Şakşuka
For me, Şakşuka is the queen of all aubergine dishes. Perhaps it is because it carries the holy trinity of Turkish cuisine: olive oil, tomatoes, and garlic. When these three come together, they create something unmistakably Mediterranean – generous, comforting, and vibrant. Growing up in İzmir, dishes cooked in olive oil without meat (zeytinyağlılar) were always present at the table. They were not heavy, not showy, but quietly confident. To me, a plate of şakşuka with rice and cacık is more than a meal. It is the taste of summer evenings, long conversations at the table, and the quiet elegance of home cooking.
2
servings10
minutes30
minutes40
minutesIngredients
2–3 2–3 aubergines
1 1 red pepper
1 1 green pepper
4 –5 4 –5 tomatoes
3 cloves 3 of garlic
1 tbsp 1 sugar
1 tbsp 1 grape vinegar
Olive oil
Parsley (optional)
Directions
- Dice the aubergines into cubes and let them rest in salted water for 10 minutes. Remove them, pat them dry, place them on a baking tray, drizzle generously with olive oil, and bake at 180 °C for 25–30 minutes.
- While the aubergines are cooking, prepare the sauce by cutting the peppers and tomatoes into cubes and finely chopping the garlic.
- Heat a generous amount of olive oil in a pan. First, add the peppers. Once they have softened, add the garlic, diced tomatoes, sugar, salt, and pepper.
- When the sauce has thickened, add the vinegar and stir well.
- Once the aubergines are done, gently mix them with the sauce.
- Garnish with fresh parsley. You can also grate parmesan cheese on top (not traditional, but why not?).
Equipment
- Oven
- Baking tray
- Large pan
Notes
- You can also grate parmesan cheese on top (not traditional, but why not?).
- Serve with rice and cacık for the full experience.