Şakşuka - Turkish Appetizer

Ingredients

For the vegetables

  • 2 piece Aubergine (Eggplant)
  • 2 piece Charliston pepper

To fry the vegetables

  • 2 cup Vegetable oil (for frying)

For the sauce

  • 2 piece Tomato (grated)
  • 1 clove Garlic
  • 1 tsp Cumin
  • 2 tsp Salt
  • 0.5 tsp Black pepper
  • 1 tsp Granulated sugar
  • 1 tbsp Vinegar

Instructions

  1. Start by preparing the vegetables. Peel the eggplants partially (striped) and dice them into cubes. Submerge the eggplant cubes in a bowl of salted water for 15-20 minutes to remove any bitterness and prevent them from absorbing too much oil during frying. Make sure to pat them dry thoroughly afterward.

  2. While the eggplants are soaking, core and seed the Charliston peppers, then chop them into large pieces.

  3. Heat the vegetable oil in a large pan over high heat. Fry the eggplant cubes until they are golden brown, then remove them with a slotted spoon. Next, fry the chopped peppers in the same pan until they are soft and slightly browned.

  4. For the sauce, grate the tomatoes and combine them in a pot with the minced garlic, cumin, salt, black pepper, sugar, and vinegar. Bring the mixture to a boil, then reduce the heat and simmer until the sauce thickens.

  5. Place the fried eggplants and peppers in a serving dish, pour the prepared tomato sauce over them, and mix gently to combine.

  6. Serve warm. You can add extra tomato sauce on top just before serving for more flavor.

Reviews & Comments

Leave a Comment

Your email will not be published