Saksuka (Turkish Vegetable Meze)

Saksuka (Turkish Vegetable Meze) is a very much loved vegetarian/vegan dish made of shallow-fried vegetables and a simple tomato sauce.

The star ingredient for this traditional Turkish dish is the aubergines/eggplants and the rest of the vegetables added to the dish vary from region to region.

Jump to:

• What is Turkish Saksuka?
• Difference Between Şakşuka and Shakshuka?
• Why This Recipe Works?
• Ingredients and Substitutes for Şakşuka
• How to Make Şakşuka?
• Top Tip From the Chef
• Recipe FAQs
• Related Recipes
• Şakşuka (Turkish Vegetable Meze)

Also, you can make this tasty vegetarian dish all year round with any vegetables that are in season as long as you keep the aubergines and tomatoes as the main ingredients!

What is Turkish Saksuka?

Saksuka, also spelled "Saksuka" or "Saksukka", is a Turkish vegetarian dish made with fried eggplants, tomatoes, onions, and peppers, that are typically cooked in olive oil.

The vegetables are chopped into small pieces and sautéed until they are tender and well-seasoned with herbs such as garlic, cumin, and paprika.

Just like Mutabal (Roasted Eggplant Dip), Şakşuka is such a great versatile dish that can be served as a part of a mezze spread, as a side dish, or as an appetizer.

Some variations of saksuka also include potatoes, zucchini, or carrots.

Saksuka is a delicious and healthy dish that is popular throughout Turkey and is enjoyed by both vegetarians and meat lovers alike.

Difference Between Şakşuka and Shakshuka?

While Şakşuka and Shakshuka may sound similar and are both dishes that originate from the Mediterranean region, they are actually two different dishes with distinct differences.

Şakşuka or saksuka is a Turkish vegetable side dish, appetizer, or meze made of eggplants, peppers, and potatoes cooked in olive oil and then served with tomato sauce on top. 

It's a vegetarian dish that is often served as a meze or as a side dish to grilled meat or fish.

Shakshuka on the other hand is a North African and Middle Eastern egg dish made with poached eggs in a tomato sauce that is often seasoned with chili peppers and spices.

Shakshuka is often served as a breakfast item or a light dinner with bread for dipping.

Check out my Traditional Shakshuka recipe if you want to learn how to make this delicious North African egg dish.

Why This Recipe Works?

• You can prepare this saksuka recipe in advance and keep it at room temperature.  

• It's a versatile dish that you can enjoy all year round. You can use any vegetables available or in season. You can also adjust the spiciness by adding chilies.

• Şakşuka (Turkish Aubergine Meze) dish is extremely delicious and very easy to make with step-by-step pictures below and the video attached to the recipe card!. 

• You can keep the leftovers for up to a week refrigerated in an airtight container.

Ingredients and Substitutes for Şakşuka

• Aubergines - Pick slightly firm but not hard aubergines when buying them. Peel them in stripes like a zebra pattern and cut them into bite-sized chunks.

• Potatoes - Use potatoes with high starch content such as Russets, Desire, King Edwards, Maris Piper, or Gold Rush potatoes.

• Peppers - I prefer using Turkish green peppers for this dish. They are one of the most popular peppers used in Turkish cuisine. They are usually mild but some of them can be quite hot. You can replace them with bell pepper or Spanish Padron peppers.

• Tomatoes - Red & juicy summer tomatoes are always the best option but you can use any type of tomatoes you have in hand.

• Olive oil - It is an important ingredient to achieve the best taste in olive oil-based dishes. I prefer extra virgin olive oil but you can use any oil you like cooking with.

• Garlic - It gives a great flavor to the simple tomato sauce. Finely chop or grate using a Microplane zester before adding it to the sauce.

How to Make Şakşuka?

Making this delicious Turkish aubergine dish is quite simple.

However, to achieve the best results, you need to follow a few simple tips:

Prepare the Vegetables

Cut off both ends of the aubergines using a paring knife and peel the skin in strips, going from top to bottom.

Do this carefully making sure you save as much flesh as you can.

Cut the aubergines into bite-sized chunks that are approximately one centimeter in length.

Peel the potatoes and then cut them similar in size to the aubergines.

Slice the Turkish peppers in chunky sizes (or dice the bell pepper) similar in size to the potatoes & aubergines.

Grate or chop the tomatoes, and set them aside.

Fry the Vegetables

Place a large frying pan on medium-high heat and then add the olive oil to the pan.

Make sure all of your vegetables are totally dry before starting to fry them.

When the oil is hot, lower the heat to medium, place the potatoes carefully in the pan, and then fry them until golden outside and soft inside.

Remove the potatoes in a colander or on a thick paper towel to get rid of excess oil.

Carefully add the peppers to the pan and then fry them for a few minutes, until they are slightly softened.

Put them on a colander together with the potatoes.

Add your aubergines to the pan, and fry them until tender and just beginning to brown at the edges. 

Don't be tempted to add more olive oil!

Remove the aubergines from the pan on a thick paper towel to get rid of excess oil.

Prepare the Tomato Sauce

Put a little olive oil into the same pan you fried your vegetables (if needed) and then quickly sauté the garlic.

Add the chopped/grated tomatoes, tomato paste (optional), sugar, vinegar, and salt.

Give it a stir, and then let the sauce simmer for 15 minutes, or until most of the liquid has been reduced.

Place the potatoes, peppers, and aubergines on a serving bowl/plate and then give them a gentle mix.

Pour the tomato sauce on top and then let it cool down to room temperature before serving.

You can stir the tomato sauce with the vegetables if you prefer and then top it with some garlicky yogurt sauce before serving.

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

Top Tip From the Chef

It's important to use high-quality olive oil in this dish, as the flavor of the oil will impact the overall taste of the dish, just as it does with other vegetarian Turkish dishes that feature olive oil.

Recipe FAQs

Related Recipes

For more delicious and healthy eggplant/aubergine recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this tasty aubergine/eggplant meze "Saksuka" as much as you enjoy eating it! 🙂 

Bon appétit! / Afiyet olsun!

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