Roast Aubergine Roast Eggs

1 - Preheat
Preheat the oven to 200°C.

2 - Prep the aubergine
Remove the green stalks from 2 aubergines, then cut the flesh into rough 1cm cubes.

3 - Preheat the pan
Add 3 tbsp of oil to a large, oven proof frying pan and place it over a high heat.

4 - Fry the aubergine
Once the oil begins to shimmer and loosen, tip in the aubergine and season with a pinch of salt.
Fry for 5-6 minutes, tossing occasionally, until golden in places.

5 - Roast
Whack the whole pan into the oven and roast for a further 8-10 minutes, until golden all over and
soft throughout.

6 - Assemble
Once the aubergine is ready, add 1 tbsp of tahini, 100g of yoghurt, and finely grate in 1 clove of
garlic.

7 - Mash it up
Mash everything together with a potato masher until semi smooth - season to taste with salt and
pepper.

8 - Add the eggs
Create 4 divots in the mix and crack an egg into each.

9 - Bake
Pop the pan into the oven for a further 8-10 minutes, until the egg whites are set but the yolks still
have a wobble. Get on with the rest of the dish in the next steps while you wait.

10 - Bake the naan
Crack on with a bit of washing up. When the eggs are 5 minutes off, chuck 2 naans into the oven
until crisp and golden.

11 - Serve
Once the eggs are ready, scatter over the leaves from 15g of coriander. Serve straight from the pan
with the crispy naan!

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