Tourlou - Greek Vegetable Bake with Okra in Red Sauce Recipe | KALI OREXI

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Yellow squash offers similar texture and flavor.

feta cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta is lower in sodium and milder in flavor.

Cut the purple onions in half, cut each half in half again across its longest length and then cut each quarter into thirds to form 'square' onion pieces.

Cut top off peppers, cut peppers in half lengthways, cut each half into 'rectangular' pieces, approximately 2cm x 3cm.

Cut celery into ½ cm thick rounds.

Coarsely chop celery tops.

Cut eggplant in half lengthways, cut each half into thirds lengthways, cut each length into chunky 'cubes'.

Using a paring knife, make an angled incision into the okra just below the visible line that separates the stalk from the fruit - continue cutting around the okra to form a conical pyramid at the top of the okra.

Sauté the onions in ¼ cup EVOO in a large baking pan, on medium-high heat, until slightly browned.

Add the peppers and celery rounds and sauté till slightly browned too.

Add the eggplants, celery tops, salt and pepper and stir through.

Add the passata and a generous drizzle of EVOO, before adding the okra and coating with the pan juices.

Cover with a piece of vented foil.

Bake at 180°C fan-forced for 1 hour.

Remove the foil and drizzle generously with EVO.

Bake for 20 minutes more until the okra have browned a little.

Serve the tourlou with risoni-rice and thick Greek yoghurt or with fresh crusty bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens