Roasted Eggplant Shakshuka
If traditional shakshuka doesn’t float your boat, then definitely try adding in ingredients like roasted eggplant. Serve over a top of rice and you’ll have a delicious feast. Featuring paprika, cumin, parsley, and coriander with roasted eggplant in a warm tomato sauce, baked eggs, and crumbled feta, there’s nothing like it! Slice the eggplant into 2-inch rounds and brush each side with olive oil. Place in the oven and bake for about 25 minutes, turning over after 15 minutes so both sides cook evenly. Then just cook the rest of the dish as normal!