Turkish Saksuka recipe

Saksuka is a delightful Turkish dish that showcases the vibrant flavors and culinary traditions of the region. This vegetable-based medley takes center stage with its rich combination of roasted eggplants, diced bell peppers, and juicy tomatoes. Each ingredient contributes its own distinct character, blending together harmoniously to create a symphony of tastes. The roasted eggplants lend a smoky and velvety note, while the bell peppers add a satisfying crunch and a touch of sweetness. The tomatoes, with their natural tanginess, infuse the dish with a burst of freshness. These vegetables are lovingly cooked in a fragrant tomato-based sauce, enriched with aromatic spices like paprika and cumin. The result is a tantalizing blend of flavors that dance on the palate, delivering a balance between earthiness and brightness. Served warm or at room temperature, Saksuka invites you to savor its hearty essence, whether enjoyed as a main course or served as a vibrant side dish. With its colorful appearance and robust taste, Saksuka embodies the spirit of Turkish cuisine, bringing warmth and depth to every bite. Ingredients:

• 2 eggplants
• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 bell peppers (red or green), diced
• 4 tomatoes, diced
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Wash the eggplants and cut them into small cubes. Place the eggplant cubes on the prepared baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat the eggplants evenly. Roast them in the preheated oven for about 20 minutes, or until they are soft and lightly browned.
3. While the eggplants are roasting, heat the remaining olive oil in a large pan over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent and fragrant.
4. Add the diced bell peppers to the pan and cook for another 5 minutes, until they start to soften.
5. Stir in the diced tomatoes, tomato paste, paprika, cumin, salt, and pepper. Cook the mixture for about 10 minutes, until the tomatoes have released their juices and everything is well combined.
6. Once the eggplants are done roasting, add them to the pan with the tomato mixture. Stir gently to coat the eggplants with the sauce. Simmer the saksuka for an additional 5-10 minutes, allowing the flavors to meld together.
7. Remove the pan from heat. Garnish the saksuka with fresh chopped parsley.
8. Serve the saksuka warm or at room temperature. It can be enjoyed as a main dish or as a side dish with crusty bread or rice.

Enjoy your homemade saksuka!