Saksuka (Eggplant Tomato Meze)
A classic Turkish eggplant dish made with roasted vegetables and a tomato garlic sauce. The original Turkish name, şakşuka, is often confused with shakshuka, but this version has no eggs. Instead, it focuses on soft, flavorful vegetables and is served as a meze, usually at room temperature.
Servings: 4
Ingredients:
For the vegetables
- 2 eggplants, medium, peeled in stripes and cut into 1-inch cubes
- 2 Cubanelle peppers, chopped
- 1 red bell pepper, chopped
- 5 tbsp olive oil
- ½ tsp salt
For the tomato sauce
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 4 medium tomatoes, grated or processed until smooth, about 2 cups
- 1 tbsp tomato paste
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp sugar
Method:
Start CookingRoast the eggplant
- Preheat oven to 425°F (220°C).
- In a large bowl, toss eggplant with 3–4 tbsp olive oil and salt until evenly coated.
- Transfer to a baking sheet and spread into a single layer.
- Roast for 20–25 minutes, until softened and lightly golden.
Add the peppers
- In the same bowl, toss the peppers with about 1 tbsp olive oil.
- Add to the baking sheet with the eggplant, gently toss, and spread again in a single layer.
- Roast for another 15–18 minutes, until all vegetables are fully tender and softened.
Make the tomato sauce
- In a pan, heat olive oil over medium heat.
- Add garlic and sauté briefly until fragrant, about 30 seconds.
- Add tomatoes and tomato paste.
- Stir and cook for 10–12 minutes, until slightly thickened.
- Season with salt, black pepper, and sugar.
Combine and serve
- Add the roasted vegetables to the tomato sauce and gently mix.
- Cook together for 4-5 minutes, just until combined.
- Transfer to a serving dish and serve warm or at room temperature. Bon appétit.
Kitchen Tools:
- Baking sheet lined with parchment
Notes:
From the kitchen
- Keep vegetables in a single layer to avoid steaming.
- Grating or processing tomatoes gives a smoother, more cohesive sauce; you can also finely dice for a chunkier texture.
- Cook the sauce until slightly thickened so it coats the vegetables without being watery.
- Add 1 tsp red pepper paste for a deeper, slightly sweet flavor.
- Include a pinch of chili flakes for heat.
- Fry the vegetables instead of roasting for a more traditional version.
- Serve with warm bread or pita.
- It pairs well with grilled meats or as part of a meze spread.
- Best enjoyed slightly warm or at room temperature.
- Serve with garlic yogurt on the side.
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Nutrition:
Calories: 330 kcal | Carbohydrates: 25 g | Protein: 6 g | Fat: 25 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 18 g | Cholesterol: 3 mg | Sodium: 176 mg | Potassium: 1063 mg | Fiber: 10 g | Sugar: 15 g | Vitamin A: 2294 IU | Vitamin C: 109 mg | Calcium: 51 mg | Iron: 2 mg
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Eggplant
WHY WE LOVE IT
Eggplant becomes incredibly soft and silky when cooked, absorbing flavors while holding its shape.
A LITTLE STORY
Saksuka is one of many eggplant dishes that define Turkish cooking, especially in the warmer months when vegetables are at their best. While the name exists across the Middle East and North Africa, in Turkiye it refers to an eggplant-based meze, not the egg dish shakshuka it is often confused with.
DID YOU KNOW?
Eggplant is technically a fruit, part of the nightshade family alongside tomatoes and peppers.
It is rich in fiber and antioxidants, especially in its deep purple skin.