Eggplant shakshuka with sesame yogurt

Eggplants play the leading role in this shakshuka recipe: Tanja Grandits combines them with cinnamon, chili flakes, basil and Greek yogurt.

Ingredients

• 2 large eggplants
• some salt
• 2 Stück red onions
• 3 Stück garlic cloves
• 4 EL olive oil
• 0.5 TL coriander seeds, ground
• 0.5 TL cinnamon, ground
• 0.5 TL chili flakes
• 1.2 kg ripe tomatoes
• 1 Bund basil, leaves plucked off
• 6 large eggs
• 300 g Greek yogurt
• 150 g tahini
• 2 EL crispy chili oil
• 3 EL sesame seeds, roasted (even better chili sesame seeds)

Steps

1. Dice the eggplants, season with salt and leave to stand for 15 minutes.
2. Peel and finely dice the onions and garlic and fry in olive oil in a large pan.
3. Squeeze the eggplants well between two layers of kitchen paper and add to the pan. Add the spices, season with salt (preferably caramelized shallot salt) and stir-fry for 5 minutes until golden brown.
4. Remove the stalks from the tomatoes, roughly dice and add. Season with salt and simmer over a low heat for about 20 minutes. Finely chop the basil leaves and stir in.
5. Use a spoon to make six indentations in the eggplant and tomato ragout and break the eggs into a cup and then slide them into the indentations. Sprinkle with a little salt, cover and cook over a medium heat for 5-7 minutes until the egg whites are set but the yolks are still slightly runny.
6. Mix the yogurt with the tahini until smooth and season with salt. Pour over the shakshuka together with the chili oil and sprinkle with sesame seeds.