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Turkish zucchini and eggplant stew with tartar

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Ingredients for 4 servings:

  • 500 g tartar
  • 2 large onions
  • 2 garlic cloves
  • ½ tube(s) tomato paste
  • 1 can pizza tomatoes (approx. 400 g)
  • 500 g zucchini
  • 500 g eggplant(s)
  • 1 tsp Pul Biber
  • 2 tsp vegetable stock powder
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

WW suitable

Brown the tartar without fat. When the meat has absorbed water, add the diced onions and garlic and cook thoroughly. Stir in the tomato paste, fry briefly, and deglaze with the can of pizza tomatoes. Add 2 cans of pizza tomatoes, water, seasonings, and bring to a boil. Roughly dice the vegetables and add them. Simmer everything over medium heat until the vegetables are tender. Season the stew again to taste and serve with flatbread or baguette. It’s also delicious sprinkled with feta cheese; add 3 portions per person.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Turkish zucchini and eggplant stew with tartar