Best Saksuka Recipe In 45 Mins

Saksuka, also known as Turkish style eggplant, is a popular dish in Turkish cuisine that is made with sliced eggplants, tomatoes, and peppers. It is a flavorful and healthy dish that can be enjoyed as a side or main course.

The key ingredient in saksuka is the eggplant. When selecting eggplants for this dish, look for ones that are firm, shiny, and free of blemishes. Avoid eggplants that are soft or have brown spots as they are likely overripe. It is also important to choose eggplants that are similar in size so that they cook evenly.

Saksuka recipe

To prepare the eggplants for saksuka, slice them into rounds or cubes and season with salt. The salt helps to remove any bitterness and excess moisture from the eggplants. After salting, place the eggplants in a colander and let them sit for about 30 minutes. This allows the salt to do its job and also helps to reduce the amount of oil needed when cooking the eggplants.

After the eggplants have been salted, they are ready to be cooked. There are a few different methods for cooking the eggplants for saksuka, including grilling, roasting, or frying. Grilling the eggplants gives them a smoky flavor and a slightly charred exterior, while roasting them in the oven allows for a more evenly cooked and tender texture. Frying the eggplants in a pan is the quickest method, but it does require the most oil.

Once the eggplants are cooked, they are combined with diced tomatoes and peppers in a pan and cooked until the vegetables are tender and the flavors have melded together. Some people also like to add onions, garlic, or spices such as cumin or paprika to the saksuka for added flavor.

Saksuka can be served hot or cold and is often accompanied by a side of rice or bread. It can also be used as a topping for sandwiches or as a filling for wraps.

One of the great things about saksuka is that it is a versatile dish that can be adapted to different dietary needs. It is naturally vegan and gluten-free, making it a great option for those following plant-based or gluten-free diets. It is also low in calories and high in nutrients, making it a healthy choice for anyone looking to incorporate more vegetables into their diet.

If you’re feeling adventurous, try making your own saksuka at home. The recipe below serves 4 and can be easily adapted to your personal taste preferences.

Ingredients:

  • 2 medium eggplants
  • 2 medium onions, finely chopped
  • 2 cloves garlic, minced
  • 1 medium tomato, diced
  • 1 can chickpeas, drained and rinsed
  • 1 tbsp tomato paste
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp red pepper flakes (optional)
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 1 cup water

Instructions:

  1. Preheat the oven to 200 C.
  2. Slice the eggplants into 1/4 inch slices and place on a baking sheet. Brush with olive oil and season with salt and pepper. Roast for 15-20 minutes until eggplants are tender and lightly browned.
  3. In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and cook until the onions are translucent.
  4. Add the tomato paste, paprika, cumin, and red pepper flakes (if using) and cook for an additional minute.
  5. Add the diced tomato and chickpeas and cook for an additional 3-4 minutes until the tomato has softened.
  6. Add the water and bring to a simmer.
  7. Add the roasted eggplant slices to the skillet and gently stir to combine.
  8. Cook for an additional 5-10 minutes until the sauce has thickened.
  9. Serve hot with a side of rice or your choice of grain. Enjoy!

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