Shakshuka vegan
This North – African inspired vegan shakshuka aka. eggplant stew with zucchini and tomatoes is low carb, gluten free and bursting with fresh flavor. Made with a handful of simple ingredients in under 45 minutes including prep time. Tastes great served with bread, over rice or couscous. Also hearty enough serve as a meal on its own.
Servings: 5 Servings
Ingredients
- 2 large eggplant 600 g/ 1.3 lbs
- 2 Zucchini 500 g/ 1.1 lbs
- 1 onion medium
- 2 large bell peppers, 300 g/ 0.66 lbs
- 3 garlic cloves
- 1 teaspoon cumin
- 1½ teaspoon salat
- 15 g/ ½ oz cilantro about 4 tablespoons chopped cilantro
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 700 g (about 1 2/3 lbs) pureed tomatoes (or canned diced tomatoes)
- 100 ml (about ½ cup/ 3.4 fl.oz) water
- 3 tablespoons olive oil
Instructions
- Wash eggplants and zucchini and pat dry with paper towels. Then cut off the top and bottom of both eggplants and zucchini and cut into bite-sized pieces. Peel and finely chop onion and garlic. Cut bell peppers, remove the core and cut into small slices. Then finely chop cilantro.
- Heat olive oil in a large skillet and brown the eggplant for about 5 minutes, turn halfway. Add zucchini, mix well and fry for another 5 minutes. Add onion, garlic and bell pepper and let also cook for about 5 minutes.
- Stir in tomatoes and water. Then add salt, cumin, cayenne pepper, smoked paprika and chopped cilantro and combine well. Bring to a boil. Reduce the heat and let simmer for about 15 minutes, uncovered. Keep stirring in between. Remove from the heat and top with chopped cilantro, if desired. Enjoy