Shakshuka with Baked Eggplants

15 mins
Serves 4
tiktok.com

Directions

  1. 1Cut the eggplants in half and season with olive oil, rosemary, and salt.
  2. 2Cut the eggplants in half and season with olive oil, rosemary, and salt.
  3. 3Cut the eggplants in half and season with olive oil, rosemary, and salt.
  4. 4Add the garlic cloves to the eggplants.
  5. 5Add the garlic cloves to the eggplants.
  6. 6Add the garlic cloves to the eggplants.
  7. 7Wrap the eggplants in aluminum foil and bake.
  8. 8Wrap the eggplants in aluminum foil and bake.
  9. 9Wrap the eggplants in aluminum foil and bake.
  10. 10In a pan, saute the chopped onions with olive oil.
  11. 11In a pan, saute the chopped onions with olive oil.
  12. 12In a pan, saute the chopped onions with olive oil.
  13. 13Add the tomato paste and mix.
  14. 14Add the tomato paste and mix.
  15. 15Add the tomato paste and mix.
  16. 16Add the chopped tomatoes and green pepper and cook until softened.
  17. 17Add the chopped tomatoes and green pepper and cook until softened.
  18. 18Add the chopped tomatoes and green pepper and cook until softened.
  19. 19Once the eggplants are baked, remove the foil and place them on a baking sheet.
  20. 20Once the eggplants are baked, remove the foil and place them on a baking sheet.
  21. 21Once the eggplants are baked, remove the foil and place them on a baking sheet.
  22. 22Slit the eggplants lengthwise and scoop out the flesh.
  23. 23Slit the eggplants lengthwise and scoop out the flesh.
  24. 24Slit the eggplants lengthwise and scoop out the flesh.
  25. 25Chop the eggplant flesh.
  26. 26Chop the eggplant flesh.
  27. 27Chop the eggplant flesh.
  28. 28Mix the chopped eggplant with the tomato mixture in the pan.
  29. 29Mix the chopped eggplant with the tomato mixture in the pan.
  30. 30Mix the chopped eggplant with the tomato mixture in the pan.
  31. 31Add salt and pepper to taste.
  32. 32Add salt and pepper to taste.
  33. 33Add salt and pepper to taste.
  34. 34Crack four eggs into the mixture.
  35. 35Crack four eggs into the mixture.
  36. 36Crack four eggs into the mixture.
  37. 37Sprinkle with parsley and cover the pan to let the eggs cook.
  38. 38Sprinkle with parsley and cover the pan to let the eggs cook.
  39. 39Sprinkle with parsley and cover the pan to let the eggs cook.
  40. 40Serve hot with bread.
  41. 41Serve hot with bread.
  42. 42Serve hot with bread.

Ingredients

  • 3 eggplants
  • 3 eggplants
  • 3 eggplants
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 handful rosemary
  • 1 handful rosemary
  • 1 handful rosemary
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 teaspoon red pepper
  • 1 teaspoon red pepper
  • 1 teaspoon red pepper
  • 1 onion
  • 1 onion
  • 1 onion
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 4 tomatoes
  • 4 tomatoes
  • 4 tomatoes
  • 1 green chili pepper
  • 1 green chili pepper
  • 1 green chili pepper
  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley
  • 1 bread
  • 1 bread
  • 1 bread

Equipment

knifealuminum foilfrying panspoonfood processor