Eggplant and Zucchini Saksuka

by Editorial Staff

Summary

Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 4)

Ingredients

  • 3 eggplant (s)
  • 1 zucchini
  • 1 onion (s)
  • 4 tomato (s)
  • 1 pointed pepper, green, on request
  • 2 cloves garlic)
  • 1 tablespoon tomato paste
  • 2 tablespoons oil
  • a bit salt
  • some paprika, hot
  • some vegetable broth, powder
Eggplant and Zucchini Saksuka
Eggplant and Zucchini Saksuka

Instructions

  1. Wash the aubergines and zucchini, peel them, dice them into smaller pieces and let them stand in salted water.
  2. Fry the onions in the pan with 2 tablespoons of oil until golden brown. Then add the eggplant and zucchini and let them cook in their own juice. After the aubergines and zucchini have cooked through, add the tomatoes, pointed peppers, the very finely chopped or squeezed garlic, the tomato paste and all the remaining spices and let the cooking continue.
  3. Usually the starter is served cold, but it also tastes very good warm. If desired, you can serve the whole thing with a yogurt sauce by adding garlic and salt to the yogurt.

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