20 Turkish Eggplant Shakshuka Recipe Get Ready To Indulge!
Published on: Mar 6, 2024
Turkish eggplant shakshuka is a popular and flavorful dish that combines the rich flavors of Middle Eastern cuisine with the familiar taste of eggs. This dish is a staple in many households and is often served for breakfast or brunch. If you're looking to add some variety to your breakfast routine, then this recipe is a must-try. In this article, we will provide you with a step-by-step guide on how to make this delicious and hearty dish.
Turkish Eggplant Casserole with Tomatoes (Imam Bayildi)
Main Ingredients: Eggplant, Sea Salt, Olive Oil, Small Yellow Onion
Not a fan of meat? No problem! This vegetarian take on Beer Can Chicken will blow your mind. Eggplant, tomatoes, and a variety of herbs and spices create a flavorful and hearty dish that is sure to impress.
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Vegetarian Eggplant Shakshuka
Main Ingredients: Extra Virgin Olive Oil, Yellow Onion, Green Bell
Another vegetarian option, this Eggplant Shakshuka is a great way to use up any leftover Beer Can Chicken. Simply add some eggs, onions, and bell peppers to the mix and you have a hearty and delicious breakfast or brunch dish.
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Balsamic Roasted Vegetable Sandwich
Main Ingredients: Eggplant, Red Pepper, Zucchini, Onion, Balsamic
Looking for a lighter option? This Balsamic Roasted Vegetable Sandwich is packed with flavor and perfect for a summer picnic or lunch on the go. Roasted eggplant, zucchini, and red peppers are paired with a tangy balsamic dressing and fresh greens for a tasty and healthy meal.
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Karniyarik (Turkish Stuffed Eggplant)
Main Ingredients: Eggplants, Sea Salt, Ground Beef, Onion, Medium
Another Turkish-inspired dish, this Beer Can Chicken recipe uses eggplant as a vessel for a flavorful and hearty stuffing. With a mix of ground meat, onions, tomatoes, and spices, this dish is sure to become a family favorite.
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PLANTAIN LASAGNE WITH RAINBOW SLAW
Main Ingredients: Olive Oil, Spring Onions, Garlic, Ginger, Scotch Bonnet
Who says you can't have lasagna in the summer? This unique take on the classic dish replaces traditional noodles with slices of plantain, creating a gluten-free and delicious option. Top it off with a colorful and flavorful rainbow slaw and you have a winning meal.
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Summer Vegetable Hash with Brown Rice + Poached Egg
Main Ingredients: Eggplant, Zucchini, Yellow Squash, Green Beans
This dish is the perfect way to use up any leftover Beer Can Chicken. Simply add some seasonal summer vegetables, brown rice, and a poached egg for a filling and nutritious meal. Add some bold spices like cumin or chili powder for an extra kick.
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Vegan BLTA
Main Ingredients: Maple Syrup, Olive Oil, Apple Cider Vinegar, Low Sodium
A vegan twist on the classic BLT, this sandwich swaps out bacon for grilled eggplant slices. Add some avocado, lettuce, and tomato for a delicious and satisfying lunch option. You won't even miss the meat!
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Roasted Vegetable Salad
Main Ingredients: Eggplant, Butternut Squash, Medium Zucchini, Seeds
If you're looking for a lighter meal option, try this Roasted Vegetable Salad. Simply toss some roasted eggplant, zucchini, red peppers, and any other veggies you have on hand with some greens and a simple vinaigrette dressing. Top it off with some crumbled Beer Can Chicken for added protein.
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Low Carb Eggplant Bites
Main Ingredients: Eggplant, Vegan Mayonnaise, Unsweetened Almond Milk
These Low Carb Eggplant Bites are perfect for a party or as a tasty appetizer. Simply slice eggplant into rounds, top with your favorite toppings (think salsa, cheese, and Beer Can Chicken), and bake until crispy. They're sure to be a hit!
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Green Monster Veggie Burger
Main Ingredients: Frozen Peas, Kale, Florets, Broccoli, Celery Stalk
Looking for a veggie burger that actually has some flavor? Look no further! This Green Monster Veggie Burger is packed with roasted eggplant, zucchini, and spinach for a nutritious and tasty meal. Top it off with some creamy avocado for a satisfying bite.
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Roasted Eggplant Sandwiches with Vegan Arugula Walnut...
Main Ingredients: Eggplant, Olive Oil, Salt, Pepper, Arugula, Basil
This sandwich is a flavor explosion! Roasted eggplant slices are paired with a tangy and nutty arugula-walnut pesto for a delicious and satisfying meal. Add some Beer Can Chicken for added protein or keep it vegan by using tofu.
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Spinach and Eggplant Salad
Main Ingredients: Fresh Spinach Leaves, Cherry Tomatoes, Red Onion
This salad is a great way to use up any leftover Beer Can Chicken. Simply toss some spinach, roasted eggplant, and your favorite veggies with a simple vinaigrette dressing for a quick and healthy meal. Add some crumbled Beer Can Chicken for added flavor and protein.
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Vegan Shuba (Eggplant under the sea)
Main Ingredients: Beetroot, Medium Carrots, Medium Potatoes, Purple
This unique dish is a vegan take on the Russian classic, Shuba. Instead of using herring, this recipe uses roasted eggplant and mushrooms for a savory and satisfying dish. Top it off with a creamy vegan dressing for a delicious meal.
