She keeps raving about Tourlou Tourlou, that amazing Greek veggie stew (you know how she loves her veggies!) So tonight’s dinner is all about making her happy (and my tastebuds very satisfied).
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
Alternatively, you can surf in my Facebook or Instagram pages to explore more mouthwatering recipes. I hope you enjoy it!
Tourlou Tourlou, Τουρλού Τουρλού
Servings: 8 People
Ingredients
- 4 medium Aubergines , cut in 3cm cubes or rounds
- 4 Courgettes , cut in 2cm rounds
- 4 Carrots , halved lengthwise and then sliced
- 4 Red Onions , roughly chopped
- 1 Bulb Fennel , Halved and sliced
- 2 Potatoes , peeled and cut in 3cm cubes
- 2 Sweet Potatoes , peeled and cut in 3cm cubes
- 4 Tomatoes , cut in 3cm cubes
- 2 Cloves Garlic , sliced
- 3 tbsp Tomato Paste
- 9 tbsp EVOO , Extra Virgin Olive Oil
- 1 ½ Litre Vegetable Broth
- ½ cup fresh Parsley , leaves picked and chopped
- 1 tbsp Dry Oregano
- 1 tsp Sweet Chilli flakes
- 1 tbsp Dry Coriander
- 1 tsp Dry Bay Leaves , ground
- 1 tsp All-Spice , ground
- 1 tbsp Fine Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- Place a large pot on medium-high heat and add 6 tbsp of oil. Allow to heat up and a minute later add the aubergines and sauté until nicely browned and softened. Remove from fire to a plate and keep aside.
- In the same pot add the remaining 3 tbsp of oil over medium-high heat and allow to heat up. Add the onions, fennel and the carrots along with the chili flakes and sauté for 4’ to soften. Then add the garlic and sauté for a minute or so. Add the tomato paste and cook for a minute or so.
- Drop in the courgettes, potatoes and sweet potatoes along with the tomatoes, bring in the aubergines, add all the herbs, season with the salt and pepper and pour the vegetable broth making sure that everything is covered with the broth. Increase the heat with the lid on and bring to a boil. Simmer for 40’ and 5’ before removing from the heat add the parsley.
