This Thai Shakshuka leans on coconut and basil to do the heavy lifting. We char the Aubergine for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the coconut and basil 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 char until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the fish sauce and the rest of the coconut and basil flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cook briskly 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.
Finish with the chopped mint and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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