Vegetables
Meet the 'other' Shakshuka! While we often mistake this name for the famous poached egg dish, in Turkey, Şakşuka is a medley of summer vegetables. This Baked Turkish Shakshuka recipe is a healthy makeover. By roasting the eggplants, potatoes, and peppers instead of the traditional deep-frying method, you get all the velvety texture and Mediterranean flavor without the heavy oil. Drenched in a garlic-tomato sauce and finished with a dollop of yogurt, it is a guilt-free food.
Ingredients :
- 5 medium potatoes
- 3 large zucchinis
- 4 eggplants
- 500 g green peppers (Italian frying peppers or bell peppers)
- 3 tomatoes
- 2 garlic cloves
- 1/3 cup olive oil (for roasting)
- 1 tsp vinegar (grape or apple cider)
- 1 tsp sugar
- 1.5 tsp salt
- For serving: Garlic yogurt (optional)
Preparation :
- Preheat your oven to 220°C (425°F).
- Peel the eggplants in alternating strips (zebra pattern), cut into cubes, and soak in salted cold water for 30 minutes to remove bitterness. Then drain and pat dry.
- Peel the potatoes and cut them into cubes. In a large bowl, toss them with a generous drizzle of olive oil and a pinch of salt.
- Spread the potatoes on a large baking tray lined with parchment paper. Bake for 40 minutes.
- While potatoes are baking, cube the zucchinis and chop the peppers into large chunks.
- Remove the tray from the oven. Add the dried eggplant cubes, zucchinis, and peppers to the tray. Drizzle with remaining olive oil and toss everything gently.
- Bake the peppers for 20 mins and zucchinis and eggplants for 35 minutes.
- Meanwhile, prepare the sauce: Grate or finely chop the tomatoes. Place them in a saucepan with minced garlic.
- Simmer the sauce covered and on low heat for about 30 minutes and add vinegar and sugar, mix and turn off heat.
- Transfer the roasted vegetables to a serving platter. Pour the warm tomato sauce generously over them.
- Serve warm or cold, topped with garlic yogurt.
