Turlu Turlu

Name: Turlu Turlu
Ingredients: 1 1/2 pounds zucchini, cut into 4-by-1/2 -inch strips; 1 pound Asian eggplants, cut into 4-by-1/2 -inch strips; Kosher salt; 3 carrots, cut into 2-inch lengths; 2 green bell peppers, cut into wide strips; 2 medium Yukon Gold potatoes (3/4 pound), peeled and diced; 1 red onion, sliced 1/2 inch thick; 3 tablespoons extra-virgin olive oil; 1 garlic clove, thinly sliced; 1/4 teaspoon coarsely ground allspice; 1 teaspoon crushed coriander seeds; Freshly ground pepper; 2 cups canned tomato sauce; 1/2 cup canned chickpeas, drained; 1/2 cup coarsely chopped parsley; 1/2 cup coarsely chopped cilantro

16 ingredients

8 steps

Ingredients

1 1/2 pounds zucchini, cut into 4-by-1/2 -inch strips
1 pound Asian eggplants, cut into 4-by-1/2 -inch strips
Kosher salt
3 carrots, cut into 2-inch lengths
2 green bell peppers, cut into wide strips
2 medium Yukon Gold potatoes (3/4 pound), peeled and diced
1 red onion, sliced 1/2 inch thick
3 tablespoons extra-virgin olive oil
1 garlic clove, thinly sliced
1/4 teaspoon coarsely ground allspice
1 teaspoon crushed coriander seeds
Freshly ground pepper
2 cups canned tomato sauce
1/2 cup canned chickpeas, drained
1/2 cup coarsely chopped parsley
1/2 cup coarsely chopped cilantro

Directions

1

Preheat the oven to 425.
2

In each of 2 colanders set in the sink, toss the zucchini and eggplants separately with 1 teaspoon each of kosher salt and let stand for 30 minutes.
3

Rinse the vegetables under cold water; pat dry with paper towels.
4

In a large roasting pan, toss the eggplants with the carrots, bell peppers, potatoes, red onion, olive oil, garlic, allspice and coriander seeds; season with kosher salt and pepper.
5

Transfer to the oven and roast for 45 minutes, stirring every 15 minutes.
6

Add the zucchini and roast for 15 minutes.
7

Stir in the tomato sauce and chickpeas and roast the vegetables for 10 minutes longer to blend the flavors.
8

Stir in the parsley and cilantro and serve.