Türlü - Turkish Vegetable Stew

Ingredients

• 2 medium eggplants, cubed (500g) 2 medium eggplants, cubed (500g)
• 2 medium zucchinis, cubed (400g) 2 medium zucchinis, cubed (400g)
• 2 bell peppers, diced (300g) 2 bell peppers, diced (300g)
• 4 ripe tomatoes, chopped (500g) 4 ripe tomatoes, chopped (500g)
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 3 tablespoons olive oil 3 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 9g, 1g
• Carbohydrates (total, sugars): 24g, 12g
• Protein: 4g
• Fiber: 8g
• Salt: 0.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden and fragrant.
2. 2.
   Add the cubed eggplants to the pot and cook for 5 minutes, stirring occasionally, until they start to soften.
3. 3.
   Next, add the diced bell peppers and cubed zucchinis to the pot. Cook for another 5 minutes, allowing the vegetables to slightly brown.
4. 4.
   Stir in the chopped tomatoes, ground cumin, paprika, dried oregano, dried thyme, and red pepper flakes (if using). Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the vegetables are tender and the flavors have melded together.
6. 6.
   Just before serving, sprinkle the lemon zest over the stew and garnish with fresh parsley.
7. 7.
   Serve the Türlü hot with crusty bread or rice.

Treat your ingredients with care...

• Eggplants — To prevent the eggplants from absorbing too much oil during cooking, sprinkle them with salt and let them sit for 15 minutes. Rinse and pat dry before adding them to the pot.
• Zucchinis — Choose small to medium-sized zucchinis for the best flavor and texture.
• Tomatoes — If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute. Drain the excess liquid before adding them to the stew.

Tips & Tricks

• For a smoky flavor, you can grill the eggplants and bell peppers before adding them to the stew.
• Feel free to customize the spice level by adjusting the amount of red pepper flakes.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Türlü as a main course, accompanied by crusty bread or steamed rice. It pairs well with a dollop of creamy yogurt on top.

Presentation advice

Garnish the Türlü with a sprinkle of fresh parsley and a drizzle of olive oil for an appetizing presentation. Serve it in individual bowls or a large serving dish to showcase the vibrant colors of the vegetables.