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Falafel & Aubergine Shakshuka
We’ve put a vegan spin on shakshuka batinjan (that’s aubergine shakshuka). It’s made with golden fried aubergine and sweet red pepper, cooked in a cumin-spiced tomato sauce with nutty chickpea falafel and finished with a drizzle of lemony tahini.
2 comments
Ingredients
- 1 red pepper
- 1 aubergine
- 1 onion
- A handful of flat leaf parsley
- 2 tsp cumin seeds
- A pinch or 2 of cayenne pepper
- 400g chopped tomatoes
- 12 falafel with sesame & mint
- 1 lemon
- 50g tahini
Prep: 15 mins | Cook: 30 mins
Method
1. Halve the red pepper, scoop out the seeds and white pith, then roughly chop the pepper. Trim the top off the aubergine and roughly chop it. Peel and finely chop the onion. Pick the parsley leaves and set them aside. Finely chop the parsley stalks.
2. Set a deep frying pan or shallow casserole dish on a medium heat and tip in 2 tsp cumin seeds. Toast for 1-2 mins till the seeds are aromatic and starting to pop. Tip out into a bowl and set aside.
3. Turn the heat down to medium-low and add a good splash of olive oil to the pan. Add the pepper, aubergine and onion. Season with a pinch of salt and pepper and fry for 8-10 mins, stirring often, till the veg are golden brown.
4. Stir in the parsley stalks, half the toasted cumin seeds and a pinch of cayenne pepper (it’s hot, so use as much or as little as you prefer). Cook for 1 min.
5. Tip in the tin of chopped tomatoes. Pour in 150ml cold water and stir to mix. Add the falafel. Pop a lid on the pan (or use a baking tray if you don’t have a lid) and bring to the boil, then turn the heat down and simmer for 12-15 mins till the sauce has thickened a little.
6. While the falafel cook, juice the lemon into a bowl and add the tahini. Add 1-2 tbsp cold water and season with a pinch of salt. Stir to make a smooth sauce. Spoon the falafel shakshuka into 2 warm bowls, drizzle over the tahini sauce and garnish with the parsley leaves to serve.
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Fussyoldbat
Really useful staple midweek recipe-easy and delicious! We prefer with half an avocado each rather than the falafel for a vegan version and grilled slices of the delicious Cypressa haloumi for a veggie version; also put the lemon juice in it and forget the tahini, and switch the parsley for coriander
Brilliant recipe for a one pot lunch. I serve with a dollop of coconut yoghurt and funk in some toasted sourdough or pitta. sometimes add a can of chickpeas for a protein hit on exercise days