Saksuka Recipe

Cut and salt eggplant

Trim ends of the eggplant and cut into 1-inch cubes (about 1.5 cups). If eggplant is large or bitter, sprinkle with a light dusting of salt and let sit in a colander for 15 minutes, then blot dry with paper towels.

Core and seed the bell peppers, cut into 1/2-inch strips or 1-inch pieces (about 2 cups total). Peel and slice the onion into 1/2-inch slices or 1-inch chunks (about 1 cup). Peel and core tomatoes and chop into 3/4-inch pieces (about 1.5 cups). Mince the garlic finely.

Preheat oven to 375°F (190°C). In a large mixing bowl, combine the cubed eggplant, chopped peppers, onion, tomatoes and minced garlic.

Add 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika and 1/4 teaspoon sugar (if using). Toss gently but thoroughly so all vegetables are lightly coated. Let sit 5 minutes to allow flavors to meld.

Transfer the vegetable mixture to a shallow ovenproof baking dish (about 9x7 inch or similar) in an even layer. Drizzle any remaining oil from the bowl over the top.

Cover the dish loosely with foil and bake in the preheated oven for 25 minutes. Remove the foil and stir the vegetables gently to redistribute. Continue baking uncovered for another 10–15 minutes, until eggplant is tender, peppers softened and edges begin to caramelize. Total baking time ~35–40 minutes.

Remove from oven and let sit 5 minutes. Taste and adjust seasoning with additional salt or pepper if needed. Stir in the chopped fresh dill and drizzle with optional 1 teaspoon lemon juice for brightness.

Serve warm or at room temperature as a mezze, alongside crusty bread, rice, or grilled meats. Leftovers keep in an airtight container in the refrigerator for up to 3 days.