Tourlou

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Reminiscent of summer, reminiscent of the countryside, reminiscent of mom and dips with bread in the sauce. Undoubtedly the most wonderful spring and summer dish. The whole field in our plate !!! Fast, easy, very tasty, healthy, that we all eat, big - small and from all food groups !!

Ingredients

  • 4 eggplants
  • 4 -5 zucchini
  • 2 large onions
  • 2 large potatoes
  • 2 large carrots
  • 2 green peppers
  • 2 red peppers
  • 2 ripe tomatoes
  • 1 tomato tightly cut into thick slices
  • 1 leek
  • 4 cloves garlic
  • Or a bunch of chopped parsley
  • Or a bunch of chopped mint
  • Or white wine
  • Olive oil
  • salt, pepper, oregano

Directions

  1. We start with our vegetables. After washing them well, we start cutting. The cut in our vegetables is different from each other. This is because some are harder (carrot, potato) and some are softer (zucchini, eggplant, onion, etc.).
  2. Therefore we cut our vegetables separately so that it gives us a perfect result in the end with all the vegetables on our plate being cooked evenly and not being melted or some crunchy.
  3. Turn on our oven to preheat.
  4. Sprinkle our vegetables in a pan.
  5. Put the tomatoes, wine, garlic, salt, pepper, oregano and thyme in a blender and pour over our vegetables.
  6. Mix them very well so that the sauce goes everywhere and put it in the oven with the lid covered for half an hour.
  7. Then remove the lid and bake for another quarter or so

Served hot and cold as a salad, with fresh bread and Greek feta!

  • Its name is due to the various vegetables we put. In the tourlou we can even put beans or cauliflower, mushrooms etc inside.
  • Tourlou may have something in common with ratatouille, but it differs in many ways. We make the tourlou in the oven while the ratatouille in a pot or deep pan. Their cut is different, and while we put potatoes and all kinds of vegetables in the tourlou, the ratatouille contains eggplant, zucchini, red and green peppers, tomatoes, oregano, thyme and bay leaf.
  • We find it all over Greece with many variations such as the Pontian tourlou with the enhancement of the taste with cinnamon and atzika (pulp of red peppers)
  • In Crete they make us a slightly varied version called "Sofagada" or you will hear it "sympathrio" because all the vegetables are married in the pan, "which are eggplants and zucchini, potatoes, beans and okra in the oven with tomato sauce . They serve it with xinomyzithra.
  • We can serve it as a main meal, but also cold as a salad or as an accompaniment to some meat, such as sausage, steaks, children, chicken or even fish.

The vegetables used for the recipe are from the company Καραντινός Α.Ε.

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