Shakshuka with Eggplant and Lemon Zest
by Editorial Staff
There are many options for preparing this mouth-watering dish. Classic shakshuka is prepared with tomatoes, onions, and hot peppers. An interesting recipe for aromatic shakshuka with eggplant and a bright interesting note – lemon zest. It turns out very tasty!
Servings: 2
Ingredients
- Eggs – 2 pcs.
- Tomatoes – 170 g (2 pcs.)
- Eggplant – 130 g (1 pcs.)
- Sweet Bulgarian pepper – 100 g (1 pcs.)
- Bulb onions – 100 g (1 pcs.)
- Hot red pepper (optional) – 4 rings
- Garlic – 1 clove
- Lemon (zest) – 1 pc. (or 1 tablespoon of zest)
- Fresh parsley – 5 g (2-3 sprigs)
- Zira (seeds) – 1 pinch
- Salt to taste
- Vegetable oil (for frying) – 30 ml (2 tablespoons)
Directions
- We peel the tomatoes. To do this, we make cross-shaped cuts on the tomatoes and lower them in boiling water for about 1 minute. Then we dip the tomatoes in cold water and remove the skin from them. Cut the peeled tomatoes into small cubes.
- Peel the onion and also cut it into cubes. Remove about 1 tablespoon from the lemon using a fine grater the spoon of zest.
- Cut the eggplants into quarters. Cut the bell pepper into small strips or cubes.
- Heat vegetable oil in a frying pan over medium heat. Peel the garlic, crush it with the flat side of a knife, put it in a pan, and fry for about 30 seconds. Then we remove the garlic from the pan (it has already given its taste and aroma to the oil and we won’t need it anymore).
- Put the onion in a pan and stirring occasionally, fry for about 3-4 minutes, until soft and lightly golden (you don’t need to fry too much).
- Add the chopped eggplant and stirring occasionally, fry for about 3 minutes, until the eggplant is partially soft and slightly browned. Then add the chopped bell pepper.
- Add chopped tomatoes, lemon zest, and salt. Lightly rub the Zira in our hands and also send it to the pan. Add hot pepper if desired (I added 4 rings).
- Stir and fry, stirring occasionally, for about 3-5 minutes, until the tomatoes are soft. I cooked vegetables before evaporating the liquid, but you don’t have to.
- We level the fried vegetables and make 2 small indentations in them. Gently break the egg into depressions, trying to preserve the yolks. Add lightly.
- Reduce the heat to a minimum, cover, and cook for about 2-3 minutes (no more so that the yolks do not grab onto a white film). Then open the lid, if the whites are still a little transparent, we continue to cook without the lid for about 2 more minutes. The whites should set, the yolks should remain liquid.
- A fragrant shakshuka with eggplant and lemon zest is ready. Finely chop the parsley with a knife, sprinkle on the dish and serve.
Enjoy your meal!
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