Pieces of tender aubergine encased in a rich, smoky tomato sauce studded with subtly spiced falafel and drizzled with a lemony tahini dressing. Serve with toasted flatbreads for the most wonderful vegan brunch.
Cook your falafel as per the packet's instructions.
Meanwhile, heat the oil over a medium heat in a large frying pan or cast iron. Once hot, add the red onion and sweat for 3-4 minutes, until slightly softened. Add the aubergine and continue to cook for a further 6-8 minutes, until tender.
Add the garlic, smoked paprika and harissa paste into the pan, then give everything a good stir to combine. Continue to cook for 3-4 minutes, or until everything is lovely and soft.
Add the passata, dried apricots and 400ml of water into the pan. Season generously and bring to a simmer. Let the sauce gently bubble away for 20 minutes, until rich and thick. Taste and adjust the seasoning, if required.
Dot the falafel around the pan, leaving the tops poking out of the sauce, and simmer for a further 5 minutes.
Meanwhile, make the tahini dressing. Mix together the tahini and lemon juice with a big pinch of salt and 2 tbsp of water to loosen. Taste and adjust the seasoning.
Drizzle the shakshuka with the tahini dressing, sprinkle with chopped parsley and finish with a crack of black pepper. Serve with toasted flatbreads.
Recipe courtesy of georgieeats.co.uk