Şakşuka (Turkish Eggplant Shakshuka) Recipe
Şakşuka is a traditional Turkish eggplant dish featuring golden fried eggplant and potatoes simmered in a rich, spiced tomato sauce. This savory recipe combines smoky paprika, garlic, and pepper paste to create a flavorful vegetarian side or appetizer that showcases classic Mediterranean flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Main Ingredients
- 1 medium russet potato (peeled and diced into 1 cm cubes)
- 2.2 lbs (1 kg) eggplant, diced into 1 cm cubes
- ½ green bell pepper, diced
- ½ medium yellow onion, diced
- 2 large beefsteak tomatoes, finely diced
- 3 cloves garlic, peeled and sliced
Oils and Pastes
- ⅓ cup olive oil
- 1 tablespoon extra olive oil (optional, for tomato sauce)
- 2 teaspoons tatlı biber salçası (Turkish pepper paste or tomato paste)
Spices and Seasonings
- ½ teaspoon salt (or to taste, for vegetables)
- ¾ teaspoon salt (for tomato sauce)
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- ½ teaspoon toasted cumin seeds
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon dried or fresh thyme
- ½ teaspoon ground black pepper
- 1 ½ teaspoons white vinegar
- 1 teaspoon sugar
Garnish
- 2 tablespoons minced fresh parsley
- 4 teaspoons finely minced red or yellow onion
Instructions
- Boil Potatoes: Place the peeled and diced potatoes in a saucepan and cover with water. Bring the water to a boil over high heat and cook the potatoes until they are fork-tender, then drain them in a colander.
- Heat Olive Oil: While the potatoes are cooking, heat ⅓ cup olive oil in a wok, Dutch oven, or large cast iron skillet over high heat until hot.
- Fry Eggplant: Add the diced eggplant to the hot oil and fry, stirring regularly, for about 6 minutes or until the eggplant cubes turn uniformly golden brown.
- Sauté Vegetables: Add the drained potatoes, diced green bell pepper, and ½ teaspoon salt to the pan with the eggplant. Sauté for 3 minutes until the peppers soften.
- Set Vegetables Aside: Transfer the fried vegetables to an attractive serving bowl and set aside while preparing the tomato sauce.
- Prepare Tomato Sauce Base: Return the pan to the stovetop over high heat. Add a tablespoon of extra olive oil if the pan appears dry. Then add the diced tomatoes and diced yellow onion. Sauté for 3 minutes until the tomatoes begin to break down and the onions become fragrant.
- Add Spices and Garlic: Stir in the sliced garlic, smoked paprika, ground coriander, toasted cumin seeds, crushed red pepper flakes, thyme, and ground black pepper. Continue sautéing for 2 more minutes until the mixture is aromatic.
- Simmer Tomato Sauce: Add the white vinegar, sugar, pepper paste (or tomato paste), and ¾ teaspoon salt. Reduce the heat to low and simmer the sauce for 8 minutes, stirring occasionally until it thickens and darkens.
- Combine and Garnish: Pour the tomato sauce over the fried eggplant, potatoes, and peppers. Garnish the dish with minced fresh parsley and finely minced red or yellow onion before serving.
Notes
- Use a heavy-bottomed pan like cast iron or Dutch oven for even frying and sauce simmering.
- Adjust salt and spice levels according to taste preferences.
- Tatlı biber salçası (pepper paste) is essential for authentic flavor but can be substituted with tomato paste for mildness.
- Serve warm or at room temperature as a side or a vegetarian main dish.
- For a vegan version, ensure no animal-based ingredients are used; this recipe is already vegan-friendly.
Keywords: Şakşuka, Turkish eggplant dish, vegetarian Turkish recipes, fried eggplant, Mediterranean side dish, Turkish appetizers, eggplant recipes, spiced tomato sauce, vegan Turkish food
