Shakshuka is a dish popular in many different countries of the Middle East. Before anyone gets up in arms and says today’s recipe isn’t done “right,” 😉 please consider this: This is but one version of shakshuka.
Shakshuka is many different things to many different people. There are numerous versions, all too delicious and unique to have one “correct” version. Some use meat; some use eggs; still others are vegetarian. This is the type of food, by the way, that often tastes better the next day.
The shakshuka we’re exploring today is eggplant-based, earth-toned, and mild, but others are spicy and/or pepper based and reddish. There are other differences, which I personally think it’s great, because it means there are infinite ways to enjoy this dish. So if anyone wants to chime in in the comments section with their own take on shakshuka, feel free!

Chinese eggplants, they're called. I love their mild flavor and festive purple hue, but regular eggplants work just as well.Photo: http://www.Stock.Xchng.com
My sources tell me that shakshuka (pronounced shake-shoo-kuh) is a popular dish to use up vegetables and meats, which may explain why the dish is so flexible and has so many variations. Today’s version, while Syrian in origin, somewhat reminds me of Persian eggplant koresh (Koresh e Badenjan). However, that that stew has its own special flavor, which we’ll explore another time.
Speaking of Persian, the Persian girl in me loves shakshuka served over rice with dollop of yogurt on top, but for a more traditional presentation, you could ladle some of the stew on top of warm pita bread or serve the pita on the side. Do try to sprinkle some parsley or fresh cilantro on top for a color pop and flavor boost. Use more water to make the shakshuka more stew-like. For a dip, use less liquid.
Slow Cooker Shakshuka
Serves 4-6
Ingredients:
1 bunch of fresh cilantro (about 1 cup, rinsed. Leaving stems on is okay–they have good flavor)
1 medium onion, halved
4 garlic cloves
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1 teaspoon salt (can use more or less, according to your to taste)
1 teaspoon black pepper (can use more or less, according to your taste)
4 Chinese eggplants, or one large eggplant (about 1 pound of eggplant total)
2 Tablespoons tomato paste
1/2 cup ketchup (better to get the kind without cornsyrup if possible)
1 Tablespoon paprika
3-4 cups filtered water
Optional: 1 14-16 ounce can of chickpeas, drained
Optional: Freshly chopped parsley or cilantro for garnish
Directions:
1. In a blender or food processor, blend the half of the onion plus the cumin, coriander, cardamom, cilantro, garlic, salt and pepper until this all forms a pesto-like paste. Add water as needed to keep things moving.
2. If removing peel from eggplant, remove. Then chop the eggplant into 1/2 inch disks or half moons, or chunks. Chop the remaining onion and add it, along with the tomato paste, ketchup, and paprika, to the slow cooker. Add water and stir everything thoroughly.
3. Cook on high for 4 to 6 hours, or on low for 8 hours.
4. A few minutes before serving, add in the drained chickpeas and stir. Check seasoning and make any adjustments to the amount of salt and pepper. Garnish with fresh herbs (if using) and enjoy!
See I only knew the shakshouka with all the different color peppers! I like yours a lot! Funny, guess what I am making today? an eggplant dish too!
What a coincidence! Eggplant is especially tasty in the winter, I think. Yes, you are right–there are indeed many shakshukas. More for everyone to love, I say! 🙂
anything that is eggplant based is good for me. eggplant is my favorite vegetable. it can take on so many flavors! love this dish!
Yes, eggplant is quite the nifty little chameleon, isn’t it, Nicole? As you said, it takes on flavors so well. I hope you enjoy the stew. I’m making your falafels as soon as I replenish my sunflower seed supply 🙂
I love eggplant, the flavors are so comforting and earthy. I’m sure since this is stewed the taste is at its optimum.
I’ve only seen Shakshuka with eggs. But, as you say there is no right or wrong way to do things. Do what tastes good to you.
It’s great you haven’t used any oil. I think that’s a benefit of slow-cookers. Healthy and nourishing.
It’s funny, Nadia. I often don’t notice the absence of the oil in the slow cooker recipes until afterwards, when I’m typing them up. Sometimes I drizzle a bit of olive oil on top of things, but not always. I’m with you on the egglplant–so versatile and earthy!
what a delicious dish! i’ve never heard of shakshuka before and this dish looks great !love eggplant!
Yes, I love it too, Azita. Shakshuka is so flexible. Love that about it!
This looks so different than any type of shakshuka I have had in Egypt–but it looks delicious. I love eggplant! I’ll have to try the the recipe.
Do try it. What types of shakshuka predominate where you are in Egypt?
My own shakshuka is built on a tomato-based salat cuite with eggs, reverse engineered from Cafe Hillel.
“1 pound of eggplant total”
Thank you so much for this. Given the variation is veggie sizes, weight is a more useful measure than quantity or volume.