Easy Eggplant Seafood Shakshuka recipe is a Meditterranean treat. An array of spices, fried eggplant and the perfectly cooked calamari in tomatoes is a one-skillet dinner that comes together in 30 minutes!
Most of you know the traditional shakshuka, eggs poached in a tomato sauce or even eggplant shakshuka. It’s popular and we love it.
Seafood Shakshuka is something my family has enjoyed time and again in our travels. But, I had never ventured into the deep sea, since it was overwhelming. My hubby and little one are big fans of seafood and I’ve been trying to dip my foot in seafood other than white fish and salmon.
I made this calamari shakshuka a month ago and the boys enjoyed it. So, I had to share it with all of you.
Usually when I search up lobster or calamari, there are not many recipes that cater to our liking and this one definitely hits a spot. And it super SIMPLE.
How to Make Eggplant Seafood Shakshuka
The first step to making a shakshuka with calamari is to soak it in milk overnight. That tenderizes the infamous rubbering fish. Next is to deep fry the eggplant or air fry it.
The rest of the process is pretty similar to that of a shakshuka.
Cooking the Eggplant Calamari Shakshuka
- Soak the calamari in milk
- Air fry or fry eggplant
- Get the pan so hot that it sizzles at the first drop of oil. Add finely minced onion turned golden from the heat. Add spices and Juicy tomatoes so bursting with life, they start to fall apart at the merest application of pressure.
- Vibrant, green herbs, and the heat of a few chillies.
Eggplant shakshuka with seafood is more than just a traditional shakshuka recipe with eggplant thrown in – it’s a whole dish in its own right.
This Eggplant Shakshuka with seafood makes for a perfect brunch.
- ½ Eggplant
- 1 tablespoon evoo
- ¼ tsp salt
- 6-8 calamari
- 1 cup milk
- pinch salt
- 2 bay leaves
- 2 tbsp olive oil
- ½ onion, finely diced
- 6 cloves garlic minced
- 1 large tomato, diced
- 1 small can diced tomatoes with juice (14oz)
- 1 tbsp harissa
- 1 tsp sumac
- 1 tbsp coriander powder
- 1 tsp cumin
- ⅓ tsp turmeric powder
- 1 tsp cayenne pepper
- 2 green chilies, sliced
- Salt
- pepper
- 3 tbsp mint, chopped
- parsely or cilantro to garnish
- Wash the calamari and soak it in milk overnight. This will tenderize it.
- Chop the eggplant into small pieces. You can deep fry it or spray a little oil, salt and air fry it, or bake it until crispy and done. Set aside.
- In a large, deep skillet (with a cover) heat 2 tbsp olive oil. Saute the onions for 2 minutes then add the garlic and green chilies. Cook on medium-high, stirring regularly, until fragrant and golden in color, about 2 more minutes.
- Now add the diced tomatoes and all the spices, mix. Add the tomato puree, lime zest , water, salt and pepper. Stir to combine. Bring to a high simmer, then turn the heat down to medium-low. Cover, cook the tomato mixture for 10 more minutes; stir occasionally.
- Uncover, add the drained calamari. Put the lid, cook on low heat for 5-6 minutes, not more. Add the deep fried eggplant or the air fried. Toss in the mint, lime juice. Sir and serve.
- Remove from heat and top with the fresh parsley. Serve immediately in bowls with rice or your favorite crusty bread.
If you make this style of Shakshuka, make sure to tag me on social media with hashtag #foodfashionparty. Follow me on instagram
Thanks,
Ash
