Eggplant Shakshouka

Shakshuka Stuffed Eggplant 🍆 made by yours truly! The eggplant was oven roasted and cooked to perfection without any oil, and I only used a bit of olive oil spray to cook the shakshuka inside! 
  • 1 large eggplant
  • Olive oil spray
  • 1 large diced onion
  • 1 diced green pepper
  • 1 chopped scallion
  • Seasoning (paprika, cumin, tumeric, and freshly chopped oregano)
  • 1 chopped tomato
  • 1 sliced tomato (two slices needed)
  • 1 tsp of tomato paste
  • 4 eggs


  1. Heat oven to 400 degrees Fahrenheit. 
  2. Cut eggplant 🍆 in half length wise and place on a baking sheet (I’d recommend putting parchment paper or aluminum foil underneath for easy cleanup). Make a small, 2 inch long incision on the side facing up of each eggplant half (place skin side on the exterior) to allow steam to exit while the eggplant roasts.
  3. Pop into oven for 30 min (I put mine for a bit longer, because it was a huge eggplant) or until the 🍆 bakes down to a withered look and is soft throughout. Slice halfway through flesh (on same 2 inch cut) and pull skin to the side to create a pocket for the shakshouka.
  4. While the 🍆 is roasting, place large pan on medium heat with olive oil spray and place 1 large diced onion, 1 diced green pepper, and 1 chopped scallion with salt and pepper to your taste. *I also added paprika, cumin, turmeric and freshly chopped oregano 🌿 for extra spice and flavor.
  5. When the onions begin to become translucent add tomato paste and chopped tomato. Mix until thoroughly combined and liquid from tomato🍅 has evaporated. Place into eggplant pockets, and stir in one egg yolk with the veggie mixture. Top each eggplant half with a slice of tomato and crack an egg on top🥚. *Push down your slice of tomato firmly so the yolk won’t fall off the eggplant. Bake for another 25-30 min at 375 F until the eggs 🍳 are cooked to your liking! Thank you Glow Kitchen for the Vegetable Stuffed Eggplant recipe, which I adapted for this dish!


  1. I didn’t have garlic, which is why I didn’t include it in this recipe, but I think it would be a great addition to this recipe!
  2. Serve with toasted bread or roasted cauliflower (if you’re trying to cut down on #carbs ) 

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