Sebze Bastisi (vegetable Stew - Turkish) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 Med.: eggplant, about 1 lb
4 tbsp: Butter or olive oil,
2: Onions, sliced
2: Green peppers *,
2: Zucchini, sliced 1/4" thick
1 cup: String beans, in 1 1/2" pcs
2: Garlic cloves, crushed
2 tbsp: Chopped parsley,
1/2 tsp: Sugar,
Salt,
Freshly ground pepper,
1 cup: Beef broth,
2 tbsp: Chopped parsley for garnish,
Directions:
*Note: Green peppers should be seeded and cut into strips.
Cut eggplant into 1/4" slices, sprinkle with salt and set aside for
30 min. Wash off salt, drain and pat dry with paper towels. Heat 2 T.
butter in a skillet. Add the eggplant slices and fry until browned on
both sides. Transfer to a baking dish. Fry the onions and peppers in
the remaining butter for 3 min. Add the zucchini and beans and fry
for 2 more min, stirring frequently. Place the veggies on top of the
eggplant. Add garlic, parsley, sugar, pepper salt, and beef broth.
Cover and place in a 350 oven for 1 hour. Garnish with parsley and
serve hot.
FROM: DEBORAH AKYUREK (DNJS60B)
Source from luhu.jp
Cut eggplant into 1/4" slices, sprinkle with salt and set aside for
30 min. Wash off salt, drain and pat dry with paper towels. Heat 2 T.
butter in a skillet. Add the eggplant slices and fry until browned on
both sides. Transfer to a baking dish. Fry the onions and peppers in
the remaining butter for 3 min. Add the zucchini and beans and fry
for 2 more min, stirring frequently. Place the veggies on top of the
eggplant. Add garlic, parsley, sugar, pepper salt, and beef broth.
Cover and place in a 350 oven for 1 hour. Garnish with parsley and
serve hot.
FROM: DEBORAH AKYUREK (DNJS60B)
Source from luhu.jp