How about preparing a hearty and very nutritious meal with the aubergine guvec recipe? With cubed lamb meat, various vegetables, delicious tomato sauce and spices that add flavour, it will be a casserole that you will eat.
This recipe, which will fall apart every time you put a fork into the meat and will enchant the palates of those who eat it, will surely enrich your dinners. After it is cooked slowly and beautifully, you will serve it with a delicious buttered pilaf or maybe a cold tzatziki. We are sure that it will be delicious in every way.
What is a Guvec?
Guvec is also the name of the earthen pot used to cook Guvec and Guvec in Turkey. These clay pots date back to the Ottoman Empire, when Turkish people discovered different ways of preparing their food.
The use of earthenware pots for this type of casserole was also common during the Ottoman period. Food and pottery were introduced to the region in the Balkans during this period and casserole became a classic in Balkan countries.
Why You Will Love This Recipe So Much?
This simple lamb stew dish is packed with flavor and is made with minimal preparation.
You can use any type of meat and vegetable to make this hearty stew dish, or you can remove the meat and turn it into a delicious vegetarian dish.
The casserole is gluten-free, low in calories and high in nutrients.
You can make this dish a few days in advance. It tastes even better when reheated.
Tip
When cooking in a crock pot, do not add extra broth or vegetable broth to the dish, as the ingredients will taste better when they are cooked in their own juices.
Ingredients for Guvec Recipe
Servings: 6 Preparation:30 minutes Cooking time: 3 Hours Calories: 450 Fat: 17g
3 pieces of aubergine
2 red pepper (capia)
350 g veal
2 pieces of dry onion
11 cloves of garlic
4 medium-sized potatoes
4 chili peppers
For Sauce:
1 tea glass (100 ml) oil
Half a glass (100 ml) hot water
2 tablespoons tomato paste
1 teaspoon chilli flakes
1 teaspoon black pepper
1 teaspoon of red chilli powder
1 teaspoon of dried thyme
1 teaspoon salt
For the topping:
2 tablespoons of butter
3 tomatoes
Instructions
Soak the diced aubergines in salted water for 15 minutes.
Put the drained aubergines into a suitable mixing bowl.
Add coarsely chopped vegetables (red pepper, black pepper, onion, potato), a few cloves of garlic and cubed beef on it.
Put 1 tea glass of oil in a separate bowl for the sauce.
Add half a glass of hot water.
Add 2 tablespoons tomato paste, salt and spices and mix well.
Add the prepared sauce into the casserole, mix it well and put it into a suitable casserole dish.
Place butter and tomato slices on it.
Bake in a preheated 200 C ° oven for 2, 5 – 3 hours with the lid closed.
For better browning, bake the casserole with the lid open for the last 15 minutes.
Ingredients
- 3 pieces of aubergine
- 2 red pepper (capia)
- 350 g lamb or veal
- 2 pieces of dry onion
- 11 cloves of garlic
- 4 medium-sized potatoes
- 4 chilli peppers
- For Sauce ;
- 1 tea glass (100 ml) oil
- Half a glass (100 ml) hot water
- 2 tablespoons tomato paste
- 1 teaspoon chilli flakes
- 1 teaspoon black pepper
- 1 teaspoon of red chilli powder
- 1 teaspoon of dried thyme
- 1 teaspoon salt
- For the topping ;
- 2 tablespoons of butter
- 3 tomatoes
Instructions
- Soak the diced aubergines in salted water for 15 minutes.
- Put the drained aubergines into a suitable mixing bowl.
- Add coarsely chopped vegetables (red pepper, black pepper, onion, potato), a few cloves of garlic and cubed beef on it.
- Put 1 tea glass of oil in a separate bowl for the sauce.
- Add half a glass of hot water.
- Add 2 tablespoons tomato paste, salt and spices and mix well.
- Add the prepared sauce into the casserole, mix it well and put it into a suitable casserole dish.
- Place butter and tomato slices on it.
- Bake in a preheated 200 C ° oven for 2, 5 - 3 hours with the lid closed.
- For better browning, bake the casserole with the lid open for the last 15 minutes.
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