Saksuka

Turkish cuisine includes a wide variety of vegetable dishes known as zeytinyagli yemegi, or olive oil-cooked foods. Green beans, artichokes, and, of course, eggplants make up the majority of the dishes. Saksuka is one of the most delicious eggplant dishes. Silky purple-skinned green flesh cubes are cooked with zucchinis, garlic, tomatoes, and chilli, the amount of which varies depending on where it's made in Turkey.

Saksuka can be served hot or cold, making it a great versatile side dish or a prepare ahead part of a meze or buffet. And this hearty vegetable ragout is incredibly simple to prepare at home!

The vegetables used vary by region, but the most common are eggplants, zucchini, onions, and peppers. Use a hot pepper to make it spicy, or just use bell peppers to keep it mild.

Ingredients

• 4-5 eggplants
  
• 2 potatoes
  
• 2-3 green chili peppers
  
• 1 onion
  
• 4 cloves of garlic
  
• 4-5 tomatoes
  
• 1 tbsp. tomato paste
  
• 1/2 cup water
  
• 1 tsp. sugar
  
• Salt
  
• Desired spices (black pepper, cumin, ground paprika etc.)
  
• Frying oil

Instructions

• Cut your 4-5 eggplants in cube and rest in salt water for about half an hour.
  
• While resting your eggplants cut your 2 potatoes and fry them.
  
• Cut your 4-5 tomatoes into cube.
  
• Finely chop your 2-3 green chili peppers, 4 cloves of garlic and 1 onion.
  
• Fry your rested eggplants and take excess oil with a napkin.
  
• Heat 2-3 tbsp. vegetable oil in your saucepan. Add your chopped onion, green chili pepper and garlic and sauté until it changes its colour.
• Add your 1 tbsp. tomato paste to your saucepan and sauté a little more.
  
• Add your 4-5 cubed tomatoes, salt, spices and 1 tsp. sugar and stir a little.
  
• Finally add your 1/2 cup water and stir occasionally until your sauce gets thicker.
  
• Combine your fried vegetables and sauces when your sauce is ready.
  
• Serve your shakshuka as cold.