Easy Shakshuka recipe – Turkish aubergine (eggplant) alongside an Asian twist
So I of late sampled a Turkish delicacy – shakshuka – which is essentially a ho-hum cooked tomato-y aubergine (or eggplant) dish. It has a great, rich season in addition to is perfect accompanied alongside bread.
Of course, I had to give it my ain Asian twist, every bit the authentic shakshuka is a petty sugariness for my liking. However, if you’re non every bit Desi every bit me, yous tin omit the curry powder.
Oh, in addition to I cutting a few corners. The master copy recipe requires yous to tyke off the aubergines first. I didn’t fancy that, every bit the extra cooking fourth dimension - non to scream the excessive crude - seat me off. So I threw the veg conduct inwards in addition to it seemed fine.
There are of class ‘real’ shakshuka recipes out there, only if yous desire a delicious cheat version, I’m your girl.
Easy shakshuka recipe – Turkish aubergine, alongside my Asian twist
Ingredients
2 large aubergines (eggplants), cutting into 1inch cubes
1 greenish bell pepper, chopped into 1inch cubes
1 crimson bell pepper, chopped into 1inch cubes
1 medium onion, diced finely
1 courgette (zucchini)
3 cloves garlic, chopped finely
100ml love apple tree passata
1 tsp salt, to a greater extent than or less to taste
¼ tsp dark pepper, to a greater extent than or less to taste
½ tsp curry powder
2 tbsp love apple tree paste
Squeeze of lemon juice
2 tbsp olive oil
Method
In a colander, add together the aubergine chunks in addition to sprinkle alongside salt. Set aside for around xv minutes, this volition allow the aubergine to drain in addition to lose some of its bitterness.
In a saucepan, add together the onions to some olive crude in addition to allow to sautee. Throw inwards the garlic thus it tin brown.
Sprinkle inwards some tabular array salt in addition to pepper.
This is where it gets a flake Asian… add together inwards the curry pulverisation (totally optional only I produce similar the kick).
Add inwards the aubergine, peppers in addition to courgettes in addition to stir.
Pour inwards the pasatta.
Squeeze inwards the lemon juice.
Stir in addition to allow simmer over a depression oestrus alongside the pan covered.
Continue to laid upwardly slowly, stirring occasionally, until the shakshuka has thickened.
And that is that. Use every bit a dip, a side dish or a primary repast if you’re going veggie.
Shakshuka – Turkish aubergine alongside an Asian twist – done!