Lunch & Dinner

Vegan Eggplant ‘Shakshuka’

This is my lunch for the week, a healthy dish of roasted eggplant and a guilt free topping of cashew mozzarella!!!  I really want to make my own cheese in the next few weeks, I’ve seen plenty of recipes to make a nice cashew cheese but I have yet to try them myself, so the time is coming soon, hopefully I will have a new recipe up for you on that next month.  For this dish though, I went to Whole Foods and found a block of ‘Mozzarella’ cheese (vegan of course) for about $5 and used 2/3 of it to top this dish with.

The reason why I wanted to make this dish actually is because I have a little garden right outside my window in recyclable pots.  Well November is almost over, so everything has practically died from the cold in NYS, but my eggplant is still surviving!!  And sort of so is one of my pepper plants.  So to my surprise, I came outside and saw a large healthy formed eggplant just waiting to be picked hanging from a half dead branch!  Although one was not enough to make this dish, I had to buy another in store to make this dish with, but thats ok:)


FYI, this dish is traditionally made with eggs, and I did choose to make this with eggs (I am vegan with the exception of eggs and rare occasions wild caught fish), but you do not Have to, it will Still taste scrumptious.  If you want to make it with a “vegan egg”, Follow Your Heart has came out with a new product!! I have yet to try it, but I know this company is a respectable and amazing company, and the reviews are great, you can try these New ‘Vegan’ Eggs out to replace eggs in your dish!  I will be checking it out soon though.  Yes it won’t be a sunny-side up egg, but it will be a very close cooked replacement:)


This recipe came from The Brick Kitchen🙂  Alrighty lets get started.


Vegan Eggplant 'Shakshuka'

Print Recipe
Serves: 4-5 Cooking Time: 45 Minutes


  • 2 Medium Eggplants
  • 1 Tbsp - Melted Coconut Oil
  • 5 - Garlic Cloves
  • 1/3 Cup - Chopped Parsley
  • 1/3 Cup - Crushed Coriander Seeds
  • 1 Tbsp - Paprika
  • 1 tsp - Cumin Powder
  • 2 - Dried Red Chilli's
  • 1/2 - Onion, chopped
  • 5 - Large tomatoes, chopped
  • 1 Tbsp - Brown Sugar or Coconut Sugar
  • Juice of 1 Lemon
  • 1 Tbsp - Apple Cider Vinegar
  • OPTIONAL - 4 "Vegan Eggs" by Follow Your Heart
  • 1 Block - Vegan Mozzarella (find this at your local health food store, or get any kind of cheese to cover the top with)
  • Salt and Pepper to taste



Preheat your oven to 350F.


Wash your eggplant and slice into 1/2" slices, coating them lightly with coconut oil.


Place them on a large baking tray with parchment paper and bake for 25 minutes. Turn them at 15 minutes to ensure both sides cook evenly.


Chop garlic, parsley, coriander, paprika, cumin, and chili. Toss into a large mixing bowl and set aside.


Once the eggplant finish cooking, chop into small pieces and throw into your mixing bowl. Coat well with the spices.


In a large frying pan, add a tbsp of coconut oil and chopped onion. Sautee over medium-low heat until translucent, then add your diced tomatoes for another 3-4 minutes. Stir well not to burn.


Now add your eggplant and spices.


Add sugar, lemon juice, and vinegar and mix well.


If you are using 'vegan eggs', follow the instructions on the package to make your eggs. Now is the time to add the 'eggs' to the top of the dish. If not, this dish still tastes Amazing without any 'eggs' real or fake!


Chop your cheese block into tiny cubes and crumble into the dish, coating as much as you want on your dish.


Cover pan with a lid for another 5-10 minutes on low heat and turn off when cheese has melted.


Sprinkle Salt and Pepper on top and serve with bread:)

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