Fried Eggplants with Tomato Sauce / Saksuka

Fried Eggplants with Tomato Sauce

Fried Eggplants with Tomato Sauce

One of the reasons summer is anxiously awaited, is to have this dish, saksuka (shakshuka). Even the word shakshuka is musical. It is fried, but nowadays most women are discovering ways to prepare this in the oven. Prepare the vegetables the same way. Brush with olive oil. Cook in the oven until ready. I will go for the recipe with the classical frying method.  This dish is a mixture of vegetables; eggplants, zuchhini, potatoes and peppers; enriched with tomato sauce. I know people that just crave for this. You can also serve yogurt with two crushed garlic cloves on top. Enjoy.

 

Fried Eggplants with Tomato Sauce
Eggplant and other Vegies with Olive Oil / Saksuka
Print Recipe
Saksuka is one of the well known Turkish mezhes (appetizer). The mix of vegetables are various but a very tasty combination.
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Fried Eggplants with Tomato Sauce
Eggplant and other Vegies with Olive Oil / Saksuka
Print Recipe
Saksuka is one of the well known Turkish mezhes (appetizer). The mix of vegetables are various but a very tasty combination.
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
15 minutes
Ingredients
For the sauce
To garnish
Servings: servings
Instructions
To fry:
  1. Wash and peel the eggplants in stripes to look like pijamas. Cut to cubes. Soak them in salted water for about 20 minutes to get rid of the black water. Drain, wash and tap out with clean kitchen towel to dry.
  2. Peel the potatoes, cut to cubes and wash them with plenty of water and dry them up with paper towel.
  3. Peel the zuchinis, cut to cubes.
  4. Try to make all the vegetables be about the same size. It will look better on the plates and one vegetable will not be overruling the others like this.
  5. Cut the peppers into two and take out the seeds and this time cut to two dimentional cubes.
  6. Fry the vegetables in heated olive oil at medium heat. First the potatoes, then the zucchinis, then the eggplants and finally the peppers separetly. After taking out each party keep them on paper towels to soak up the excess oil. For the potatoes sprinkle some salt to keep them crispy.
For the sauce
  1. Chop or grate the onion.
  2. In another pan heat 3 tbsp olive oil. Saute the onions until translucent.
  3. Then grate the tomato and add together with the tomato paste.
  4. Then crush the garlic and add.
  5. Add the vinegar, salt, pepper, sugar cube. Cook about 15 minutes with covered lid.
To serve
  1. Put all the fried vegetables in a serving dish. Gently mix, without harming their shapes.
  2. Pour all the tomato mixture on top.
  3. Just before serving add chopped parsley.
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3 comments on “Fried Eggplants with Tomato Sauce / Saksuka
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