Turlu Turlu is a Turkish vegetable dish similar to Ratatouille. There are numerous variations, including many with meat.
- 2 cups eggplant, in 1-inch cubes
- 1 Tbsp salt
- 2 medium onions
- 3 medium tomatoes
- 2 zucchini
- 2 green Hungarian peppers
- 3 artichokes
- 1 Tbsp coriander seed
- ½ tsp fenugreek
- Black pepper to taste
- ½ tsp cinnamon
- ¼ cup Turkish pepper paste
- ¼ cup wine vinegar
- ½ cup olive oil
- 3 bay leaves
- 1 cup green beans
- 3 cloves garlic, chopped
- 1 cup chopped herbs (parsley, mint and dill)
Place cubed eggplant in a bowl. Sprinkle the salt and massage it into the eggplant for about 2 minutes. Let excess water drain for about 15 minutes. Meanwhile, prepare the other ingredients.
Chop tomatoes, onions, zucchini and Hungarian peppers into 1-inch cubes. Peel and quarter artichokes and remove choke. Grind spices.
Squeeze eggplant cubes with your hands to remove the bitter juice. Rinse in running water, drain well and squeeze out juice one more time.
Place eggplant, chopped vegetables, herbs and spices in a pot. Mix pepper paste, vinegar and oil together in a bowl and pour into the pot. Add bay leaf and stir. Put the pot on medium heat and bring to a boil. Simmer over low heat until vegetables are softened, 45 minutes or a little longer. Cover if liquid is evaporating too quickly.
Clean green beans. Add the green beans and garlic to the pot and cook for 10 more minutes. Salt, if needed.
Turn off heat and let cool for 20 minutes. Incorporate chopped herbs when serving.
A variation of the Georgian Ratatouille from The Spice Trekkers Cook at Home