Oh yes: aubergine shakshuka
Sometimes one of your favorite dishes gets an addition that makes you wonder why you hadn’t thought of it yourself a hundred years ago. Aubergine in your shakshuka, for example. Tony Kitous, my thanks are great.
How to make aubergine shakshuka
1. Preheat the oven to 220 °C/gas mark 7.
2. Heat 1 tbsp oil in a large frying pan. Season the aubergine slices with salt and pepper to taste and fry them in batches for 3–4 minutes on each side until golden and tender; add extra oil if necessary. Transfer the slices to a plate.
3. Heat 2 tbsp oil in a medium-sized frying pan and fry the onion over medium-low heat for 8 minutes until soft, stirring occasionally. Add the garlic and fry for 1 minute.
4. Add the tomatoes and the juice that has come out of them to the onion and stir through. Cook for 8 minutes until the tomatoes break down – they should be pulpy. Pour in the tomato juice and cook over low heat for 5 minutes; the sauce should be fairly thick. Sprinkle in the ½ teaspoon salt, the ½ teaspoon black pepper and, optionally, the cumin.
5. Place a layer of aubergine slices on the bottom of a large oven dish and spoon half of the tomato sauce over them. Repeat.
6. Use the back of a large spoon to make a well in the sauce and crack an egg into it. Repeat with the remaining eggs. Sprinkle with the feta and place in the oven for 5 minutes.
7. Pick the leaves from the parsley and mint and roughly chop them. Scatter them over the shakshuka and serve with warm pita bread.
Title: Comptoir Libanais – Feest!
Author: Tony Kitous
Publisher: Becht
Price: €29.99
Also read:
- Recipe: vegan shakshuka
- Secret ingredient for heavenly shakshuka
- Do you really need to salt aubergine?
