The Turkish dish featured here – turluturlu – strikes us as vegetarian comfort food that would take the edge off a chilly fall night. It’s infused with spices. And it combines lots of veggies – winter squash, zucchini, sweet red pepper, red onion, eggplant, and potatoes – which are roasted in the oven until caramelized. (Click here to see the recipe.)
Turks eat turluturlu as a main course or as an accompaniment to meat. No doubt you could mix and match the vegetables, depending on what looks good in the market. This version of turluturlu – which also has chickpeas and puréed tomatoes – appears in Turkey (Chronicle Books, 2012), by Leanne Kitchen.
The eggplant, onion, potato and sweet red pepper are tossed with extra virgin olive oil, garlic, coriander, cumin, chili flakes and sugar. Our Everyday Fresh oil would be a good choice.
The veggies get divided into two baking dishes and placed in a 350 degree Fahrenheit oven for 35 minutes. The squash and zucchini are added and roasted for an additional 25 minutes, “or until the vegetables are very tender and some are starting to char slightly.” (Click here to see the recipe.)
The chickpeas and puréed tomatoes go in next, and the dish spends another five or 10 minutes in the oven before being served with a sprinkling of cilantro. For good measure, we’d give our turluturlu a finishing drizzle of our robust Arbosana or Miller’s Blend oils.
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