Roasted Eggplant ShakshukaPosted in Food on September 7, 2017
Im always a little jealous when I go out for breakfast and my friend gets a filling looking shakshuka served in the pan! Not that I want to eat the egg, or the cheese, but I just love the way it is served, the middle eastern flavours and so I thought I would share my own recipe here – that you probably won’t find in a cafe but it tastes just as good vegan!
- 2 eggplants, chopped into cubes
- 2 field mushrooms, sliced
- 1 bunch of parsley, roughly chopped
- 1 bunch of coriander roughly chopped
- 1 red chilli, deseeded and chopped
- 1 onion finely chopped
- 1 can of tomato, chopped
- dash of olive oil
- 2 garlic cloves, crushed
- 1 tablespoon of paprika
- 1 teaspoon of cumin
- Half a lemon juice squeezed
- 1 teaspoon of maple syrup
- salt and pepper
- spinach to serve
Heat oven to 180 degrees. Line a baking tray with baking paper.
In a large bowl, drizzle oil onto the eggplant and mushroom and mix through so they are lightly covered. Lay out on the tray and then bake for 25 minutes, until they are lightly browned, turning them if need be half way.
Combine the rest of the ingredient, minus the onion, in a bowl. Once the eggplant and mushroom have cooked take them out of the oven. Add the eggplant and mushrooms to the bowl of all the ingredients.
In a large fry pan, heat some olive oil and cook onion for a few minutes until lightly brown. Add the rest of the ingredients to the pan and cook for 3- 5 minutes stirring occasionally to warm through.
Serve alone or on some yummy toast.