Turkish Vegetable Stew
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 hrs
-
Cook Time
1 hr
-
Total Time
21 hrs
-
Servings
4
-
Calories
298 kcal
-
Course
Others
Turkish Vegetable Stew
Report
A simple and flavorful recipe that's sure to be a favorite.
Share:
Ingredients
- 2 onion peeled, medium
- 2 tomato peeled, medium
- 2 eggplant medium
- 2 zucchini medium
- 1 potato peeled, large
- 2 bell pepper small green
- 1 bell pepper small red
- 4 garlic cloves
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 1 tbsp red pepper paste
- 1 ½ cup water
- salt
- black pepper
Instructions
- Peel the eggplants with strips. Remove the stems and seeds of the peppers.
- Cut all the vegetables into large chunks.
- Place the onion in the cast-iron pot. Put the potatoes on top of the onions, then put the peppers, eggplants, zucchinis, tomatoes, and garlic in order.
- Add the tomato and red pepper paste to the pot. Pour the water and sprinkle salt and pepper on top.
- Cook for about an hour. Serve hot.
- You can serve it with Turkish rice pilaf.
Nutrition Information
Show Details
Calories
298kcal
(15%)
Carbohydrates
47g
(16%)
Protein
8g
(16%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Sodium
94mg
(4%)
Potassium
1607mg
(34%)
Fiber
13g
(52%)
Sugar
18g
(36%)
Vitamin A
1610IU
(32%)
Vitamin C
110mg
(122%)
Calcium
83mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 94mg | 4% |
| Potassium | 1607mg | 34% |
| Fiber | 13g | 52% |
| Sugar | 18g | 36% |
| Vitamin A | 1610IU | 32% |
| Vitamin C | 110mg | 122% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
