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    Cooking Gorgeous » Recipes » Dips and Mezes

    Saksuka (Turkish Vegetable Meze)

    Published: Jan 12, 2022 · Modified: Mar 29, 2023 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    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.

    saksuka is served in a bowl
    Jump to:
    • What is Turkish Saksuka?
    • Difference Between Şakşuka and Shakshuka?
    • Why This Recipe Works?
    • Ingredients You'll Need
    • Step-by-Step Instructions
    • Top Tip From the Chef
    • Serving Suggestions
    • 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!

    a spoonful of aubergine meze "saksuka"

    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 You'll Need

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

    Labelled picture of ingredients 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.

    Step-by-Step Instructions

    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, similar to when making Mediterranean Roasted Eggplant.

    aubergines are peeled and cut in cubes

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

    potatoes are peeled and cut in cubes

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

    peppers are cut into chunky dices

    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.

    fried potatoes in a bowl

    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.

    fried peppers are put together with potatoes in a bowl

    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.

    add the fried aubergines to peppers and potatoes

    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.

    grated tomatoes, garlic and salt in a pan for the sauce

    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.

    tomato sauce is spread on fried vegetables

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

    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.

    Serving Suggestions

    If you want to serve saksuka as a starter, you can serve it with some Bazlama(Turkish Bread) or Greek Pita Bread.

    If you want to serve it as a side dish, you can serve it with Shish Tawook (Turkish Chicken Kebab), Rice Stuffed Chicken, or Minced Beef Pie.

    You can also serve it as a part of a meze spread along with Mediterranean Whipped Feta Dip, Haydari (Turkish Yoghurt Dip), Mercimek Kofte (Lentil Balls), Lebanese Falafel Recipe, or Easy Authentic Hummus Recipe.

    Recipe FAQs

    How to store the leftovers?

    You can store any leftovers in an airtight container for up to 3 days at room temperature, up to a week in the fridge, or up to 3 months in the freezer.

    Can I make Saksuka in advance?

    Yes, Saksuka can be made in advance and stored in the refrigerator. It often tastes even better after the flavors meld together.
    Just be sure to store it in an airtight container.

    Is Saksuka a vegan dish?

    Saksuka is inherently a vegan dish, as it doesn't contain any animal products. It's a flavorful option for vegans and vegetarians.

    Related Recipes

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

    • aubergine dip without tahini
      Baba Ganoush Without Tahini
    • patlican kebab
      Patlican Kebabi - Eggplant Kebab
    • Islim Kebabi (Aubergine Meatball Wraps)
    • authentic Greek Moussaka
      Greek Moussaka (Musaka)

    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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    turkish meze saksuka is served in a bowl

    Şakşuka (Turkish Vegetable Meze)

    Ayla Clulee
    Saksuka (Turkish Vegetable Meze) is a very much loved vegetarian/vegan dish made of shallow-fried vegetables and a simple tomato sauce. 
    5 from 24 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Appetizer, Breakfast, Main Course, Side Dish
    Cuisine Mediterranean, Turkish
    Servings 4 people
    Calories 409 kcal

    Equipment

    • 1 peeler
    • 1 Sharp knife
    • 1 kitchen scale
    • 1 frying pan
    • 1 Measuring cups
    • 1 measuring spoons
    • 1 small knife

    Ingredients
     
     

    • ¾ cup extra virgin olive oil
    • 2-3 Turkish green peppers (or 1 bell pepper) (approx 200 grams)
    • 2 medium aubergines (approx 500 grams)
    • 2 medium potatoes (approx 350 grams)
    • 3-4 medium tomatoes (approx 400 grams)
    • 2 cloves garlic (finely chopped)
    • 1 tablespoon tomato paste (optional)
    • ½ teaspoon salt
    • ½ teaspoon sugar
    • ½ tablespoon cider vinegar or white wine vinegar

    Instructions
     

    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 a size of one centimetre long. 
    • Peel the potatoes and cut them similar in size to the aubergines.
    • Slice the Turkish peppers in chunky size (or dice the bell pepper similar in size to the potatoes & aubergines).
    • Chop or grate the tomatoes, and set them aside.

