Turkish Onion Meze Recipes

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EGGPLANT AND VEGETABLE RAGOUT (ŞAKşUKA)



Eggplant and Vegetable Ragout (Şakşuka) image

Try out Turkish şakşuka, a delicious vegetarian ragout of fried eggplant and vegetables in tomato sauce.

Provided by Elizabeth Taviloglu

Categories     Side Dish     Dinner     Lunch

Time 1h

Yield 8

Number Of Ingredients 13

2 large eggplants
1 green bell pepper
1 sweet red or Corni di Toro pepper
1 red onion
1 small zucchini or courgette squash
4 cloves garlic (chopped)
Vegetable oil for frying
5 large tomatoes (peeled and cut into large chunks)
2 tbsp. tomato paste
1 tsp. sugar
1 tsp. salt, more or less to taste
1/4 tsp. black pepper, more or less to taste
Garlic yogurt for garnish

Steps:

  • Prepare the eggplant: Cut off both ends and using the edge of a vegetable peeler or a paring knife, remove the skin in alternating strips going from top to bottom. Do this gently, saving as much flesh as you can.
  • Cut the eggplant into bite-sized rectangular chunks about 2 inches long. Put the chunks of eggplant in a large mesh strainer or colander and salt well, turning with your hands to salt all sides. Let the salted eggplant rest for about 15 minutes while you prepare the other vegetables. This removes the bitterness.
  • Coarsely dice the peppers, red onion, and zucchini.
  • Once the vegetables are ready, pour about 2 inches of oil in a deep frying pan or saucepan and turn the heat on high. While the oil is heating, wash the eggplant in the strainer with cold water, turning it with your hands, until the salt is removed. Drain it well and blot off the extra water with paper towels before you fry them.
  • Fry the eggplant until tender and just beginning to brown at the edges. Do the same with the squash. Strain out the fried vegetables and drain them on a thick layer of paper towels. Let them sit for several minutes to make sure as much oil as possible drains away.
  • In the meantime, put 2 tablespoons of olive oil in a skillet and fry the onion, garlic, and peppers until tender.
  • Add the tomatoes, tomato paste, sugar, salt, and pepper. Cover and reduce the heat to low. Let the sauce simmer until the tomatoes are soft and begin to break down.
  • Remove the lid, stir it well, and let the sauce simmer until most of the liquid is reduced. It should be the consistency of jarred pasta sauce.
  • In a mixing bowl, add the eggplant, squash, and tomato sauce and stir together well. Put the şakşuka in a serving dish and chill for several hours. Just before serving, spoon generous amounts of garlic yogurt over the top.

Nutrition Facts : Calories 305 kcal, Carbohydrate 32 g, Cholesterol 2 mg, Fiber 8 g, Protein 5 g, SaturatedFat 2 g, Sodium 323 mg, Sugar 15 g, Fat 20 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

TURKISH ONION MEZE



Turkish Onion Meze image

A salad made almost entirely from onions? I learnt this from my downstairs neighbours from Mersin. Excellent with plenty of bread...

Provided by tigrrboxer

Categories     Onions

Time 7m

Yield 4 serving(s)

Number Of Ingredients 4

2 large onions
1/2 tablespoon paprika
salt
olive oil

Steps:

  • Finely slice the onions.
  • Knead the sliced onions with a hefty amount of salt for about 5 minutes.
  • Rinse the now softened onions under running water.
  • Sprinkle with paprika and a drizzle of olive oil.

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