I was chatting on the FB page about trying aubergines again for the first time after I’d seen a post from BANT about their nutritional value.
One of you mentioned you use them to make a traditional Shakshuka. I looked it up and it is a Middle Eastern dish with a tomato sauce base where you crack and cook your eggs in it. I found a great recipe here – would make a lovely sharing dish at a family do or would last you a good few days. Love the woman doing it, she has real knowledge and an ease on the camera.
Personally, I think she uses way too much salt. I would use passata from glass bottles (no corny tin linings!) and I’d put a dish of feta out for people to help themselves, thus making it dairy free. For dipping, I’d use chickpea flour chapatis or I’d have it in a bowl sans dipping most probably.
If you want a vegan version, try this lovely recipe here, where she uses tofu instead of eggs and cheese. Or, I did like this one too, where they use tahini and rose harissa in lieu of eggs. Clever. (Ignore the ciabatta bit unless you are doing some for family members who can have bread.)
I’ve added these onto the Grain Free Meals board on my Pinterest for you.