Shakshuka is one of those brunch dishes that’s a must for your recipe book. It’s fun without too much effort. Get it going and let it rock in roll. It’s my go-to whenever I cook with friends in the late morning. Switch it up for the vegan crowd with eggplant, or do eggplant and eggs together. Either way, both are delicious and will feed all the people.
If you don’t like all the talking you can skip to the printable recipe card bellow
Eggplant shakshuka is probably my favorite of the two. It may take more time, but the results are worth it. Removing the excess liquid from the eggplants gets a creamier texture. You may be tempted to skip that part, but it’s essential. Trust me, it melts in your mouth. The eggplant becomes a sponge absorbing the olive oil from the pan. It brins in some of the flavor from the tomato sauce as well. So decadent. The Charred flavor also works great with the bright tomato sauce it’s simmered in. Its a wild world of flavors and balance. I love the eggplant version, but I usually use eggs. They’re always in the fridge.
You can use just about any tomato for eggplant shakshuka but my favorite are always italian san marzano tomatoes. The rich umami flavor the naturally pack is incredible. I keep a can in the pantry. San marzano tomatoes have a lower moisture content than others so the glutamic acid is even more concentrated. I’ll usually use the whole peeled tomatoes for shakshuka merely for textural purposes. I prefer the chunky rustic vibe.
Shakshuka is always my go-to when cooking for a group of friends. No one can say no to a rich tomato sauce with eggplant or eggs. Relatively effortless dish, you aren’t confined to the kitchen the whole time. Let it simmer away while you have a good time. Perfect for those extra sleepy mornings or post late night adventures. Serving it couldn’t be easier. Plop the pan on a table with a towel under and its good to go. A little bit of Colourful stuff on top, just to be extra fancy. It’s rusticly beautiful and instagramable.
Thanks for stopping by the blog. Try this eggplant shakshuka next time you cook for a group. Serving this one for brunch is perfect, but its great for all meals. Flavorful and hearty, it’s sure to please your friends and family.
Vegan Eggplant Shakshuka
Ingredients
- 1 eggplant
- 28oz can (794g) canned san marzano tomatoes
- 1/2C (90g) Olive oil (split into 3)
- 1C (143g) red onion
- 1 & ½ tsp (3g) cumin
- ½ tsp (1g) cayenne
Instructions
- slice the eggplant into 1-inch thick slices. discard the top and bottom.
- Salt both sides of the eggplant slices and place on a grated cooling rack. let rest for one hour. After the hour take a paper towel and remove the salt and water that was drawn out.
- Heat a wide pan on medium heat. Add one-third of the olive oil. Sear the eggplant until lightly charred. about 5 minutes. Flip each slice, add another third of oil, and repeat.
- Add the last of the oil and red onion to the pan. Season to taste. Sweat on medium-low until fragrant about 2 minutes. Add the cumin, cayenne, and garlic, and bloom for another 2 minutes.
- Add the tomatoes to the pan and stir. With a spatula split the whole tomatoes in half. place the eggplant back in the pan and simmer for 15 minutes.
- remove from heat and enjoy.
- For chicken eggs, create small wells in the tomato sauce with a spoon. Place the eggs inside and simmer on low covered for 10 to 15 minutes. remove from heat when the egg whites are nearly set. They will carry over cook, and the yolk will remain runny.
Notes
