Perhaps the tastiest recipe with eggplant

Say wine, snacks or haute cuisine and the foodies of online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our chefs serve you: the tastiest recipe with eggplant.

Sometimes one of your favorite dishes gets such an addition that makes you wonder why you didn't think of it yourself a hundred years ago. Eggplant in your shakshuka for example. Tony Kitous, my thanks are great.

Ingredients

• olive oil, for frying
• 2 large eggplants, sliced
• 0.5 tsp salt, plus extra to taste
• 0.5 tsp black pepper, plus extra to taste
• 0.5 red onion, sliced
• 1 clove of garlic, finely chopped
• 8 large vine tomatoes, chopped
• 125 ml tomato juice
• 0.5 tsp ground cumin (optional)
• 6 large eggs
• 100 g feta, in large pieces

For garnish: a few sprigs of flat-leaf parsley and a large sprig of mint
warm pita bread

Here’s how to make it

• Preheat the oven to 220 °C/gas mark 7.
• Heat 1 tbsp oil in a large frying pan. Sprinkle the eggplant slices with salt and pepper to taste and fry them in batches on each side for 3-4 minutes until golden and cooked; add extra oil if needed. Transfer the slices to a plate.
• Heat 2 tbsp oil in a medium frying pan and sauté the onion for 8 minutes over medium heat until the onion is soft – stir occasionally. Add the garlic and sauté for 1 minute.
• Add the tomatoes and the juice that has come out to the onion and stir them in. Let it cook for 8 minutes until the tomatoes break down – they should be pulpy. Pour in the tomato juice and let it simmer for 5 minutes on low heat; the sauce will then be quite thick. Sprinkle with the ½ teaspoon of salt, the ½ teaspoon of black pepper, and optionally the cumin.
• Layer a layer of eggplant slices at the bottom of a large baking dish and spoon half of the tomato sauce over it. Repeat.
• Using the back of a large spoon, make a well in the sauce and crack an egg into it. Repeat with the remaining eggs. Sprinkle with the feta and place in the oven for 5 minutes.
• Pluck the leaves from the parsley and mint and chop them roughly. Sprinkle them over the shakshuka and serve with warm pita bread.

Title: Comptoir Libanais – Celebration!
Author: Tony Kitous
Publisher: Becht
Price: €24,99

Geschreven door: FavorFlav