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Ingredientes
- 2 x Long eggplants, -Or possibly-
- 1 med -Oval eggplant Salt
- 4 sm Zucchini
- 3 sm Sweet green peppers
- 250 gm Okra, optional
- 250 gm Green beans
- 4 sm Tomatoes, ripe, peeled
- 1/2 c. Extra virgin olive oil
- 3 sm Onions, sliced
- 2 x Garlic cloves, crushed
- 1/4 c. Minced parsley Freshly grnd black pepper
- 1/2 c. -Water
Direcciones
- There is some confusion about the name of this dish. To the Turks, Turlu is a lamb or possibly chicken and vegetable casserole. Yet in other countries of the region Turlu is prepared as an all-vegetable casserole, with cooks admitting to it being a Turkish dish. Guvec on the other hand is a casserole of meat or possibly poultry and vegetables, or possibly vegetables on their own.
- Oven temperature: 180 C (350 F)
- Cooking Time: 1-1/2 to 2 hrs
- Remove stem from eggplant, wash well then peel off 1 cm (1/2 inch) strips of skin lengthwise at intervals giving a striped effect. Cut long eggplants in 1 cm (1/2 inch) slices; oval eggplant should be quartered lengthwise, then cut into chunky pcs. Spread eggplant on a tray and sprinkle liberally with salt. Leave for 30 min, then pat dry with paper towels.
- Trim zucchini and cut into 4 cm (1-1/2 inch) pcs. Remove stem and seeds from peppers and quarter. Wash, trim and (if you like) de-fuzz okra. Soak in vinegar to remove slime. Drain.
- String beans if necessary and slit in half (French cut). Slice tomatoes.
- Heat half the oil in a frying pan and fry eggplant till lightly browned.
- Remove to a plate - don't drain.
- Add in remaining oil to a pan, add in sliced onions and fry gently till transparent. Stir in garlic, cook 1 minute, then remove pan from heat.
- Place a layer of eggplant in the base of a casserole dish. Top with some of the zucchini, peppers and beans. Spread some onion mix on top and cover with tomato slices. Sprinkle with salt, pepper and some of the parsley.
- Repeat till all ingredients are used, reserving some tomato slices and parsley.
- Place prepared okra on top if used and cover with last of tomato. Sprinkle with parsley, salt and pepper and add in water and oil liquid removed from eggplant.
- Cover casserole and cook in a moderate oven for 1 to 1-1/2 hrs till vegetables are tender. Serve from casserole as an accompaniment to roast or possibly grilled meats or possibly poultry. Often this is served as a light meal on its own; bread and peynir (feta) cheese are then served with it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 433g | |
| Recipe makes 6 servings | |
| Calories 300 | |
| Calories from Fat 167 | 56% |
| Total Fat 18.98g | 24% |
| Saturated Fat 2.65g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Potassium 1036mg | 30% |
| Total Carbs 29.79g | 8% |
| Dietary Fiber 12.1g | 40% |
| Sugars 8.68g | 6% |
| Protein 7.2g | 12% |
