Saksuka (Şakşuka) — Turkish Fried Vegetables in Tomato Sauce Meze

• 600 geggplant, peeled in stripes and cut into 2 cm cubes
• 300 gzucchini, cut into 2 cm cubes
• 150 ggreen bell pepper, cut into 2 cm pieces
• 150 gred bell pepper, cut into 2 cm pieces
• 8 gfine salt (for salting eggplant)
• 60 mlsunflower oil (for pan-frying vegetables)
• 15 mlolive oil (for sautéing aromatics)
• 120 gonion, finely diced
• 12 ggarlic, finely grated (about 4 cloves)
• 30 gtomato paste
• 400 gcrushed tomatoes
• 120 mlwater
• 2 tspAleppo pepper flakes
• 1 tspground cumin
• 1 tspdried oregano
• 4 ggranulated sugar (balances acidity)
• 0.5 tspblack pepper, freshly ground
• 10 gfresh parsley, finely chopped
• 15 mllemon juice (brightens the meze)

Instructions

1. 1

   Salt the eggplant cubes with 8 g fine salt and let them sit in a colander for 20 minutes to draw out bitterness and excess moisture. Rinse quickly under cold water, then pat very dry with paper towels so they fry instead of steaming.

2. 2

   Heat 30 ml sunflower oil in a wide skillet over medium-high heat until shimmering (about 175°C if using a thermometer). Fry the eggplant in batches for 6–8 minutes, turning often, until deeply golden and tender; transfer to a paper-towel-lined tray to drain.

3. 3

   Add 15 ml sunflower oil to the same skillet and fry the zucchini for 4–5 minutes until lightly golden and just tender. Remove to the tray, then add the remaining 15 ml sunflower oil and fry the peppers for 4–6 minutes until softened with some blistered edges.

4. 4

   Wipe out any burnt bits from the pan, then set it over medium heat and add 15 ml olive oil. Sauté the diced onion for 6–8 minutes until translucent and sweet, stirring regularly so it softens without browning.

5. 5

   Stir in the grated garlic and cook for 30 seconds until fragrant, keeping the heat moderate to avoid bitterness. Add the tomato paste and cook for 1 minute, stirring constantly, to caramelize it slightly and deepen the sauce.

6. 6

   Pour in the crushed tomatoes and 120 ml water, then add Aleppo pepper, cumin, oregano, sugar, 4 g salt, and black pepper. Simmer for 10–12 minutes until the sauce thickens to a spoon-coating consistency and the raw tomato taste cooks off.

7. 7

   Fold the fried eggplant, zucchini, and peppers into the tomato sauce and simmer gently for 3–4 minutes so the vegetables absorb flavor without turning mushy. Turn off the heat, stir in the lemon juice, and let the şakşuka cool for at least 20 minutes to let the flavors settle.

8. 8

   Transfer to a serving dish and sprinkle with chopped parsley right before serving for freshness. Serve at room temperature as a meze with bread, and drizzle with 5–10 ml extra olive oil only if you want a richer finish.