*  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”
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving