We made this dish on a rainy night – it was relatively quick and heart warming. I found it in a Sunday Magazine when visiting my godmother.
- 1 large aubergine
- 2 tbsp olive oil
- 1 clove garlic, peeled and finely chopped (we used two cloves as we had no onions)
- 1 onion, peeled and finely chopped
- 250g tomatoes, chopped (i put in a whole tin by accident and it was still tasty)
- 1 tsp tahini
- tsp brown sugar
- splash of white wine vinegar
- 4 eggs
- 1 tbsp lemon juice
- handful of fresh chopped parsley
Cut the aubergine into bite-sized chunks and soak for about 20 minutes in a bowl of cold water with a few large pinches of salt.
Drain and rinse and pat the aubergine dry.
In a heavy-bottomed pan, heat a tablespoon of oil, add the garlic and onion and cook for a few minutes until softened. Add the aubergine with the rest of the oil, making sure it is thoroughly coated, then add the paprika and cook on a very low heat, covered, for about half an hour, turning occasionally.
Add the tomatoes, tahini and brown sugar and cook for a further ten minutes, mixing it all through.
Taste and season accordingly. Keep warm to the side.
Poach the eggs in a pan of gently boiling water (a splash of white-wine vinegar should stop them separating)
You should poach them for about three minutes if you want them soft in the middle, five if you want them stern and unyielding.
At the last moment, add the lemon juice and parsley to the aubergine mixture.
Serve in shallow bowls with poached eggs on top and perhaps a hunk of sour dough to sop up the juices.
We served with roasted potatoes.