© Lukas Lienhard, AT Verlag

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.

Tanja Grandits

2 large eggplants
some salt
2 piece(s) red onions
3 piece(s) garlic cloves
4 tablespoon(s) olive oil
0.5 teaspoon(s) coriander seeds, ground
0.5 teaspoon(s) cinnamon, ground
0.5 teaspoon(s) chili flakes
1.2 kg ripe tomatoes
1 bunch basil, leaves plucked off
6 large eggs
300 g Greek yogurt
150 g tahini
2 tablespoon(s) crispy chili oil
3 tablespoon(s) sesame seeds, roasted (even better chili sesame seeds)
  • Dice the eggplants, season with salt and leave to stand for 15 minutes.
  • Peel and finely dice the onions and garlic and fry in olive oil in a large pan.
  • 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.
  • 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.
  • 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.
  • 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.
© Lukas Lienhard, AT Verlag

Einfach Tanja – Gemüseküche zum Teilen und Geniessen
at Verlag, 1. Auflage
ISBN: 978-3-03902-221-2
42 CHF


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