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Aubergine, spiced potato and zhoug pitta


Serves: 6
timePrep time: 50 mins
timeTotal time:
Aubergine, spiced potato and zhoug pitta
Recipe photograph by Kris Kirkham

Aubergine, spiced potato and zhoug pitta


Serves: 6
timePrep time: 50 mins
timeTotal time:

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Nutritional information (per serving)
Calories
486Kcal
Fat
27gr
Saturates
4gr
Carbs
40gr
Sugars
4gr
Fibre
9gr
Protein
17gr
Salt
2gr

Josh Katz

Josh Katz

Josh Katz is the chef-owner of Berber & Q in London, serving grilled and smoked meats cooked over charcoal with mezze from the East and music from the West.

 

See more of Josh Katz’s recipes
Josh Katz

Josh Katz

Josh Katz is the chef-owner of Berber & Q in London, serving grilled and smoked meats cooked over charcoal with mezze from the East and music from the West.

 

See more of Josh Katz’s recipes

Ingredients

  • 2 aubergines (about 300g each), sliced into 1cm rounds
  • vegetable oil, for frying (about 3 tbsp)
  • 4 medium eggs
  • 6 wholemeal pitta breads or flatbreads
  • 3 tbsp tahini, stirred
For the spiced potatoes
  • 250g Charlotte potatoes, peeled
  • 1 tbsp olive oil, plus extra for the pittas
  • 1 shallot, finely chopped
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • ½ tsp flaked sea salt
  • 1½ tbsp lemon juice
  • 2 tbsp roughly chopped coriander
For the zhoug
  • 4 cardamom pods
  • 6 bird eye chillies, stalks removed
  • 6 garlic cloves, peeled and roughly chopped
  • 75ml olive oil
  • juice of 1 lemon
  • ½ x 28g pack coriander, including stalks
  • 10g mint, leaves picked
  • 1 x 28g pack flat-leaf parsley, stalks discarded

Step by step

Get ahead
The zhoug will keep for 3 days in the fridge. The eggs can be cooked and the spiced potatoes made 4 hours ahead. The aubergines can be fried a few hours ahead and reheated on a tray in the oven for 5 mins at 180°C, fan 160°C, gas 4. Serve everything at room temperature.
  1. Sprinkle 1 teaspoon of salt over the aubergine slices and place them in a colander set over a sink or bowl for 1 hour to draw out some of the juices. Meanwhile, for the spiced potatoes, put the potatoes in a saucepan, cover with cold water; bring to the boil. Cook for 15-20 minutes until tender. Drain, allow the potatoes to cool slightly, before slicing into 5mm rounds. Put the remaining potato ingredients in a bowl and add the warm sliced potatoes, mixing gently. Set aside at room temperature.
  2. For the zhoug, crush the cardamom pods to extract the seeds, grind to a powder and then put them in a food processor with the chillies, garlic and half the oil and the lemon juice. Blitz for 1 minute to make a rough paste. Add the coriander, mint and parsley and blend again, gradually adding the rest of the oil until you get a coarse, slightly dry sauce (be careful not to blend it too much). Season and set aside at room temperature.
  3. Pat the salted aubergines dry using kitchen paper. Heat a large frying pan on a medium- high heat and brush the surface with oil. Lay out the sliced aubergine to cover the base of the pan and cook for 3-4 minutes until golden brown and soft. Brush some oil on the aubergines, then turn and cook for another 3-4 minutes. Repeat with the rest of the aubergines, in batches.
    Tip
    Zhoug is a green chilli sauce originally from Yemen. It’s fresh, hot and fragrant at the same time. If you don’t want to make zhoug, Belazu sells a ready-made jar
  4. Meanwhile, add the eggs to a pan of boiling water and cook for 7 minutes. Drain, refresh under cold water then peel and slice.
  5. Brush the pittas or flatbreads with a little olive oil and a drop of water, and warm through briefly in a preheated oven or under the grill. Split the pittas and divide the aubergine slices between the pittas, with a generous spoon of zhoug, potato mix and the sliced egg, and tahini to drizzle over generously.

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