There are many versions of Shakshuka and, whichever one you choose, it is a meal or even a hearty snack that will not leave you disappointed.
One of my clients has recently sent me one of Ottolenghi’s recipes that was featured in his column in The Guardian earlier this year.
Firstly, I absolutely love Ottolenghi and his creative and modern twist on Middle Eastern cuisine. Secondly, I had some aubergines and did not want to see go to waste. And, to make it slightly more balanced and adopted for my clients needs, came out a delicious twist on a Shakshuka favourite, inspired by Ottolenghi.
Aubergine, Goats Cheese & Spinach Shakshuka
INGREDIENTS:
- 2 Aubergines, peeled & cut into 1 cm round chunks
- 2 cans of chopped tomato
- 200 gr of goats cheese cut into 1 cm cubes (alternatively, use same amount of tofu/ tampeh or 3 eggs per person)
- 1 tablespoon of olive oil,
- 4 gloves of garlic, finely chopped,
- 100 gr of spinach, washed and chopped
- season with cumin or garama masala, chilli flakes, black pepper, salt
- garnish with coriander or basil
METHOD:
Heat the oven to its highest setting.
Peel and slice aubergines into 1 cm thick circle chunks, put on a baking tray, spray with olive oil and season with black pepper and little bit of salt. Roast for 20-30 minutes.
Meanwhile, make the sauce. Heat 1 tablespoon of olive oil in a medium sized, oven proof frying pan on a medium – high heat. Once oil is hot, add garlic and cook stirring occasionally for up to 2 minutes.
Turn down the heat and add tomato, stir for 10 minutes and season with cumin or garama masala, black pepper and salt.
Once the sauce has thickened, stir in spinach and add aubergines. Top with goats cheese and then grill for 10 minutes or until cheese has softened.
Top with some basil or coriander and serve.
Enjoy and feel free to let me know how you found it!
