Şakşuka

Method

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1. Toss the diced aubergine with the drawing salt and leave 20 minutes, then rinse and pat completely dry.

   Mark done

2. Heat the olive oil in a wide pan and fry the aubergine in two batches for 6 minutes each, until deep gold. Drain on paper.

   Mark done Start 6 min timer

3. Fry the courgette for 4 minutes and drain on paper.

   Mark done Start 4 min timer

4. Fry the green pepper for 3 minutes and drain.

   Mark done Start 3 min timer

5. Pour off all but 2 tbsp of the oil.

   Mark done

6. Fry the garlic for 30 seconds, then add the tomato purée and cook 1 minute.

   Mark done Start 30 sec timer

7. Add the tomatoes, pepper flakes, sugar and salt and simmer 12 minutes, until thick.

   Mark done

8. Arrange the fried vegetables on a serving plate and spoon the sauce over.

   Mark done

9. Cool to room temperature, at least 1 hour.

   Mark done

10. Scatter the parsley over and serve with yoghurt if you like.

    Mark done

Chef’s Tips

• Fry each vegetable separately and drain each one.
• Room temperature, never hot.
• An hour standing is part of the recipe.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Flatbread
• Other meze
• Rakı

Storage & Reheating

Keeps 4 days refrigerated and improves. Bring back to room temperature.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.