White Shakshuka with Roasted Crispy Eggplant Recipe - PureWow

Ingredients

• 1 small eggplant (1 pound), cut into ½-inch cubes
• 2 teaspoons kosher salt, plus more for seasoning
• ½ cup plus 2 tablespoons extra-virgin olive oil, divided
• 1 large yellow onion, finely chopped (about 2 cups)
• 4 garlic cloves, minced
• 4 medium Roma or vine-ripened tomatoes, thinly sliced
• 2½ cups Greek yogurt
• 1 cup plain yogurt (or more Greek yogurt)
• 2 tablespoons chopped preserved lemons
• 2 tablespoons finely chopped thyme
• 2 tablespoons finely chopped za’atar or fresh oregano leaves
• 2 tablespoons cornstarch or potato starch
• 6 large eggs
• ¼ cup finely minced red onion
• ¼ cup chopped fresh cilantro
• 1 small jalapeño, finely minced
• 1 lime, cut into wedges