This easy brinjal curry served with soft-boiled eggs, labneh and toasted ciabatta is a soul-warming meal fit for chilly winter evenings. A hearty vegetarian dish full of goodness, this meal is simple to make and will satisfy all your hunger cravings.
Easy brinjal curry with soft-boiled eggs & labneh
HANDS-ON TIME 20 min | TOTAL TIME 45 min | SERVES 4
DAIRY-FREE | VEGETARIAN | QUICK & EASY
INGREDIENTS
- 2 tbsp olive oil
- 1 large brinjal, cut into 2.5 cm pieces
- 1 large onion, roughly chopped
- 1/2 – 1 fresh long red chilli, thinly sliced
- 2 garlic cloves, minced
- 1 tsp ground coriander
- 2 tsp ground cumin
- 400 grams tinned chickpeas, drained and rinsed
- 800 grams tinned diced tomatoes
- 1 cup vegetable stock
- 4 eggs
- 1 loaf ciabatta bread, halved
- 160 grams drained labneh
- 80 grams baby spinach leaves
- 1/2 tsp sumac
METHOD
HEAT half the oil in a large pot over high heat and cook the brinjal until browned and tender. Remove from pot.
COOK onion and chilli in remaining oil until soft. Add garlic, coriander and cumin. Cook, stirring, until fragrant.
RETURN brinjal to the pan with the chickpeas, tomatoes and stock. Simmer, covered, for 15 minutes. Season to taste.
MEANWHILE, place eggs in another large pot and cover with cold water. Cover the pan with a lid and bring to a boil. Cook eggs, uncovered, for 6 minutes until soft-boiled. Drain immediately and run eggs under cold water until cool enough to handle before peeling.
PREHEAT a grill pan over high heat. Toast the bread, cut-side, down until lightly charred.
DIVIDE the brinjal between serving bowls and top with halved soft-boiled eggs, labneh and spinach leaves. Sprinkle easy brinjal curry with sumac and serve with torn toasted bread.
Tip from the team: Not a fan of brinjal? Replace it with 500 g roasted pumpkin or butternut.
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