Saksuka (Turkish Eggplant Meze)
Saksuka is a Turkish eggplant meze of fried vegetables in a garlicky tomato sauce. Serve it at room temperature as part of a meze spread or next to grilled meat.
Servings: 4 people
Calories: 534kcal
Ingredients
- ¾ cup extra virgin olive oil
- 2-3 Turkish green peppers (or 1 bell pepper) (approx ½ lbs/200 grams)
- 2 medium eggplants (aubergines) (approx 1 lbs/500 grams)
- 2 medium potatoes (approx ⅔ lbs/350 grams)
- 3-4 medium tomatoes (approx ½ lbs/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 eggplants 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 eggplants into bite-sized chunks, a size of ½ inch/one centimetre long.
- Put the eggplant chunks in a bowl of salted water and soak them for 15 to 20 minutes. Drain and dry them thoroughly with a clean kitchen towel.
- Peel the potatoes and cut them similar in size to the eggplants.
- Slice the Turkish peppers into chunky pieces (or dice the bell pepper similar in size to the potatoes and eggplants).
- 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 eggplants 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 eggplants 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 eggplants in 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 is the eggplant. Pick slightly firm but not hard eggplants when buying them, and peel them in zebra stripes.
- Soak the eggplant chunks in salted water for 15 to 20 minutes, then dry them thoroughly. The soak keeps bitterness away and stops the eggplant from drinking up the oil.
- Use a very good quality olive oil; the oil carries the flavor of the whole dish.
- Make sure all the vegetables are totally dry before frying, and fry in batches so they turn golden instead of steaming.
- Don't add more olive oil than stated while frying the eggplant. It absorbs oil at first, then releases it back as it browns.
- Serve at room temperature, not hot; the flavors are much clearer once it has cooled.
- Variations: in Balıkesir it is made with green tomatoes; some regions add zucchini or carrots; for a lighter version, roast the vegetables in a hot oven instead of frying; add a chopped chili or a pinch of pul biber for heat.
- Saksuka is vegan as long as you skip the garlicky yogurt topping, or use a plant-based yogurt. It is also naturally gluten-free.
- Make ahead: cook up to 2 days in advance and keep covered in the fridge. Bring back to room temperature before serving.
- Storage: keep leftovers in an airtight container in the fridge for up to a week, or freeze for up to 3 months. Thaw overnight in the fridge.
Nutrition
Calories: 534kcal | Carbohydrates: 40g | Protein: 6g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Sodium: 341mg | Potassium: 1344mg | Fiber: 12g | Sugar: 14g | Vitamin A: 1105IU | Vitamin C: 88mg | Calcium: 53mg | Iron: 2mg