Dinner, Outdoor Cooking

Spicy Roasted Aubergine Shakshuka

Step 1 of 6

Install the Accessory Rack in the bottom level of the unit, then place the Pizza Stone on top. Place a 25cm oven-safe round baking dish on the stone

1 x 400g aubergine, cut into 2cm cubes
1 medium onion, peeled, finely diced
225g chestnut mushrooms, stemmed, quartered
1 tsp minced garlic
To taste salt and ground black pepper
2 x 400g tinned tomatoes with basil
1 tsp ground cumin
1 tbsp harissa paste OR ½ tsp cayenne pepper (optional)
1 tsp paprika
Juice of 1 lemon
3 tbsp vegetable oil
6-8 large eggs
As garnish olive oil
As garnish chopped parsley
As garnish crumbled feta or goat’s cheese
For dipping crusty bread

1 x 14oz aubergine, cut into 2cm cubes
1 medium onion, peeled, finely diced
7oz chestnut mushrooms, stemmed, quartered
1 tsp minced garlic
To taste salt and ground black pepper
2 x 14oz tinned tomatoes with basil
1 tsp ground cumin
1 tbsp harissa paste OR ½ tsp cayenne pepper (optional)
1 tsp paprika
Juice of 1 lemon
3 tbsp vegetable oil
6-8 large eggs
As garnish olive oil
As garnish chopped parsley
As garnish crumbled feta or goat’s cheese
For dipping crusty bread

Step 2 of 6

Turn left-hand dial to select BAKE, set temperature to 235°C, and set time to 30minutes. Select START/STOP to begin preheating (preheating will take approx. 8 minutes)

1 x 400g aubergine, cut into 2cm cubes
1 medium onion, peeled, finely diced
225g chestnut mushrooms, stemmed, quartered
1 tsp minced garlic
To taste salt and ground black pepper
2 x 400g tinned tomatoes with basil
1 tsp ground cumin
1 tbsp harissa paste OR ½ tsp cayenne pepper (optional)
1 tsp paprika
Juice of 1 lemon
3 tbsp vegetable oil
6-8 large eggs
As garnish olive oil
As garnish chopped parsley
As garnish crumbled feta or goat’s cheese
For dipping crusty bread

1 x 14oz aubergine, cut into 2cm cubes
1 medium onion, peeled, finely diced
7oz chestnut mushrooms, stemmed, quartered
1 tsp minced garlic
To taste salt and ground black pepper
2 x 14oz tinned tomatoes with basil
1 tsp ground cumin
1 tbsp harissa paste OR ½ tsp cayenne pepper (optional)
1 tsp paprika
Juice of 1 lemon
3 tbsp vegetable oil
6-8 large eggs
As garnish olive oil
As garnish chopped parsley
As garnish crumbled feta or goat’s cheese
For dipping crusty bread

Step 3 of 6

In a large bowl, toss aubergine, onion, mushrooms, garlic, salt and pepper. In a medium bowl, add tomatoes, cumin, harissa paste, paprika, lemon juice, salt and pepper and mix until evenly combined

1 x 400g aubergine, cut into 2cm cubes
1 medium onion, peeled, finely diced
225g chestnut mushrooms, stemmed, quartered
1 tsp minced garlic
To taste salt and ground black pepper
2 x 400g tinned tomatoes with basil
1 tsp ground cumin
1 tbsp harissa paste OR ½ tsp cayenne pepper (optional)
1 tsp paprika
Juice of 1 lemon
3 tbsp vegetable oil
6-8 large eggs
As garnish olive oil
As garnish chopped parsley
As garnish crumbled feta or goat’s cheese
For dipping crusty bread

1 x 14oz aubergine, cut into 2cm cubes
1 medium onion, peeled, finely diced
7oz chestnut mushrooms, stemmed, quartered
1 tsp minced garlic
To taste salt and ground black pepper
2 x 14oz tinned tomatoes with basil
1 tsp ground cumin
1 tbsp harissa paste OR ½ tsp cayenne pepper (optional)
1 tsp paprika
Juice of 1 lemon
3 tbsp vegetable oil
6-8 large eggs
As garnish olive oil
As garnish chopped parsley
As garnish crumbled feta or goat’s cheese
For dipping crusty bread

