Stuffed Melanzane with Egg

Rinse the melanzane and cut the stem into small pieces like a lid. Place the unpeeled fruit in an ovenproof dish and drizzle with olive oil. Bake the melanzane in the oven heated to 220 °C on the second rack from the bottom for 20 min. Remove from the stove and cool a little. Reduce the oven temperature to 180 °C.

Carefully scoop out the flesh of the melanzane except for a 1 cm edge and chop finely. Chop the coriander and parsley as well. Finely mash the feta with a fork and mix with the herbs.

Clean the mushrooms dry and cut them into fine slices. Remove the skin from the onion and chop finely. Sauté in olive oil until light yellow. Increase the temperature. Add the mushrooms and eggplant flesh and sauté, turning, for 3 to 4 minutes. If the mushrooms draw juice, evaporate it completely. Remove from heat and add the herb and cheese mixture. Season to taste with salt and freshly ground pepper.

Fill into the melanzane. Make an indentation in the center of the filling with a spoon and put the egg in it after baking.

Bake the melanzane in the oven at 180 degrees for another 20 minutes.

Just before serving, boil water and vinegar in a wide frying pan. Break one egg at a time into a mug and slide it into the lightly boiling water. While doing this, use a spoon to move each egg so that the yolks are coated by the egg whites. Meanwhile, boil the eggs for 4 to 5 min. before

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