Spiced Roasted Eggplant Shakshuka – paprika, cumin, parsley & coriander roasted eggplant in a warming tomato sauce, baked eggs and crumbled feta. Jump to Recipe
The emergency department kind of reminds me of my life.
I had my first shift last night, yawning on the drive home as the green glow of my car’s clock ticked past 00:00. It was a busy Monday evening with the waiting room full of tired, uncomfortable people and screaming toddlers waiting to be seen. To an outsider, the scene on other side of the double doors might have looked messy, disorganized. Paramedics lining up with patients to be triaged, doctors and nurses spread out in every direction, walking between patients with no rhyme or reason, bed alarms sporadically beeping and patients waiting on cubicle beds, tucked behind the sterile blue curtains. Waiting for something – blood test results, their chest x-ray, for their fever to go down or to be admitted to the ward or for someone to tell them to go home. A couple of medical students like me trying vaguely to be of help.
There is a system, however. The central hub powers it all – the head nurses and admin organize triage, place people in beds in the most efficient order and shift them out again quickly, monitor the arrival times of ambulances and, from their vantage point, oversee the whole show. Doctors are allocated to specific patients, working on multiple at once. Admit the woman with a fever and take blood samples, check the results of the person with chest pain, talk to the family with the viral child, and back to the first – typing up notes, discharging patients and adding new ones the whole time. The consultants are generally around too, watching over the management of each patient – the go-to point for every doctor for advice on any borderline questions, to run an more experienced eye over that ECG, and be there for any difficult cases. Nurses enable it all – taking blood and vitals, shifting people around – almost anything, really.
It is an organized chaos. Busy, but not out of control. Gradually getting there, reducing that waiting room queue, administering care. The system works, though it may not be obvious from an outside glance. This year, that seems to be the theme of my weeks – jumping between different activities, prioritizing, never quite completely on top of everything but never desperately or unpleasantly behind either. Managing.
This recipe is kind of the direct opposite to last week’s – the yin to it’s yang, I guess. Where the salted caramel meringue brownies are decadent and special-occasion worthy, this spicy eggplant shakshuka is everyday easy – still packed with a bucketload of flavour, but healthy and simple. A meal to fit around busy lives.
The secret to perfect eggplant comes in the initial brush with oil, giving each slice a thin coat without the drenched spots of yellow that drizzling results in, and then the oven bake – resulting in tender, golden-brown tipped chunks. They are coated in a punch of middle-eastern ingredients – fresh parsley and coriander, warm paprika and cumin, and a hint of fresh chilli. A thick tomato sauce provides a home for this eggplant, and is topped with eggs, feta and the sharp crunch of extra coriander.
With crusty ciabatta bread on the side, your mouthful looks like this – warm fresh bread, spiced tomato sauce with chunks of herby baked eggplant, oozy yellow egg yolk and crumbles of warm feta. Convinced?
P.S. That ciabatta? Homemade. AND the easiest, most straightforward bread recipe I have EVER tried. 2.5 hours, start to finish. A chewy, air-pocketed crumb, a golden brown crust, and hardly any effort. Want the recipe?
A spicy roast eggplant shakshuka, with cumin, fresh herbs and served with crusty ciabatta bread.
I have also added cooked chickpeas (or a drained can) to this recipe which works well.
- 2 medium or 3 small eggplant
- olive oil to brush
- 3 garlic cloves , crushed
- 1/3 cup chopped parsley
- 1/3 cup chopped coriander
- 1 tablespoon paprika
- 3/4 teaspoon cumin
- 1 red chilli , finely chopped
- 1/2 white onion , finely chopped
- 4 tomatoes , roughly chopped
- 1 x 400g can of tomatoes in puree
- 1 tablespoon brown sugar
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 4-6 eggs , depending on how many each person wants
- coriander , extra, roughly chopped
- feta , to serve
- salt and pepper
- ± spinach to serve
-
Preheat the oven to 180°C. Line a large (or 2 small) baking tray with baking paper.
