Turkish Grilled Vegetables with Pomegranate Molasses (Şakşuka)
Savor the flavors of Turkey with this delectable Şakşuka recipe, featuring a medley of grilled vegetables drizzled with the tangy sweetness of pomegranate molasses. Perfect as a mezze or a vibrant side dish.
Equipment
- Grill
- Large bowl
- Whisk
- Small bowl
- Cutting board
- Knife
Ingredients
- 1 medium eggplant (aubergine), about 1 lb (450g) sliced into 1/2-inch rounds
- 2 medium zucchinis, about 1/2 lb (225g) each sliced into 1/2-inch rounds
- 1 red bell pepper, about 1/4 lb (110g) seeded and cut into 1-inch pieces
- 1 yellow bell pepper, about 1/4 lb (110g) seeded and cut into 1-inch pieces
- 1 large onion, about 1/2 lb (225g) sliced into rings
- 2 tablespoons olive oil
- Salt and pepper to taste
- 3 tablespoons pomegranate molasses
- 2 tablespoons fresh parsley finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes optional
Instructions
- Preheat your grill to a medium-high heat.
- In a large bowl, toss the eggplant, zucchinis, bell peppers, and onion with olive oil, salt, and pepper until evenly coated.
- Place the vegetables on the grill in a single layer. Grill for about 7-8 minutes on each side or until they have nice grill marks and are tender but not mushy.
- While the vegetables are grilling, in a small bowl, whisk together the pomegranate molasses, minced garlic, ground cumin, smoked paprika, and chili flakes (if using) to create the dressing.
- Once the vegetables are done, remove them from the grill and let them cool for a moment. Then, cut them into bite-sized pieces if desired.
- Arrange the grilled vegetables on a platter and drizzle the pomegranate molasses dressing over the top.
- Garnish with chopped fresh parsley.
- Serve warm or at room temperature as part of a mezze spread or as a healthy and colorful side dish.
Notes
For a sweeter touch, you can sprinkle a little bit of brown sugar on the vegetables before grilling.
If pomegranate molasses is not available, you can reduce pomegranate juice mixed with a bit of honey until it thickens up.
This dish is naturally vegan and gluten-free, making it a versatile option for those with dietary restrictions.
Adjust the level of chili flakes to suit your preference for heat.