Roasted aubergine, baked butterbeans, soft boiled eggs, dukkah

Posted On February 6, 2020 By Kathryn

I adore this dish with roasted aubergines, baked butterbeans , soft boiled eggs and dukkah. It is so full of flavour and texture.

The base of this dish- pulses baked with tomatoes and spices is an amazing dish all on its own. It can also be made into a bereakfast dish by cracking eggs into it when its ready and baking until set. Store remaining dukkah in an airtight container.


Photography by Catherine Frawley 

Food styling by me

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Serves 4

1 tin of chickpeas, drained and rinsed

1 tin of butterbeans, drained and rinsed

500g cherry tomatoes

3 tbsp tomato puree

1 heaped tsp chilli flakes

1 tsp ground coriander

1 tsp ground cumin

50ml olive oil

28g bunch of fresh coriander, roughly chopped

350g baby aubergines, halved

1 tsp ground cumin

1 tsp ground coriander

2 tbsp olive oil

200g green beans

4 medium freee range eggs



Serves 4

15g coriander seeds

15g cumin seeds

80g blanched almonds

80g blanched hazelnuts

30g black sesame seeds

20g sumac

salt and pepper to season


  1. Preheat the oven to 220’C. Place the pulses, tomatoes, tomato puree, spices and olive oil into an oven proof casserole dish. Mix together and bake for 20 minutes, stirring half way through. When ready stir in the fresh coriander.
  2. Cook the aubergine at the same time. Mix the olive oil and spices together in a baking tray. Place the aubergine, cut size down into the oil so they are nicely soaked. Cook, cut size up, in the same oven for 20 minutes.
  3. In a dry frying pan, toast the coriander and cumin seeds. When ready, toast the nuts until golden brown. Transfer everyting to a blender and blitz until roughly chopped. Add the black sesame seeds and sumac, followed by a generous pinch of salt and pepper.
  4. Sauté the beans in a little oil for a few minutes only, and season.
  5. Bring a large pot of water to a rolling boil and gently lower in four eggs. Cook for 6 minutes exactly and immediately run under cold water - not enough to make them cold, but to be able to handle them. Tap the shells with the back of a spoon to break and carefully peel away.
  6. To serve, pile some aubergines on top of some of the stewed butter beans, with some green beans alongside. Half an egg and place on top. Garnish with dukkah and drizzle with the residual oil left in the baking dish from cooking the pulses.