Middle East Kitchen Find many Middle Eastern Recipes

Lebanese Eggplant Saksuka

Eggplant potatoes and capsicums in a tomato garlic sauce

Lebanese Eggplant Saksuka


1 kg potatoes
2 medium sized onions
1/2 kg capsicums
2 kg tomatoes
1 kg eggplant
1 bunch parsley
1 head garlic
1 lemon
frying oil, olive oil, salt
Turkish bread to serve


  1. Cut the eggplants into stripes and place in salty water for 30-40 minutes.
  2. Peel potatoes and thinly slice into discs.
  3. Cut the capsicums into stripes and remove seeds.
  4. Heat 7 cm of frying oil till hot in a frying pan then fry potatoes, eggplant and capsicum until lightly golden.
  5. Make the saucee In another frying pan, add a tablespoon of olive oil once hot add finly diced onions, crushed garlic, salt to taste and saute.
  6. Then add peeled and chopped tomatoes and cook for 3-5 minutes (add a little water as desired).
  7. In a plate pour sauce over the fried vegetables, squeeze on lemon and garnish with chopped parsley, then serve.

| Home | Dips | Vegetarian | Salads | Soups | Poultry | Meats | Seafood | Rice | Couscous | Pastry | Desserts |
| Sweets | Beverages | Spices | Measurements | Search | Links | Site Map | Submit a Recipe | Contact Us | Privacy Policy |

Copyright © 2018 MiddleEastKitchen.com. All rights reserved.