Turkish Fried Vegetables in Tomato Sauce (Şakşuka)
Şakşuka Say it: shahk-shoo-KAH
Şakşuka is a classic Aegean meze of golden fried eggplant and green peppers bathed in a garlicky tomato sauce. It is served at room temperature, often alongside yogurt and bread, as part of a spread of small plates. The eggplant turns silky inside and crisp at the edges, while the sauce brings a sweet-tangy brightness and a gentle hit of garlic. Simple, generous and deeply savory, it is one of the most beloved vegetable dishes of western Turkey.
Turkish Fried Vegetables in Tomato Sauce (Şakşuka)
Şakşuka
Pronounced shahk-shoo-KAH
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the vegetables
For the tomato sauce
To finish
Method
Cut the eggplants into 1-inch (2.5 cm) cubes. Toss them in a colander with the 1 tbsp salt and let drain for 20 minutes. Rinse well under cold water, then pat thoroughly dry with paper towels.
Heat the sunflower oil in a large skillet over medium-high heat to a depth of about 1/4 inch (6 mm). Fry the eggplant in batches, turning occasionally, until golden brown and soft, 4 to 5 minutes per batch. Transfer to a plate lined with paper towels.
Cut the peppers into 1-inch (2.5 cm) pieces, discarding the stems and seeds. Fry them in the same oil for 2 to 3 minutes, until blistered and softened. Drain with the eggplant.
For the sauce, heat the olive oil in a saucepan over medium heat. Add the garlic and cook for 30 seconds, until fragrant but not browned. Stir in the tomato paste and cook for 1 minute, until it darkens slightly.
Add the grated tomatoes, water, sugar, black pepper and salt to taste. Simmer for 10 to 12 minutes, stirring occasionally, until the sauce is thick and glossy and a spoon leaves a trail.
Arrange the fried eggplant and peppers on a serving platter. Pour the warm sauce over the top and let sit for 10 minutes so the vegetables absorb some of the sauce.
Scatter the parsley over the top. Serve at room temperature, with bread and, if you like, garlicky yogurt alongside.
Regional variants
Some cooks add cubed potatoes or zucchini to the frying oil, and in the Aegean it is often served over a spoonful of garlicky yogurt.
Cook's notes
- Salt the eggplant and dry it well before frying; this keeps it from turning greasy and helps it brown.
- The dish tastes best after the fried vegetables have rested in the sauce for 10 to 15 minutes, so don't skip that step.
- For a lighter version, roast the eggplant and peppers at 425°F (220°C) on a lined sheet pan instead of frying.
Serve with
Crusty bread and garlicky yogurt, or as part of a meze spread.
Make ahead and storage
The fried vegetables and sauce can be prepared up to 1 day ahead and stored separately in the fridge; assemble just before serving. Leftovers keep for 2 days.
