Summary

Ingredients

• 2 medium onion (s), medium-coarsely chopped
• 2 m. Eggplant (s), cut into cm thick slices
• 3 pointed peppers, red, halved lengthways
• 3 pointed peppers, green, halved lengthways
• 6 zucchini (mini zucchini)
• 6 medium potato (s), waxy, eighths
• 1 kg tomato (s), very ripe, pureed
• 2 cloves garlic)
• 1 cup extra virgin olive oil, approx. 250 ml
• 3 tablespoon, heaped paprika powder
• 1 teaspoon, heaped paprika, hot pink
• sea-salt
• water
• 600 g feta cheese
• 1 white bread box (es)

Print Recipe Pin Recipe

Instructions

1. In a large saucepan, layer onions, half of the pointed peppers, half of the potatoes, half of the aubergines, the rest of the pointed peppers, the rest of the potatoes, the rest of the aubergines and the mini zucchini.
2. Pour the olive oil evenly over all the vegetables and set the stove to high heat. Wait 2 minutes without stirring until the onions are lightly fried. Season with paprika powder, hot paprika powder and tomato puree. Add the salt and the garlic cloves. Shake the pot gently. Pour in the water on the sides until the vegetables are almost covered.
3. Cook on a high flame for 15 minutes. Put the heat back on the medium heat and cook for about 40 minutes until the vegetables almost crumble. If necessary, add a little more water and shake the pot gently so that nothing burns.
4. The tourlou is served with the feta on the edge of the plate. Those who do not live low carb can serve fresh white bread for dipping.
5. A delicious Greek wine tastes good with it.
6. Tip: Try the Tourlou cold from the fridge the next day. In summer only watermelon is more refreshing.