Roasted Aubergine, Houmous and Falafel Shakshuka
Serves: 2
Ready in: 30 to 60 mins
Soft, roasted aubergine and pepper combine with juicy roasted tomatoes for a rich, Mediterranean-inspired shakshuka that's perfect for breakfast or brunch.
Ingredients:
1 aubergine1 pepper, any colour
10 cherry tomatoes
olive oil
salt and black pepper
1 red onion
3 garlic cloves
½ tsp paprika
¼ tsp cumin seeds
400g tomato passata
1 pot Ramona’s Original Houmous
6 Ramona’s Original Falafel
To serve:
sesame seedsfresh coriander, chopped
chilli flakes
method:
- Preheat the oven to 160F/180C and line a large baking tray with parchment paper.
- Chop the aubergine and pepper into 1cm cubes and lay on the tray. Drizzle with olive oil, salt and black pepper. Roast for 30-35 minutes, until tender, adding the tomatoes for the final 20 minutes.
- Meanwhile, peel and finely dice the red onion and slice the garlic cloves. Add to a frying pan with some olive oil and fry for 5-10 minutes, until soft. Add in the paprika, cumin seeds, some salt and black pepper and fry for one minute. Pour in the tomato passata and simmer for 10 minutes.
- Stir through the aubergine and red pepper into the tomato sauce, saving the roasted tomatoes.
- Smear the houmous onto two plates or bowls, alongside the shakshuka. Top with the falafels, roasted tomatoes and the sesame seeds, chopped fresh coriander and chilli flakes.
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