    Fry the Vegetables

    • Place a large frying pan on medium-high heat and 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 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 fry them for a few minutes, until they are slightly softened. Put them on a colander together with the potatoes.
    • Add the 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 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, until most of the liquid is reduced. 
    • Place the potatoes, peppers, and aubergines on a serving bowl/plate and give them a gentle mix.
    • Pour the tomato sauce on top and let it cool down to room temperature before serving.
    • You can stir the tomato sauce with the vegetables if you prefer and top it with some garlicky yogurt sauce before serving.

    Video

    Notes

    • The star ingredient for this traditional Turkish dish is the aubergines/eggplants.
    • Pick slightly firm but not hard aubergines when buying them.
    • Use a very good quality olive oil as it's the oil that will affect the taste of the dish, same as many other olive oil-based vegetarian Turkish dishes.
    • You can keep the leftovers for up to a week refrigerated in an airtight container.
    • Make sure all of your vegetables are totally dry before starting to fry them.
    • Eggplants absorb a lot of oil but release them back when they start browning. Don't be tempted to add more olive oil than stated in the recipe while frying your eggplants!

    Nutrition

    Calories: 409kcalCarbohydrates: 39gProtein: 6gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 309mgPotassium: 1302mgFiber: 11gSugar: 13gVitamin A: 1044IUVitamin C: 87mgCalcium: 52mgIron: 2mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Caroline

      January 15, 2022 at 3:15 pm

      5 stars
      This sound delicious, I shall try soon! Can I use sweet potatoes instead of potatoes?

      Reply
      • Ayla Clulee

        January 15, 2022 at 3:17 pm

        Hi Caroline
        Thank you for your kind words:)
        Sweet potatoes sound like a great idea! I hope you and your family enjoy it.
        Best wishes
        Ayla

        Reply
      • Laurence Wilkins

        June 02, 2023 at 7:30 pm

        5 stars
        Great recipe, but took over double the amount of time stated. Be cautious if you think you'll be able to do it on a tight schedule!

        Reply
        • Ayla Clulee

          June 06, 2023 at 2:29 pm

          Dear Laurence
          Thank you for your feedback on the Saksuka recipe! While I'm glad you enjoyed it, I apologize if it took longer than the stated time. The cooking duration can vary depending on factors like individual cooking skills and equipment. It's always a good idea to allow some extra time when trying a new recipe, especially if you're on a tight schedule. I appreciate your cautionary note and hope you still found the end result worth the wait!
          Best wishes
          Ayla

          Reply
    2. Pam

      April 02, 2022 at 4:07 pm

      5 stars
      So delicious! Beautifully put together and flavoured. Thoroughly recommended, thank you.

      Reply
    3. Dana

      April 03, 2022 at 4:32 am

      5 stars
      I LOVE the combination of the flavours.
      I served it with some couscous and salad, a true vegan feast! It all went down so well.

      Reply
    4. Freya

      April 04, 2022 at 5:13 am

      5 stars
      Easy-peasy, fresh, flavourful! Great side dish for just about any grilled meat. Thanks for sharing your recipe, I'll use this often.

      Reply
    5. Laila

      April 11, 2022 at 6:03 am

      5 stars
      Excellent recipe with a wonderful flavour! Leftovers served for breakfast with scrambled eggs and Romano cheese.

      Reply
    6. Tina

      April 12, 2022 at 4:06 am

      5 stars
      Awesome recipe. I just made it and it’s absolutely delicious! Thank you

      Reply
    7. Mary

      April 16, 2022 at 5:13 am

      5 stars
      This was insanely good. We all went for seconds. I am writing this down!

