Shakshuka Recipe

Prepare aubergines: Wash and trim the stem ends. Slice each aubergine into 1 cm (about 3/8 inch) rounds or lengthwise slices about 1 cm thick. Lay slices on paper towels and lightly salt both sides; let sit for 20–30 minutes to draw out bitterness and moisture. Pat dry thoroughly with more paper towels.

Make the batter: In a medium bowl whisk together the flour, cornmeal/semolina (if using), salt (1 tsp of the total), and black pepper. Whisk in the egg and cold water to make a thick, smooth batter—enough to coat slices lightly. The batter should cling but not be gloopy; adjust with a splash more water or a tablespoon more flour as needed.

Heat oil: Pour vegetable oil into a heavy-bottomed pan or deep fryer to a depth of about 4–5 cm (1.5–2 inches). Heat to 175°C (350°F). If you don’t have a thermometer, test with a small drop of batter — it should sizzle and rise slowly.

Fry aubergine: Working in batches (do not overcrowd), dredge each aubergine slice in batter, letting excess drip off, then carefully lower into the hot oil. Fry until golden brown and crisp, about 2–3 minutes per side depending on thickness. Remove with a slotted spoon to a wire rack or paper towels to drain. Keep warm in a low oven (around 90–100°C / 200°F) if desired while you finish the sauce.

Season: While still hot, lightly sprinkle the fried aubergine with a pinch of salt (use remaining 0.5 tsp from aubergine seasoning). Allow to cool slightly if serving cold; for a cold starter serve at room temperature.

Sweat aromatics: In a wide skillet or sauté pan heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the diced red pepper and continue to cook another 5 minutes until softened.

Add garlic and spices: Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the tomato paste, smoked paprika, ground cumin and red pepper flakes; cook 1 minute to bloom the spices.

Add tomatoes & simmer: Add the chopped tomatoes (fresh or canned), sugar and the 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat to medium-low and cook uncovered for 12–18 minutes until the sauce thickens and concentrates. Break down larger tomato pieces with the back of a spoon if needed.

Finish sauce: Once thickened, stir in the lemon juice and half of the chopped herbs (1 tbsp cilantro + 1 tbsp parsley). Taste and adjust seasoning — add a little more salt, sugar, or lemon if needed. Remove from heat and let cool to warm or room temperature (for a cold starter you can refrigerate briefly then bring to room temp).

Optional smooth texture: If you prefer a smoother shakshuka sauce, pulse briefly in a blender or use an immersion blender to reach the desired consistency; return to the pan to warm gently if needed.

Assemble: Spoon a generous layer of the tomato‑pepper sauce onto a serving platter or individual plates. Arrange the fried aubergine slices on top of the sauce in a single layer, overlapping slightly.

Garnish: Dot with spoonfuls of Greek yogurt or labneh if using. Sprinkle remaining chopped cilantro and parsley over the top, and scatter toasted pine nuts or chopped walnuts for texture. Serve with lemon wedges on the side for squeezing over.

Serve temperature & accompaniments: This dish can be served warm, at room temperature, or chilled as a cold starter. It pairs well with warm pita, crusty bread, or as part of a mezze selection. Leftovers keep refrigerated for 2–3 days; reheat gently to avoid soggy aubergine or enjoy cold.