Eggplant Shakshuka

Omar Al-ZaabiChef

Ingredients

• Eggplant
  0.5 kilogram
• Onion
  1 piece
• Tomato
  0.5 kilogram
• Green Pepper
  0.1 kilogram
• Oil
  2 tablespoons
• Salt and Black Pepper
  0
• Water
  2 cups

Steps

1. 1

   Peel the eggplant and cut it into small cubes, then peel the onion and green pepper and cut them into rings, and the tomatoes into cubes.

   Required Tools:

   Knife

   Cutting Board

   5 min
2. 2

   Sauté the eggplant in oil until it wilts, then add the onion, green pepper, and tomatoes, and stir well. Season the mixture with salt and black pepper and let it cook. You can add a little water to complete the cooking.

   Required Tools:

   Frying Pan

   10 min
3. 3

   Place the mixture in a baking dish, then put it in the oven to thicken the mixture and brown the top.

   Required Tools:

   Oven

   10 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Eggplantper 100g

Energy25 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate5.9 g

Dietary Fiber3 g

Total Sugars3.2 g

Onionper 100g

Energy40 kcal

Protein1.1 g

Total Fat0.1 g

Carbohydrate9.34 g

Dietary Fiber1.7 g

Total Sugars4.24 g

Tomatoper 100g

Energy18 kcal

Protein0.88 g

Total Fat0.2 g

Carbohydrate3.89 g

Total Sugars2.63 g

Dietary Fiber1.2 g

Water95 g

Green Pepperper 100g

Energy20 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate4.7 g

Total Sugars2 g

Dietary Fiber1.5 g

Vitamin C143.7 mg

Capsaicin250 mg

Oilper 100g

Energy884 kcal

Total Fat100 g

Waterper 100g

Water100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags