MEMORIES OF MACEDONIA ~ Turli Tava (Vegetable and Meat Stew)

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers healthier fats while sunflower oil is more economical.

eggplant

🥗Healthier: zucchini

💰Cheaper: cucumbers

Zucchini has fewer calories, while cucumbers are often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes are more nutritious, while yams can be cheaper in some regions.

bell peppers

🥗Healthier: poblano peppers

💰Cheaper: green peppers

Poblano peppers are lower in calories, while green peppers are typically less costly.

Preheat the oven to 180°C (350°F).

Peel and chop the potatoes into cubes.

Slice the carrots and zucchini into rounds.

Dice the bell peppers and onions.

Chop the tomatoes and eggplant into bite-sized pieces.

In a large skillet, heat olive oil over medium heat until shimmering.

Add onions and garlic, sauté until translucent, about 3-4 minutes.

Stir in the carrots and cook for another 5 minutes.

Add the potatoes, bell peppers, and eggplant, mixing well.

Season with paprika, salt, and black pepper, stirring to combine.

Pour in water and add bay leaves, bringing to a simmer.

Cover the skillet and cook for 15-20 minutes until vegetables are tender.

Stir in the chopped parsley just before serving.

Transfer the mixture to a baking dish and bake for 20 minutes until golden on top.

Cooking Techniques

Spice Level: