You don’t have to pull out all the stops to enjoy good food – sometimes it’s the simple things that are the most satisfying! Cook up 3 recipes, each containing 8 ingredients, with loads of cheffy hacks to get dinner on the table in no time.
This dish is taken from the ‘Simple Pleasures’ Recipe Pack! You can also tuck into ‘Courgette Pancakes with Lemon Couscous‘ and ‘Baked Sweet Potato with Green Curry Chickpeas‘. Sign up for FREE here to the Sidekick App to instantly unlock 100+ Recipe Packs at your fingertips… There’s something for every foodie craving imaginable 😋
2 ea aubergine(s) / eggplant(s)
4 tbsp olive oil
1 tbsp tahini
100 g Greek yoghurt
1 clove(s) garlic
4 ea large egg(s)
2 ea plain naan bread(s)
15 g fresh coriander
1 – Preheat
Preheat the oven to 200°C.
2 – Prep the aubergine
Remove the green stalks from 2 aubergines, then cut the flesh into rough 1cm cubes.
3 – Preheat the pan
Add 3 tbsp of oil to a large, oven proof frying pan and place it over a high heat.
4 – Fry the aubergine
Once the oil begins to shimmer and loosen, tip in the aubergine and season with a pinch of salt.
Fry for 5-6 minutes, tossing occasionally, until golden in places.
5 – Roast
Whack the whole pan into the oven and roast for a further 8-10 minutes, until golden all over and
6 – Assemble
Once the aubergine is ready, add 1 tbsp of tahini, 100g of yoghurt, and finely grate in 1 clove of
7 – Mash it up
Mash everything together with a potato masher until semi smooth – season to taste with salt and
8 – Add the eggs
Create 4 divots in the mix and crack an egg into each.
9 – Bake
Pop the pan into the oven for a further 8-10 minutes, until the egg whites are set but the yolks still
have a wobble. Get on with the rest of the dish in the next steps while you wait.
10 – Bake the naan
Crack on with a bit of washing up. When the eggs are 5 minutes off, chuck 2 naans into the oven
until crisp and golden.
11 – Serve
Once the eggs are ready, scatter over the leaves from 15g of coriander. Serve straight from the pan
with the crispy naan!