This comforting shakshuka-inspired bake features tender roasted eggplant layered with sautéed vegetables, aromatic herbs, and perfectly baked eggs, all topped with melted cheese. Whether you’re making it for brunch, a light dinner, or meal prepping for the week, this baked dish is loaded with color, flavor, and wholesome ingredients to nourish and impress.
Preparation Time: 25 minutes
Cook Time: 35 minutes
Total Time: 60 minutes
Yield: 4 servings
Cuisine: Mediterranean-inspired
Ingredients
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1 medium eggplant
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Salt, to taste
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Vegetable oil (for sautéing and brushing eggplant)
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1 medium onion, finely chopped
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1 medium carrot, peeled and grated
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1 red bell pepper, diced
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2 ripe tomatoes, finely chopped
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2 cloves of garlic, minced
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Fresh parsley, chopped (about 2 tablespoons)
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Fresh dill, chopped (about 1 tablespoon)
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1 small hot pepper (optional), finely sliced
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Black pepper, to taste
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4 large eggs
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Spring onions, chopped (for garnish)
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100g cheese (mozzarella, cheddar, or feta), grated or crumbled
Step-by-Step Cooking Directions
1. Prepare the Eggplant
Slice the eggplant into ½-inch rounds. Lay them on a baking sheet, sprinkle both sides with salt, and let them sit for 15 minutes to draw out bitterness. Pat dry with a paper towel.
2. Roast the Eggplant
Preheat the oven to 200°C (390°F). Lightly brush both sides of the eggplant slices with vegetable oil and place them on a lined baking tray. Roast for about 15–20 minutes until golden and tender. Remove from the oven and set aside.
3. Sauté the Vegetables
In a large skillet, heat 2 tablespoons of vegetable oil. Add the chopped onion and sauté until translucent. Stir in the grated carrot and bell pepper. Cook for 5 minutes, then add tomatoes, garlic, hot pepper (if using), parsley, dill, salt, and black pepper. Cook over medium heat for another 5–7 minutes until the vegetables are tender and the mixture is thick.
4. Assemble the Dish
In a greased baking dish, create a base layer with the roasted eggplant slices. Spoon the vegetable mixture evenly over the top. Make 4 small wells in the mixture using the back of a spoon.
5. Add Eggs and Cheese
Crack one egg into each well. Sprinkle the grated cheese over the top, covering the eggs and veggies. Bake at 180°C (355°F) for 15–18 minutes, or until the egg whites are set and the yolks are still slightly runny (or cook longer if you prefer firm yolks).
6. Garnish and Serve
Sprinkle fresh spring onions over the hot dish. Optionally, add extra parsley or dill. Serve immediately with crusty bread or pita.
Nutritional Information (per serving)
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Calories: 290
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Protein: 12g
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Carbohydrates: 14g
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Fat: 20g
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Fiber: 4g
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Vitamin A: 90% DV
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Vitamin C: 70% DV
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Calcium: 18% DV
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Iron: 12% DV
The Origins and Popularity of This Dish
This dish draws inspiration from classic shakshuka — a North African and Middle Eastern dish of poached eggs in spiced tomato sauce. Our twist uses baked eggplant as the base for added substance and roasted flavor. Combining elements of Turkish, Israeli, and Mediterranean cuisine, this dish reflects the global love for eggs paired with slow-cooked vegetables and fragrant herbs.
Reasons Why You’ll Love This Recipe
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Wholesome & Filling: Thanks to eggplant, eggs, and cheese, it’s high in protein and fiber.
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Customizable: Easily swap in seasonal vegetables or vary your spices.
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Meal-Prep Friendly: Can be baked ahead and reheated throughout the week.
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Gluten-Free: Naturally suitable for those avoiding gluten.
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Crowd-Pleasing: Perfect for brunch, dinner parties, or family meals.
Health Benefits
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Eggplant: High in antioxidants, especially nasunin which protects brain cells.
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Eggs: A complete protein, supporting muscle repair and satiety.
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Carrots and Tomatoes: Packed with vitamins A and C, aiding immune function.
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Garlic and Onion: Support heart health and immunity.
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Cheese (in moderation): Provides calcium and flavor.
Serving Suggestions
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Pair with toasted sourdough, pita, or flatbread.
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Serve with a side of Greek yogurt or labneh.
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Add a green salad with lemon vinaigrette for a complete meal.
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Top with a drizzle of tahini or chili oil for extra depth.
Cooking Tips
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To avoid watery eggplant, don’t skip salting and roasting it beforehand.
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Use a fork to gently push aside some veggies before cracking the eggs in for even placement.
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If you’re not a fan of runny yolks, simply bake a few minutes longer or cover with foil.
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A sprinkle of za’atar or smoked paprika adds amazing flavor depth.
Variations to Try
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Spicy Harissa Shakshuka: Add a spoonful of harissa paste to the sautéed vegetables.
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Vegan Version: Replace eggs with firm tofu and skip the cheese, or use plant-based versions.
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Green Shakshuka Style: Add spinach or kale to the veggie mix.
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Cheese Swaps: Use feta, goat cheese, or gouda depending on your flavor preference.
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Add Chickpeas or Lentils: For added protein and fiber.
Conclusion
Baked Eggplant and Vegetable Shakshuka with Cheese is more than just a dish—it’s a nourishing, flavorful celebration of vegetables, herbs, and protein-rich eggs. This Mediterranean-inspired recipe is perfect for when you want something satisfying yet healthy. It’s a great way to use up leftover veggies, and it delivers a comforting meal any time of the day. Whether for breakfast, brunch, or dinner, this dish is guaranteed to become a new favorite in your home.
10-Question FAQ
1. Can I use canned tomatoes instead of fresh?
Yes, use 1 cup of diced canned tomatoes if fresh ones aren’t available.
2. What cheese works best in this recipe?
Mozzarella melts beautifully, but feta or cheddar adds a sharper flavor.
3. Can I prepare this dish in advance?
Yes! Bake everything except the eggs, refrigerate, and add eggs before reheating.
4. Is this dish freezer-friendly?
We don’t recommend freezing due to the eggs and dairy, which can separate.
5. Can I make this in a skillet instead of a baking dish?
Yes, use an oven-safe skillet like cast iron for baking.
6. What can I serve with this for dinner?
Add roasted potatoes, couscous, or rice on the side.
7. Is this dish spicy?
It depends on the hot pepper you use—omit it for a mild version.
8. How do I make it more filling?
Add canned chickpeas or lentils to the veggie layer.
9. Can I use other herbs besides dill and parsley?
Absolutely—try cilantro, basil, or thyme.
10. How do I know when the eggs are fully cooked?
Look for set whites and slightly jiggly yolks; bake longer if firmer yolks are preferred.