Şakşuka with Olives
The classic aubergine, pepper and tomato meze, with black olives folded in.
- Time
- 45 minutes
- Serves
- 4
- Level
- Medium
- Cuisine
- Turkish
Directions
- Soak the aubergine in salted water for 15 minutes and squeeze dry; this removes bitterness and cuts oil absorption.
- Heat half the olive oil in a wide pan and cook the aubergine and courgette over medium heat until golden at the edges. Lift onto kitchen paper.
- Cook the peppers in the same pan and set aside.
- Soften the garlic in the remaining oil, add the grated tomato and simmer until reduced.
- Add the salt and sugar, then stir the olives into the sauce.
- Arrange the vegetables on a plate and spoon the sauce over.
- Serve at room temperature with garlic yoghurt.
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