-
Slice the eggplant into 1cm thick rounds. Brush each side with olive oil using a pastry brush and place in a single layer on the baking tray.
-
Bake for 25 minutes, turning over after 15 minutes so both sides cook evenly.
-
Meanwhile, combine the the garlic, parsley, coriander, paprika, cumin and chilli in a medium bowl.
-
When the eggplant are done, remove from the oven. Chop into smaller pieces (usually quarters works well), and add to the spice mix. Stir to combine.
-
In a large frypan, add a tablespoon of olive oil and the chopped onion, Sautee for 3-4 minutes over a low heat. Add the chopped tomatoes and cook a further 5 minutes to soften
-
Add the canned tomatoes and simmer 5 minutes.
-
Add the eggplant spice mixture to the tomatoes in the pan. Stir to combine, and bring to a simmer.
-
Add the brown sugar, lemon juice and red wine vinegar. Stir to combine.
-
Form small hollows in the mixture using a spoon, and crack an egg into each. Scatter with crumbled feta. Cover with a lid and cook for 5-7 minutes, or until the eggs are cooked to your liking. Check frequently in the last couple of minutes as the eggs cook quickly. Season with salt and pepper and sprinkle extra fresh coriander on top.
-
Serve with crusty ciabatta bread and spinach (optional).
I’m all about easy recipes when our day to day lives are so dang busy. I have a new obsession with eggplant so this SHAKSHUKA sounds like pure heaven to me.
YES to easy recipes! Eggplant is my fave – whenever it is on special I grab a few, knowing I will end up using them. Tonight is eggplant parmigiana, and I also love making babaganoush!
I like SAYING babaganoush.
This looks so yum! I love the idea of baking things in pans. I have just invested in a set of skillets and don’t use them nearly at much as I should! I’m gonna get right on this!
Thanks Samantha! Would love to know what you think if you give it a go. One pan meals are the best x
I’ll definitely tag you in an IG when I can afford eggplant again haha.
Hahaha sounds like a plan. We just had a few specials around (like $2 a kilo!) so I was buying eggplant whenever I could! x
I do not blame you! At that price I’d eat nothing but eggplant! 😛
This is Absolutely GORGEOUS Claudia ❤️💕
Thanks Jerrelle!! x
Er, I always want to make every damn thing you post. This looks craaaazy good. I made a roasted eggplant thing from an Ottolenghi cookbook a couple of nights ago and discovered what a difference brushing the eggplants with oil makes (compared to spraying or drizzling)! The eggplant came out all gooey and creamy.
I love your insight into the emergency room! x
Hannah you are the best! Ooh what Ottolenghi recipe was it? I LOVE his so much, so always keen to give them a go. I always brush and bake eggplant now – it’s always way less greasy too. Thanks so much girl 🙂
Wow, I can imagine how chaotic it must be working! You’re probably doing great though with all the hard work you put in! Anyways, I LOVE shakshuka, but I never would have thought of putting it with eggplant, which is GENIUS! I love eggplant so much–this idea is amazing!
Thanks so much Cassie! Eggplant shakshuka ALL the way, would love to know what you think if you give it a go!
I don’t know how you blog AND are a med student! You are incredible 🙂 This shakshuka looks DIVINE!!! Absolutely decadent and oh so delicious!!! I can just grab that gorgeous ciabatta and dip away 🙂
Aw thanks Mila- it is a bit tricky sometimes but we manage (it’s why I’m replying to your comment so late..oops. Dipping crusty bread in any kind of tomato sauce is the BEST <3
I’m glad your first shift went off without a hitch! Mad props girlfriend – I could NOT do it! And I’m glad to hear there is organization behind the mad chaos of an ER. 😉 This shakshuka looks amazingly delicious! I love eggplant but don’t eat enough of it for some reason. Obviously I am going to fix that immediately by devouring this cozy dish! SO much yum in one pan!! Cheers Claudia!
