Vegetable gyuvech
A slow-baked stew of peppers, aubergine, okra and potatoes, traditionally made in a clay pot.
Prep20 min
Cook70 min
Total90 min
Serves
6
Approx. per serving: 260 kcal · 6 g protein
Ingredients
Tick ingredients as you go. Quantities change with servings.
Method
- Heat the oven to 200°C. Cut all the vegetables into large bite-size pieces.
- Mix them in a clay pot or deep dish with the tomatoes, oil, paprika, savory and salt.
- Add 200 ml water, cover and bake for 50 minutes.
- Uncover, stir and bake for 20 minutes more until golden at the edges. Finish with parsley.
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