🥙 Middle Eastern

Eggplant Shakshuka

Name: Eggplant Shakshuka
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: to taste Salt; 1 large, finely chopped Onion; 4 cloves, minced Garlic; 1 Bell Pepper; 400 ml Tomato Sauce; 2 tbsp Olive Oil; 4 Eggs; 1 tsp Ground Cumin; 400 g Tahini; 1/2 tsp Paprika; 2 large Eggplant; 1 tsp Ground Coriander

🥙 Middle Eastern

Tender eggplant folded into a glossy, aromatic gravy — the kind of middle eastern home cooking that gets requested again and again. 32 minutes of mostly hands-off cooking.

Prep 12 min Cook 20 min Serves 4 Medium

Ingredients

Saltto taste
Onion1 large, finely chopped
Garlic4 cloves, minced
Bell Pepper1
Tomato Sauce400 ml
Olive Oil2 tbsp
Eggs4
Ground Cumin1 tsp
Tahini400 g
Paprika1/2 tsp
Eggplant2 large
Ground Coriander1 tsp

Optional extras

Fresh Parsleyhandful, to finish

Instructions

1
Heat the Olive Oil in a heavy-bottomed pot over medium heat until shimmering.
2
Add the onion and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.
3
Stir in the garlic plus the ground cumin, ground coriander and paprika; toast for about a minute until the kitchen smells incredible.
4
Add the eggplant, turning every piece through the spice base so it's fully coated, and sear lightly.
5
Pour in the tahini, bring to a gentle bubble, then cover and simmer until the eggplant is tender.
6
Uncover and reduce until the sauce clings to a spoon. Finish with fresh parsley and a squeeze of lemon.

Chef's tip

Prep everything before the heat goes on — middle eastern cooking moves fast once it starts.

Cook it with your pantry → Share this page: /dish/4802

Watch how it's made

Video: Turkish Eggplant Shakshuka - Vegan Meze with Fried Eggplants & Chilies · on YouTube