I love the spicy tomato base of shakshuka. It's perfect for the colder months, or those nights where you really just need a dish with flavour.
The last time I made this dish, was over a year ago, and with the traditional eggs baked inside. But this time I wanted to try a totally vegan version.
Instead of the eggs I mixed some soy yoghurt with a little kala namak salt to give it an eggy taste, and some nutritional yeast for a cheesy overtone. The colours of the tomato even seeped in to the yoghurt, giving them a yellow centre. But that was totally unintentional - just lucky I guess to give the dish a traditional look.
The tomato and eggplant base would also be great served with steamed veggies, or over some zucchini noodles or pasta. So give it a try, and make it your own.
Vegan Eggplant Shakshuka
3 cups diced eggplant (1 medium)
1 onion diced
1/2 red capsicum sliced
3 kale leaves chopped (hard stems removed)
1 x 400g tin Diced tomatoes salt reduced
2 tsp crushed garlic
1 Tbsp Sweet Paprika
1/2 Tbsp cumin
1/2 tsp cinnamon
1 tsp chilli flakes
1 tsp granulated stevia @natvianaturalsweetener
2 Tbsp soy yoghurt @kinglandau
1/2 tsp kala namak salt (for egg flavour)
1 tsp nutritional yeast flakes
Parsley & Coriander leaves to top
Place diced eggplant in a sieve and sprinkle with salt. Let sit for 10mins. Rinse and pat dry
Heat a non stick frypan over medium heat and add 1tsp coconut oil. Sauté the onion and garlic for 1 min stirring.
Add the capsicum and kale and cook stirring for 2 mins
Add another tsp of coconut oil to the pan and add the prepared eggplant.
Cook stirring for 10mins until softened.
Add the tinned tomatoes and spices and cook for 15mins covered, stirring occasionally.
Create some holes in your tomato sauce, mix the yoghurt, salt and yeast together and place in each of the holes
Cover with a lid and cook for 5 mins until yoghurt mix has thickened a little.
Sprinkle with parsley and coriander, and serve immediately