Roasted Eggplant Shakshuka
Shakshuka in its most basic form is just a dish of tomatoes, chili peppers, and onions where eggs are poached on top of it prior to serving. It does not end there though, as there are many varieties of this dish where ingredients like artichoke, potatoes, beans, sausages and eggplant to name some. Often enjoyed as a breakfast this dish is popular in the Middle Eastern and North African region.
I made Shakshuka before but that was the meaty version, today we are making the eggplant version which in my opinion is one of the best ways to prepare an eggplant. While a lot may argue that beef will have a richer flavour, I prepared this dish with that in mind hence I roasted the eggplants as well as added some bacon scraps to give it that oomph it needed.
- In a charcoal grill, cook your eggplant until soft and lightly charred on all sides. Once cooked, chop the eggplants into smaller cubes. Set aside.
- Prepare a large pan, heat olive oil add the bacon scraps and cook until golden brown. Remove the bacon then set aside.
- Using the same pan sauté garlic and onions.
- Add the eggplants, chopped tomatoes, water, tomato paste, paprika, cumin, chili flakes and the bacon that was set aside. Bring to a boil then simmer in low heat for 10 minutes.
- Make 4 wells and crack an egg on each top of the well. Continue to cook in low heat covered for 5-8 until eggs are cooked but still runny.
- Season with salt, squeeze lemon juice on top, garnish it with parsley and drizzle of olive oil. Remove from heat then serve while hot.