Taze Fasulye ( a traditional Turkish dish made with tomatoes and string beans) has always been my favorite go-to lunch during hot summer days! It is very easy and quick to make, loaded with nutrients and feels light! This time I added eggplants to the mix and it was oh so delicious!! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Ingredients: ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 Ibs of string beans
- 2 medium size eggplants
- 1 large onion
- 2-3 cloves of garlic
- 1/3 cup of olive oil
- 2 tbs of tomato paste
- 1 large can of San Marzano tomatoes
- 1 tsp of paprika
- 1 tsp of sugar
- 2 tsp of salt ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Instructions:
- Chop the onion in small cubes and toss it in a deep cooking pot with the olive oil, tomato paste and shredded garlic. Cook until the onions turn transparent. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Toss in the can of tomatoes, salt, paprika and sugar. Cook for 5 mins. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Chop the eggplants either in small cubes or thin slices and toss into the tomato mix. Add in the string beans. Give it a nice stir, add two cups of boiling water and close the lid of the pot. Put the heat to low. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Cook for 30-40mins until the eggplants and the beans soften. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Once it's cooked, pour the dish into a glass or ceramic serving dish and let it cool for 30 mins. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Turkish people love eating this dish with a side of full fat plain Greek yogurt! Trust me, try it!
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