Mirza ghasemi (smoked aubergines) with chilli & pine nut butter

Name: Mirza ghasemi (smoked aubergines) with chilli & pine nut butter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 40 g unsalted butter; 1 red chilli, halved lengthways, stem left intact; 350 g jar Ottolenghi Roasted Aubergine & Tomato Sauce; ½ tsp sugar (any kind); 4 medium free range eggs, beaten; ⅛ tsp salt; Soft bread, to serve (such as challah)

This is a twist on a Persian classic that uses smoky burnt aubergines and tomatoes as a base in which eggs are gently set, much like a scramble. Ottolenghi Roasted Aubergine & Tomato Sauce makes this a quick recipe to put together, and the chilli blend brings a gentle heat and smokiness. Serve this as an indulgent breakfast or as a side, and discover more Ottolenghi recipes to try next.

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Vegetarian

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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40g unsalted butter
1 red chilli, halved lengthways, stem left intact
350g jar Ottolenghi Roasted Aubergine & Tomato Sauce
½ tsp sugar (any kind)
4 medium free range eggs, beaten
⅛ tsp salt
Soft bread, to serve (such as challah)

Urfa and pine nut butter

30g pine nuts
60g unsalted butter
⅛ tsp salt
3 tsp Ottolenghi Aleppo & Other Chillies

Put the butter and the split chilli in a medium frying pan over a medium heat and cook for 1 minute until the butter has melted. Tip in the sauce along with the sugar and 200ml water. Stir well and cook for 8-10 minutes until thickened and bubbling.
Meanwhile, make the butter. Put the pine nuts in a small frying pan and toast over a medium heat for 3-4 minutes, shaking the pan occasionally. Add the butter with the salt and, once melted, take off the heat and quickly stir in the chilli blend; set aside.
Whisk the eggs with the salt and a good grinding of black pepper. Using a spoon, make a well in the sauce – it will flow back quickly – and pour in some of the egg mixture. Make 3-4 more wells, pour in the remaining egg mixture and allow to cook undisturbed for 1 minute until just starting to set. Stir gently to create curds and cook for another 2 minutes until set but still saucy. Spoon over ½ of the butter mixture and serve immediately, with the remaining butter and the bread alongside.

Typical values per serving when made using specific products in recipe