Eggplant Shakshuka

by Oscar


  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 med yellow onion, diced
  • 1 large red bell pepper, seeded and diced
  • 1 tsp ground cumin
  • 2 tsp paprika
  • ¼ tsp Aleppo chili or red chili flake
  • 1 28oz can crushed tomatoes
  • 1 medium eggplant, sliced crosswise into rounds
  • ½ cup Follow Your Heart Dairy-Free Feta Crumbles, plus more for garnish
  • ¼ cup Italian parsley, roughly chopped
  • Salt and pepper to taste
  • Pita bread, for serving (leave out for gluten-free version)


  1. Heat oil in a large saucepan over medium heat. Add red bell pepper and onion, cook about 5 minutes, stirring occasionally.
  2. Once onions are translucent, add garlic, cumin, paprika, and Aleppo to pan. Stir and cook until fragrant, about 1 minute.
  3. Add tomatoes and stir to combine. Season with salt and pepper, then bring to a simmer.
  4. Add eggplant rounds and ½ cup Feta to sauce. Cover and cook for additional 8-10 minutes.
  5. Garnish with parsley and a few additional sprinkles of Feta and serve with plenty of pita.

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