White Shakshuka with Roasted Crispy Eggplant
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No brunch babe is a stranger to red shakshuka, or green for that matter. But we’re betting you’ve never dunked a hunk of bread in this spin on the popular egg dish. Behold: white shakshuka with roasted crispy eggplant, from the new cookbook Shabbat by Adeena Sussman.
“White is, in fact, the unofficial color of Shabbat in Israel,” writes Sussman. “People wear white shirts and sometimes all-white outfits to signify the holiness and separation of the day from the rest of the week.”
Unlike the tomato- or herb-based shakshuka you’ve had before, this version stars dairy. “The yogurt base, seasoned with lemon and herbs, turns almost ricotta-like…I layered tomatoes and onions underneath, and while the shakshuka is cooking, [the] eggplant crisps up in the oven to create the tastiest little veggie croutons you’ve ever had.” Where do we sign?
From SHABBAT by Adeena Sussman, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright @ 2023 by Adeena Sussman. Photos by Dan Perez.
1 small eggplant (1 pound), cut into ½-inch cubes
2 teaspoons kosher salt, plus more for seasoning
½ cup plus 2 tablespoons extra-virgin olive oil, divided
1 large yellow onion, finely chopped (about 2 cups)
4 garlic cloves, minced
4 medium Roma or vine-ripened tomatoes, thinly sliced
2½ cups Greek yogurt
1 cup plain yogurt (or more Greek yogurt)
2 tablespoons chopped preserved lemons
2 tablespoons finely chopped thyme
2 tablespoons finely chopped za’atar or fresh oregano leaves
2 tablespoons cornstarch or potato starch
6 large eggs
¼ cup finely minced red onion
¼ cup chopped fresh cilantro
1 small jalapeño, finely minced
1 lime, cut into wedges
1. Preheat the oven to 425°F. On a rimmed baking sheet, toss the eggplant with 1 teaspoon of the salt and add ½ cup of the oil to coat. Spread evenly and roast, shaking once midway through, until crisp and golden, 30 to 35 minutes.
2. While the eggplant is roasting, heat the remaining 2 tablespoons of oil in an oven-safe, 10-inch skillet over medium heat. Add the yellow onion and cook, stirring, until lightly golden, 8 to 9 minutes. Add 1 tablespoon of the garlic and cook for 1 more minute. Toss the tomatoes with ½ teaspoon of the salt and layer them over the onions and garlic. Cook until the tomatoes wilt and release some of their liquid, 10 minutes.
3. While the tomatoes are cooking, whisk together the Greek yogurt, plain yogurt, preserved lemon, thyme, za’atar, cornstarch and the remaining ½ teaspoon salt and 1 teaspoon garlic in a medium bowl. (If you don’t have preserved lemons, swap in 1 tablespoon freshly squeezed lemon juice, 1 teaspoon finely grated lemon zest and 1 teaspoon salt.) Pour the yogurt mixture over the tomatoes and onions, turn the heat to low and cook until the yogurt bubbles, the sides of the skillet become slightly dry and the liquid from the yogurt is mostly absorbed, 11 to 12 minutes.
4. Form six wells in the yogurt (no need for them to be super distinct), crack the eggs into the wells and cook, uncovered, until the yogurt begins to bubble around the edges, 5 to 6 minutes. Remove the skillet from the stovetop and preheat the broiler. Transfer the skillet to the broiler and cook until the whites of the eggs are just set but the yolks are runny, about 3 to 4 minutes. Remove the skillet from the oven and scatter the eggplant, red onion, cilantro and jalapeño on top. Serve with lime wedges.