Shakshuka 2.0 – eggplant shakshuka with vegan option. Ideal for brunch or parties.
I love Israeli food. Its probably my favorite cuisine with Mediterranean. Shakshuka is also everything I love: tomato, onions, spices and in this recipe I added eggplant.
The contrast between the softness of eggplant and the acidity of tomato is a perfect mix here. The vegetables are soft, spiced and tender. It’s nothing but delicious!
This recipe is perfect for parties of brunch and you can make it vegan or not. If you’re going for the egg version, the best part is when you dip the warm bread in the egg. Pita bread is a must here!
If youre going for the vegan version, don’t forget to top it with your favorite vegan cheese crumbled to add some creaminess and once again, dip the pita in the shakshuka!
- 1 red pepper
- 1 28 oz tomato can
- 2 eggplants
- 1 garlic clove
- Salt & pepper to taste
- 2 tbsp of avocado oil
- 1 onion, diced
- 3 garlic cloves
- 2 tbsp paprika
- 2 tbsp cumin
- ⅘ eggs (optional)
- Cut one eggplant in two and place face down on parchment paper on a baking pan. Bake at 450F for for 30min.
- In a large skillet, add onions and the other eggplant in cubes. Cook with avocado oil. Add garlic, peppers and spices. Add ½ cup of water and cook until fully absorbed and soft.
- When the eggplant in the oven is done, scrap the inside and add to the skillet. Add tomato can. Mix well.
- Add salt and pepper.
- When vegetables are well mixed and soft, make small holes for the eggs and break the egg in it.
- Cook for 5 minutes on high medium heat.
- Place the skillet in the oven at 400F for 5 minutes.
- Scramble with cheese and herbs such as scallions, parsley or basil.