Turlou Turlou (mixed up vegetables)

This is a summer dish, but because of the winter we’re having so far I think I need a taste of summer. Turlou turlou means “all mixed up” in Greek. This resembles a vegetable casserole, similar to Briami or French Ratatouille, or even a Sicilian Caponata. Moms version is done in a pot on the stovetop instead of the oven. Even though my father was a hunter and liked his wild game this happened to be one of my dads favourite meals. I use cilantro here but flat leaf parsley is more common. You can omit the beans if you cannot find them, also I use a chilli for some heat and squash but again it’s not that traditional. Classic Mediterranean Diet food, (olive oil, veggies, tomato, herbs). This is a very healthy meal as a meal in itself or a side or appetizer for fish, chicken, rice, pasta or even a salad of mixed bitter greens. Allow the eggplant to be the star here… should be the most important vegetable in Turlou Turlou. Okra, sweet potato, cauliflower and a few other veggies would all work but I’ve personally never tried them. Have fun a please comment. Thank you.

Ingredients

2 zucchini
1 large eggplant
2 tomatoes
1 small butternut squash
2 red or orange bell peppers or combo
2 large carrots
2 small potatoes
1/2 cup large frozen Lima beans
1 onion chopped
12 cloves garlic minced
2 tbsp tomato paste
Pinch of sugar
Olive oil
Handful chopped cilantro leaves
3-4 fresh basil leaves torn
Sea salt and pepper to taste
1 Tbsp dried oregano
1 birds eye chilli smashed (optional)

Instructions

Wash all the veggies (tomatoes, eggplant, zucchini, carrot, peppers, squash, potatoes) and chop into 1″ cubes but DO NOT peel the skin off any vegetables. Set aside cubed veggies in a large bowl tossed with a couple big pinches of sea salt and a couple glugs of olive oil. Using your hands mix everything together until well coated in oil. Heat a large pot or Dutch oven over medium high heat, add the a coating of oil and begin to fry the onions and half of the garlic. Toss in half the veggies and begin to gently stir with a wooden spoon for about 3 minutes until all the veggies have had a chance to touch the bottom of pot and are well coated in the hot oil-onions-garlic. Add in the remaining veggies and keep stirring gently for a few more minutes, now add the remaining garlic, sugar, tomato paste, oregano and chilli pepper if using. Lower the heat to simmer, cover the pot and allow to steam for about 15-20 minutes. Uncover pot and mix the veggies, add the herbs and using a fork pierce a bean, potato or squash to make sure that they have softened to your liking. Turn off the heat and if mixture is too dry mix in a little water, taste and adjust salt and pepper to taste. If you want it to be oily, add more raw extra virgin olive oil or to preferred individual serving plates and garnish with more herbs.

You will not be disappointed with the sweetness of this wonderful food. Serve hot or cold or even at room temperature, cut up a bunch of crusty bread and let people at a party help themselves to some turlou turlou. Other serving suggestions that will compliment include cheese plates, crackers, smoked fish. Alternatively you can take leftovers and purée in a processor and there you have it: “veggie dip”

20140115-012009.jpg

20140115-012302.jpg

20140115-012314.jpg

Advertisements

Papoutsakia (baked stuffed eggplant little shoes)

These “little shoes” are awesome, they are named little shoes as there appearance is like classic kids shoes. Some people like to make them with no rice and lots of meat covered in béchamel and cheese, like moussaka. I like to use a little meat and rice with lots of herbs, maybe a little cheese. This can easily become vegetarian dish substituting a couple diced veggies instead of sausage meat.

Note: if you cannot find chorizo, Italian sausage will do.

Ingredients:

2 medium or large eggplant
1 cup long grain rice
2 small spicy uncooked chorizo sausages
Handful fresh dill chopped
2 tbsp fresh parsley chopped
2 tomatoes diced
4 cloves garlic sliced
1 tbsp sea salt
Extra virgin olive oil
6 tbsp grated asiago cheese

Remove the casings off the sausages and fry the meat in a pot over medium heat for about 5 minutes continuously stirring and breaking up the sausages along the way. Toss in the garlic and a couple glugs of olive oil. Stir in the rice, pepper and half of the salt, turn up the heat and add in 2 cups of water and bring to a boil. Toss in the herbs and tomatoes and turn heat to lowest setting, cover and steam rice for about 15 minutes until rice is al dente. Cut the eggplant in half length wise and chop off the stem. Using a spoon scoop out the inside of the eggplant and discard the seedy parts, just try to keep the eggplant meat that is less seedy and chop to a dice and add into pot of rice.

Pre-heat oven to 400*. In a large enough baking dish to hold the four eggplant halves, add a spoon of oil and arrange the eggplant face up and season generously with salt and pepper. When rice is ready pour out any remaining liquid and taste it to make sure seasoning is to your liking and if rice is undercooked don’t worry it will continue to cook in the oven. Fluff rice with a fork and add half the grated cheese, some olive oil and mix well. Stuff each eggplant half with the rice mixture and top with more cheese. Add in a little water in the bottom of baking dish, cover and bake in oven for 30 minutes. Remove cover and cook an extra 5-10 minutes until cheese bubbles and crusts the top. When the stuffed eggplant is ready remove from oven and allow to sit for 5 minutes before serving.

Best enjoyed with a greens salad and a glass of red wine.

Please comment and let me know how you made out the this recipe.

20131112-223449.jpg

20131112-234853.jpg