Turkish Okra Casserole Recipe

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Ingredients:

Serving

Directions:

If using fresh okra, trim away any tough stems.
If frozen okra is used, defrost and drain.
Trim off the ends of the eggplant and cut unpeeled eggplant into one-inch cubes.
Trim the ends of the zucchini and cut into unpeeled zucchini into one-inch cubes.
Using a vegetable peeler, peel away the skin of the bell peppers; halve them and remove cores, veins and seeds.
Cut bell peppers into one-inch pieces.
Peel and dice onion into one-inch pieces.
Peel, core and seed and dice tomatoes into one-inch pieces.
Pre-heat oven to 375°F.
Heat the oil in a large, heavy casserole (stove top/oven ware) and add the onion and eggplant cubes.
Cook, stirring often, about five minutes.
Add zucchini, tomatoes and green pepper and cook, stirring occasionally, about two minutes.
Stir in the garlic, pepper flakes, parsley, bay leaf and thyme.
Add the drained okra and salt to taste.
Place in the oven, uncovered, and bake for about one hour.
Remove bay leaf and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	114.06 Kcal (478 kJ)
Calories from fat	63.53 Kcal
		% Daily Value*
Total Fat	7.06g	11%
Sodium	9.71mg	0%
Potassium	414.61mg	9%
Total Carbs	11.54g	4%
Sugars	5.31g	21%
Dietary Fiber	4.17g	17%
Protein	2.17g	4%
Vitamin C	51.8mg	86%
Vitamin A	0.7mg	25%
Iron	13.4mg	74%
Calcium	59mg	6%

Amount Per 100 g
Calories	58.8 Kcal (246 kJ)
Calories from fat	32.75 Kcal
		% Daily Value*
Total Fat	3.64g	11%
Sodium	5.01mg	0%
Potassium	213.74mg	9%
Total Carbs	5.95g	4%
Sugars	2.74g	21%
Dietary Fiber	2.15g	17%
Protein	1.12g	4%
Vitamin C	26.7mg	86%
Vitamin A	0.4mg	25%
Iron	6.9mg	74%
Calcium	30.4mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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