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1kg Aubergines


¼ cup vegetable oil

1 Tbsp chopped garlic

400g can chopped  tomatoes

2 Tbsp tomato paste

¼ cup olive oil

¼ Lemon, halved.

Salt (to taste)

1 tsp crushed Black peppercorns

1 tsp Turmeric

½ tsp ginger powder

1 Tbsp paprika

1 tsp cumin

200g pitted calamata olives

2 Tbsp chopped parsley

2 Tbsp chopped coriander

6 – 8eggs



  1. Cut aubergines into cubes, sprinkle with salt & allow to drain in a

colander for ± 20 minutes.

  1. Toss aubergines in vegetable oil and bake at 180°C until soft & golden brown, ± 20 – 25 minutes
  2. Drain well in a colander.
  3. In a different saucepan add all the other ingredients except olives, parsley and coriander and cook until soft & mushy (± 10 minutes).
  4. Add aubergines, olives, parsley, coriander and mix through with a spoon.
  5. Preheat oven to 200°C

Dish stew into an oven proof dish. Using the back of a spoon make pockets in the stew. Drop individual eggs into the pockets.

Sprinkle eggs with salt and pepper

Bake until eggs are cooked to your taste.

  1. Serve with toasted pita breads, garlic breads or rolls.

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