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
- 2large eggplants
- some salt
- 2Stück red onions
- 3Stück garlic cloves
- 4EL olive oil
- ½TL coriander seeds, ground
- ½TL cinnamon, ground
- ½TL chili flakes
- 1 ⅕kg ripe tomatoes
- 1Bund basil, leaves plucked off
- 6large eggs
- 300g Greek yogurt
- 150g tahini
- 2EL crispy chili oil
- 3EL sesame seeds, roasted (even better chili sesame seeds)
Instructions
Step 1
Dice the eggplants, season with salt and leave to stand for 15 minutes.Step 2
Peel and finely dice the onions and garlic and fry in olive oil in a large pan.Step 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.Step 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.Step 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.Step 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.