Greek summer in a dish! Tourlou is a vibrant medley of fresh summer vegetables that grace tables from the islands to the mainland. Known by various names across Greece, our recipe hails from the sun-drenched shores of Crete, where it’s affectionately called Sofegada. Served lukewarm and bursting with flavor, this delightful dish pairs harmoniously with the creamy richness of feta, transporting you to the heart of Mediterranean bliss.
Photos: Nikos Chrisikakis
Tourlou-Sofegada from Crete
Print RecipeIngredients
- 10.6 oz (300 gr) eggplant
- 10.6 oz (300 gr) small zucchinis
- 3.5 oz (100 gr) bell pepper 'corno', green
- 3.5 oz (100 gr) bell pepper 'corno', red
- 10.6 oz (300 gr) potatoes
- 2 garlic cloves
- 1 onion
- 14.1 oz (400 gr) tomatoes
- 7.1 oz (200 gr) green beans
- 3 fl oz (100 ml) olive oil
- 0.4 oz (10 gr) salt
- 0.4 oz (10 gr) pepper
- 0.4 oz (10 gr) rosemary
- 1.8 oz (50 gr) parsley
Instructions
Wash the vegetables thoroughly.
Cut off the ends of the eggplants and zucchinis and cut them into about 2cm thick slices.
Peel the potatoes and onions and cut into about 3cm thick slices together with the tomatoes.
Cut off the ends of the beans.
Place the sliced vegetables in an oven dish, fill the dish 1/3 full with water, add the parsley, garlic, oil, salt, pepper and rosemary and mix everything well.
Cover with aluminum foil and bake at 180° Celsius for about 1 hour.
After ½ hour, check the vegetables and mix again with a ladle.
Finally, remove the aluminum foil and leave the dish in the oven for another 15 minutes until it the top gets some color.
TIPS FROM THE CHEF
You can also add 100 gokra, 100g amaranth (Amaranthus blitum), 20g basil and spearmint, 15g Thymbra mountain mint (Satureja thymbra, alternatively oregano), 15g thyme.
