SHAKSHUKA

SERVES 6

2 medium aubergines (eggplants), sliced into rounds 2cm (¾ in) thick

2 tbsp Lucy Bee coconut oil

1 medium onion, diced

3 garlic cloves, finely chopped

1 large potato, peeled and cut into 2cm (¾ in) cubes

2 x 400g tins/4 cups chopped tomatoes

120ml/½ cup water

1 tbsp tomato purée (paste)

1 tsp fresh or dried oregano

1 tsp Lucy Bee turmeric powder

1 tsp ground cumin

Pinch of chilli flakes

Lucy Bee Himalayan salt and ground black pepper

Line a large baking sheet with kitchen paper, place the aubergine slices on top and sprinkle salt lightly and evenly all over the cut surfaces. Set aside for 30 minutes then, using kitchen paper, wipe away the salt, and the water which has been released.

Place a heavy-based frying pan (that has a lid) over a medium heat, add the coconut oil and, when hot add the onion and cook until translucent, then add the garlic and fry for a further minute or so.

Cut the aubergine slices into quarters and add to the pan with the potato. Fry for another couple of minutes, then add the tomatoes, water, tomato purée (paste), oregano, turmeric, cumin, chilli flakes and a pinch of black pepper. Cover and simmer for around 20–25 minutes, until the potatoes are cooked and the aubergines soft. Taste and add salt if needed.

Serve the shakshuka with plain yoghurt and some crusty bread.