Shakshuka

Last week we shopped at the market as if we were going to cook for the army, the fridge is full of vegetables. I haven't been able to eat vegetables much for 2 days, but I saw that if they wait a little longer, they will start to spoil. I threw myself into the kitchen. I started cooking with stuffed peppers with bulgur.

Then the eggplants caught my eye. I thought of my favorite appetizer şakşuka, I was shocked when I searched for the recipe on my blog to see how I made it before. I've been making it for all these years, but it didn't occur to me to write the recipe or take a photo of it. So I started by saying that now is the time to chop the eggplants.

Now that the tomatoes are well-tasted and the aubergines are bitter, now is the time for şakşuka.

By the way, on a question from Twitter, I looked at what şakşukan means. I found the answer on wiki...

Shakshuka is a word of Arabic origin and means mixture.

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Ingredients for Shakshuka Recipe

• 3 medium eggplants
• 2 piece of charliston pepper
• oil for frying

For sauce

• 3 medium tomatoes
• 1 meal spoon tomato paste
• 1 medium onion
• 3-4 cloves of garlic
• 1 water glass of water
• 1 tea spoon salt

How to Make Shakshuka Recipe?

1. Peel and dice the eggplants. Soak in salted water for 20 minutes.
2. While the eggplants are waiting, chop the onion and garlic for cooking. Finely chop the green peppers and tomatoes.
3. Pour the oil into the pan and heat it. Fry the eggplants that you have drained and dried and put on a paper towel lined plate.
4. Pour the excess oil in the pan and sauté the onion and garlic by adding some salt, add the pepper and continue sautéing for 1 minute.
5. Add the garlic and fry for 1 minute. Add the tomatoes and sauté for 2-3 minutes.
6. Finally, add the water and salt and cook until the sauce has evaporated.
7. Take the eggplants on a serving plate, pour the sauce you prepared on it and serve.

Not: It will be more delicious if you let it rest for 1-2 hours.