Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, April 05, 2010



1 medium-sized eggplant, peeled, diced
1 large potato, peeled, diced
1 cubanelle pepper, cut in bite size
1/2 cup sunflower oil
1 + 2 tbsp extra virgin olive oil
1-2 garlic cloves , mashed with salt
3 medium-sized tomatoes, peeled, diced


1/4 cup parsley, chopped

Soak the eggplants in a salty water for 20 minutes. Squeeze and dry with the paper towel. Pour 1/2 cup of sunflower oil into the pan, fry potato, green pepper and eggplants. Put them on a paper towel to soak extra oil.

Meantime, suttee the mashed garlic with 1 tbsp olive oil at medium heat until the smell of garlic comes out. Add the tomatoes and cook for about 10 minutes at medium heat. Add the fried vegetables, cook for another 2-3 minutes.

Place Shakshuka on a serving platter. Drizzle the remaining olive oil (2 tbsp) and garnish with fresh parsley. Serve at room temperature or chilled.

*You may also serve this dish with Garlic Togurt Sauce by the side.



At 5:37 PM, Blogger Dewi said...

Binnur, this eggplant dish sounds delicious and is pretty easy to make as well. I like that~

At 10:18 AM, Anonymous Anonymous said...

So delicious and easy to make. I have garnished mine with parsley and coriander leaves.

At 12:46 PM, Blogger Karen said...

Delightfully easy to make (next time I would halve the oil) and it looked and smelled so fantastic I had to eat it warm. A keeper!

At 7:45 AM, Anonymous Maha Felo said...

Thanks Binnur..i like this dish so much..

At 7:20 AM, Anonymous Anonymous said...

Thanks for posting this! I've been looking for this recipe:)

At 10:09 AM, Anonymous Yamina said...

I made this yesterday for iftar and it was very yummy :)

At 9:05 AM, Anonymous Anonymous said...

So easy and delicious. Everyone in my family loves this dish so I make it often.
- Amy T.


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