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Eggplant Caponata Sandwich With Poached Egg & Sriracha-Agave Drizzle

Here's how you make Eggplant Caponata Sandwich With Poached Egg & Sriracha-Agave Drizzle
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  • Servings: 4
  • Prep: 20m
  • Cook: 20m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • FOR EGGPLANT CAPONATA
  • 1 (1 pound) eggplant (approximately 1 lb.)
  • 1 cup tomato, diced
  • 1 cup red onion, diced
  • 3 teaspoons minced parsley
  • 3 teaspoons capers (roughly chopped)
  • 2 teaspoons olive oil
  • 1 teaspoon sherry vinegar
  • 1 teaspoon salt (Himalayan pink salt or sea salt)
  • 1 teaspoon black pepper
  • *FOR POACHED EGG
  • 6 cups water
  • 1 tablespoon salt (Himalayan pink salt or sea salt)
  • 1 tablespoon apple cider vinegar
  • 4 large eggs
  • FOR SRIRACHA-AGAVE DRIZZLE
  • 1 tablespoon hot sauce (sriracha sauce)
  • 1/4 cup agave nectar (or local/good quality honey)
  • TO ASSEMBLE
  • 4 (340 grams) ciabatta rolls (or 8 thick slices country peasant bread)
  • 8 ounces (1 cup) ricotta cheese
  • 1 cup arugula
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • FOR THE THE EGGPLANT CAPONATA

  • Step 1: Peel and slice the eggplant into ¾-inch slices.

  • Step 2: Prepare a bowl of salted water and add the eggplant; set aside for 30 minutes. Rinse, pat dry, and brush with olive oil; lightly season each side with salt and pepper.

  • Step 3: Grill on both sides, then set aside to cool. Dice eggplant and mix with all remaining ingredients in a bowl and set aside.

  • FOR THE POACHED EGG

  • Step 4: In a saucepan bring water to a boil. Add salt and apple cider vinegar. Crack one egg into water, and cook for 2–3 minutes, depending on how you like your yolks.

  • Step 5: Remove egg with a slotted spoon and drain on paper towels, repeating until all eggs are cooked.

  • FOR THE SRIRACHA-AGAVE DRIZZLE

  • Step 6: Whisk sriracha and agave together and set aside until ready to assemble the sandwich.

  • TO ASSEMBLE

  • Step 7: To make each sandwich; spread ricotta on both cut sides of a ciabatta roll or bread. On the bottom half layer some arugula, then top with a spoonful of the caponata. Place the poached egg on top and drizzle with the sriracha glaze. Season with salt and black pepper and serve.

We hope you enjoy this recipe!

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