited on by chef and owner Sevtap Yuce She, the setting and the food made for a ‘Perfect’ Mother’s Day Luncheon.
- 1 lb. Eggplant (one large / two medium)
- 1 1/2 pound heirloom tomatoes - Smit Orchards - Valdiva - Heron Farm
- 2 medium or 1 large onion - Shaner Farms
- 2 long mild chilies (Anaheim or California)
- 1 cup chopped Kalamata Olives - Freskos
- 1 bunch parsley - Shaner Farms
- 1 head garlic - Shaner Farms - Ray Subtropical
- 1 lemon - Shaner Farms - Bernard
- 4 free-range duck eggs - Shaner Farms - Ray Subtropical
- 3/4 cup Olive Oil - Freskos
- Flake salt and pepper
- Turkish Bread to serve
1. Peel the eggplants in stripes (like they are wearing pajamas) and cut into ½ in cubes. Chop tomatoes, onions, and chilies.
2. Heat the olive oil in a large heavy-based frying pan. Add chilies and onions, fry over high heat for 5 minutes.
3. Add eggplant and tomatoes, Kalamata olives, and garlic cook for 10 minutes, season to taste.
4. Cook for about one minute, turn off and squeeze in lemon.
5. Using a spoon, make a little hallow in the tomato mixture for each egg. Break the eggs into the hollows. Cover and cook for 2 minutes or until egg whites have set but yolks are still soft.
6. Sprinkle with chopped parsley and flake salt.
7. Serve hot with Turkish bread.