A Spicy, Herby, Low-Carb One-Pan Dish of Roasted Eggplant cooked in Tomato Sauce Perfect for Breakfast or Brunch.
Lately, there is a proliferation of Shakshuka dishes on the internet that I wondered what the point was about writing yet another Shakshuka recipe. But, this Tunisian eggplant shakshuka is about to become your new weekend favourite. I have made several variants of shakshuka and this recipe tops the list. I think it’s got something to do with the buttery texture of eggplant. And, as October draws to an end, bringing it with, the end of the peak season for eggplant, let’s just take a moment to celebrate the humble eggplant in al its glory in this fine shakshuka dish from Tunisia.
I wrote about the basic appeal of Shakshuka in my easy Tunisian Shakshuka recipe , which is in part, responsible for Shakshuka’s revolutionising of the brunch landscape. But seriously, tell me, what is not to love about eggs cooked in a herby, spicy tomato sauce? Or an easy recipe that works beautifully and is brimming with freshness and flavour? My kids who are fussy eaters gave the Tunisian Shakshuka two enthusiastic thumbs-up after eating it, and that really was all the motivation I needed to create a variant which includes eggplants – one of my favourite vegetables.
.And now, about this shakshuka,…. So, close your eyes and imagine a hot pan waiting patiently to sizzle at that first kiss from a drop of oil, the sweet smell of onions gently sautéed till soft and golden, diced sun-ripened tomatoes bursting with juice and flavour, and slices of eggplant cooked to creamy and buttery perfection in a heady mix of fresh herbs of spices, surrounded by luscious pools of golden-yellow egg yolk and served with slices of rustic farmhouse bread. And now, if your heart isn’t racing, and your mouth salivating…
.There are only 2 tips to take into account with this recipe, and we are good to go:
Eggplants require a bit of salting and drying prior to cooking to get most of the water out of the membrane.
To get the most flavour out of the eggplant, oven-grill them prior to adding them to the Shakshuka sauce. Oven-grilling allows the eggplant to absorb more of the Shakshuka flavour during the cooking which renders them sublime, in my opinion.
And now, enough talking! Let’s get cooking..
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Sustainable Food Advocate.
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