Sweet Potato Shakshuka
An untraditional but delicious take on Shakshuka with a sweet potato base and crunchy roasted sweet potato skin on top. The recipe is from the new book Shelf Love from Ottolenghi Test Kitchen.
Zutaten
- 3 tbsp oil, for frying
- 1 medium aubergine
- 1 packet Soba Noddles for 2 people
- 200 g tenderstem broccoli
- 1-2 spring onions
- 1/2 garlic clove
- 1 red chili finely chopped
- good handful baby spinach
- small bunch fresh corianger optional
- sesame seeds
Miso and ginger marinade
- 1 tbsp tamari
- 1 tbsp sesame oil
- 2 tbsp water
- 2 tsp shiro miso
- 1 tsp maple syrup
- 2 tsp fresh grated ginger
- 1/2 garlic clove finely grated
Method
- Cut the aubergine in dices and add to a well-oiled pan on medium heat, along with a pinch of salt. You want them to shrink in size and get color on the sides, it takes around 6-8 minutes. Toss and stir every now and then to prevent them from sticking to the pan, and add more oil if needed.
- Meanwhile, stir together the marinade in a small bowl. It ca be a little tricky to get the miso to dissolve, I often use the backside of a teaspoon to mash it up and the use a whisk to get it smooth.
- Cook the noodles according to packet instructions. When done, rinse them in cold water. This is important to get the starches off so they don’t become sticky and cloggy.
- Cut the broccoli into thin stalks and coarsely chop the spring onion.
- When the aubergine looks done, scooch them into a bowl and add the broccoli, spring onions, half a garlic clove and half of the chili to the pan. Char each side of the broccoli for just a minute or two.
- Pour the aubergine back in and add half of the marinade. Stir around.
- Add the noodles (we like a high filling-to-noodle-ratio so start with 2/3 of the noodles and keep the rest as backup to add in if needed) and a handful spinach and take it off the heat. Give it a toss and plate on two bowls. Top with sesame seeds, coriander, the rest of the chili and a drizzle of the remaining marinade.
- Enjoy!
