1/2 pounds eggplant
3 tablespoons extra virgin olive
oil
2 cups
thinly sliced yellow onion
3 cloves garlic, shelled and
minced
1 to 2
small red chiles or 1/2 teaspoon red pepper flakes
(opti)
1 large red bell
pepper, seeded and core removed, sliced in 1/4
inch thick strips
1 large
yellow bell pepper, same as above
1/2
teaspoon cumin seeds
one fourteen
ounce can of diced tomatoes, or 2 1/2
cups of fresh tomatoes
2 teaspoons
tomato paste, omit if the tomatoes
are really fresh
1 teaspoon agave nectar,
or 1 tablespoon sugar
2 bay
leaves
2 teaspoons dried thyme
1/2 teaspoon
sea salt, and more for
sprinkling on the eggplant
1/4 teaspoon turmeric
a
few twists of
fresh pepper, or regular
1 teaspoon freshly squeezed lemon
juice or more
to taste
3 tablespoons extra virgin olive
oil
2 cups
thinly sliced yellow onion
3 cloves garlic, shelled and
minced
1 to 2
small red chiles or 1/2 teaspoon red pepper flakes
(opti)
1 large red bell
pepper, seeded and core removed, sliced in 1/4
inch thick strips
1 large
yellow bell pepper, same as above
1/2
teaspoon cumin seeds
one fourteen
ounce can of diced tomatoes, or 2 1/2
cups of fresh tomatoes
2 teaspoons
tomato paste, omit if the tomatoes
are really fresh
1 teaspoon agave nectar,
or 1 tablespoon sugar
2 bay
leaves
2 teaspoons dried thyme
1/2 teaspoon
sea salt, and more for
sprinkling on the eggplant
1/4 teaspoon turmeric
a
few twists of
fresh pepper, or regular
1 teaspoon freshly squeezed lemon
juice or more
to taste
Garnish:
One recipe Green tahini sauce
1 cup roughly chopped
cilantro
1 cup roughly choped parsley
warm, thick bread.
1- Sprinkle the eggplant with some salt, the more you get the more the
bitterness is released from the eggplant.
I like to rub each peice to make
sure I have used enough, but use your judgement.) All the eggplant to soften or
the sink
or a bowl, All the eggplant to soften for about 10 minutes. In a large deep 12 inch skillet over medium heat toast the cumin
seeds for about
one minute or until fragrant; remove and set aside. Heat 1 tablespoon of the
olive oil in the skillet,
add the eggplant and fry for about 6 to 8 minutes,
turning frequently with a spatula until the cubes are soft and the edges are
golden
brown. Remove from the pan onto a plate and set aside.
2. Add the remaining oil to the pan and fry the onions for about 5 minutes
until softened and golden brown. stir in the garlic and chiles,
fry for 1
minute, and add the sliced peppers. Stir, and cover, let steam for 5 minutes,
tehn add the cumin seeds, eggplant, and the remaining
ingrediants and stir.
Cover and simmer for 10 minutes, or until all of the vegetables are very soft
and the sauce from the tomatoes
is bubbling; if not cook for another 5
minutes or until the tomatoes have released all of the juices. Taste and adjust
any seasoning by adding more salt and lemon juice.
Turn off the heat, leave
covered and let rest for two minutres. Removed the bay leaves and discard.
3. To serve, scoop a portion of the hot shakshuka into a wide, shallow bowl.
Drizzle with the green tahini sauce and garnish with a handful of
chopped
cilantro and parsley. Serve with a warm pita or break of choice.
You can add 1 cup of chickpeas when adding the tomatoes or spinach in the
last 5 minutes of cooking.
Enjoy!!!
One recipe Green tahini sauce
1 cup roughly chopped
cilantro
1 cup roughly choped parsley
warm, thick bread.
1- Sprinkle the eggplant with some salt, the more you get the more the
bitterness is released from the eggplant.
I like to rub each peice to make
sure I have used enough, but use your judgement.) All the eggplant to soften or
the sink
or a bowl, All the eggplant to soften for about 10 minutes. In a large deep 12 inch skillet over medium heat toast the cumin
seeds for about
one minute or until fragrant; remove and set aside. Heat 1 tablespoon of the
olive oil in the skillet,
add the eggplant and fry for about 6 to 8 minutes,
turning frequently with a spatula until the cubes are soft and the edges are
golden
brown. Remove from the pan onto a plate and set aside.
2. Add the remaining oil to the pan and fry the onions for about 5 minutes
until softened and golden brown. stir in the garlic and chiles,
fry for 1
minute, and add the sliced peppers. Stir, and cover, let steam for 5 minutes,
tehn add the cumin seeds, eggplant, and the remaining
ingrediants and stir.
Cover and simmer for 10 minutes, or until all of the vegetables are very soft
and the sauce from the tomatoes
is bubbling; if not cook for another 5
minutes or until the tomatoes have released all of the juices. Taste and adjust
any seasoning by adding more salt and lemon juice.
Turn off the heat, leave
covered and let rest for two minutres. Removed the bay leaves and discard.
3. To serve, scoop a portion of the hot shakshuka into a wide, shallow bowl.
Drizzle with the green tahini sauce and garnish with a handful of
chopped
cilantro and parsley. Serve with a warm pita or break of choice.
You can add 1 cup of chickpeas when adding the tomatoes or spinach in the
last 5 minutes of cooking.
Enjoy!!!
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