ReceptnaptárRecipes › Middle East & Caucasus › Lunch
Şakşuka (fried aubergine and courgette in tomato sauce)
Turkish şakşuka isn't an egg dish, but a cold meze: fried vegetables with a garlicky tomato sauce. A fixture of summer meyhane and family tables alike.
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Method
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- Salt the aubergine cubes, let stand for 15 minutes, then pat dry.
- Fry the aubergine, courgette, potato and pepper separately in batches in a finger's depth of oil until golden, then drain on paper towel.
- For the sauce, fry the garlic in the olive oil for half a minute, add the tomato paste and grated tomato, the sugar and salt, and cook down for 10 minutes until thick. Finally, stir in the vinegar.
- Pile the fried vegetables onto a platter, and pour over the tomato sauce.
- Cool to room temperature, and serve with garlic yoghurt.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- With less oil: toss the vegetables in oil and roast in a 220°C oven for 25-30 minutes instead.
- Related to the egg-based North African shakshuka in name only.
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