How to Make Şakşuka (Turkish Fried Eggplant and Peppers in Tomato Sauce)
In a sauce pot, sauté 1 finely diced onion in half a tea glass (about 50 ml / 3 tbsp) of vegetable oil. Add 1 dessert spoon of tomato paste and sauté a little longer. Add 4 grated tomatoes, 3 sugar cubes, half a dessert spoon of salt, and 1 crushed garlic clove, then cook until the tomatoes thicken into a sauce.
Peel 2 eggplants in a zebra pattern (alternating strips) and soak in salted water for 10 minutes. Remove the eggplants from the water, squeeze out the excess moisture, and cut into cubes. Roughly chop 6 long green peppers into large pieces and finely chop 1 red bell pepper. Drizzle 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) of vegetable oil over the vegetables, toss to combine, and spread onto a parchment-lined baking tray. Bake in a preheated oven at 200°C (390°F) until golden. Sprinkle 1 teaspoon of salt over the roasted vegetables.
Pour the prepared tomato sauce over the roasted vegetables, stir to combine, and transfer to a serving plate. Chop 1 handful of parsley and scatter on top. Garnish with a tomato skin rose, parsley, and lemon slices before serving.
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