Turkish şakşuka — a fresh meze of eggplant, potatoes and peppers in tomato sauce

Şakşuka is one of the most beloved mezes of Turkish cuisine: fried vegetables — eggplant, potatoes, peppers and zucchini — joined by a garlic tomato sauce. It is served cold or at room temperature, with whole yogurt on the side and warm bread for dipping into the sauce. It is perfect as a festive meze, but also as a light vegetarian dish for lunch or dinner.

INGREDIENTS (4–6 servings)

• 2 medium eggplants
• 2 medium potatoes
• 2 green peppers
• 1 zucchini (optional)
• 400 g canned tomatoes (or 4 fresh grated tomatoes)
• 3–4 garlic cloves
• 1 teaspoon tomato paste
• 1 teaspoon sugar
• 1/2 teaspoon red pepper (paprika)
• Oil for frying + 3 tablespoons olive oil for the sauce
• Salt and black pepper
• Fresh parsley, to serve
• Whole yogurt, to serve (optional)

PREPARATION STEPS

1. Wash and cut the eggplants into medium cubes. Salt them and let them drain the bitter water for 15 minutes, then dry well with kitchen paper.
2. Cut the potatoes, peppers and zucchini into cubes or strips of similar size.
3. Heat the oil in a deep pan and fry the vegetables in batches: start with the potatoes, then the eggplants, peppers and zucchini, until golden. Drain on absorbent paper.
4. In another pan, fry the thinly chopped garlic in 3 tablespoons of olive oil for 1 minute. Add the tomato paste and paprika and stir.
5. Add the grated tomatoes, sugar, salt and pepper. Simmer 10–12 minutes until the sauce thickens.
6. Combine the fried vegetables with the sauce, stir gently and simmer together for another 3–4 minutes.
7. Let it cool to room temperature. Serve cold with fresh parsley on top and yogurt on the side.

Prep time: 25 minutes | Cook time: 30 minutes | Servings: 4–6

TIP: For a healthier version, the vegetables can be baked in the oven at 200°C for 25–30 minutes instead of frying — the taste remains excellent and the sauce brings it all together.