Turkish Vegetarian Eggplant Stew -- Veggie Guvec

5 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 208.5
  • Total Fat: 10.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 84.1 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 6.7 g
  • Protein: 4.3 g

View full nutritional breakdown of Turkish Vegetarian Eggplant Stew -- Veggie Guvec calories by ingredient


Healthy, yummy, vegan, Turkish. Healthy, yummy, vegan, Turkish.
Number of Servings: 4


    1 medium onion, chopped
    3 cloves of garlic, sliced
    1 big eggplant or two medium ones, peeled lengthwise in stripes
    1 zucchini, diced
    1 potato, diced
    2 tbsp pepper paste or tomato paste
    3 tbsp olive oil
    3 tomatoes, grated or 1 can of diced tomato processed in a blender
    1/3 cup water or vegetable stock
    1/3 cup parsley, chopped
    black pepper
    pepper flakes


-Saute onions, garlic, and eggplant with olive oil on medium heat for 15 minutes.
-Add tomato/pepper paste, stir for 1-2 minutes.
-Add the rest of the ingredients except parsley. Cover and cook on low for 40-45 minutes.
-Sprinkle parley on top a minute or two before you turn it off.

Number of Servings: 4

Recipe submitted by SparkPeople user ERIKA00177.

Member Ratings For This Recipe

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    For such a simple recipe, this really tastes delicious. I find myself making it often. I like to add a can of pinto beans for some extra protein and to make that full feeling last a little longer. Also great with a small slice of crusty Italian bread or something similar. - 1/10/10