Green Shakshuka and Oregano Tahini Aubergine by Ali Alt
19 July 2018 | Schwartz
By Ali Alt
Green Shakshuka with Oregano and Feta
Shakshuka is Hebrew for ‘all mixed up’. A green shakshuka is a lighter twist on the traditional spicy tomato and pepper base. This green alternative is a perfect vegetarian dish for weekend brunch or any weekday dinner!
A cast-iron dish or ovenproof frying pan is ideal for this recipe, as it can be transferred from stove to oven. Here I have used leeks, kale, cavolo and spinach, but feel free to add any other greens - peas, broccoli and courgettes all taste fantastic when paired with oregano. Whatever greens you have in the fridge or freezer will do just fine!
- • 3 tbs olive oil
- • 1 medium onion, finely sliced
- • 1 garlic clove, finely chopped
- • 1 medium leek, washed and thinly sliced
- • 2 tbs Oregano
- • 1 tsp Ground Cumin
- • 1 red chilli, finely chopped
- • 50g cavolo nero, washed and roughly chopped
- • 200g baby spinach, washed
- • 50g kale, washed and roughly chopped
- • 2 tbs lemon juice
- • 4 medium eggs
- • 40g feta cheese
- • 10g fresh parsley, picked and roughly chopped, for garnish
- • 10g fresh oregano, picked and roughly chopped, for garnish (optional)
- • Sea Salt & Ground Black Pepper, to taste
Preheat the oven to 200C/Fan 180C. Add the oil to your pan (cast-iron dish) and heat, over a medium-low heat. Add the onion and garlic and cook until softened. Then, add the leek, oregano, cumin and chilli and continue to cook for a further 5 minutes.
Add the cavolo, spinach and kale with the lemon juice, stirring while the greens wilt. Crack the eggs into the pan and transfer to the oven to cook for a further 5-7 minutes (or until the yolks have set).
To serve, sprinkle with feta, oregano and parsley.
Roasted Aubergine with Oregano and Tahini
Aubergine, a spectacularly spongy berry that can be stewed, stuffed, pickled, roasted or even grilled. It’s a much-loved ingredient in the Mediterranean and Middle-East, as it absorbs flavour fantastically and caramelises perfectly. Although historically known for its bitterness, the modern varieties don’t necessarily require salting, except when grilling, as this will reduce the amount of oil that is soaked up.
In this recipe I have served aubergine with oregano & tahini, two of my favorite ingredients. Earthy, fresh, Mediterranean flavors compliment the roasted eggplant and with only 15 minutes of prep, the oven does the rest of the work. A simple, vegetarian weeknight dinner that will satisfy.
- • 2 large aubergines
- • 2 tbsp. fine Sea Salt
- • 4 tbsp. olive oil
- • 4 tbsp. Schwartz Oregano
- • 15g flat leaf parsley, chopped, for serving
- • 3 tbsp. tahini paste
- • Juice of 1 lemon
- • 2 tbsp. olive oil
- • Water, to taste
Preheat the oven, to 200C/Fan 180C. Cut the aubergine in half lengthways. Make deep diagonal crisscross or lengthways cuts in the flesh of the aubergine. Brush with olive oil and sprinkle with sea salt, black pepper and 3 tbp. oregano. Roast for 45 minutes to an hour until soft and brown.
To make the tahini dressing whisk together all the ingredients, adding more water to loosen. Season to taste.
To serve, drizzle the tahini sauce over, sprinkle parsley and 1 tbsp. of Schwartz Oregano.