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Home » Main Dishes » Aubergine shakshuka

Aubergine shakshuka

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A spicy, garlicky, saucy shakshuka with aubergine (eggplant) that makes a substantial breakfast, brunch or dinner. Serve with salad, and pita bread to soak up the sauce.

When I attended Gefiltefest, a highlight of my day was watching Itamar Srulovich of Honey & Co cooking up a delicious shakshuka. I found myself craving shakshuka for days afterwards, until something had to be done. I took decisive action, and headed into the kitchen to make shakshuka!

Aubergine (eggplant) shakshuka

Don’t hold back

When I set out to make my own shakshuka, I remembered that Itamar had used 15 cloves of garlic in his, saying, “It sounds like a lot of garlic….. and it is!” Well, who am I to argue with an expert? I used 15 cloves of garlic.

However, after that, our shakshuka paths diverged. Itamar’s was a simple sauce of garlic, spices, tomato puree and water. However I decided to make mine more substantial by the addition of a couple of aubergines (eggplants) and tinned chopped tomatoes rather than puree. I did use a similarly generous hand with the spices though. 

Aubergine (eggplant) shakshuka

Aubergine shakshuka – ingredients

Shakshuka is a relatively simple dish, with a relatively simple list of ingredients. To make this tasty aubergine shakshuka you will need:

  • aubergine – obviously!
  • garlic – lots of
  • olive oil
  • tinned tomatoes
  • eggs – you can’t make shakshuka without breaking eggs!
  • spices – cumin, smoked paprika, cinnamon, cayenne
  • fresh herbs for sprinkling – I used Greek basil, but torn basil leaves, fresh parsley or coriander (cilantro) would also be delicious.
Ingredients for making aubergine shakshuka - aubergines (eggplant), eggs, tinned tomatoes, garlic, olive oil, spices, fresh herbs.

Aubergine shakshuka – Something on the side?

Shakshuka is usually served with some kind of bread, which is perfect for soaking up the delicious sauce.

My daughter Kipper used a pitta to dip and scoop her shakshuka. Meanwhile DH simply shovelled his aubergine shakshuka into a tortilla wrap, rolled it up, and ate it! I’m not sure what he was saying through mouthfuls of delicious shakshuka, but it sounded appreciative, and it certainly disappeared very quickly!

Aubergine (eggplant) shakshuka

Kipper polished hers off too – aubergines and eggs are among her favourite foods, so I’m not surprised she enjoyed it. I’d toned down the heat for her benefit, which DH complained about – you can’t please all of the people etc. – so adjust the cayenne to your liking if you prefer it hotter.

Scattered herbs

I scattered what I thought was a generous handful of chopped basil over the top, although in retrospect it could happily have handled more. Use plenty, and maybe throw a little parsley on there too.

This aubergine shakshuka was extremely tasty, and the eggs added plenty of protein and made it a very satisfying and filling meal. Although we ate this for dinner, in Israel shakshuka is more commonly served for breakfast or brunch, so you can enjoy it any time of day! Just be sure to have some bread to soak up the sauce, and ideally a dish of chopped Israeli salad alongside. 

We scoffed the lot! This serves 2-4.

A spicy, garlicky, saucy shakshuka with aubergine (eggplant) that makes a substantial breakfast, brunch or dinner. Serve with salad, and pita bread to soak up the sauce.

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Aubergine (eggplant) shakshuka

Aubergine (eggplant) shakshuka

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A spicy, garlicky, saucy shakshuka with chunky aubergine (eggplant), that makes a substantial breakfast, brunch or dinner.
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Total Time 30 mins
Course Breakfast, Brunch, Lunch, Main Course
Cuisine Israeli
Servings 4
Calories 352 kcal

Ingredients
 
 

  • 2 small/medium aubergines (eggplants)
  • 6-7 tablespoon olive oil
  • 15 cloves garlic
  • 2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1½ teaspoon cinnamon
  • pinch cayenne pepper (or to taste)
  • 400 g tin chopped tomatoes
  • 4 eggs
  • Generous handful of Greek basil leaves, torn basil leaves, or chopped parsley
  • Pita or crusty bread to serve (optional)

Instructions
 

  • Cut the aubergines (eggplants) into 1cm (½ inch) dice. Heat the olive oil in a large frying pan or skillet and saute the aubergine pieces for a few minutes until they soften and begin to colour.
  • Peel and crush the garlic and add to the aubergines with the cumin, smoked paprika, cinnamon and cayenne. Continue to cook, stirring occasionally, for a few minutes until the spices are toasted and fragrant.
  • Add the tinned tomatoes and stir well. If the sauce seems very thick, add a splash of water to thin it down slightly.
  • Cook the sauce for around 15 minutes until the tomatoes are cooked and the sauce has darkened. Make four indentations in the sauce with the back of a spoon, and crack an egg into each one.
  • Cover the pan and continue to cook for another 4-6 minutes until the egg whites are cooked – the yolks should still be soft.
  • Scatter over the basil/parsley and serve at once.

