A delicious Turkish starter is Saksuka with egg plant as a main ingredient. Also along with the egg plant it has lots of seasonable vegetables like zucchini, green pepper, onion and potatoes. Normally served with yogurt and also makes a great side dish.
- 2 Medium Eggplant (peeled and diced)
- 1 Zucchini (peeled and diced)
- 1 Potato (peeled and diced)
- 1 Green Pepper (seeded and diced)
- 1/2 cup sunflower oil
- 1/4 teaspoon+ a pinch of salt
- 1/4 teaspoon+ a pinch of black pepper powder
- 2 tablespoons olive oil
- 4 Medium Tomato (peeled and diced)
- 1 Red Chili (seeded and diced)
- 2 tablespoons Parsley (finely chopped)
- Yogurt with garlic for serving (optional)
- 2 Garlic cloves (chopped)
Soak eggplant in a salty water for 20 minutes because this removes the bitterness.
Drain the eggplant and dry them with the paper towel.
Heat sunflower oil in a deep pan.
Fry eggplant, zucchini, potato and green pepper in batches for 3 to 4 minutes on medium heat until tender.
Place them on paper towel and leave for few minutes to drain excess oil.
Season the vegetables with a pinch of salt and black pepper powder.
FOR TOMATO SAUCE: In a pan add olive oil. Saute garlic on medium heat for 1 minute.
Add diced tomatoes.
Cover the pan and cook for 4 minutes on medium low heat until softened.
Mix in salt, black pepper powder, red chili and chopped parsley.
Simmer on high heat until thick tomato sauce is ready. Remove from heat.
In a bowl add fried vegetables and tomato sauce. Mix well
Transfer saksuka to a serving bowl and serve at room temperature. Before serving do not forget to spoon garlic yogurt over the top. Enjoy!