This Eggplant Tahini Shakshuka is an elegant and flavorful brunch, lunch, or dinner that’s worthy of entertaining. One bite and you’ll be hooked!
I’ve wanted to make a shakshuka forever and at long last, it’s finally here! This Eggplant Tahini Shakshuka has so much insane flavor and is worth every second it takes to make it!
Right now, I’m listening to the podcast, “Up and Vanished” while I write this. These true crime shows and podcasts are so good!! Since I work from home, podcasts are a great way to have something interesting in the background without the distraction of T.V.
I also started “Atlanta Monster” which is by the same people and is only on its second episode. I definitely recommend giving it a listen! What are some of your favorite podcasts? I have a list going of ones that I’m dying to listen to!
If you’re not familiar with Shakshuka, do you even follow food accounts on Instagram? The dish has been suuuuper trendy the last couple of years, for whatever reason. Don’t get me wrong — it’s an amazing Middle Eastern/African dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, but where did the sudden surge of interest come from?!?
For this recipe, I decided to merge a classic shakshuka base with a quasi baba ganoush flavor. I roasted some eggplant with onions and garlic and added them a blender with tahini, lemon, tomatoes, and spices. The combination might sound odd, but trust me it’s sooo good.
All you need is some crusty bread or pita to sop up the sauce and you’re set! This would make a great brunch, but honestly, it’s perfect for those nights when you want a vegetarian dinner that’s hearty and delicious.
- 2 tablespoons extra-virgin olive oil
- 1/2 a large eggplant
- 1 medium yellow onion, peeled and quartered
- 3 cloves garlic, peeled
- 2 tbsp tahini
- 1⁄4 cup fresh lemon juice
- 3/4 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon crushed red pepper flakes
- 1-1/2 teaspoons salt, divided
- 1 teaspoon sugar
- 1 28-oz can whole tomatoes, with juices
- 2 cups finely chopped kale
- 1/2 cup heavy cream
- 3 ounces feta cheese, crumbled
- 1⁄4 cup kalamata olives
- 6 eggs
- Handful chopped parsley
- Preheat your oven to a high broil. Prick the eggplant with a fork in several places and place on a baking sheet. Add quartered onion and whole garlic cloves to the sheet pan. Drizzle everything with olive oil and broil until very soft, 10-15 minutes, turning and checking on it halfway through.
- Remove from the oven, let cool slightly, and peel off and discard the skin of the eggplant.
- Place the eggplant flesh in a blender along with the roasted onion and garlic.
- To the blender, add the tahini, lemon juice, spices, salt, sugar, and whole tomatoes. Pulse the mixture in the blender until chunky, but even. There shouldn't be huge pieces of tomato or onion. Taste and season with salt to taste.
- Pour the mixture into a medium oven-safe skillet over medium-high heat.
- Cook, uncovered, stirring occasionally, for about 10 minutes, or until the sauce is slightly thickened.
- Add the chopped kale and heavy cream to the sauce, and continue cooking, uncovered, stirring occasionally, until the greens are soft and wilted, about 10 minutes more. While the greens are cooking, set an oven rack in the top position and preheat the broiler.
- Turn off the heat to the pan. Using a spoon, make 6 wells in the sauce. Carefully crack an egg into each well. Sprinkle the eggs with a bit of salt, then distribute the feta and olives around the eggs. Set the pan on the stove over low heat and cover with a lid. Cook for 5-7 minutes, until the egg whites are mostly set but still translucent on top. Remove the lid, transfer the pan to the oven, and broil until the eggs are cooked to your liking, 1-3 minutes depending on how you like your eggs. Remove the pan from the oven and sprinkle the parsley over top. Serve hot with bread or pita.