Charred Florida Eggplant with Mojo Verde and a Crispy Pasture-Raised Egg
Thick slabs of Florida eggplant go straight onto a screaming-hot cast iron until they blister and go silky inside, then get blanketed in a bright sour-orange mojo verde built on culantro, garlic, and a splash of white wine vinegar. A crispy pasture-raised egg from Altamont lands on top, and the whole plate tastes like summer in Southwest Florida with a Cuban soul. This one is fast, filling, and genuinely different.
Blistered Florida eggplant, pooling mojo verde, and a crispy-edged Altamont egg straight from the skillet.
Eggplant does not always get the respect it deserves at the Florida summer table. When you char it hard in a cast-iron skillet until the outside blisters and the inside collapses into something almost buttery, it becomes one of the most satisfying things you can put on a plate.
This recipe draws on the Cuban mojo tradition but goes green, building the sauce from culantro, garlic, and sour orange instead of the classic red or gold version. A crispy Altamont egg on top ties it together and makes it a real meal. It comes together in under 45 minutes and uses produce you can find at any Southwest Florida farm stand right now. You can read how we raise them here.
Ingredients
Method
- 1
Lay the eggplant rounds out on a sheet pan and salt them generously on both sides. Let them sit for 10 minutes, then pat completely dry with paper towels. Dry eggplant chars instead of steams, so do not skip this step.
- 2
While the eggplant rests, make the mojo verde. Combine the culantro or cilantro, garlic, sour orange juice, white wine vinegar, 0.25 tsp salt, and 3 tablespoons of the olive oil in a blender or the cup of an immersion blender. Blend until smooth and bright green. Taste and adjust salt. Set aside.
- 3
Heat a large cast-iron skillet over high heat until it just begins to smoke. Add 1 tablespoon of olive oil, swirl to coat, then lay in as many eggplant rounds as will fit without crowding. Press them down gently with a spatula. Cook 3 to 4 minutes without moving until deeply charred on the bottom, then flip and cook another 2 to 3 minutes. Transfer to a platter and repeat with remaining eggplant, adding a little oil between batches.
- 4
Arrange all the charred eggplant rounds on a large serving platter or divide across four plates. Spoon mojo verde generously over the top, letting it pool around the edges.
- 5
Wipe the skillet quickly, reduce heat to medium, and add the remaining olive oil. Crack the eggs in one at a time and fry them until the whites are set and lacy-crisp at the edges but the yolks are still runny, about 2 to 3 minutes. You may need to do this in two batches.
- 6
Set one crispy egg on top of each plate of eggplant and finish with a final drizzle of mojo verde. Serve immediately.
Notes from our kitchen
- Sour orange trees grow all over Southwest Florida and many neighborhoods have them going to waste. If you can find fresh ones, use them. The flavor is less sweet and more complex than a regular orange-lime substitute.
- Florida Italian eggplant or the small globe varieties at local farm stands tend to be less bitter and have thinner skin than grocery store eggplant, which makes them ideal here. Look for firm, heavy ones with tight skin.
- The mojo verde keeps in the fridge for up to three days. It is also excellent on grilled fish, roasted sweet peppers, or spooned over a bowl of black beans and rice.
Common questions
Can I grill the eggplant instead of using a cast-iron skillet?
Absolutely. A hot gas or charcoal grill gives you even better char marks and a slight smoky flavor that plays beautifully with the mojo verde. Brush the rounds with oil, grill over direct high heat for 3 to 4 minutes per side, and finish the same way.
What if I cannot find culantro?
Cilantro is the easy swap and works great. Culantro has a more intense, slightly serrated-leaf flavor that is common in Cuban and Caribbean cooking, but the sauce will still be bright and delicious with regular cilantro.
Is this dish filling enough as a main course?
For most people, yes, especially when served with rice, black beans, or a simple salad alongside. The eggplant goes very soft and satisfying, and the egg adds protein. If you want more substance, add a second egg per person or serve over a scoop of white rice.