Aubergine and Chickpea Shakshuka


  1. Heat 2 tbsp of the oil in a large non-stick pan over a medium heat. Chuck in half the aubergines and add a good pinch of salt. Leave for 2 minutes to get some colour and then cook, stirring occasionally, for 2-3 minutes a little golden and wilted by about half. Remove from the pan. Add another 2 tbsp of olive oil and repeat with the remaining aubergine.
  2. Heat the remaining oil in the pan over a medium heat. Add the onions and cook, stirring occasionally, for 3-4 minutes or until golden. Add the garlic, paprika, dried mint and baharat. Mix well and cook, stirring regularly, for 10 seconds until fragrant.
  3. Chuck the chickpeas and all the gooey liquid from the tin into the pan. Add the tomatoes, tomato puree, 200ml of just boiled water and a big old pinch of salt and pepper. Add the aubergines and mix everything together. Bring to the boil, cover, reduce the heat to low and cook, stirring occasionally, for 35-40 minutes or until the aubergines are tender and the sauce lovely and rich.  Check the seasoning, adding salt and pepper to taste. I find it needs a fair bit at this stage. Mix well.
  4. Crack the eggs into the pan or take out a portion and reheat it over a medium heat in a smaller pan, keeping the rest of the stew for anotehr time – it freezes beautifully. Once set, garnish with mint leaves, pine nuts, Turkish pepper flakes and tahini. Serve with toast for dunking.


Serves 4-6

2 aubergines, cut into 2-3cm chunks
6 tbsp olive oil
2 onions, roughly chopped
4 cloves garlic, crushed
2 tsp smoked paprika
2 tsp dried mint
2 tsp baharat
1 can of chickpeas
1 can tinned tomatoes
2 tbsp tomato puree
1 egg per person
Salt and pepper

To serve
torn mint leaves
toasted pine nuts
Turkish pepper flakes
a drizzle of tahini

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