Turkish Style Şakşuka aka Shakshuka w/🍅 Sauce + Fried 🍆 MIND BLOWING 🤯 + Eggplant Cooking TIPS 🔍

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Today is all about eggplants because I think eggplants can be as famous and addictive as potatoes with good cooking. Unlike potatoes, eggplants can be unbearable if you don’t know how to treat, so I will give you the tips and tricks about cooking eggplants and making a great Turkish shakshuka. The word meaning of shakshuka is “all mixed up” and unlike the other cultures, in Turkey, Shakshuka is not an egg dish. It’s a vegan meze with fried eggplants and pepper (and sometimes potatoes too) with garlic-tomato sauce, shared around a big table with friends and family in summers!

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Servings: 2-4
Difficulty: Easy
Prep time: 10 minutes
Cooking time: 15 minutes

3 eggplants, peeled strips off and diced
5 green peppers, sliced into circles (2 diced green bell peppers works fine as well)
3-4 cups frying oil of your choice
Tomato sauce
6 small tomatoes, finely grated (400 ml (1+ ¾ cups) of tomato puree would do great)
3 tablespoons olive oil
2 large garlic cloves, peeled and chopped
2 pinches of salt
A pinch of black pepper
A good pinch of sugar
1 teaspoon white wine vinegar
To garnish
2 sprigs of parsley, chopped

• Pour the frying oil in a large frying pan and turn the heat on to medium-high.
• Peel the strips off the eggplants and dice while the oil is heating. This way you will be able to fry them before the flesh turns to brown.
• Dip the handle of a wooden spoon in the oil. If there are bubbles coming out of the spoon immediately, the oil is hot enough for frying. If there are not bubbles yet, heat a little more.
• Add the eggplants in the pan and fry until brown. Don’t take them out if they still have green-yellow colours and stir occasionally.
• While eggplants are frying, you can make the tomato sauce. Cut the tops of the tomatoes and finely grate. This way you will use all the flesh and don’t have to peel them before grating.
• Heat the olive oil in a small saucepan on medium heat and add in the garlic.
• Then, add in the tomato puree before the garlic changes colour. Garlic can taste bitter if over fried.
• Season with salt and black pepper.
• Add in the sugar and vinegar. You can add some hot pepper if you like.
• Mix it well and simmer for 10-12 minutes.
• Place a sieve on a large bowl and transfer the fried eggplants in it. Season with salt and shake it well. Sieve works way better than paper towels in terms of draining excess oil and keeping them crispy.
• Turn the heat down to low and fry the peppers as well. Unlike the eggplants, fry them just for 30 seconds, we want them to keep their bright green colour instead of turning brown.
• Transfer the peppers on the sieve and season with salt. Set aside with eggplants for a couple of minutes to slightly cooldown.
• Mix the tomato sauce with the eggplants and peppers in a large bowl. Transfer to a dish and garnish with chopped parsley. Your amazing, vegan şakşuka is ready. It is great when it is hot but if you be patient and wait until it cooldowns, the taste will settle and be much greater. Even the next day you won’t believe how amazing it becomes as it waits. Place a slice of white cheese (feta) on a piece of bread and top with şakşuka, you are in heaven with each bite!

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Victoria Davordzie says:

That's great! For me, any dish that's basically made up of veggies wins thumbs ups from me. Very simple and looks deliciously "promising". I will accompany mine with lavash bread. My only problem is I have watched the video a bit late. Well, the saying goes: " Better late than never". Tnx.

Nora Wilson says:

I love your recipes ❤️

Alice Magic says:

PLEASE give us more eggplant recipes! so delicious! Thank you 🤩

Sandra Lemmens says:

I love eggplant, but I take the skin off because I'm not a fan of the skin. My collegue is Turkish and she loooves şakşuka. Can't wait to try.

Masuga Nut says:

Less than a minute in and I’m laughing
“Looks more like a he” 🤣🤣🤣🤣

I LOVE eggplant (have a damn hard time growing it in our garden)
Thank you dear.
Stay safe ❤️🙏🏻
Love from USA

Doug D says:

I have very different childhood dreams!!! But…I loved this video and I will be making this soon.

Bushra says:

You are the best … love your style , the way you explain💕
Love from Pakistan 🇵🇰

Dominique G says:

I’m gonna combine the two Shakshukas into an fusion dish with an eggplant base (blended) and eggs on top. It’s gonna be great. I’ll update later😂😂

Arligii Udgoonka says:

Ure amazing teacher ure teach me how to make Lavesh my kids tell me it is the best wrap they ever test.

A. S. says:

yummy yummy I love eggplants 😁

Pow Durand says:

Wow I made it and it was so delicious! Thank you for sharing all this amazing recipes with us! Can't wait for the next one!

Hina Ikhlaq says:

Hi Refika . Just came back from Turkey tour . Was wonderful . I got chance to have lamb leg (shanks) with white plane soup (may b just boiled or dont know ) on Taksim square (the food street Istiklal) it is request to you if u can make it so tht i can make at my home . Plz
Much luv ❤️❤️❤️…

Lavanya BV says:

I am in love with your recipes and the way you express is beautiful..Can you please show more vegan/vegetarian recipes

Truth Finder says:

I'm drooling! I've done similar but I added zucchini, mushrooms and artichokes. And this "looks" beautiful!

Yasmine A says:

I tried this recipe and it turned out great. It was really better the next day 🙂👍🏽👍🏽

Rushanti C says:

very good explanation, lively presentation, enjoyed the video

2gooddrifters says:

Were the peppers chilies or sweet? I'm sure either are delicious.

ana-maria tolbaru says:

I just love your videos, came across them because I was following Sanne! I wanted to ask, what is a healthy, summer recipe you'd recommend? Something that is easy to cook and can be cooked once, twice a week?

Shaima El-Elaimy says:

You call it şakşuka in Turkey, we call it mosaqaa مسقعة in Egypt. And, incidentally, I'm making it for breakfast today! 😁

Kim Hasan says:

I love all your recipes..I made the cold fried potatoes dish last week..too good, Better than I ever thought potato possibly can be.. and will try the eggplant soon. Please make more vegetable recipes like these, so helpful an informative. Btw, I am dying for that pasta😋😋

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