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A very common Greek dish, our version of Ratatouille, can be prepared either on the stove (named Tourlou), or in the oven (known as Briam). This is a version of Tourlou, with a little touch of Asia. Many different vegetables and spices mingle here to give incredible depth of flavor, but try it anyway, even if missing a lot of them!

In a pan with a little oil, saute:

  • Onion, 1 medium pc, cut in small cubes

  • Leek, 1 medium pc, cut in thin rounds

  • Celery, 3 medium stalks, cut thinly

  • Garlic, 2 cloves, finely cut

  • Fennel Seeds, 1 tbs

until soft, adding the garlic and fennel seeds near the end. De-glaze with:

  • White wine, 2 tbsp

and add, the following ingredients which is best to have premixed in a bowl, and stir to coat everything well:

  • Tomato paste, 2 tbsp

  • Red curry paste, 1 tsp, plus more to your spice level

  • Cardamom powder, 1 tsp


  • Tomatoes, 2 pc, cut in the middle and grated

  • Sugar, 1 tsp

Add, the vegetables, which are cut to a thickness that will allow them to cook in the same time (for example carrot, which is harder, is cut thinly, whereas eggplant which cooks quicker should be cut thicker):

  • Potato, 1 big pc, cut in quarter moons of 3 cm thickness

  • Carrot, 1 big pc, cut in 1 cm half moons

  • Zucchini, 2 medium pc, cut in 3 cm rounds

  • Eggplant, 1 big pc, cut in roughly 4 * 4 cm pieces

  • Peppers, any color, 1, pc, cut in 2 cm thick strips

Cover and simmer, for 40 minutes, taking care not to let it dry out until the vegetables are cooked. Adjust seasoning, but adding salt, and a few drops of a mild vinegar if your way is towards acidic flavors. Turn heat off and for the final mingle add:

  • Oregano, dried, 1 tbsp

  • Parsley, 1/3 cup, thinly cut

  • Thyme, fresh 2 tbsp

I like to sprinkle some more olive oil on top before serving and I like to accompany this this with Greek yogurt or a mixture of yogurt with a soft cheese, like ricotta.


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