A working test-kitchen ledger of ten thousand recipes.
Vietnamese · Breakfast

Aubergine Shakshuka in lemongrass and chilli

A fragrant take on Aubergine Shakshuka, built on lemongrass and chilli and finished the way we like it. Ready in about 2 hr 10 min and easily enough for 2 people.

4.4 from 334 cooks
Prep10 min
Cook120 min
Serves2
LevelMedium
Free to cook
Aubergine Shakshuka in lemongrass and chilli
Method

How to cook it

Prep everything first: chop the aromatics, measure the lemongrass and chilli elements, and pat the aubergine dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Add the aubergine and bake until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the hoisin and the rest of the lemongrass and chilli flavours, letting them cook out for a minute until fragrant.

Add the carrots along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

More from Vietnamese

You might also cook

Vietnamese Halloumi Skewers Vietnamese
Vietnamese

Vietnamese Halloumi Skewers

Our tested Crispy Halloumi Skewers: bright, generous, and balanced with herb and peanut. Serves...

48 min · Medium
Vietnamese Black Bean Tart Vietnamese Members
Vietnamese

Vietnamese Black Bean Tart

The kind of Vietnamese plate you make on repeat. ginger and star anise, a proper glaze, and a...

45 min · Easy