This straightforward brinjal curry served with soft-boiled eggs, labneh and toasted ciabatta is a soul-warming meal match for cold winter evenings. A hearty vegetarian dish stuffed with goodness, this meal is straightforward to make and can fulfill all of your starvation cravings.
Straightforward brinjal curry with soft-boiled eggs & labneh
HANDS-ON TIME 20 min | TOTAL TIME 45 min | SERVES 4
DAIRY-FREE | VEGETARIAN | QUICK & EASY
- 2 tbsp olive oil
- 1 massive brinjal, reduce into 2.5 cm items
- 1 massive onion, roughly chopped
- 1/2 – 1 recent lengthy purple chilli, thinly sliced
- 2 garlic cloves, minced
- 1 tsp floor coriander
- 2 tsp floor cumin
- 400 grams tinned chickpeas, drained and rinsed
- 800 grams tinned diced tomatoes
- 1 cup vegetable inventory
- 4 eggs
- 1 loaf ciabatta bread, halved
- 160 grams drained labneh
- 80 grams child spinach leaves
- 1/2 tsp sumac
HEAT half the oil in a big pot over excessive warmth and cook dinner the brinjal till browned and tender. Take away from pot.
COOK onion and chilli in remaining oil till delicate. Add garlic, coriander and cumin. Cook dinner, stirring, till aromatic.
RETURN brinjal to the pan with the chickpeas, tomatoes and inventory. Simmer, lined, for quarter-hour. Season to style.
MEANWHILE, place eggs in one other massive pot and canopy with chilly water. Cowl the pan with a lid and convey to a boil. Cook dinner eggs, uncovered, for six minutes till soft-boiled. Drain instantly and run eggs below chilly water till cool sufficient to deal with earlier than peeling.
PREHEAT a grill pan over excessive warmth. Toast the bread, cut-side, down till flippantly charred.
DIVIDE the brinjal between serving bowls and high with halved soft-boiled eggs, labneh and spinach leaves. Sprinkle straightforward brinjal curry with sumac and serve with torn toasted bread.
Tip from the crew: Not a fan of brinjal? Change it with 500 g roasted pumpkin or butternut.
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