Korean · Breakfast

Aubergine Shakshuka in soy and sesame

Our tested Slow-Cooked Aubergine Shakshuka: sizzling, generous, and balanced with soy and sesame. Serves 8 people with plenty to go around.

5.0 from 650 cooks

Prep15 min

Cook50 min

Serves8

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the soy and sesame elements, and pat the aubergine dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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