Shakshuka-Style Chorizo, Fetta & Eggplant Bake
with Flatbreads, Coriander & Lemon
Calories
:
900 kcalProtein
:
39.2g proteinPreparation Time
:
30 minutesDifficulty
:
EasyVeggie
Allergens:
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sulphites
Velvety baked eggplant, chorizo and smooth fetta take centre stage in a richly spiced, shakshuka-style tomato sauce. Warm flatbreads do the heavy lifting for scooping, while a shower of fresh coriander and a zesty squeeze of lemon bring a vibrant finish to every bite.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½
Eggplant
1
Capsicum
1 packet
Coriander
1
Lemon
1 packet
Diced Tomatoes with Garlic & Onion
1 sachet
Chermoula Spice Blend
(May be present: Soy)
1
Smooth Fetta
(Contains: Milk)
1
Flatbread
(Contains: Wheat, Gluten May be present: Milk)
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites)
Not included in your delivery
1 drizzle
olive oil
⅓ cup
Water
1 tsp
white sugar (pantry staple)
Utensils
•Baking Dish
•Baking Paper
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced. Cut eggplant (see ingredients) into bite-sized chunks.
- Thinly slice capsicum.
- Roughly chop mild chorizo.
- Place eggplant and capsicum on a lined oven tray, season with salt and drizzle with olive oil (1 tbs per person).
- Spread out evenly, then roast until edges are just starting to brown, 10 minutes.
TIP: Adding enough oil will ensure the eggplant softens in time.
2
- Meanwhile, finely chop coriander stalks (reserving leaves to garnish).
- Zest lemon to get a pinch, then slice into wedges.
- In a large baking dish, combine diced tomatoes with garlic & onion, coriander stalks, lemon zest, chermoula spice blend, the water, a good pinch of sugar and a drizzle of olive oil. Season with salt and pepper.
3
- Transfer chorizo, eggplant and capsicum to the baking dish with the sauce, stir to combine.
- Place fetta block in the centre of baking dish.
- Place baking dish into oven and bake until fetta is soft and lightly golden, 15-20 minutes.
4
- When shakshuka has 5 minutes remaining, drizzle or brush flatbreads with olive oil.
- Place directly onto oven rack and bake until golden around the edges, 2-3 minutes.
- Divide shakshuka-style baked chorizo, fetta & eggplant between bowls. Tear over coriander leaves.
- Serve with dukkah flatbreads and lemon wedges. Enjoy!
