Shakshuka with smoky roasted eggplant – what more should I say? I bet you know how amazing this one is!
I took a break from the Whole30 program. It happened before Ramadan. It was difficult. Although I paused for a while, I didn’t really lost it – I didn’t go back to my old eating habits. Well, I did eat non-Whole30 compliant foods, but I did not go back to the old me like I would swallow the whole dish of pasta in one go. Just kidding – my tummy can’t hold the whole dish, maybe half. 😀
What made me happy taking a break from Whole30 is I could eat whatever I want – rice, bread, pasta, sweets – yes, anything bad for my body. But hey, I did not overeat. I had self-control and it was great! I did not lose or gain a single pound, so I guess I did great. I am still cheering for myself.
So if you know the Whole30 rules, you know that cheese is a NO. I listed down stuff I wanted to eat when I took a break and one of them is cheese. I eat cheese like that’s the last cheese on earth. The only thing resisting is my migraine. That’s time I need to stop. I love shakshuka with feta cheese! It tastes amazing with lots of crumbled feta on top. I took a break from the program, but I tried balancing stuff. And when I said balancing stuff, I didn’t mean cookie on one hand and cupcake on the other. I mean a Whole30 compliant ingredients with a little healthy-ish on top (and yes, that’s feta cheese)!
I used smoked paprika in this dish coz I love smoked paprika. Did I say that it is my favorite spice powder? The shakshuka came out really nice. I did not eat this with bread – I was happy with lots of crumbled feta cheese. 😀
Roasted Eggplant Shakshuka
- 2 medium eggplants, sliced into 1cm round
- olive oil, to brush the eggplants
- 3 garlic cloves, crushed
- 1/3 parsley, chopped
- 1/3 coriander, chopped
- 1 tbsp smoked paprika
- 3/4 tsp cumin
- 1 tsp red chili flakes
- ¼ cup onion, chopped
- 4 large firm and ripe tomatoes, roughly chopped
- 1 x 400g can whole peeled tomatoes, pureed in a blender*
- 1 tbsp brown sugar
- 2 tbsp lemon juice
- 1 tbsp white vinegar
- 4 eggs (or more)
- Coriander, for garnish
- Crumbled feta cheese, to serve
- Salt and pepper, to taste
- Preheat oven to 350F. Line baking sheet with parchment paper. Set aside.
- In a medium bowl, mix garlic, parsley, coriander, smoked paprika, cumin and dried chili flakes. Set aside.
- Brush each sliced eggplant with olive oil.
- Roast for 15 minutes on one side, and another 10 minutes on the other side. Remove cooked eggplants from the oven and chop into quarters. Add to the bowl of herbs-spices mixture. Stir to coat.
- In a large skillet with medium heat, add olive oil. Add in onion and cook until translucent. Add in chopped tomatoes and cook until soften and juices has been released (about 5 minutes). Add in pureed tomatoes and simmer in a low heat for about 5 minutes. Add the eggplant mixture and stir to combine. Simmer again for 5 minutes. Add brown sugar, lemon juice and vinegar. Mix thoroughly.
- Make about 4 indents (you can make more if you want to add more than 4 eggs) and crack an egg in each indent. Put on a lid and cook until eggs are set according to your preference.
- Season the eggs with salt and pepper. Garnish with chopped coriander and crumbled feta cheese.
- Serve with crusty bread, if desired.
Source recipe: Roasted Eggplant Shakshuka by The Brick Kitchen
Note: You can also use pureed tomatoes. It’s just that whole peeled tomatoes was the only one I had.