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South Carolina Vegan Catfish and Coleslaw
Main Ingredients: Green Cabbage, Red Cabbage, Large Carrot, White Onion
This Beer Can Chicken recipe puts a vegan twist on the classic Southern dish, Catfish and Coleslaw. Simply use roasted eggplant slices as a substitute for the catfish and top it off with a tangy and crunchy coleslaw for a tasty and satisfying meal.
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Scrumptious Roasted Vegetables
Main Ingredients: Eggplant, Large Carrot, Red Onions, Red Bell Pepper
Sometimes simplicity is key. This recipe calls for just a mix of your favorite vegetables (including eggplant, of course), some olive oil, and a few spices. Roast them in the oven and enjoy a delicious and healthy side dish or add some Beer Can Chicken for a complete meal.
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Baked Eggplant
Main Ingredients: Eggplant, Large Egg, Seasoned Breadcrumbs, Olive Oil
This simple recipe is a great way to enjoy the natural flavors of eggplant. Simply bake slices of eggplant with a drizzle of olive oil and some herbs and spices for a tasty and healthy side dish. Serve alongside your favorite protein, like Beer Can Chicken, for a complete meal.
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Eggplant Parmesan
Main Ingredients: Eggplant, Kosher Salt, Italian Seasoned Breadcrumbs
This classic Italian dish is a great way to use up any leftover Beer Can Chicken. Simply layer slices of eggplant with tomato sauce, cheese, and Beer Can Chicken for a hearty and satisfying meal. Serve with a side of pasta or a salad for a complete Italian feast.
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Baked Ratatouille
Main Ingredients: Zucchini, Yellow Squash, Eggplants, Roma Tomatoes
This traditional French dish is a great way to use up a variety of summer vegetables, including eggplant. Simply bake slices of eggplant, zucchini, tomatoes, and bell peppers in a tomato sauce for a hearty and flavorful meal. Serve with some crusty bread for dipping.
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Tuscan Pork Sandwich
Main Ingredients: Pork Chops, Olive Oil, Dijon Style Mustard, Lemon
This sandwich is a great way to use up any leftover Beer Can Chicken. Simply mix it with some grilled eggplant, zucchini, and peppers, top it off with some mozzarella cheese, and serve it on a crusty roll for a delicious and filling meal.
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Baked Vegan Eggplant & Zucchini Chips
Main Ingredients: Eggplant, Zucchini, Salt, Vegan Mayonnaise, Panko Bread
Craving something crispy and crunchy? These Baked Vegan Eggplant & Zucchini Chips are a healthier alternative to traditional potato chips. Simply slice the vegetables thin, bake them in the oven, and enjoy as a snack or side dish.
No matter what your dietary preferences are, there are endless ways to enjoy the deliciousness of Beer Can Chicken. These 20 recipes are just the beginning – get creative and have fun experimenting with different flavors and ingredients. Happy cooking!
Ingredients
For the eggplant:
Eggplants: Choose medium-sized eggplants that are firm and shiny. This will ensure a creamy and smooth texture in the dish.
Olive oil: Use good quality olive oil for roasting the eggplants. It adds a delicious flavor and enhances the overall taste of the dish.
Salt and pepper: These basic seasonings are essential for bringing out the flavors of the eggplants.
For the shakshuka sauce:
Tomatoes: Use ripe and juicy tomatoes for the sauce. You can also use canned tomatoes if fresh ones are not available.
Onion and garlic: These aromatics add depth and flavor to the sauce.
Spices: The key spices in this dish are cumin, paprika, and red pepper flakes. They give the sauce a warm and smoky flavor.
Eggs: Use fresh eggs for this dish. They will hold their shape better and create a beautiful presentation.
Parsley: This herb is used as a garnish and adds a fresh and herbaceous taste to the dish.
Instructions
Step 1: Roast the eggplants
Preheat your oven to 400°F (200°C).
Cut the eggplants into 1-inch cubes and place them on a baking sheet lined with parchment paper.
Drizzle olive oil, salt, and pepper over the eggplants and toss to coat evenly.
Bake the eggplants for 25-30 minutes, until they are tender and golden brown.
Step 2: Make the shakshuka sauce
In a large skillet, heat olive oil over medium heat. Add chopped onions and cook until they are soft and translucent.
Add minced garlic and cook for an additional minute.
Stir in diced tomatoes, cumin, paprika, and red pepper flakes. Let the sauce simmer for 10-15 minutes, until it thickens.
Make small wells in the sauce with a spoon and crack an egg into each well. Season the eggs with salt and pepper.
Cover the skillet and let the eggs cook for 5-7 minutes, until the whites are set but the yolks are still runny.
Step 3: Assemble the dish
Remove the skillet from the heat and top the roasted eggplants over the sauce.
Garnish with chopped parsley and serve hot with crusty bread or pita.
This Turkish eggplant shakshuka is a delicious and satisfying meal that will impress your taste buds. The combination of roasted eggplants and flavorful shakshuka sauce creates a perfect balance of textures and flavors. Give this recipe a try and enjoy the taste of the Middle East in the comfort of your own home.
Turkish Eggplant Casserole with Tomatoes (Imam Bayildi)
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