Ingredients
Method
1.Heat half the oil in a large saucepan over high heat; cook eggplant, stirring, until browned and tender. Remove from pan.
2.Heat remaining oil in same pan; cook onion and chilli, stirring, until soft. Add garlic, cumin and coriander; cook, stirring, until fragrant.
3.Return eggplant to pan with chickpeas, undrained tomatoes and stock; simmer, covered, 15 minutes. Season to taste.
4.Meanwhile, place eggs in another large saucepan; cover with cold water. Cover pan with lid; bring to the boil. Boil eggs, uncovered, 2 minutes. Drain immediately. Run eggs under cold water until cool enough to handle. Peel eggs.
5.Preheat grill.
6.Place bread on oven tray; brush with extra oil. Place under hot grill until lightly toasted both sides.
7.Cut eggs in half. Divide eggplant mixture between shallow serving bowls; top with spinach leaves, eggs and labne. Sprinkle with sumac; serve with toasted bread.
Labne is a soft cheese originating from the Middle-East. It’s made from strained yogurt, and is available from major supermarkets and Middle-Eastern food shops.
Note
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