Fried Vegetables in Yogurt


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

şakşuka is a dish that has its variants all over Turkey. Along the Aegean and Mediterranean coasts, deep-fried courgettes and aubergines are bound together in a thick, garlicky, yogurt sauce; in Cappadocia, deep-fried aubergines, potatoes and peppers are served with plain yogurt; and in Van, the vegetables are fried with tomato and served hot with yogurt. Deep-fried cauliflower, carrots and pumpkin are also delicious served with a garlicky yogurt sauce. This version is from Bodrum.


  • 2 aubergines, partially peeled in zebra stripes, cut into quarters lengthways and sliced
  • 1 courgette, cut in half lengthways and sliced
  • sunflower oil for deep-frying
  • 1 red bell pepper, cut into bite-size pieces
  • 1 tomato (optional)
  • 3-4 tablespoons süzme (thick strained yogurt)
  • 3-4 cloves garlic, crushed with salt
  • salt and freshly ground black pepper


  • Soak the aubergine and courgette slices in salted water for one hour. Drain and squeeze out the excess water.
  • Heat the oil in a shallow pan and fry the aubergine, courgette and red pepper until golden. Drain on kitchen paper. Grill the tomato, remove the skin, and chop roughly.
  • Beat the yogurt with the garlic and season to taste. Put the aubergine, courgette and pepper in a bowl and fold in the tomato and yogurt mixture. Serve with pide or fresh bread.