Vegan Aubergine Shakshuka with Tahini Sauce

When I used to eat eggs, I loved making shakshuka. Served with warm crusty bread on a Sunday morning was a winning combination. It’s strange really – I thought eggs are something that I would miss, but I really don’t have any cravings for them at all!

If you don’t fancy using a meat alternative, try adding beans or chickpeas instead. You can also add peppers, courgettes, sweet potato or any other veggies you may fancy. I used what I had and it was delightful!

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Ingredients

For the shakshuka:

  • 1 aubergine, chopped
  • Spray oil
  • Salt & pepper to taste
  • 2 onions, diced
  • 1 chilli, chopped
  • 1 tbsp garlic, crushed
  • 400g veggie mince (quorn/meatless farm etc)
  • 150g mushrooms, sliced
  • 1 tsp cumin
  • 1 tsp paprika
  • 2x400g tins of chopped tomato
  • 200ml boiling water
  • To serve: parsley/corriander, sumac, pitta bread, rocket salad, avocado

For the tahini dressing

  • 1 tbsp tahini
  • 1 tbsp soya yogurt
  • 1 tsp lemon juice
  • 1-2 tbsp water

Method

  1. Place aubergine on a baking tray and spray with oil. Add salt & pepper and roast for 30 minutes on 180c
  2. In the meantime, spray a pan and fry the onions, chilli and garlic for about 5 minutes until soft
  3. Add the mince and fry for a few more minutes, until it begins to brown. Then add the mushrooms, cumin and paprika and continue cooking for 5 minutes
  4. Add the chopped tomato and water, stir and bring to a boil, then reduce to a simmer for 20 minutes
  5. In the meantime, combine the ingredients for the tahini sauce in a small bowl. Add enough water to reach a consistence you like
  6. Once the aubergine is ready, add to the simmering pan for the last 5 minutes
  7. Remove from the heat and serve with a generous dollop of sauce, a handful of rocket salad, avocado and a warm pitta bread

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