54min 4 ppl
Turkish Saksuka (Fried Aubergine and Courgette in Tomato)
39 minutes
4 people
Medium31–60 min or 7–12 steps
39 min · 8 steps
Medium: 31–60 min or 7–12 steps
220 kcalper person
Protein 4g
Carbs 18g
Fats 15g
About this dish
Fried cubes of aubergine, courgette and pepper folded through a garlicky tomato sauce and served warm or at room temperature, a Turkish meze table staple.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Auberginescut into 2cm cubes2
- Courgettescut into 2cm cubes2
- Green Pepperdeseeded and diced1
- Red Pepperdeseeded and diced1
- Garlic clovescrushed3
- Tomatoeschopped4
- Flat-leaf parsleychopped, to garnish10 g
Tins & Jars
- Tomato paste1 tbsp
Spices & Seasonings
- Fine sea salt1 tsp
- Black pepper0.5 tsp
- Chilli flakes0.5 tsp
Oils & Condiments
- Vegetable Oilfor frying150 ml
- Olive oil20 ml
Utensils
- Chopping board
- Sharp knife
- Large frying pan
- Slotted spoon
- Tongs
Method
1
Cut the aubergines and courgettes into 2cm cubes, deseed and dice the peppers, crush the garlic and chop the tomatoes.
Approx. 8 minutes
2
Heat the vegetable oil in a large frying pan and fry the aubergine in batches for 6 minutes until golden and softened, then drain on kitchen paper.
Approx. 6 minutes
3
Fry the courgette in the same oil for 4 minutes until golden, then drain on kitchen paper.
Approx. 4 minutes
4
Fry the peppers for 3 minutes until softened, then drain.
Approx. 3 minutes
5
Pour off the excess oil, add the olive oil and garlic to the pan and cook for 2 minutes until fragrant.
Approx. 2 minutes
6
Stir in the tomatoes, tomato paste, salt, black pepper and chilli flakes and simmer for 8 minutes until thickened.
Approx. 8 minutes
7
Return the fried aubergine, courgette and peppers to the pan, toss gently and simmer for 5 minutes to combine.
Approx. 5 minutes
8
Scatter with the parsley and serve warm or at room temperature.
Approx. 3 minutes