      Reply
      • Ayla Clulee

        April 18, 2022 at 6:24 am

        Thanks for the wonderful review, Mary!

        Reply
    8. Cathy

      April 19, 2022 at 5:05 am

      5 stars
      Super good and easy! Have made it twice and family loves it! I Will definitely be making again!

      Reply
    9. Carrie

      April 25, 2022 at 5:25 am

      5 stars
      This is one of my favourite veggie-loaded recipes! It always turns out so, so good, hot or cold!

      Reply
    10. Annie

      April 27, 2022 at 5:01 am

      5 stars
      So delicious and love all the flavours. I followed the recipe as written, except I substituted for garlic powder instead of fresh. I will definitely make this again.

      Reply
    11. Rachel

      May 04, 2022 at 8:28 am

      5 stars
      Absolutely amazing! Family loved it and kids asked for seconds!😉 Definitely trying again.

      Reply
    12. Ela

      May 11, 2022 at 5:55 pm

      5 stars
      What a fabulous recipe, so easy and such great flavours. It sure is a winner. Thank you!

      Reply
    13. Mary

      May 20, 2022 at 4:53 am

      5 stars
      Super super delicious! Thanks a lot for the recipe. Served it over fluffy couscous with some creamy goat cheese sprinkled over it 10/10 vegetarian dish!

      Reply
    14. Jess

      June 02, 2022 at 5:14 am

      5 stars
      This was awesome!! I added a considerable amount more of extra virgin olive oil than asked for, great summer dish! Thank you for sharing!!

      Reply
    15. Iveta

      June 11, 2022 at 4:24 am

      5 stars
      Made this recipe tonight and it was so easy. Absolutely delicious!

      Reply
    16. Jade

      June 19, 2022 at 12:33 pm

      Strange question but do I chop the tomatoes for the sauce as it’s not stated thank u

      Reply
      • Ayla Clulee

        June 19, 2022 at 4:22 pm

        Hi Jade
        You can chop them or grate them, both would work fine.
        Thank you for pointing it out, I will fix it straight away.
        Best wishes
        Ayla

        Reply
    17. Francesca

      June 28, 2022 at 4:19 am

      5 stars
      Awesome recipe. I just made it and it’s absolutely delicious! Perfect summer dish, Thank you!

      Reply
    18. Mark

      February 07, 2023 at 5:59 pm

      5 stars
      Thanks I love this recipe and thanks again for making it so easy and simple

      Reply
      • Ayla Clulee

        February 07, 2023 at 6:11 pm

        It is my pleasure, Mark!

        Reply
    19. Samira

      July 02, 2023 at 12:15 pm

      5 stars
      We are this every morning for breakfast in Turkey, and I was missing it. This recipe hit the spot! Thanks so much for sharing!

      Reply
      • Ayla Clulee

        July 03, 2023 at 4:23 am

        I am so glad the recipe hit the spot for you, Samira! Thank you for your lovely comment.
        Best wishes
        Ayla

        Reply
    20. Kate

      September 15, 2023 at 7:56 pm

      5 stars
      would it be possible to use a good quality tinned chopped tomatoes instead of fresh ones?

      Reply
      • Ayla Clulee

        September 16, 2023 at 4:51 am

        Hi Kate
        It is best to use fresh tomatoes for this recipe as it will affect the overall taste and texture.
        Hope this helps.
        Best wishes
        Ayla

        Reply
    21. Laura

      July 14, 2024 at 3:19 pm

      5 stars
      Made this delicious colourful meze a day in advance and served it at room temperature with a mixed grill. The guests licked their plates clean of it! Thank you.

      Reply
      • Ayla Clulee

        July 14, 2024 at 3:46 pm

        Hi Laura, thank you so much for your lovely comment! I am so pleased to hear that your guests loved Saksuka, it is one of our favourites as well.

        Reply
    5 from 24 votes (3 ratings without comment)

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

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