Saksuka

Şakşuka (Turkish Fried Aubergine and Pepper Mezze)

A classic Turkish mezze of deep-fried aubergine, potato and peppers folded into a garlicky tomato and onion sauce. Serve warm or at room temperature with flatbread and a spoon of yoghurt.

Prep

30 min

Cook

45 min

Total

75 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •2 medium aubergines, about 500 g total, cut into 2 cm cubes
• •2 medium potatoes, about 300 g total, peeled and cut into 2 cm cubes
• •3 whole green peppers, sivri biber if available, or long green chillies, deseeded and cut into 3 cm pieces
• •2 whole tomatoes, about 300 g, peeled and chopped, or 200 g tinned chopped tomatoes
• •1 large onion, finely chopped
• •4 cloves garlic, thinly sliced
• •400 ml (1¾ cups) sunflower or light olive oil, for shallow-frying
• •2 tbsp tomato purée, or 1 tbsp pepper paste (biber salçası)
• •1 tsp caster sugar, optional, to balance acidity
• •1 tsp salt, plus more for salting the aubergine
• •0.5 tsp (½ tsp) black pepper, freshly ground
• •1 tbsp flat-leaf parsley, chopped, to finish

Steps

1. 1 Place the aubergine cubes in a colander, toss with 1 teaspoon of salt and leave for 20 minutes to draw out bitterness. Rinse well under cold water and pat completely dry with kitchen paper - wet aubergine will splatter in the oil.
2. 2 Heat 1 cm of oil in a deep frying pan or wok over medium-high heat to about 170°C (340°F). Fry the aubergine in batches until deep golden and tender, 3–4 minutes per batch. Lift out with a slotted spoon onto kitchen paper. Do not crowd the pan.
3. 3 Add the potato cubes to the same oil and fry until golden and cooked through, 5–6 minutes, testing one with a knife - it should slide in with no resistance. Remove to the kitchen paper.
4. 4 Fry the pepper pieces for 2–3 minutes until blistered and just tender. Remove and drain. Pour off all but 2 tablespoons of the oil.
5. 5 Set the pan over medium heat. Add the onion and a pinch of salt and cook, stirring, until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant but not browned.
6. 6 Stir in the tomato purée and cook for 1 minute, then add the chopped tomatoes, 50 ml (3½ tbsp) water, sugar if using, and black pepper. Simmer for 8–10 minutes until the sauce thickens and the oil begins to separate at the edges.
7. 7 Fold the fried aubergine, potato and peppers into the sauce. Cook gently for 3–4 minutes so the vegetables absorb the flavour, taking care not to break them up. Taste and adjust the salt.
8. 8 Remove from the heat and let it settle for 10 minutes - şakşuka is traditionally served warm or at room temperature, not piping hot. Scatter with parsley and serve with flatbread and a spoon of plain yoghurt alongside.