Turkish · Keto
Turkish Vegetable Stew - Shakshuka Style
Chunky eggplant, peppers, and zucchini stewed in a garlicky tomato sauce. A vegetarian Turkish delight.
Halal-friendly Vegetarian Easy
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
6g Net carbs
4g Protein
16g Fat
200 Calories
Per serving
Ingredients
- 1 large Eggplant, cubed
- 2 medium Zucchini, cubed
- 2 Green peppers, chopped
- 3 medium Tomatoes, diced
- 4 cloves Garlic
- 1/4 cup Olive oil
- to taste Salt, pepper, oregano
Method
- Fry eggplant cubes in olive oil until golden. Remove and drain.
- In the same pan, sauté zucchini and peppers for 5 minutes.
- Add garlic and tomatoes. Cook 10 minutes until saucy.
- Return eggplant to the pan. Season with oregano, salt, and pepper.
- Simmer 5 more minutes until everything is tender.
- Serve warm or at room temperature with yogurt.
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