Breakfast Sandwiches Middle EasternMedium

Roasted Eggplant Caviar, Poached Egg and Black Sesame on Pita

Name: Roasted Eggplant Caviar, Poached Egg and Black Sesame on Pita
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 2 whole (800 g) globe eggplants, medium, whole, unpeeled; 3 tbsp (45 ml) extra-virgin olive oil; 1½ tbsp (22 ml) fresh lemon juice; 1½ clove (7 g) garlic, minced, finely minced; to taste kosher salt; to taste freshly ground black pepper; 2 whole (100 g) large eggs, cold, cold; 1 tbsp (15 ml) white vinegar; ½ tsp (3 g) kosher salt; 2 whole (110 g) pita bread, 6-inch (15 cm); 1 tbsp (10 g) black sesame seeds, toasted; 1 tbsp (15 ml) extra-virgin olive oil (optional); 1 tbsp (6 g) fresh dill or parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A refined breakfast sandwich combining creamy roasted eggplant caviar, a silky poached egg, and nutty black sesame seeds on warm pita bread. The eggplant is charred until the flesh becomes smoky and tender, then blended into a luxurious spread. A perfectly poached egg crowns the dish, finished with toasted black sesame for crunch and visual drama.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: 2 sandwiches

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Steps

Before you start

Preheat your oven to 425°F (220°C) and set up a baking sheet with foil
Bring a pot of water to a gentle simmer for poaching eggs
Have a bowl of ice water ready to stop the eggplant from cooking further

1
Roast the eggplantsOven 425°F / 220°C
- Place whole, unpeeled eggplants on a foil-lined baking sheet.
- Roast at 425°F (220°C) for 30–35 minutes, until the skin blackens and blisters all over and the flesh becomes very soft when pressed gently.
- The eggplants will collapse slightly.
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Ready when: Skin is deeply blackened and blistered; flesh yields easily to gentle pressure
Tip: Don't skip the charring—it creates the smoky flavor that defines eggplant caviar
2
Cool and scoop eggplant
- Remove eggplants from the oven and let them rest on the baking sheet for 5 minutes until cool enough to handle.
- Cut each eggplant in half lengthwise and scoop the soft flesh into a bowl, discarding the charred skin.
- You should have about 1 ½ cups (300 g) of cooked eggplant flesh.
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Ready when: Eggplant flesh is easy to scoop from the skin
Tip: The blackened skin should come away easily; if it doesn't, the eggplant needs more cooking
3
Blend into caviar
- Add the roasted eggplant flesh to a food processor along with 3 tablespoons (45 ml) olive oil, 1.5 tablespoons (22 ml) lemon juice, and 1.5 cloves minced garlic.
- Pulse until the mixture is creamy but still has slight texture—aim for the consistency of a coarse spread, not a purée.
- Season to taste with kosher salt and freshly ground black pepper.
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Ready when: Mixture is creamy with slight texture, seasoned to taste
Tip: Don't over-blend—stop while the caviar still has a rustic texture; overworking makes it gluey
4
Warm the pita bread
- While the eggplant cools, warm the pita bread in a dry skillet over medium heat for about 1 minute per side, or wrap in a damp towel and warm for 2 minutes.
- The pita should be soft and pliable, not crispy.
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Ready when: Pita is warm and soft; steam rises when you touch it
Tip: Don't let the pita brown—you want it pliable enough to fold easily
5
Toast the black sesame seeds
- In a small, dry skillet over medium heat, toast 1 tablespoon (10 g) black sesame seeds for about 1 minute, shaking the pan frequently.
- The seeds will become more fragrant and slightly deepen in color.
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Ready when: Seeds are fragrant and have deepened slightly in color
Tip: Stay close—sesame seeds burn quickly; listen for them to smell nutty, not acrid
6
Bring water to a gentle simmer
- In a large pot, bring about 2 quarts (2 liters) of water to a gentle simmer.
- Add ½ teaspoon (3 g) kosher salt and 1 tablespoon (15 ml) white vinegar.
- The water should show small, steady bubbles rising from the bottom—not a rolling boil.
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Ready when: Small bubbles steadily rise; water surface shows slight movement
Tip: A rolling boil will shred the egg whites—gentle simmering is essential for a clean shape
7
Poach the eggs
- Create a gentle whirlpool in the simmering water by stirring with a spoon.
- Crack one cold egg into a small ramekin or cup, then slide it into the center of the whirlpool.
- Immediately repeat with the second egg, placing it on the opposite side of the pot.
- Simmer for 3–4 minutes without disturbing the eggs.
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Ready when: Egg whites are opaque and set; yolk jiggles slightly when gently shaken
Tip: Use cold eggs straight from the fridge—they hold together better during poaching
8
Remove and drain eggs
- Using a slotted spoon, gently lift each poached egg from the water and rest it briefly on a paper towel to drain excess water.
- Handle them with care—the whites will be just set and delicate.
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Ready when: Eggs are removed and no longer dripping excess water
Tip: If you make a mess of the first egg, no worries—reheat the water and try again with the second
9
Assemble the sandwiches
- Cut each warm pita in half to create two pockets.
- Spread about 3–4 tablespoons (60–80 g) of eggplant caviar inside each pita pocket, right to the corners.
- Gently slide one poached egg into each pocket on top of the caviar.
- The warm pita will cradle the egg perfectly.
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Ready when: Egg is nestled inside pita; caviar fills the pocket
Tip: Work quickly while the pita is warm and the egg is warm but not cooling
10
Finish and serve
- Sprinkle the toasted black sesame seeds generously over the top of each sandwich.
- If desired, drizzle with a few drops of extra-virgin olive oil and scatter fresh chopped dill or parsley over the top for brightness.
- Serve immediately while everything is warm.
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Ready when: Sandwich is dressed and ready to serve
Tip: Serve right away—the longer the egg sits, the more it cools. This dish is best eaten immediately

Good to know

Tips

The key to silky eggplant caviar is roasting the eggplants until deeply charred—the blackened skin creates the smoky, complex flavor. Don't shortcut this step.
Cold eggs poach best because they're less likely to break apart in the water. Keep them in the fridge until the very last moment.
If your poached egg tears or breaks during cooking, simply remove it, skim out the bits, and poach another one—the water is still clean and ready.
For extra richness, brush the inside of the warm pita with a tiny bit of tahini or labneh before adding the caviar.

Make ahead

The eggplant caviar can be made up to 3 days ahead and stored covered in the refrigerator. Bring it to room temperature or warm it gently in a skillet before assembling the sandwich. The pita bread can be warmed just before serving. Poach the eggs fresh to order for the best texture.

Storage & reheating

Store leftover eggplant caviar in an airtight container in the refrigerator for up to 4 days. Do not freeze. Leftover assembled sandwich is best eaten within 1 hour; the pita will soften as it sits. To reheat, place the unwrapped sandwich in a warm skillet over medium heat for 1–2 minutes until warmed through.

Substitutions

black sesame seeds → white sesame seeds, toasted. White sesame has a milder, slightly sweeter flavor and less visual contrast. Toast them the same way for 1–2 minutes.
pita bread, 6-inch (15 cm) → naan bread or flatbread (about 6 inches). Naan is thicker and chewier; it holds the filling well. Warm it the same way, or char it lightly in a dry skillet for deeper flavor.
fresh lemon juice → fresh lime juice or pomegranate molasses (reduce to 1 tbsp). Lime adds bright citrus; pomegranate molasses adds tart, complex sweetness. Adjust to taste.
white vinegar → rice vinegar or lemon juice. Both help set the egg whites; use the same amount. Rice vinegar is milder; lemon juice adds subtle flavor.