Sebzeli güveç (mixed vegetables baked in a clay pot)

Time: 1 hr 15 min (about 25 min hands-on)4 servingsapprox. 320 kcal / serving (estimated)approx. 4 g protein / serving

Güveç is both the name of the Turkish clay pot and the dishes baked in it. Made in summer, when vegetables are abundant, filling even without meat.

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Method

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Preheat the oven to 190°C. Salt the aubergine cubes, let stand for 15 minutes, then rinse and pat dry.
In a large bowl, combine all the vegetables with the garlic.
Mix the tomato paste with the water, olive oil, spices, 1.5 tsp salt and pepper, and pour over the vegetables, then toss.
Pile into a clay pot or baking dish, and bake covered for 40 minutes.
Remove the cover, and bake for another 15-20 minutes until the vegetables are tender and lightly browned on top.
Serve with bread and yoghurt, alone or alongside roast meat.

A Receptnaptár original recipe. Calories and protein are estimated.

Adding cubed lamb or beef turns it into a main course; brown the meat first, and bake for 30 minutes longer.
Best at lukewarm.