This easy Shakshuka on ‘healthy fried’ eggplant has quickly become my favorite weekend meal. It looks impressive, tastes amazing and not to mentioned is a great hangover meal.
I say ‘healthy fried’ because after a light breading we fry it in just a bit of oil to get the crunch and texture we want. But we finish cooking it in the oven so they aren’t drenched in oils.
Ingredients for the fried eggplant:
- 1 small-medium eggplant
- 1 cup of breadcrumbs
- 1 1/2 tsp garlic powder
- 1 tsp dry basil
- 1 tsp salt
- 1 egg
- 2 tablespoons of vegetable oil
Preheat your oven to 350 degrees Fahrenheit.
After washing and slicing your eggplant into 3/4 inch slices, mix together breadcrumbs, garlic powder, dry basil and salt.
Heat up 1 tablespoon of your oil in a pan on medium. *Add more oil as you cook.
While the oil heats up, coat each piece of eggplant in a whisked egg. Drop in your breadcrumb mixture, making sure to fully coat it and place into your heated oil.
Once both sides have fried nicely ( 3 minutes per side) put them on a baking sheet lines with parchment and place in the oven for 20 minutes (while you cook the rest Shakshuka).
Ingredients for Shakshuka:
- 1 can (28 oz) of diced tomatoes
- 2-3 minced cloves of garlic
- 1/2 diced jalapeño (more if you like spice)
- 1 small onions diced
- 1/2 cup of basil chopped
- 2 1/2 tablespoons of olive oil
- salt + pepper
- 2 tsp paprika
- 1 tsp cumin
- 4-6 eggs
Once you have prepped all your ingredients heat your olive oil in a large skillet with high sides (if you have one). Once heated on medium put in your garlic until it starts to color slightly. Put in your onions and mix together.
Once the onion starts to soften (3-5 minutes) throw in the tomato sauce, jalapeño, cumin, and paprika. Stir together and season with salt and pepper to taste.
Let simmer for 10 minutes – mixing occasionally.
After you’ve let it simmer mix in the basil.
Add in your eggs making sure not to break the yoke and keeping them separate for serving. Top with salt and pepper and some parmesan cheese.
Cover and cook for 5 minutes – check on them after 3 minutes to make sure you aren’t over cooking them.
Once the eggs are cooked to your liking (I like a running yoke) place one slice of eggplant onto a plate and use a big serving spoon to scoop out one egg with sauce.
KASCHA'S KICTHEN 