Roasted eggplant shakshuka
For the eggplant shakshuka, dice the eggplants, put them in a bowl, add salt and let them drain for 5-6 minutes. Pour off this juice and blot up the remaining moisture with a paper towel.
In a large heatproof pan (this will go into the oven later), heat 2 tbsp of olive oil and sauté the finely chopped red onion. Then press in the garlic cloves, then add the tomatoes cut into larger pieces and sauté over medium heat until the tomatoes release a lot of juice.
Toss the fried eggplant cubes with 1 tbsp olive oil and the dried spices. Add to the tomato base and mix thoroughly. Taste and if it is not spicy enough, add a little more of the spices used earlier. Then pour in water and simmer for 5-6 minutes.
Roughly chop the fresh herbs and add them to the ragu, but leave a little for serving. You can add a little sugar and the juice of a lemon, then make small indentations for the eggs. Crack an egg into each of these four holes and put it in the oven at 200 degrees for 6-7 minutes. During this time, the yolks of the eggs will remain nice and runny.
Cut two baguettes in half lengthwise and crosswise, brush with 2 tbsp olive oil, then place in the preheated oven for 10 minutes. When serving, sprinkle the shakshuka with feta cheese, the remaining fresh herbs, a little freshly ground chili flakes, and you're ready to serve with the baguettes.
- Preparation time: 35 minutes
- Baking time: 30 minutes
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