Feasts from the Middle East: Aubergine Shakshuka (Shakshuka Batenjan)
Kitous says: “My mum used to make this favourite of mine for me, my brothers and my sister. Breakfast was pretty busy for her with seven of us to feed, but she could rustle this up quickly and sometimes she made it for lunch instead. If she was really pressed for time, instead of waiting for the eggs to set, she’d scramble them into the tomato mixture, which I loved. Here I’ve married the classic with one of my favourite ingredients, aubergine. You must make the sauce in an ovenproof frying pan, as the eggs are baked right at the end. Just 5 minutes in a hot oven is all it takes for the whites to set and the yolks to still be soft and runny.”
Aubergine Shakshuka (Shakshuka Batenjan)
olive oil, for frying
2 large aubergines, sliced into rounds
½ red onion, sliced
1 garlic clove, finely chopped
8 large tomatoes on the vine, chopped
125ml tomato juice
½ tsp salt
½ tsp black pepper
½ tsp cumin (optional)
6 large eggs
100g feta cheese, roughly chopped
a few parsley sprigs and
a large mint sprig
warm pitta bread
Heat 1 tablespoon of oil in a large frying pan. Season the aubergine slices and fry them in batches for 3–4 minutes on each side, until golden and tender, adding more oil as necessary. Transfer the slices to a plate as they are cooked.
Heat 2 tablespoons of oil in a medium frying pan and sauté the onion gently over a low-to-medium heat for about 8 minutes, stirring every now and then, until softened. Stir in the garlic and cook for a further minute.
Tip the tomatoes into the pan along with any juice and stir into the onion. Cook for 8 minutes until the tomatoes have broken down and softened – they should be a pulp. Pour in the tomato juice and cook, again over a low heat, for 5 minutes. The sauce will be quite thick by this stage. Season with salt, black pepper and the cumin, if using. Spread a layer of aubergine slices over a large, ovenproof dish, then spoon over half the tomato sauce. Repeat to make two layers.
Make a hole in the sauce with the back of a large spoon and crack an egg into it. Do the same all-round the dish until you’ve positioned all the eggs. Scatter over the feta. Bake in the oven for 5 minutes. Pick the leaves off the parsley and mint sprigs, and chop roughly. Scatter over the shakshuka and serve with the warm pitta bread.
Feasts from the Middle East is published by HQ and is now available to buy.
Advertising and Sponsorship Opportunities
For advertising and sponsorship opportunities contact Northern Soul’s Founder and Editor Helen Hugent at firstname.lastname@example.org.
Sign up for Northern Soul newsletter
The Northern Soul Poll
Recent Tweets for @Northern_Soul_
We're thrilled to have been the media partner for @commapress's 3rd annual Dinesh Allirajah Prize for Short Fiction. We’re incredibly excited to publish the winner: Protect and Serve by award-winning poet and critically acclaimed novelist, @Jerowneywriter northernsoul.me.uk/protect-an… pic.twitter.com/kNjFMHbXeN
#NSPoll We’re asking all you green-fingered lovelies, what’s your favourite gardening show? Garden Rescue Gardeners' World Big Dreams Small Spaces Love Your Garden Anything about the Chelsea Flower Show Have your say below ⬇️ and vote over at: northernsoul.me.uk pic.twitter.com/AF8Js5Ifb0
spending time with family (from the same household), 16% opted for harnessing social media for good and a further 16% said they liked seeing a reduction in litter and cleaner streets. Only 4% were reigniting their love for a lost hobby #NSPoll (2/2) pic.twitter.com/StfXMeVxlE
A few weeks ago, we asked you lovely lot: what's the most positive thing you've noticed during the current crisis? 23% said seeing all the community projects and people coming together to help the most vulnerable while 28% said appreciating nature. Meanwhile, 13% said (1/2)