
Eggplant Shakshuka "Sabich"
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Use Saturday Sauce and eggplant for a twist on traditional shakshuka. Add it to a pita with some amba tahini to make a pseudo-sabich and trust us, it will not disappoint.
Serves 2-4
Eggplant Shakshuka
1/4 Cup Olive Oil
Pinch of Kosher Salt
1 Eggplant, Cubed
1 16 oz. jar Saturday Sauce
4 Eggs
2 Pitas, halved
Amba Tahini
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
Equipment
Blender
- 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 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, create four little "divets" 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!