Meze Atlas, Cooked in olive oil

Şakşuka

Name: Şakşuka
Prep time: 60 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 aubergines (about 600 g); 1 courgette; 2 green peppers; 1 tsp salt, plus extra for the aubergine; 300 ml sunflower oil, for frying; 4 ripe tomatoes, grated; 3 cloves garlic, crushed; 2 tbsp olive oil; ½ tsp sugar; 1 tbsp wine vinegar

/shak·SHOO·ka/

Fried aubergine, courgette and peppers in garlicky tomato sauce

4serves

1 hractive time

Goes with

Rakı

Sweet fried vegetables and sharp tomato are cut cleanly by cold, diluted rakı.

Also good with rosé.

Our chef's recipe, coming soon. This is the classic version, as it is made on most meyhane tables.

Ingredients

2aubergines (about 600 g)
1courgette
2green peppers
1 tspsalt, plus extra for the aubergine
300 mlsunflower oil, for frying
4ripe tomatoes, grated
3 clovesgarlic, crushed
2 tbspolive oil
½ tspsugar
1 tbspwine vinegar

Method

Cut the aubergines into 2 cm cubes, salt them and leave for 30 minutes. Squeeze and pat dry.
Cut the courgette and peppers into similar pieces.
Heat the sunflower oil to 175°C and fry the vegetables in batches until golden. Drain on paper.
Cook the tomatoes in the olive oil with the garlic, sugar and 1 tsp salt for 10 to 12 minutes until thick. Stir in the vinegar.
Fold the vegetables into the sauce and serve at room temperature.