Eggplant Shakshuka with Amba Tahini
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This Eggplant Shakshuka offers a delightful twist on the traditional dish, featuring roasted eggplant and a rich Saturday Sauce. Served in warm pitas with a creamy amba tahini, it's a satisfying meal that promises to impress.
Ingredients
- 1/4 Cup Olive Oil
- Pinch Kosher Salt
- 1 Eggplant, Cubed
- 1 16 oz. jar Saturday Sauce
- 4 Eggs
- 2 Pitas, halved
- 1 Cup Tahina, (we used La Boite Tahina )
- 1/2 Cup Cold Water
- 1/2 Cup Amba, (Amba sauce or Dried Amba , or combination)
- Salt, as needed
Directions
- Preheat your oven to broil.
- Combine your cubed eggplant with olive oil until all pieces are coated. Place the eggplant directly onto a sheet pan and sprinkle a pinch of salt on top of your eggplant.
- Broil for 5-7 minutes and then take the eggplant out to toss on the pan before placing it in the oven for another 5-7 minutes, so that all sides get fully cooked (soft) and golden brown.
- In a pan, combine your Saturday Sauce and eggplant and heat over the stove on medium-low heat until both are warmed.
- Once the sauce is warm and using the back of your spoon, create four little divots for your eggs and fill each one with an egg.
- Cook on med-low until your egg whites are fully cooked, about 5-8 minutes (if you prefer that your yolks are hard as well, cook for additional time until yolks are cooked to your liking).
- In a blender, combine your tahini, cold water and amba sauce. You can add water as needed to reach your desired consistency. Add salt to taste as needed.
- Warm and halve your pitas, place the eggplant shakshuka inside (one egg and extra sauce with eggplant), top with amba tahini and serve!