Full share Veggie Box eggplant, cut into 1-inch cubes

1 teaspoons kosher salt (Diamond Crystal), plus more as needed

1/4 cup pine nuts or slivered almonds

1 teaspoon baharat blend (or use another spice blend, such as garam masala)

Freshly ground black pepper

4 and a half tablespoons extra-virgin olive oil, plus more as needed

½ teaspoon finely grated lemon zest

3 garlic cloves, finely grated, pressed or minced

Full share Veggie Box tomatoes, chopped

¾ cup chopped fresh herbs, such as basil, mint, cilantro, parsley, dill or any combination

4 large eggs

Lemon wedges, for serving

Plain whole-milk yogurt, for serving

Hot sauce (such as Tabasco), for serving

Pinch of microgreens, for garnish

1 teaspoons kosher salt (Diamond Crystal), plus more as needed 1/4 cup pine nuts or slivered almonds 1 teaspoon baharat blend (or use another spice blend, such as garam masala) 4 and a half tablespoons extra-virgin olive oil, plus more as needed 3 garlic cloves, finely grated, pressed or minced 4 large eggs

Put eggplant in a colander in the sink and toss with 1 teaspoon salt. Let drain while preparing the nuts.



In a small bowl, combine nuts, ¼ teaspoon baharat (or spice blend of your choice) and a large pinch of salt and pepper. Heat ½ tablespoon oil in a large skillet over medium heat. Add pine nut mixture and cook, stirring frequently, until fragrant and toasted, 2 minutes. Pour nuts back into the small bowl and stir in lemon zest. Set aside for serving.



Add 2 tablespoons oil to the skillet and heat over medium-high until oil thins out, about 20 seconds. Add enough of the eggplant to fit in one layer without overlapping. Cook eggplant until browned, stirring occasionally, about 7 minutes. Use a slotted spoon to transfer eggplant to a plate. Repeat with more oil and eggplant, taking care not to crowd the pan.



When all the eggplant is browned, push the last batch still in the pan to one side. Drizzle the empty part of the pan with a tiny bit of oil and add garlic. Cook until fragrant, about 30 seconds. Return the rest of the browned eggplant back to the pan and stir well to incorporate garlic.



Add tomatoes and remaining spice blend, a scant ½ teaspoon salt and a big pinch of pepper. Reduce heat to medium and simmer, stirring occasionally, until tomatoes and eggplant become stewy, 8 to 10 minutes. Stir in herbs. Taste and add more salt, if needed.



Make small hollows into the stewed eggplant with the back of a spoon. Gently crack an egg into each hollow. Season eggs with salt and pepper. Cover with a lid or piece of foil and cook on medium-low until the eggs are just set, but still soft, 4 to 7 minutes. Remove the lid, and garnish with the spiced nuts, more herbs and a squeeze of lemon. Serve with yogurt, hot sauce and more lemon wedges on the side, and sprinkled with microgreens on top.