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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.
Prep: 15 mins | Cook: 30 mins
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