EGGPLANT SHAKSHUKA

This is a new version of the famous shakshuka! This dish is usually made of tomatoes and peppers but wanted to change a bit and to try it with eggplant.

Eggplant mixes perfectly with peppers and adds a nice contrast. The good thing of the shakshuka is that it’s very healthy! It’s only veggies and proteins so perfect before the (fatty) holidays!

I can find many other benefits to eating a good shakshuka but I prefer you to try this recipe and to understand by yourself!

Eggplant Shakshuka

• Author: Kelly
• Prep Time: 20 mins
• Cook Time: 45 mins
• Total Time: 1 hour 5 mins

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Ingredients

Scale 1x2x3x

• 1 red pepper
• 1 orange pepper
• 1 yellow pepper
• 1 large eggplant
• 1 garlic clove
• 5–10 grape tomatoes
• Salt & pepper to taste
• 2 tbsp of olive oil
• 1/2 lemon juice
• 4/5 eggs

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Instructions

1. Cut eggplant in two and dispose face down on a parchment paper on a flat baking pan. Dispose peppers around. Bake for 30-45 minutes (until pepper skin is darker) on broil.
2. Put hot peppers in plastic bags and close. Let cool.
3. When peppers are cooled, skin will be very easy to remove.
4. In a large bowl, mix peppers and inside of the eggplant.
5. Slice with two knives (one in each hand) until well cut.
6. Add salt, pepper, olive oil and lemon juice.
7. In a medium skillet (I used a small one for only two eggs), pour the preparation on medium heat. Cover for a few minutes.
8. Cut tomatoes and drop into skillet. Break eggs and cover again on medium heat. Cooking time is around 7 minutes.
9. Enjoy!!

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