Smoked Eggplant and Pumpkin Shakshuka

October 24, 2016

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1/2 kilo of pumpkin, peeled and diced into 1cm cubes

1 eggplant

2 garlic cloves - chopped

1 teaspoon tumeric

1/4 teaspoon cumin



Olive oil

6 eggs

Hand full of coriander

2 small chilli - chopped


X 6 serves


Place the entire eggplant directly on the stove/flame and cook until soft.

Place the diced pumpkin into a pot with water.

Add turmeric, salt, pepper and cumin.

Bring to the boil, then reduce the heat and cook for another 15 minutes until soft.

Separate the water from the pumpkin and set aside some of the cooking water to add to the

pumpkin mash (this will make it slightly smoother).

Mash the pumpkin.

Once the eggplant is cooked, clean out the eggplant and combine it with the pumpkin mash.

Heat fry pan with olive oil, add the garlic and chilli and cook until golden.

Add the pumpkin and eggplant mixture into the pan and add a pinch of salt, pepper and

chopped coriander.

Slightly create small wells in the mixture so you can place and crack the whole eggs into

them and bring it to boil.

Once boiled, reduce the heat and cook for another 7 minutes.

Serve with salad, toasted bread and dips (yoghurt with zaatar /olive tapenade/chilli sauce).


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