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Sunday, December 16, 2012,11:16 PM by
D.Sumithra

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TURKISH VEGETABLE CASSEROLE

Serves :
8

Preparation Time :
60 minutes

Cooking Time :
2 hours

Preparation Method :

  • Soak the aubergine slices in salted water for 30 minutes remove and drain well. Prepare okra as for Okra Stew.
  • Saute the onion in a little of the oil until soft and golden.
  • Transfer to a casserole dish and add the remaining vegetables, except the tomatoes.
  • Add the garlic, parsley and all the seasonings, 450 ml water (or stock) and most of the olive oil.
  • Mix together, then add the tomatoes and dribble in the remaining olive oil.
  • Finally flatten the vegetables down with a wooden spoon. Preheat the oven to 190°C / 375°F / Gas Mark 5.
  • Cover and bake for about 1 hour or until the vegetables are tender.
  • Remove the casscrole, add salt to taste and the sugar, stir well and cook a further 15 - 20 minutes.
  • Serve the vegetable casserole with bread as a hot dip. The Turks also like turluguvec cold.

INGREDIENTS

  • 1 medium aubergine, sliced
  • Salt
  • 4 medium okra, about 7.5 cm long
  • 2 medium onions, chopped
  • 1 green pepper, seeded and chopped
  • 4 medium courgettes, unpeeled and coarsely chopped
  • 125 grams beans
  • 125 grams green peas
  • 500 grams potatoes, peeled and cubed
  • 4 cloves garlic, crushed
  • 1 bunch of parsley, finely chopped
  • 2 teaspoons paprika
  • 1 heaped teaspoon ground cumin
  • 6 medium tomatoes, peeled and sliced
  • 6 tablespoons Cooking oil
  • 1 teaspoon sugar

4 comments for “Turkish Vegetable Casserole”

  • Posted Saturday, February 11, 2023 at 8:12:05 PM

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