Eat with flatbread, rice, pasta - it’s super very versatile.

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I’m on the way to London and looking forward to some lovely food with friends 🎉

Plus sharing the recipe for my Aubergine Zaalouk with chickpeas - a spiced roast aubergine stew - extremely delicious and more-ish!

Eat with flatbread, rice, pasta - it’s super very versatile.

Here’s the recipe! Love, Niki xxx

2 large aubergines
1 onion chopped
2 tbsp olive oil
4 garlic cloves, chopped
20 cherry tomatoes chopped
3 tbsp sun dried tomato purée
1 tsp ground cumin
2 tsp sweet paprika
1/2 tsp chilli flakes
2 bay leaves
Pinch light brown sugar
250ml water
1 tsp sea salt
Juice 1/2 lemon
10g fresh coriander chopped
10g fresh mint chopped
1 can chickpeas drained

To serve;
Hummus
Tzatziki
Za’atar flatbreads

Pre- heat your oven to 180c
Prick the aubergines all over with a knife, then add to a tray and bake for 30 minutes until soft inside.
Set aside
In a large pan, add the oil and onion and ry the onion for 8 to 10 minutes until soft and caramelising
Add the garlic and cook for 30 seconds until fragrant.
Transfer the tomatoes, tomato purée, cumin, paprika, chilli flakes, bay leaf and sugar to the pan.
Add a pinch of salt and the water, mix well and bring to the boil.
Cover and reduce the heat and simmer for 10 minutes, stirring occasionally.
Now chop up the aubergines finely and add to the pan. Stir to combine.
Cover and cook for a further 10 minutes, stirring occasionally.
Finally add the chickpeas, lemon juice, coriander and mint and mix together.

Serve with tzatziki and za’atar flatbread

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