Guvec or Turlu- Vegetable Casserole

* Exported from MasterCook *

Guvec or Turlu - Vegetable Casserole

Recipe By : The Complete Middle Eastern Cookbook/Bobb1744
Serving Size : 6 Preparation Time :0:00
Categories : Eggplant Zucchini
Green Beans Tomatoes
Vegetables Casseroles
Ethnic Turkish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large Eggplants
Salt
4 small Zucchini
3 small Sweet green peppers
250 grams Okra -- optional
250 grams Green beans
4 small ripe tomatoes -- peeled
1/2 cup Olive oil
3 small Onions -- sliced
2 Garlic cloves -- crushed
1/4 cup Chopped parsley
Freshly ground black pepper
1/2 cup Water

Oven temperature: 180 C (350 F) Cooking time: 1-1/2 to 2 hours
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 pieces. Spread eggplant on a tray and sprinkle liberally
with salt. Leave for 30 minutes, then pat dry with paper towels.

Trim zucchini and cut into 4 cm (1-1/2 inch) pieces. Remove stem and seeds
from peppers and quarter. Wash, trim and (if desired) 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 until lightly browned.
Remove to a plate - do not drain.

Add remaining oil to a pan, add sliced onions and fry gently until
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 mixture on top and cover
with tomato slices. Sprinkle with salt, pepper and some of the parsley.
Repeat until 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 water and oil drained from
eggplant.

Cover casserole and cook in a moderate oven for 1 to 1-1/2 hours until
vegetables are tender. Serve from casserole as an accompaniment to roast or
grilled meats or poultry. Often this is served as a light meal on its own;
bread and peynir (feta) cheese are then served with it.

Tess Mallos, "The Complete Middle East Cookbook"

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