My Sunday mornings are usually the same. I try in vain to get the boyfriend to wake up, then, with a resigned sigh at the resolutely unconscious lump beside me I wander down stairs to pop the kettle on.
Truth be told, I actually love it. I greedily pour over cook books and recipes and spend more time then is strictly necessary making breakfast. I usually choose something with a bit of a kick. You can’t go wrong with chillies and eggs (except, perhaps a chilli custard..)
This morning’s breakfast came from the Honey and Co cookbook which is packed full of dishes from the Middle East. I’ve changed some things around to suit what I had in the kitchen.
This dish, Aubergine sabich, is delicious and fairly quick to make if you shallow fry the aubergine instead of baking them. The combination of aubergines, eggs, fresh salsa and creamy tahini yogurt may not be your standard Sunday fry but it so god damn tasty that you need to give it a go.
(Enough for one greedy me, or possibly two normal people)
Half an aubergine
2 slices of bread
2 cloves of garlic (finely chopped or crushed)
2 heaped teaspoons of natural yogurt
2 tsp of tahini
juice of half a lemon
1/2 tsp chilli flakes (or 1/2 a fresh chilli finely chopped)
small bunch of coriander or parsley chopped
1 tsp honey
salt and pepper
Right so, mix the chilli, half the garlic, honey, half the lemon juice, a tablespoon of olive oil, the chopped herbs and pinch of salt and pepper in a small bowl. Set aside.
Cut the aubergine into slices about the thickness of your thumb. Put the aubergines in a large frying pan on a medium to low heat and drizzle with olive oil until you think you’ve put too much in but realise you can’t possibly have because there is no such thing as too much olive oil (about 2-3 tablespoons if you really must know). Sprinkle with salt and pepper and fry until they turn soft and golden (make sure to keep flipping them to stop them burning)
While the aubergines are frying, make you tahini yogurt by mixing the tahini, yogurt and remaining garlic and lemon juice in a bowl, season with a small pinch of salt.
Take the aubergines out of the pan and fry your eggs, toast some bread and serve up in whatever way you fancy.