Beef and Aubergine Shakshuka

One of those great dishes which can be constituted in a number of different ways. Often served with eggs, which I skipped in this case, since I was not cooking for four people.

I browned 250g of ground beef (minced beef) with a julienned onion for twenty-five minutes at a medium heat, stirring at least once a minute. During which time I made batonned carrot, and added the carrot to the pot. I quartered eight cherry tomatoes, and added those also.

I added 150g of tomato passata to the beef, along with some boiling water and beef stock. Plus three red chillies, and a handful of freshly chopped coriander. Allowed to simmer under glass for 45 minutes.

I cut the aubergine into chunks, and added them to an oven-proof roasting/serving dish, drizzled with sunflower oil. I also added diced spring onion. Roasted in the preheated oven for twenty five minutes at 190 deg C (under a lid).

The dish is served with a garnish of garlic infused yoghurt. I made this with three dessert spoonfuls of yoghurt, finely grating three peeled cloves of garlic into it. Often mixed with a little tahini, which I didn't have to hand, but I had some Moroccan humus, and stirred that in instead (two teaspoonfuls).

Decant the beef into the dish containing the roasted aubergine and spring onion, and spoon the garlic infused yoghurt across the surface. Serve.

Fabulous dish!