No meze platter is complete without Aubergine and Pepper Saksuka - a Turkish dip made by shallow frying some aubergine and peppers, coated in a warmly spiced tomato-based sauce.
Not to be confused with the Middle Eastern Shakshuka, the Turkish dish Saksuka is a meze style dip made from aubergine (eggplant) and peppers cooked in a chilli and paprika infused tomato sauce. It is the perfect accompaniment to gyros, alongside either Tzatziki, labneh or garlic yoghurt.
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For simplicity, the vegetables have been shallow fried in the recipe I share below. However, if you’d like to inject some additional flavour into the dish then you could roast the vegetables in the oven before simmering in the tinned tomatoes. I’m a huge fan of roasting any and all vegetables; it brings out so much more flavour!
Suitable For The Whole Family
Suitable from 6 months old +
Photo below is a photo of my 1 year olds dinner plate featuring the Aubergine and Pepper Saksuka (with babaganoush, labneh, cucumber slices, chicken gyros and pitta)
This is a great main meal accompaniment, including some flavour (spices) that is perfect for weaning your baby. Due to softening the vegetables, it can be served from 6 months old.
To check they are softened enough, simply check that the vegetables pass the ‘squish’ test - you can break them up easily between your thumb and forefinger when you squeeze.
Bonus Toddler Meal For Fussy Eaters
If your toddler is likely to refuse this due to visible vegetables (how dare we serve them veggies), then why not try blending it up?
I have blitzed the Aubergine and Pepper Saksuka up in a blender with a little water to make a hidden veggie pasta sauce for my toddler. And he loved it!
I purposefully added some extra vegetables (courgette, onion etc.), which meant I was both confident he was eating something he enjoys - ‘tomato pasta’ - but with the added benefit of 4 + hidden vegetables. Win win!
Can I use other vegetables in Saksuka?
I love this recipe for its versatility! I’ve successfully added courgette (zucchini), onions and mushrooms to the sauce before.
So as long as it’s a vegetable you like, then feel free to add it! It’s a great option for using up leftover roast vegetables for this very reason. Whenever I make a big tray of Mediterranean Roast Vegetables, I’ll use any leftovers the next morning to make Saksuka and serve it spread on sourdough toast, topped with halloumi.
Ingredients
Aubergine
Peppers
As mentioned above, you can also choose to add additional vegetables if you want: courgette (zucchini), onions, mushrooms etc.
Oil: I use Extra Virgin Olive Oil, but Olive Oil is fine too or a neutral oil like vegetable oil
Garlic: I like using fresh garlic, especially if I’m feeding my kids, but you can substitute for 1 teaspoon garlic puree if preferred
Mixed Herbs: I sometimes use solely oregano
Salt
Chilli Flakes: or chilli powder is suitable too (or omit if you don’t like/want heat)
Paprika
Smoked Paprika
Tomatoes: I love Mutti brand finely chopped tinned tomatoes, but if you can’t source those specifically I would recommend using tinned Peeled Plum Tomatoes instead.
When adding to the pan, squeeze the peeled tomatoes and discard the white stringy parts so only the juice and soft flesh is added.
Tomato Puree
How To Make Aubergine and Pepper Saksuka
Cut top and bottom of aubergine and then slice into 1cm thick slices before cutting into cubes. Chop the peppers into chunks.
Pour olive oil into a pan and turn on to a medium heat.
Add vegetables into the pan with olive oil: mixed herbs, salt, paprika, smoked paprika & chilli flakes and cook until fully softened (approx 30 minutes)
Add finely chopped garlic, cook for 1 minute
Stir through tomato paste and allow to fry for 2 minutes before adding tin of tomatoes
Cook for another 30 minutes or so on low/medium heat until combined and sauce had developed a rich shininess
Storage and Re-Heating
This dish will store in the fridge for 4 days.
You can freeze it for up to 3 months.
I personally love making a batch, using about half of it and I freeze the other half for when we are next making gyros!
And finally…
If you like this recipe, why not try some of my other dips like my Red Pepper Nandos fakeaway dip?
If you have any other questions, or want to tell me what you think of my recipe, then please leave a comment below!
Aubergine and Pepper Saksuka Meze (Turkish Aubergine Dip)
Ingredients
- 1 aubergine
- 2 peppers
- 2 tablespoon extra virgin olive oil
- 2 garlic cloves
- 2 teaspoon mixed herbs
- ½ teaspoon salt
- ½ teaspoon chilli flakes
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- 1 tin chopped tomatoes
- 1 tablespoon tomato paste
Instructions
- Cut top and bottom of aubergine and then slice into 1cm thick slices before cutting into cubes. Chop the peppers into cubes.
- Pour olive oil into a pan and turn on to a medium heat.
- Add vegetables into the pan with olive oil mixed herbs, salt, paprika, smoked paprika & chilli flakes and cook until fully softened (approx 30 minutes)
- Add finely chopped garlic, cook for 1 minute
- Stir through tomato paste and allow to fry for 2 minutes before adding tin of tomatoes
- Cook for another 30 minutes or so on low/medium heat until combined and sauce had developed a rich shininess
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