Aside from its cute sounding name that just has to make you smile, this is one of those dishes that can have many variations in ingredients: Türlü türlü means ‘manyfold’ or ‘all sorts of’, therefore, feel free to play around with the ingredients, too. Just know, türlü türlü will taste even better the next day and it tastes as good warm or cold.
Serves 6 to 8
Ingredients:
1 eggplant, cut into 1/2 inch pieces
1/4 cup olive oil
3 cloves of garlic, chopped
2 tsp ground coriander
2 tsp ground cumin
1 tsp dried chili flakes
1 1/2 tsp sugar
1 onion, cut into wedges
2 golden or red potatoes, cut into 1/2 inch pieces
1 carrot, peeled and sliced thickly
2 banana peppers, sliced (you can substitute any other mild pepper)
1 zucchini, cut into 1/2 inch pieces
1 large tomato, cut into large chunks
1/2 cup of cut flat beans
1 can of chickpeas, drained and rinsed 1/2 cup of leafy green such as kale or beetroot leaves, chopped OR
3 TBSP parsley, chopped
1 can of tomato purée or sauce
Salt and pepper to taste
Put the eggplant in a colander, sprinkle it with salt. Set aside to drain for 30 minutes. Rinse and pat dry.
Preheat the oven to 350 F, placing the oven rack in the middle. In an ovenproof pot, stir together the olive oil, garlic, coriander, cumin, garlic, chili flakes, and sugar. Add the eggplant, onion, potato, carrot, and peppers and toss to coat well. Roast for 35 minutes, then add the zucchini, flat beans, and tomato and cook for another 25 minutes, by which time some of the vegetables should’ve developed a nice, light char. Add the chickpeas, leafy greens or parsley, and tomato sauce and cook for another 10 minutes. Adjust the taste with salt and pepper if needed.
Serve over bulgur, Israeli couscous, or rice. Add a dollop of Greek yoghurt on the side or a slice of feta to add protein to the dish.