Matbucha with Tomatoes and Eggplants
⏳ Time
2 hours
🥕 Ingredients
8
🍽️ Servings
1
Description
Matbucha is a Middle Eastern spicy vegetable puree that serves as a base for preparing shakshuka. To turn matbucha into shakshuka, simply spread the puree in a skillet, gently crack a couple of eggs on top, and bake in the oven.
Ingredients
- Eggplants - 1 piece
- Sweet Pepper - 1 piece
- Mild Chili Spice - 0.4 oz
- Spanish onions - 1 piece
- Tomatoes - 3 pieces
- Vegetable Oil - 0 fl oz
- Salt - 0 oz
- Ground Black Pepper - 0 oz
Step by Step guide
Step 1
Cut the eggplant into cubes measuring 2.5 by 2.5 cm. Soak in cold salted water for 90 minutes.
Step 2
Remove the pieces of eggplant with a slotted spoon, dry them with a paper towel, and fry until golden brown in a deep skillet with hot oil. Transfer to a paper towel to absorb excess oil.
Step 3
Roughly chop the red onion, bell pepper, and tomatoes. Finely chop the chili pepper. Sauté everything in vegetable oil until softened and lightly golden. Add enough water to cover the vegetables, season with salt, and simmer for 30 minutes.
Step 4
Add the eggplants and simmer for another 10 minutes, then add salt and ground pepper.
Step 5
Serve the matbukh hot or cold.
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