Mrs. Jackson Cooks

Life through food

Show-off brunch: Aubergine and potato middle eastern inspired brunch

on August 22, 2014

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This is a faffy brunch.  It takes a while, there’s lots of different bits to the recipe that are done separately and brought together at the end, and it involves poached eggs, which are the ultimate in egg faffiness.

However, I have made it time and again because it is utterly delicious and a fantastic way to impress people (even if that person is just you).  And also brilliant for hangovers (not so great to make it if you’re feeling really ill though…possibly one for that moment when you feel ok, and you realise you’re still drunk!).  Even thinking about it now is making my mouth water.  It’s that tasty.  So it’s worth the faffiness.  But not one for when you’re in a hurry.  I like to make it when I have an aubergine or two lurking in the fridge.

It’s by Yotam Ottolenghi – the king of faffy cooking, and to be fair, I think I have made this as he says, at least once, but mostly, I adapt it, and it’s still just as good.  I do still follow the recipe because it’s so faffy, it’s hard to remember it all, but I think have now mostly remembered it.  You can find it here:

http://www.theguardian.com/lifeandstyle/2014/jan/31/brunch-recipes-eggs-yotam-ottolenghiI

I have to say, I have never been able to find tahini in the shops, so just make my own with sesame seeds.  Which adds to the faffiness.  But a great job to give someone that’s hanging about annoying you in the kitchen.  If you want to make tahini, here’s a recipe:  http://homecooking.about.com/od/condimentrecipes/r/blcon110.htm

And here’s my adapted version:

Middle-eastern inspired Aubergine and potato brunch

Serves 2

  • 1 aubergine cut into 2cm ish cubes (if that’s possible with something round)
  • 2 medium potato, peeled and thinly sliced
  • 2-3 tomatoes (depending on size), diced
  • 1 spring onion, finely sliced
  • 1 tbsp siracha sauce (or use any tomato chilli sauce, not sweet chilli though)
  • 1 tbsp chopped fresh coriander
  • 2 tsp white wine vinegar
  • A lot of oil
  • 40g tahini paste (I make 1/2 the recipe above, which usually works out well)
  • 1 garlic clove, crushed
  • 1/2 a lemon, juiced
  • 4 eggs (I also do a couple of slices of bacon and 1 egg per person at times)
  • 1 tsp sumac (optional)
  1. Place the aubergine in a colander, sprinkle with salt and leave to drain in the sink for about 30 minutes
  2. Whilst the aubergine is draining, boil the sliced potatoes for about 5-7 minutes, or until half cooked.  Then drain and refresh under cold water so they stay crunchy
  3. Next mix together the tomato, spring onion, and half the coriander in a small bowl.  Combine with the siracha sauce and white wine vinegar.  Season with salt and pepper and set aside
  4. Mix the tahini paste with the garlic, lemon juice and 2 tbsp of water with some salt and pepper.  Set aside.
  5. Tip the aubergine onto a plate with kitchen towel and dry off.
  6. Pour enough oil (should be sunflower, vegetable, groundnut etc) into a high sided pan to come up about an inch.  Heat on a high flame until bubbles form around a spoon end in the middle of the pan.
  7. Tip in the aubergine and fry until golden brown on all sides.  Then tip out onto fresh kitchen towel using a slotted spoon.
  8. Pour most of the oil, away (I normally save in a jar for later), leaving about 2 tsp in the pan.
  9. Fry the potatoes in the pan until browned and blistered on both sides, takes about 10 minutes.
  10. Meanwhile, boil the water and make the poached eggs (and grill bacon if using)
  11. Split the potatoes between two plates.  Sprinkle over 1/4 of the tahini mix on the potatoes on each plate.  Next take the aubergine and place on top of the potatoes and sprinkle over the remaining tahini mix.
  12. Next take the tomato mix and place on top of the aubergines and potatoes.  Sprinkle over the reserved coriander
  13. Finally top with the eggs and bacon if using.
  14. And enjoy the fruits of your labour and faffing about.  Feel the hangover recede.
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