Vegan Eggplant Shakshuka
Seared eggplant with a rich and spicy tomato sauce. Eggplant shakshuka is a flavor-packed vegan alternative for the brunch classic.
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
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.