Main Dishes

Turkish Mixed Vegetable Casserole

Another comfort dish from VegFusion. This is one of those dishes we did at The Family Tree Restaurant for vegans and vegetarians. I vamped it up a bit here for you but basics are basics guys. Although it is a very traditional Turkish dish, you could see it as a weird sister to French Ratatouille cooked in a clay pot.

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Turkish Mixed Vegetable Casserole
Ingredients:
1 eggplant, cubed
2 zucchini, cubed
1 onion, chopped
1 banana chilli, deseeded and chopped
1 medium sized potato, peeled and chopped
2 large tomato, peeled and chopped (make sure that tomatoes are juicy)
2 tsp dried oregano
Flat leaf parsley
Salt and pepper

Method:
• Preheat the oven to 180 degrees.
• Mix all the vegetables (eggplant, zucchini, onion, banana chilli, potato, chopped tomatoes, salt, pepper, oregano and parsley) together in a large mixing bowl. Transfer them into your clay pot.
• Bake at 180 degrees for about an hour and serve warm with chopped parsley on top.

Note: It is best served warm with bread and pilaf.

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