Thanks Cheyanne! Definitely a behind the scenes level of organisation haha. x
I seriously don’t know how you can do it all! Go through the rigors of med school AND maintain a high quality blog with amazing dish after amazing dish! Major props to you my friend. Your shakshuka looks insanely delicious! I would take that entire loaf of crusty bread and sop up every last little bite of this amazing dish!
It’s a challenge – the blog definitely gets left behind a little bit sometimes (hence why this reply is so late!!) but I try to put up recipes that I make a lot and really enjoy. I love it though so no regrets at all! Thanks so much Kathleen! x
Umm, are you Super Woman by chance? So amazing looking and the bread did catch my eye-I thought it looked homemade. Yes yes yes to ciabatta bread recipe!
Noooo not at all – just love food so try to find time to fit it in whenever possible (like right now, I’m sitting in a lecture kinda bored so half listening while I reply to comments (which is way better, haha!) . Definitely will share the ciabatta soon – its so good, you literally stir it together, sit it on the bench for a couple of hours, dump it on a tray then bake it. x
I commend you on your work in an ER . It is a difficult job dealing with people tired, sick, grumpy not to mention the trauma you deal with. Good on you for having the soul to do this work. Karma points to you. As far as your Eggplant dish all I can say is amazing. Looks so comforting and Scrumptious, and that ciabatta bread that’s one peice of rustic bread.A perfect partnering.
Thanks Loreto. There are definitely grumpy, unhappy people sometimes!
Rustic, crusty warm bread is my absolute favourite – I knew I needed to make it to pair it with the savoury tomato sauce 🙂
Ummm, just when I thought shakshuka couldn’t be anymore delicious… THIS? Thank you for bringing this into my life – bookmarked for eating ASAP.
Thanks Grace! Let me know what you think if you give it a go (and hahah – I bookmark so much too, my tabs end up completely overloaded with recipes!!)
First time here. Love your photographs. Commend you on taking out time to blog. I thought I was crazy to find time to blog after balancing my dental office. Hats off to you.
Thanks so much Ratna! Really appreciate it. The photographs are still a work in progress but really enjoying it xx
Yummy yummy yummy!
Yay for doing your ER rotation! Here at IU we do our emergency medicine rotation fourth year, I can’t wait for the chaos hehe. Holy moly Claudia you always impress me with your gorgeous photos, and eggplant sounds like the perfect thing for shakshuka! I can imagine all the delicious tomato-y smells right now. Lovely post dear!
It’s so much fun! I think all med students love it because its all fun/crazy stuff with no responsibility haha. Thanks Erica! x
GIRL. This shakshuka looks literally perfect. I love the eggplant idea!!! And congrats on doing an ER rotation! My hubby actually volunteers in the ER department once a week, and he always has interesting stories. Keep up the good work!
Thanks so much Madeline! There is some straaaange stuff that comes out of ER, and I can imagine that would be like time 10000x in New York! Would love to know what you think if you give the shakshuka a go x
Oh yeah, and I am definitely pinning this for later. It’s so gorgeous! <3
And here I am eating my cinnamon and banana porridge wishing I had made a Shakshuka instead. Another stunning post Claudia. Glad you survived your first shift. My sister-in-law is a doctor and she often does shifts at the emergency ward, certainly feels like it is chaotic aka. Greys Anatomy but I loved hearing you talk about the way you see this new world you have entered. I hope you do however get some R&R from time and time again. Judging from the ciabatta bread, baking and cooking is your R&R 🙂 Xx
Cinnamon and banana porridge still sounds awesome, especially with how cold it is at the moment! So good to meet up last weekend – I ended up recreating the apple crumble french toast too! The french toast and vanilla custard worked, as did the roasted apple – I just need to work on the crumble topping part!
THIS LOOKS INSANE!!!! TOTALLY something I would dig my face into!! YUM 🙂
Thanks Gigi!!
