Turkish style vegetables with yoghurt and green chilli oil

Print Recipe

2 large courgettes, cut into 4cm chucks (550g net)
2 medium aubergines, cut into 4cm chunks (500g net)
2 green peppers, cut into 4cm chunks (330g net)
3 large plum tomatoes, each cut into 6 wedges (270g net)
Sunflower oil for frying
180g Greek yoghurt
1 large garlic clove, crushed
2 tbsp fresh mint leaves, shredded
2 tsp dried mint
2 tsp lemon juice
Salt and black pepper

Chilli and herb oil:
2 green chillies, de-seeded and roughly chopped
20g parsley
20g dill
5g mint
½ tsp ground allspice
¾ tsp ground cumin
4 tbsp olive oil

Serves four

Method

Sprinkle 1 teaspoon of salt over the courgettes and aubergines, stir well and set aside in a colander for 30 minutes, allowing some of the water to release.
Meanwhile make the chilli and herb oil. Place all the ingredients into a small food processor with ½ a teaspoon of salt and process into a smooth sauce with a thick pouring consistency.
Pour enough sunflower oil into a medium saucepan to come 3 centimetres up the sides of the pan and place it on medium to high heat. Once the oil is hot (little bubbles will start to surface), reduce the heat to medium. Pat-dry the courgettes and aubergines and have them and the other vegetables ready. First, deep-fry the aubergines in batches, about 7 minutes each batch. Now fry the courgette in batches, about 10 minutes each. Carry on with the red peppers, 8 minutes, and tomatoes, 5 minutes. Transfer the fried vegetables into a colander to drain as you fry them.
When the vegetables are lukewarm or room temperature, whisk the yoghurt in a large bowl with the garlic, fresh and dried mint, lemon juice, quarter of a teaspoon of salt and plenty of black pepper. Add the vegetables and stir very gently. Transfer to a serving dish and spoon over the herb oil. Serve immediately.










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