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   MSGID: 34277.fidonet_cooking@1:105/500 2d5568dc   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Imad's Aubergine Shakshuka   
    Categories: Middle-, Eastern   
         Yield: 4 Servings   
       
       100 ml Rapeseed oil (1/2 c)   
       900 g  Tin diced tomatoes (32 oz)   
        10 g  Cumin seeds (5 ts)   
       250 g  White onion (5 c); chopped   
        10 g  Salt (1-3/4 ts)   
         5 g  Black pepper (4 ts); cracked   
         5 g  Smoked paprika (4 ts)   
        40 g  Tomato paste (1-1/2 oz)   
       400 g  Roasted aubergine (4 to 5)   
       100 g  Confit garlic paste (3-1/2 oz) -OR-   
         5 cl Garlic; up to 8; crushed   
       100 g  Green & red peppers (2/3 c); diced   
        10 g  Hot chilli flakes (5 ts)   
        10 g  Madras curry powder (5 ts)   
         8    Eggs   
              Parsley; chives, and dill;   
              - chopped, for garnish   
              Salt flakes   
       
     With a small knife score the skin of the aubergines and place in the   
     oven at 200?C/400?F until very soft.   
        
     Allow to cool for 5 minutes, then remove the skin (leave a bit of the   
     skin if you prefer a smokier flavour) and chop to make a chunky puree.   
        
     In a pot, add the rapeseed oil, then the white chopped onions and   
     cook over a medium heat until soft. If using fresh garlic, add at   
     this stage.   
        
     Add the cumin, smoked paprika, chilli flakes, curry powder, salt, and   
     pepper, and cook for another 15 minutes over medium heat to release   
     the spicy aromas.   
        
     Add the diced peppers and cook for 5 minutes.   
        
     Add the tomato paste and stir.   
        
     Add the tinned chopped tomatoes and confit garlic (if using) and cook   
     for another 30 minutes.   
        
     Remove from the heat, add the aubergine puree and mix well.   
        
     Put the oven temperature to 180?C.   
        
     To Serve:   
        
     Put the sauce into four oven-proof dishes or one large dish.   
        
     Add 2 eggs on top of each dish (8 if cooking in one pot) and cook (for   
     around 7 to 10 minutes at 180?C) until the egg white is set but the   
     yolk is nice and runny. If you prefer you can place poached eggs on   
     top of the hot sauce.   
        
     To garnish, add the chopped parsley, chives, and dill.   
        
     Season the eggs with the salt flakes.   
        
     Recipe by Imad Alarnab   
        
     Recipe FROM:    
       
   MMMMM   
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