Turkish style vegetables with yoghurt and green ch
Category
Entrees - Maindishes
Sub
Category
None
Ingredients
2 large courgettes, cut into 4cm chucks (550g net)
2 medium aubergines, cut into 4cm chunks (500g net)
2 green peppers, cut into 4cm chunks (330g net)
3 large plum tomatoes, each cut into 6 wedges (270g net)
Sunflower oil for frying
180g Greek yoghurt
1 large garlic clove, crushed
2 tbsp fresh mint leaves, shredded
2 tsp dried mint
2 tsp lemon juice
Salt and black pepper
Instructions
Chilli and herb oil-
2 green chillies, de-seeded and roughly chopped
20g parsley
20g dill
5g mint
½ tsp ground allspice
¾ tsp ground cumin
4 tbsp olive oil
Sprinkle 1 teaspoon of salt over the courgettes
and aubergines, stir well and set aside in a
colander for 30 minutes, allowing some of the
water to release.
Meanwhile make the chilli and herb oil. Place all
the ingredients into a small food processor with ½
a teaspoon of salt and process into a smooth sauce
with a thick pouring consistency.
Pour enough sunflower oil into a medium saucepan
to come 3 centimetres up the sides of the pan and
place it on medium to high heat. Once the oil is
hot (little bubbles will start to surface), reduce
the heat to medium. Pat-dry the courgettes and
aubergines and have them and the other vegetables
ready. First, deep-fry the aubergines in batches,
about 7 minutes each batch. Now fry the courgette
in batches, about 10 minutes each. Carry on with
the red peppers, 8 minutes, and tomatoes, 5
minutes. Transfer the fried vegetables into a
colander to drain as you fry them.
When the vegetables are lukewarm or room
temperature, whisk the yoghurt in a large bowl
with the garlic, fresh and dried mint, lemon
juice, quarter of a teaspoon of salt and plenty of
black pepper. Add the vegetables and stir very
gently. Transfer to a serving dish and spoon over
the herb oil. Serve immediately.
Originally Submitted
8/31/2013
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