Oh I adore this as I LOVE eggplant! Looks so so good, especially with your homemade bread – love that! 🙂
Thanks Beeta! I was so happy with that homemade ciabatta recipe – literally stir, sit on the bench for 2 hours, dump on a tray and bake. x
Oh my goodness! Yay YOU!! This is so exciting and I can only imagine the feeling of exhilaration and satisfaction you must have felt! I can’t imagine keeping the schedule you keep and still share here! I’m so inspired Claudia! And this recipe, I can’t let get too far away from me! I think I’ve pinned it to every board so I won’t lose it. It is over the top mouthwatering and I can’t wait to grab some eggplant at the farmers market later this summer so I can whip this up! Well done my dear! And congratulations!! xo
Thanks so much Traci! It is so exciting – there is a lot more happening in emergency than in the general medicine wards. Blogging does take a back seat sometimes (hence why I am only just getting round to replying to this comment now…sorry!) but I still love doing it so will just fit it in whenever I can.
Would love to know what you think if you give it a go! (and that reminds me – hoping to go to the farmers market here this weekend – last time I got some purple cauliflower which was just the best thing ever haha!)
Wow, this looks amazing!
Thanks!
I never leave comments on recipes — not sure why! But I had to write here. This dish was GORGEOUS!! Followed it to the letter and it was perfect! (Eggs took a bit longer to set for me, but I’ll know for next time.) Looking forward to discovering more of recipes.
Thanks so much Christina!! Thanks for letting me know, I love getting comments from people who have tried recipes – it puts the biggest smile on my face! 🙂 Do let me know if you try anything else and how you get on x
I was scanning for the Chibatta recipe… Do you have one?
Hi Keeka – the ciabatta recipe isn’t actually up yet, but in the meantime I would recommend this recipe as mine is very similar:
http://www.thecrepesofwrath.com/2013/01/23/easy-homemade-ciabatta/
Hope that helps! x
Eggplant for breakfast? Sounds perfect. Looks like we know what we are cooking for Sunday morning this weekend…
Thank you! I think I could eat eggplant any time of day. Would love to know what you think if you give it a go! x
Yummy. Making this tomorrow morning for breakfast! Did you ever post the ciabbata recipe?
Let me know how it goes! I actually didn’t (maybe a new version this summer), but you can find a similar recipe here – http://www.thecrepesofwrath.com/2013/01/23/easy-homemade-ciabatta/
Thanks Rebecca!
Awesome – thank you so much! I’ll have to make the shakshuka again to eat with the ciabatta – it was all gobbled up between myself and my husband this morning 🙂 The eggplant adds such nice texture and a different taste to the usual shakshuka I make – nom nom nom. Enjoy your week!
Can I get the recipe for the ciabatta bread, please?
Try this recipe here, it is very similar to the one I used! http://www.thecrepesofwrath.com/2013/01/23/easy-homemade-ciabatta/
Great recipe and amazing photos. I love the addition of eggplant and feta.
What kind of red chili pepper do you recommend for this recipe? Serrano?
This looks AMAZING!
Thank you! Yes any mild-medium chilli will work fine, I just used the usually unnamed long red chillies we have available here in NZ and Australia which are similar to serrano. Really up to you in terms of how hot you like it as well!
I found that I needed to double the amount of spices or else everything tasted like tomatoes. I also substituted half of the eggplant with zucchini, and added chickpeas as well. Overall it was very delicious. Also as a side note this recipe ended up makibg around 8-10 servings for me, which just means shakshuka for days!
Hi Rachel, sorry to hear you found the spices not enough for you but glad you made it work. Yes I have also added a can of chickpeas before to bulk it up – that definitely would help to increase the serving size 🙂 Glad you enjoyed it overall though!
Just finished off a plate of this fabulous dish. I am so happy I decided to make 4 servings so I can freeze the sauce and make it again soon. I added a generous grinding of chili flakes and some good quality black olives. Fabulous!! Thank you for sharing.
Hi Afra! That is amazing to hear ,so glad you liked it. Chilli flakes and olives are a fantastic addition! Sometimes I do capers as well for a real puttanesca vibe. Thanks for letting me know