Sebze Bastisi (Vegetable Stew)
Submitted by samkay
Sebze bastisi: a Turkish vegetable stew with fried eggplant, zucchini, green beans, and peppers slow-baked in beef broth with garlic and parsley. Hearty, warming comfort food.
YIELD
4 servingsPREP
45 minCOOK
70 minREADY
1 hrsTurkish home cooking doesn’t get much more comforting than this.
Sebze bastisi layers pan-fried eggplant slices with sauteed onions, green peppers, zucchini, and green beans, then slow-bakes the whole thing in beef broth with garlic, parsley, and a pinch of sugar that coaxes out the natural sweetness of the vegetables.
An hour in the oven turns everything tender and deeply savory, with the eggplant melting into the broth while the peppers and beans keep just enough bite.
Serve it hot as a main course with crusty bread, or alongside grilled lamb for a proper Turkish spread.
Kitchen Tips
- Salting and resting the eggplant for 30 minutes draws out bitter moisture. Don’t skip this step, and make sure to pat the slices dry before frying.
- Swap the butter for olive oil to keep it vegetarian-friendly. Use vegetable broth in place of the beef stock too.
- Don’t stir once assembled. You want the layers to hold their shape as they bake, not turn into mush.
Ingredients
Directions
*Note: Green peppers should be seeded and cut into strips.
Cut eggplant into ¼ inch slices, sprinkle with salt and set aside for 30 min.
Wash off salt, drain and pat dry with paper towels. Heat 2 tablespoon butter in a skillet.
Add the eggplant slices and fry until browned on both sides.
Transfer to a baking dish . Fry the onions and peppers in the remaining butter for 3 min.
Add the zucchini and beans and fry for 2 more min, stirring frequently. Place the veggies on top of the eggplant.
Add garlic, parsley, sugar, pepper salt, and beef broth.
Cover and place in a 350℉ (180℃). oven for 1 hour. Garnish with parsley and serve hot.
Comments
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