SPICY EGG­PLANT WITH SOFT-BOILED EGGS & LABNE

PREP + COOK TIME 30 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - What’s For Dinner? -

2 ta­ble­spoons ex­tra vir­gin olive oil 1 large egg­plant (500g), cut into

2.5cm pieces

1 large brown onion (200g), chopped

coarsely

1 fresh long red chilli, sliced thinly 2 cloves gar­lic, crushed

2 tea­spoons ground cumin

1 tea­spoon ground co­rian­der

400g can chick­peas, drained, rinsed 800g can diced toma­toes

1 cup (250ml) veg­etable stock

8 eggs

1 loaf turk­ish bread (430g), halved 160g drained labne

80g baby spinach leaves

½ tea­spoon sumac

1 Heat half the oil in a large saucepan over high heat; cook egg­plant, stir­ring, un­til browned and ten­der. Re­move from pan.

2 Heat re­main­ing oil in same pan; cook onion and chilli, stir­ring, un­til soft. Add gar­lic, cumin and co­rian­der; cook, stir­ring, un­til fra­grant.

3 Re­turn egg­plant to pan with chick­peas, toma­toes and stock; sim­mer, cov­ered, for 15 min­utes. Sea­son.

4 Mean­while, place eggs in an­other saucepan; cover with cold wa­ter. Cover pan with lid; bring to the boil. Boil eggs, un­cov­ered, for 2 min­utes. Drain im­me­di­ately. Run eggs un­der cold wa­ter un­til cool enough to han­dle; peel.

5 Pre­heat a grill plate (or grill or bar­be­cue) over high heat. Toast bread, cut−side down, on grill plate un­til browned lightly.

6 Di­vide egg­plant mix­ture be­tween shal­low serv­ing bowls; top with halved eggs, labne and spinach leaves. Sprin­kle with sumac; serve with torn grilled bread.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.