Eggplant Seafood Shakshuka
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Lunch, Seafood
Cuisine: Mediterranean
Serves: 4-6
Ingredients
  • 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
Serve with rice
Instructions
  1. Wash the calamari and soak it in milk overnight. This will tenderize it.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from heat and top with the fresh parsley. Serve immediately in bowls with rice or your favorite crusty bread.
Notes
If you don't like calamari, use fish, shrimp or lobster too.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2021/06/24/eggplant-seafood-shakshuka/