saksuka

Saksuka

saksuka

Saksuka

I fell in love with the saksuka in a local Glasgow restaurant so I set out to recreate it for our gyros nights! It's the perfect tomato element to combine with your creamy yoghurt inside the pitta!
I'm using aubergine and peppers in mine, but you can use courgette, onion and any other veg you fancy too!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 115 kcal

Ingredients
  

  • 1 aubergine
  • 1 pepper
  • 30 ml olive oil
  • 2 tsp mixed herbs
  • 1 tsp garlic paste
  • ½ tsp salt
  • ½ tsp chilli flakes
  • 1 tsp paprika
  • ½ tsp smoked paprika
  • 1 tin chopped tomatoes
  • 1 tbsp tomato paste

Instructions
 

  • Prep aubergine by slicing and removing some of the skin from the outside to reduce bitterness
  • Add aubergine to grease proof paper lined baking tray with olive oil and mixed herbs, roast in oven at 200 degrees for 30mins
  • Whilst aubergine is roasting, chop up pepper and add to a pot with olive oil, salt, paprika, smoked paprika, garlic paste & chilli flakes and cook until softened
  • Add tin of tomatoes, tomato purée & roasted aubergine – simmer for 30mins until reduced and combined

Nutrition

Calories: 115kcalCarbohydrates: 13gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 481mgPotassium: 528mgFiber: 5gSugar: 7gVitamin A: 664IUVitamin C: 13mgCalcium: 50mgIron: 2mg
Keyword Aubergine Recipes, Leftover Veg Recipes, Saksuka
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