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Shakshuka With Eggplant Recipe

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Ingredients

Adjust Servings:
2 tablespoons Olive Oil
Tomatoes
Cherry Tomatoes
1 Onions
Garlic Cloves
Red Chili
1 Eggplant
Large Eggs

Nutritional information

307
Calories
17.9g
Fat
2.8g
Saturated Fat
93mg
Cholesterol
66mg
Sodium
34.3g
Carbohydrate
14.1g
Fiber
14.4g
Sugars
10.3g
Protein
9mcg
Vitamin D
68mg
Calcium
2mg
Iron
1089mg
Potassium

Shakshuka With Eggplant Recipe

Shakshuka with Eggplant is one of the flagship Israeli dishes that take America and the world by storm lately.

  • 40 minutes
  • Serves 2
  • Medium

Ingredients

Directions

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Shakshuka with Eggplant is one of the flagship Israeli dishes that take America and the world by storm lately. Perfect for semi-vegetarian and pescetarian diets breakfast or dinner.

The base of the Shakshuka is a delicious combination of eggs and tomatoes seasoned with cumin and paprika. We are adding the eggplant to give it an amazing twist in taste and to make it a complete and satisfying meal. We use the eggplants to replace the traditional bread or pita on the side.

Another complete meal variation is the shakshuka with merguez.

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Steps

1
Done

BAKE EGGPLANT AND CUT VEGGIES

Wash the Eggplant and use a knife to make cuts on the eggplant before putting it in the over (the knife cuts are important so the eggplant will not explode). Bake it for about 20-25 min in high heat around 400f (220 c).

Finely chop onions
Slice 1 garlic clove
Cut red chilly to your liking. This is optional if you don't like spicy food don't add it if you like very spicy add more. It's a trial and error phase.
Take ripe tomatoes and cherry tomatoes (mixing cherry tomatoes with tomatoes is optional) cut them to big squares

2
Done

Cooking Time

Add the onions to olive oil, give it about 30 sec- 1 min and add the chili and garlic. Cook it for a minute or 2 not more than that so they don't burn and when the onion becomes transparent add the tomatoes and let it cook for 5-10 min while stirring occasionally.

If you don't have enough ripe tomatoes you can use tomato paste like mutti.

3
Done

SEASON AND ADD THE EGGPLANTS

After the tomatoes have softened season the Shaksuka with:
Salt, paper, paprika, and cumin.

Take the eggplant from the oven let it cool off a bit and carefully peel it and cut it to small squares.

Add the eggplant squares to the pan stir well and let it cook for about a minute

4
Done

Add the Eggs

Make small holes in the shaksuka and break the eggs into the holes. cover the pan and let it cook for a few minutes (depending if you like hard eggs or soft you decide when to finish the cooking.

Optional add feta cheese on top and serve while hot. The shaksuka goes well with a green salad or Arabic salas and tahini

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Mediterranean Chicken in Pesto and Olives
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Mediterranean Israeli Salad With Avocado in Olive Oil and Lemon Dressing
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Mediterranean Chicken in Pesto and Olives
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Mediterranean Israeli Salad With Avocado in Olive Oil and Lemon Dressing

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