Şakşuka (Turkish eggplant shakshuka recipe)
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
8 mins
-
Cook Time
8 mins
-
Total Time
38 mins
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Servings
6 (6 cups eggplant, 2 cups sauce)
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Calories
197 kcal
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Course
Side Dish
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Cuisine
Middle Eastern, Turkish
Şakşuka (Turkish eggplant shakshuka recipe)
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With its sassy combo of eggplant, peppers, ‘taters, and lightly spiced tomato sauce, this Turkish vegetable dish will have you saying, "Move over, boring, sad old veggies! There’s a new king in town.” Get ready to spice up your life with a vibrant journey through the Turkish flavors of Şakşuka!
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Ingredients
- 1 medium russet potato peeled and diced into 1 cm. cubes
- ⅓ cup olive oil
- 2.2 lbs. 1 kg. eggplant, diced into 1 cm. cubes
- ½ green bell pepper diced
- ½ teaspoon salt or to taste
- ½ medium yellow onion diced
- 2 large beefsteak tomatoes finely diced
- 3 cloves garlic peeled and sliced
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- ½ teaspoon toasted cumin seeds
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon dried or fresh thyme
- ½ teaspoon ground black pepper
- 1 ½ teaspoons white vinegar
- 1 teaspoon sugar
- 2 teaspoons tatlı biber salçası Turkish pepper paste or tomato paste
- ¾ teaspoon salt
To garnish:
- 2 tablespoons minced fresh parsley
- 4 teaspoons finely minced red or yellow onion
Instructions
- Place the peeled diced potatoes into a saucepan with water to cover, and bring up to a boil over a high flame. Cook until fork tender and then drain in a colander.
- While the potato is cooking, heat the olive oil over a high flame in a wok, dutch oven, or large cast iron skillet over a high flame.
- After 60 seconds when the oil is hot, add the diced eggplant, and fry in the oil, stirring regularly for 6 minutes or until uniformly golden.
- Add the drained potatoes, pepper, and salt. Sauté for three minutes until the peppers are softened.
- Place the fried vegetables into an attractive serving bowl and set them aside while you prepare the tomato sauce in the same pan.
- Return the pan to the stovetop over high heat and add a tablespoon of extra olive oil if the pan is dry. Add the diced tomato and onion to the hot pan. Sauté for 3 minutes until the tomato starts to break down and the onion is fragrant.
- Stir in the garlic, paprika, coriander, cumin, red pepper flakes, thyme, and black pepper, and sautéed for another two minutes until fragrant.
- Add the vinegar, sugar, pepper paste (or tomato paste), and salt, adjust the heat to low, and simmer the sauce for 8 minutes, stirring occasionally until thick and dark.
- Place the tomato sauce over the eggplant, potatoes and peppers, and garnish with parsley and minced onion.
Equipments used:
Notes
- If you want the final dish to be less oily, pat the fried eggplant down with a paper towel to remove some of the extra oil.
Nutrition Information
Show Details
Calories
197kcal
(10%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Sodium
493mg
(21%)
Potassium
680mg
(19%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
584IU
(12%)
Vitamin C
21mg
(23%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6(6 cups eggplant, 2 cups sauce)
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 493mg | 21% |
| Potassium | 680mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 584IU | 12% |
| Vitamin C | 21mg | 23% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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