Şakşuka (Turkish Vegetable Meze)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 people
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Calories
409 kcal
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Course
Side Dish, Main Course, Breakfast, Appetizer
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Cuisine
Mediterranean, Turkish
Şakşuka (Turkish Vegetable Meze)
Description
Şakşuka centers on three key vegetables: aubergines, potatoes, and Turkish green peppers. The aubergines are peeled in strips and cut into bite-sized pieces, while potatoes and peppers are prepared in similar sizes for even cooking. Each vegetable is fried separately in extra virgin olive oil until golden and tender, allowing each to retain its texture without becoming soggy.
A tomato-based sauce with chopped or grated tomatoes, garlic, optional tomato paste, cider vinegar, salt, and sugar is then combined with the fried vegetables. This sauce balances acidity and sweetness, complementing the richness of the olive oil-fried vegetables. The preparation avoids excess oil absorption by ensuring the vegetables are dry before frying and draining excess oil after frying potatoes.
Traditionally served cold or at room temperature, Şakşuka acts as a flavorful meze or vegetarian side dish. The use of high-quality olive oil is important, as its flavor pervades the dish. Leftovers store well refrigerated up to a week. The dish captures the essence of Turkish olive oil-based vegetable cooking.
Ingredients
- ¾ cup extra virgin olive oil
- 2-3 Turkish green peppers approx 200 grams, or 1 bell pepper
- 2 medium aubergine approx 500 grams
- 2 medium potato approx 350 grams
- 3-4 medium tomato approx 400 grams
- 2 cloves garlic (finely chopped)
- 1 tablespoon tomato paste (optional)
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ tablespoon cider vinegar or white wine vinegar
Instructions
Prepare the Vegetables
- Cut off both ends of the aubergines using a paring knife and peel the skin in strips, going from top to bottom. Do this carefully making sure you save as much flesh as you can.
- Cut the aubergines into bite-sized chunks a size of one centimetre long.
- Peel the potatoes and cut them similar in size to the aubergines.
- Slice the Turkish peppers in chunky size (or dice the bell pepper similar in size to the potatoes & aubergines).
- Chop or grate the tomatoes, and set them aside.
Fry the Vegetables
- Place a large frying pan on medium-high heat and add the olive oil to the pan.
- Make sure all of your vegetables are totally dry before starting to fry them.
- When the oil is hot, lower the heat to medium, place the potatoes carefully in the pan and fry them until golden outside and soft inside.
- Remove the potatoes in a colander or on a thick paper towel to get rid of excess oil.
- Carefully add the peppers to the pan and fry them for a few minutes, until they are slightly softened. Put them on a colander together with the potatoes.
- Add the aubergines to the pan and fry them until tender and just beginning to brown at the edges. Don't be tempted to add more olive oil!
- Remove the aubergines from the pan on a thick paper towel to get rid of excess oil.
Prepare the Tomato Sauce
- Put a little olive oil into the same pan you fried your vegetables (if needed) and quickly sauté the garlic.
- Add the chopped/grated tomatoes, tomato paste (optional), sugar, vinegar, and salt, give it a stir, and then let the sauce simmer for 15 minutes, until most of the liquid is reduced.
- Place the potatoes, peppers, and aubergines on a serving bowl/plate and give them a gentle mix.
- Pour the tomato sauce on top and let it cool down to room temperature before serving.
- You can stir the tomato sauce with the vegetables if you prefer and top it with some garlicky yogurt sauce before serving.
Notes
- Select slightly firm, not hard, aubergines for best texture in Şakşuka.
- Use good quality extra virgin olive oil as it significantly influences the flavor.
- Ensure all vegetables are completely dry before frying to limit oil absorption.
- Eggplants may release absorbed oil during frying; do not add extra oil beyond the recipe amount.
- Leftovers store sealed in the fridge up to one week and serve well cold or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Sodium | 309mg | 13% |
| Potassium | 1302mg | 28% |
| Fiber | 11g | 44% |
| Sugar | 13g | 26% |
| Vitamin A | 1044IU | 21% |
| Vitamin C | 87mg | 97% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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