Method
- 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.
- 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.
- 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.
- 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.
Ingredients
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
toast
torn mint leaves
toasted pine nuts
Turkish pepper flakes
a drizzle of tahini
