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5.0 from 9 votes

Şakşuka (Turkish eggplant shakshuka recipe)  

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!

Prep Time
8 mins
Cook Time
8 mins
Total Time
38 mins
Servings: 6 (6 cups eggplant, 2 cups sauce)
Calories: 197 kcal
Course: Side Dish
Cuisine: Middle Eastern , Turkish

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add the drained potatoes, pepper, and salt. Sauté for three minutes until the peppers are softened.  
  5. Place the fried vegetables into an attractive serving bowl and set them aside while you prepare the tomato sauce in the same pan.
  6. 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.
  7. Stir in the garlic, paprika, coriander, cumin, red pepper flakes, thyme, and black pepper, and sautéed for another two minutes until fragrant.
  8. 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.
  9. Place the tomato sauce over the eggplant, potatoes and peppers, and garnish with parsley and minced onion.

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

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

% 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.