Turkish Saksuka

Ingredients

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• Medium Potatoes Medium Potatoes 8 8
• Eggplant Aubergine 1 1
• Small Onions Small Onions 2 2
• Salad Tomatoes Salad Tomatoes 5 5
• Garlic Garlic 2 cloves 2 cloves
• Biber Salcasi Biber Salcasi 1 tbsp 1 tbsp
• Paprika Paprika 1 tsp 1 tsp
• White Sugar White Sugar pinch pinch
• Vegetable Stock Vegetable Stock 500ml 2 cups
• Ground Cayenne Pepper Ground Cayenne Pepper pinch pinch
• Olive Oil Olive Oil 1.5 tbsp 1.5 tbsp
• Fresh Parsley Fresh Parsley 25g 1 cup

Instructions

1. 1.Peel then dice the potatoes. Wash and cut the eggplant (aubergine) into cubes.
2. 2.In a frying pan heat olive oil, then add onions and garlic.
3. 3.Fry until onions are translucent, then add potatoes.
4. 4.Meanwhile put the eggplant cubes into a bowl with water and salt so they are fully covered. After 10 minutes rinse and drain eggplant and add it to the frying pan.
5. 5.Add tomato cubes, stir well for a few minutes, then add spices and red pepper paste.
6. 6.Fry for 2-3 minutes, add a pinch of sugar and pour in vegetable stock.
7. 7.Cook on high heat for 15 minutes, then simmer for 20 minutes or until potatoes are soft (you might want to add more water in case the potatoes are not soft and the liquid has reduced too much).
8. 8.Optional: Serve with rice and chopped parsley.

Nutritional Information

• Calories:
  395
• Fat:
  5g
• Sodium:
  407mg
• Carbs:
  83g
• Sugar:
  11g
• Protein:
  14g