MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Imad's Aubergine Shakshuka
Categories: Middle-, Eastern
Yield: 4 Servings

100 ml Rapeseed oil (1/2 c)
900 g Tin diced tomatoes (32 oz)
10 g Cumin seeds (5 ts)
250 g White onion (5 c); chopped
10 g Salt (1-3/4 ts)
5 g Black pepper (4 ts); cracked
5 g Smoked paprika (4 ts)
40 g Tomato paste (1-1/2 oz)
400 g Roasted aubergine (4 to 5)
100 g Confit garlic paste (3-1/2 oz) -OR-
5 cl Garlic; up to 8; crushed
100 g Green & red peppers (2/3 c); diced
10 g Hot chilli flakes (5 ts)
10 g Madras curry powder (5 ts)
8 Eggs
Parsley; chives, and dill;
- chopped, for garnish
Salt flakes

With a small knife score the skin of the aubergines and place in the
oven at 200?C/400?F until very soft.

Allow to cool for 5 minutes, then remove the skin (leave a bit of the
skin if you prefer a smokier flavour) and chop to make a chunky puree.

In a pot, add the rapeseed oil, then the white chopped onions and
cook over a medium heat until soft. If using fresh garlic, add at
this stage.

Add the cumin, smoked paprika, chilli flakes, curry powder, salt, and
pepper, and cook for another 15 minutes over medium heat to release
the spicy aromas.

Add the diced peppers and cook for 5 minutes.

Add the tomato paste and stir.

Add the tinned chopped tomatoes and confit garlic (if using) and cook
for another 30 minutes.

Remove from the heat, add the aubergine puree and mix well.

Put the oven temperature to 180?C.

To Serve:

Put the sauce into four oven-proof dishes or one large dish.

Add 2 eggs on top of each dish (8 if cooking in one pot) and cook (for
around 7 to 10 minutes at 180?C) until the egg white is set but the
yolk is nice and runny. If you prefer you can place poached eggs on
top of the hot sauce.

To garnish, add the chopped parsley, chives, and dill.

Season the eggs with the salt flakes.

Recipe by Imad Alarnab

Recipe FROM: <https://www.thenerve.news/p/the-nerve-weekend-dish-
imad-alarnab-aubergine-shakshuka>

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