Artichokes in Olive Oil
Tender artichoke bottoms filled with carrot, potato and peas in lemon and olive oil.
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Eggplant and Pepper in Tomato Sauce
Şakşuka
Tender browned eggplant and green peppers dressed with a chunky garlic-tomato sauce.
- Prep
- 20 min
- Cook
- 35 min
- Rest
- 30 min
- Total
- 1 hr 25 min
- Servings
- 6
Ingredients
- 1 ¼ lb Medium eggplants, washed and cut into 1 ¼-inch cubes
- 2 Peppers (green), washed, deseeded and roughly chopped
- 4 Tomatoes (ripe), washed and finely chopped
- 3 Garlic cloves, minced
- ¼ cup Olive oil (extra-virgin)
- 1 tsp Table salt, divided between salting and sauce, or less to taste
- Pepper (black, ground), to taste
- 1 tsp Turkish red pepper flakes
- Parsley (fresh), washed and chopped, to finish, as needed
- Bread (wheat, crusty), to serve, as needed
Method
Heat the oven to 425°F. Sprinkle the eggplant with a little of the measured salt, rest for 15 minutes and pat thoroughly dry.
Toss the eggplant and peppers with three-quarters of the measured oil. Spread in a single layer on a tray. Roast for 25–35 minutes, turning once.
Eggplant centers are completely tender and edges browned. Use extra trays for larger batches.
Meanwhile warm the remaining oil in a saucepan. Stir garlic for 30 seconds without browning. Add tomatoes, remaining salt to taste, black pepper and pul biber. Simmer for 12–15 minutes until thick rather than watery.
Arrange the vegetables on a shallow plate and spoon the sauce over without mashing. Rest for 15 minutes, scatter parsley and serve with bread. Refrigerate leftovers promptly in shallow containers.
Cooking guidance
Roast the vegetables in the oven. Leave space on the tray so they brown rather than steam, and keep their shape when adding the sauce.
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