Turkish Eggplant Shakshuka - Vegan Meze with Fried Eggplants & Chilies
The word shakshuka usually refers to a Middle Eastern / North African egg dish, but in Turkey, shakshuka or as we call it şakşuka is a vegan meze dish cooked in olive oil and usually served with drinks and made with eggplants.
This is one of the easiest and but surprisingly delicious meze dishes and the ingredients may vary from region to region, but eggplant is usually the main vegetable. In some regions it is made with green tomatoes and some versions includes potatos or zucchinis.
Possibly one of the most popular mezes in Turkey, şakşuka being a appetizer, it can also be enjoyed as an incredibly delicious vegan meal on its own.
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Ingredients:
• 3 eggplants, peeled in strips and diced
• 5 green chilies, roughly chopped
• 4 cups frying oil
• 3 medium size tomatoes, finely grated (400 ml (1+ ¾ cups) of tomato puree would do great)
• 3 tablespoons olive oil
• 5 garlic cloves, chopped
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp white wine vinegar
• 1 tsp sugar
To garnish
• 2 sprigs of parsley, chopped
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Muhammara (Roasted Pepper & Walnut Spread) - How to Make Muhammara Dip & Spread
Learn how to make a Muhammara (Roasted Pepper & Walnut Spread) Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this Muhammara recipe!
Baba Ganoush Recipe (Dip and Side Dish)
How to make Baba Ganoush at home in easy steps. Baba Ganoush Recipe
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Ingredients:
2 Large Eggplants
4 Garlic Cloves
2 Tbsp Olive Oil
2 Tbsp Tahini (Sesame)
1 Lemon
Salt
Preparations: For details click
Baba Ganoush is easy to make, relatively. While it's convenient to make, it's very nutritious.
Baba Ganoush contains very high amounts of dietary fiber.
Baba Ganoush is high in iron, manganese, potassium. It is very high in vitamin B6 and vitamin C.
The BEST Baba Ghanoush Recipe - Smokey & Creamy Middle Eastern Eggplant Dip - Baba Ganoush
The BEST Baba Ghanoush Recipe - Smokey & Creamy Middle Eastern Eggplant Dip - Baba Ganoush
In today's video, we show you how to make Baba Ghanoush. Baba Ganoush is a smokey and creamy eggplant dip that is very popular in the Middle East, including Lebanon, Egypt, Jordan and Turkey. Baba ghanouj is made using roasted eggplants (also known as aubergine) and is perfect with hot toasted pita bread.
How to make Baba Ghanoush:
2 x medium eggplants
extra virgin olive oil
2 garlic cloves (either fresh or roasted - both work well)
1/4 cup Tahini (sesame seed paste)
salt to taste
juice of half a lemon
1 tbs olive oil
garnish with: parsley, finely chopped, red chili and olive oil
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Hi, I'm Don Imran, and together with my family at the Don Imran Family Kitchen, we bring you very easy, tasty and delicious recipes from around the world. We bring you Indian and Pakistani dishes that were popular in our restaurant, in addition to Swahili food recipes from my mother and father's Tanzanian and Kenyan heritage. In addition, we showcase some of our favourite recipes from Middle Eastern, Turkish, Moroccan, and other International cuisines. So next time you're wondering whats for dinner, or you're in search of the perfect Saturday night dinner recipes, then consider subscribing to our channel for easy to follow and delicious dishes!
Baba Ganoush Recipe (بابا غنوج)
ingredients:
eggplant
Tahini
Salt
pepper
paprika
lemon
cumin
The Best Baba Ganoush Recipe » Easy Eggplant Spread
This baba Ganoush recipe is incredibly easy to make and jam-packed with delicious eggplant, roasted garlic, and tahini flavors!
This appetizer, or side dish, is a classic levant region recipe consisting of mashed cooked eggplant that is mixed with seasonings, olive oil, lemon juice, and tahini. Interestingly enough the baba Ganoush we eat most often in the United States is actually something called Mutabbal.
Authentic baba ganoush does not use tahini and is usually garnished with pomegranate molasses or seeds and olive oil while being mixed with tomatoes and other veggies. So not to confuse anyone, we’ll stick with the version we most commonly eat here in the US.
• 2 large eggplant, about 3 pounds total
• ¼ cup garlic confit
• ¼ cup tahini
• juice of 1 lemon
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne
• ¼ cup garlic confit oil
• sea salt to taste
Makes 4 cups
Prep Time: 5 minutes
Cook Time: 25 minutes
Procedures:
1. Preheat the grill to high heat, 450° to 550°.
2. Add the eggplants and cook on all sides until softened and roasted, which takes about 25 minutes.
3. Remove the eggplants and let cool slightly before slicing in half and scraping out the fruit inside. Discard the peelings.
4. Add the eggplant to a food processor and process on high speed until smooth.
5. Next, add in the garlic, tahini, lemon juice, cumin, cayenne, and salt and process on high speed until smooth.
6. While processing on high speed slowly drizzle in the olive oil until mixed in.
7. Serve and optional garnishes of olive oil, cayenne, and chopped parsley.
Chef Notes:
Make-Ahead: This can be made up to 1 day ahead of time. Simply keep it covered in the refrigerator until it is ready to be served.
How to Store: Keep covered in the refrigerator for up to 3 days. Baba Ganoush does not freeze well.
If you would like to make a classic baba ganoush instead of Mutabbal, remove the tahini, and garnish with pomegranate syrup or seeds, as well as olive oil. In addition, there is no need to process it in a food processor, simply chop with a knife or mash with a fork.
You can use either raw or roasted tahini in this recipe.
If cayenne is too spicy simply substitute with paprika.
There will be plenty of garlic confit and roasted garlic olive oil left over after this recipe and both will keep in the refrigerator for up to 7 days.
When the eggplant is done roasting the outside skin will firm up and be slightly crispy.