Step 4 of 6

When unit is preheated and ADD FOOD and PRSSTRT is displayed, open door, and add oil and aubergine mixture to the baking dish. Close door and select START/STOP to begin cooking. Cook until the aubergine is soft, about 12 to 15 minutes, tossing halfway through

1 x 400g aubergine, cut into 2cm cubes
1 medium onion, peeled, finely diced
225g chestnut mushrooms, stemmed, quartered
1 tsp minced garlic
To taste salt and ground black pepper
2 x 400g tinned tomatoes with basil
1 tsp ground cumin
1 tbsp harissa paste OR ½ tsp cayenne pepper (optional)
1 tsp paprika
Juice of 1 lemon
3 tbsp vegetable oil
6-8 large eggs
As garnish olive oil
As garnish chopped parsley
As garnish crumbled feta or goat’s cheese
For dipping crusty bread

1 x 14oz aubergine, cut into 2cm cubes
1 medium onion, peeled, finely diced
7oz chestnut mushrooms, stemmed, quartered
1 tsp minced garlic
To taste salt and ground black pepper
2 x 14oz tinned tomatoes with basil
1 tsp ground cumin
1 tbsp harissa paste OR ½ tsp cayenne pepper (optional)
1 tsp paprika
Juice of 1 lemon
3 tbsp vegetable oil
6-8 large eggs
As garnish olive oil
As garnish chopped parsley
As garnish crumbled feta or goat’s cheese
For dipping crusty bread

Step 5 of 6

When the aubergine is soft, open door, and add the tomato mixture. Close door and cook for 10minutes. After 10 minutes, open door, and crack eggs into the dish one by one. Close door and cook until the eggs are set, about 10 minutes

1 x 400g aubergine, cut into 2cm cubes
1 medium onion, peeled, finely diced
225g chestnut mushrooms, stemmed, quartered
1 tsp minced garlic
To taste salt and ground black pepper
2 x 400g tinned tomatoes with basil
1 tsp ground cumin
1 tbsp harissa paste OR ½ tsp cayenne pepper (optional)
1 tsp paprika
Juice of 1 lemon
3 tbsp vegetable oil
6-8 large eggs
As garnish olive oil
As garnish chopped parsley
As garnish crumbled feta or goat’s cheese
For dipping crusty bread

1 x 14oz aubergine, cut into 2cm cubes
1 medium onion, peeled, finely diced
7oz chestnut mushrooms, stemmed, quartered
1 tsp minced garlic
To taste salt and ground black pepper
2 x 14oz tinned tomatoes with basil
1 tsp ground cumin
1 tbsp harissa paste OR ½ tsp cayenne pepper (optional)
1 tsp paprika
Juice of 1 lemon
3 tbsp vegetable oil
6-8 large eggs
As garnish olive oil
As garnish chopped parsley
As garnish crumbled feta or goat’s cheese
For dipping crusty bread

Step 6 of 6

When cooking is complete, open door and remove dish from oven. Serve shakshuka family style, garnish with olive oil, cheese, and parsley. Enjoy with crusty bread for dipping if desired

1 x 400g aubergine, cut into 2cm cubes
1 medium onion, peeled, finely diced
225g chestnut mushrooms, stemmed, quartered
1 tsp minced garlic
To taste salt and ground black pepper
2 x 400g tinned tomatoes with basil
1 tsp ground cumin
1 tbsp harissa paste OR ½ tsp cayenne pepper (optional)
1 tsp paprika
Juice of 1 lemon
3 tbsp vegetable oil
6-8 large eggs
As garnish olive oil
As garnish chopped parsley
As garnish crumbled feta or goat’s cheese
For dipping crusty bread

1 x 14oz aubergine, cut into 2cm cubes
1 medium onion, peeled, finely diced
7oz chestnut mushrooms, stemmed, quartered
1 tsp minced garlic
To taste salt and ground black pepper
2 x 14oz tinned tomatoes with basil
1 tsp ground cumin
1 tbsp harissa paste OR ½ tsp cayenne pepper (optional)
1 tsp paprika
Juice of 1 lemon
3 tbsp vegetable oil
6-8 large eggs
As garnish olive oil
As garnish chopped parsley
As garnish crumbled feta or goat’s cheese
For dipping crusty bread

Compatible with

Ninja Woodfire Electric Outdoor Oven, Artisan Pizza Maker & BBQ Smoker

Allergies

Tip: Allergy Advice

Cooking mode

Utensils

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