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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.
Shared notes will appear here.
Everyday Cooking
Turkish
Kitchen Pace : 🕒🕒
Servings: 4
Recipe by NAVA Kitchen
Turkish saksuka with roasted eggplant, peppers, and tomato garlic sauce, garnished with fresh parsley and served in a rustic bowl with bread on the side.
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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 Cooking
Roast 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:

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.
 
Make it yours
  • 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.
 
At the table
  • 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.

My notes:

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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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