This Vegan Smoky Eggplant Shakshuka with Almond Ricotta Parcels is bursting with warming tomato flavour and just enough spice. It's also ready in less than 30 minutes!
I first tried Shakshuka many years ago at a cute little bakery cafe, on a cold Winter's day. It was the standard variety with cooked eggs, and I was instantly in love.
As I progressed to a plant based diet and my tastes changed, my love for Shakshuka never waned, but my need for extra spice and flavour grew, and a gaping hole where the eggs used to be, remained. What to fill it with?
I created a version a few years a go with soy yoghurt mixed with kala namak salt to create an 'eggy' tasting replacement, and eggplant to bulk out the vegetables from a base Shakshuka mix. You can find that recipe here.
This time I wrapped some of my recently made Quick Almond Meal Ricotta with zucchini to create some more filling and satisfying parcels, making it more of a complete meal.
Here's a look at the dish prior to baking:
I really need to work on my progress photos, I promise I will add them next time I make this!
Here's a close up of the baked dish with a cross-section of one of the Almond Ricotta Parcels:
I hope you give this delicious dish a try, and let me know what you think.
Vegan Smoky Eggplant Shakshuka with Almond Ricotta Parcels
3 cups diced eggplant (1 medium)
1 red onion cut into wedges
1 red capsicum sliced
1 x 400g tin cherry tomatoes
2 tsp crushed garlic
1 Tbsp Smoked Paprika (or plain paprika for less smoky)
1/2 Tbsp cumin
1/2 tsp cinnamon
1 tsp chilli flakes (or to taste)
1 tsp granulated sweetener
Place diced eggplant in a sieve and sprinkle with 1 tsp salt. Let sit for 10mins. Pat dry
Heat a non stick frypan over medium heat and add 1tsp oil or a splash of water. Sauté the onion, capsicum and garlic for 1 min stirring.
Add the prepared eggplant and cook for 3 mins.
Add the tinned tomatoes and spices and cook over medium low stirring occasionally while you prepare the parcels.
Zucchini Ricotta Parcels
(Makes 8 parcels)
250g vegan ricotta (I used homemade Almond Ricotta)
1/2 cup nutritional yeast
1/2 tsp kala namak salt (or pink Himalayan salt)
1 tsp each onion and garlic powder (optional)
Black pepper to taste
2 large zucchinis cut into thin ribbons
Stir ricotta, nutritional yeast and salt in a bowl until mixed
Lay 2 zucchini strips on a board and lay another two in the opposite direction to form a cross
Place 2 Tbsp ricotta mix in the middle of the cross and fold zucchini edges over to enclose
Repeat for remaining filling
Add cooked shakshuka mix to a baking dish, and place zucchini parcels seam side down into the mix
Spray with oil, and season
Bake for 20mins at 180C/350F fan forced
Serve 2 parcels per person, topped with Shakshuka sauce and fresh basil leaves.
Sprinkle with vegan parmesan extra nutritional yeast if desired.