VegetarianŞekerpare
55 min · 982 kcal · Snacks · Middle Eastern
Middle Eastern
Türlü
A slow-simmered Turkish stew of aubergine, courgette, potato and green beans in a garlicky tomato sauce, finished with olive oil and parsley. Good warm or at room temperature with bread or pilaf.
Method
- Cut the 100 g of aubergine into 2 cm chunks and leave them in a bowl of cold water for 15 minutes to draw out any bitterness. Drain and pat thoroughly dry, or they will steam rather than soften.
- While the aubergine soaks, cut the 80 g of potato into 2 cm chunks, the 80 g of courgette into 2 cm half-moons, top, tail and halve the 50 g of green beans, chop the 60 g of onion finely and slice the 40 g of green pepper. Grate the 90 g of tomato on the coarse side of a box grater, discarding the skin.
- Warm the 1 tbsp of olive oil in a small heavy pan or tencere over medium heat. Add the chopped onion, the sliced pepper and the 1 clove sliced garlic clove and sweat gently for 5 minutes, stirring, until the onion is translucent but not coloured.
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293kcal
10gprotein
34gcarbs
15gfat
9gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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