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A colorful bowl of ratatouille with chunky pieces of eggplant, tomatoes, bell peppers, and herbs, placed on a wooden table. The dish is vibrant with rich red and green hues. The bowl has a blue and white floral pattern around its rim.

Aubergine and Pepper Saksuka Meze (Turkish Aubergine Dip)

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 element to combine with your creamy yoghurt inside a pitta or naan!
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 50 minutes
Total Time 55 minutes
Course Side Dish
Cuisine Middle Eastern
Servings 4
Calories 129 kcal

Ingredients
  

  • 1 aubergine
  • 2 peppers
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves
  • 2 tsp mixed herbs
  • ½ tsp salt
  • ½ tsp chilli flakes
  • 1 tsp paprika
  • ½ tsp smoked paprika
  • 1 tin chopped tomatoes
  • 1 tbsp 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

Nutrition

Calories: 129kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 483mgPotassium: 629mgFiber: 6gSugar: 9gVitamin A: 883IUVitamin C: 61mgCalcium: 55mgIron: 2mg
Keyword aubergine dips, Aubergine Recipes, greek mezze, Saksuka, turkish mezze, turkisk meze
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