SPICY EGGPLANT WITH SOFT-BOILED EGGS & LABNE
PREP + COOK TIME 30 MINUTES SERVES 4
2 tablespoons extra virgin olive oil 1 large eggplant (500g), cut into
1 large brown onion (200g), chopped
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
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.