Nutrition

Nutrition Facts
Aubergine (eggplant) shakshuka
Amount per Serving
Calories
352
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Cholesterol
 
164
mg
55
%
Sodium
 
217
mg
9
%
Potassium
 
877
mg
25
%
Carbohydrates
 
23
g
8
%
Fiber
 
9
g
38
%
Sugar
 
11
g
12
%
Protein
 
10
g
20
%
Vitamin A
 
688
IU
14
%
Vitamin C
 
18
mg
22
%
Calcium
 
128
mg
13
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword aubergine, egg, eggplant, tomato
Tried this recipe?Let us know how it was!

More delicious shakshuka recipes

Other shakshuka recipes you might enjoy include:
Easy green shakshuka from Family Friends Food.
Shakshuka with  mushrooms from Family Friends Food.
Braised eggs (shakshuka) from Ceri Jones Chef.
Chokshuka – chocolate shakshuka with goats cheese from Choclette at Tin and Thyme.

Aubergine (eggplant) shakshuka

 

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Reader Interactions

Comments

  1. Sian Lambert

    August 30, 2017 at 10:24 am

    Thanks for this – I will be making this as soon as our veg dodger is out for the evening!

    Reply
    • Helen

      August 30, 2017 at 8:04 pm

      LOL! I hope you enjoy it.

      Reply
  2. S. Winder-Geary

    August 08, 2017 at 11:21 am

    Made this for supper last night and found it to be both a surprisingly filling and highly nutritious meal!

    Reply
  3. Dee

    July 25, 2017 at 7:36 am

    LOVED! I actually added some tomato paste cause I thought my DH would want it but…. not so necessary! Passed the link on to all I thought would enjoy!

    I did not use 15 cloves i used about 8 cloves and garlic powder…

    Thanks for a great recipe!

    Reply
    • Helen

      July 25, 2017 at 8:54 am

      Thanks Dee! So happy to hear you enjoyed it ?

      Reply
  4. Helen Minn

    August 23, 2015 at 5:46 pm

    I just made it and it was delicious, especially with the aubergines, but I only used 12 garlic cloves as 15 seemed too excessive, but will definitely up the garlic next time!!
    Even better it is Slimming World friendly and was polished off between two of us!

    Reply
    • Helen

      August 23, 2015 at 6:09 pm

      Thanks Helen – really happy to hear you enjoyed it ?

      Reply
  5. Darryl

    July 29, 2015 at 12:35 pm

    Delicious. I just made it and ate it for brunch. Many thanks.

    Reply
  6. Natalie Crossan

    July 24, 2015 at 9:33 pm

    Wow this looks really interesting 🙂 I’m looking for some good egg recipes 🙂

    Reply
    • Helen

      July 24, 2015 at 9:54 pm

      Thanks Natalie. I love eggs and this is a delicious way to eat them! You might also like this crustless quiche or these omelette muffin bites. 😀

      Reply
  7. the foodie couple

    July 23, 2015 at 11:15 am

    Love the use of aubergines in this, and all the garlic!!

    Reply
    • Helen

      July 23, 2015 at 2:25 pm

      Thanks! Anything with plenty of aubergines and garlic is bound to be a big hit here!

      Reply
  8. Jemma @ Celery and Cupcakes

    July 23, 2015 at 7:25 am

    So many garlic cloves!!! This looks amazing though and I’m a massive fan of runny egg yolks, it’s the only way to eat them.

    Reply
    • Helen

      July 23, 2015 at 2:23 pm

      Thanks Jemma. When the runny yolks mix with the spicy sauce…. Mmmmmmmm.

      Reply
  9. evolvewithmary

    July 22, 2015 at 10:47 pm

    I’m making this for breakfast tomorrow, it looks scrumptious. 🙂

    Reply
    • Helen

      July 23, 2015 at 7:21 am

      Thanks! I hope you enjoy it 🙂

      Reply
  10. choclette

    July 22, 2015 at 4:05 pm

    Ooh I do love shakshouka and although aubergines aren’t my favourite things, I’d happily tuck into this. Next time I make it, I shall definitely up my garlic addition.

    Reply
    • Helen

      July 22, 2015 at 4:11 pm

      Thanks Choclette. I think more garlic can only be a good thing 🙂

      Reply
  11. sus @ roughmeasures.com

    July 22, 2015 at 12:54 pm

    Love the addition of chickpeas here!

    Reply
    • Helen

      July 22, 2015 at 4:11 pm

      Do you mean aubergines?!

      Reply
  12. Ceri @Natural Kitchen Adventures

    July 22, 2015 at 12:49 pm

    Wow 15 cloves of garlic, that’s one dish to keep the vampires away! ha. Love the idea of adding aubergines to this dish – yum!

    Reply
    • Helen

      July 22, 2015 at 12:58 pm

      It was actually not overpoweringly garlicky (to DH’s disappointment, I think!).

      Reply

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