As soon as the season for zucchini comes, eggplant and peppers, one thing is known – in Polish homes it will be healing. It is healthy, delicious, cheap, so there is no wonder that it reigns with us on plates. Do you want to stay in this atmosphere, but make some deviations? Try Bulgarian Gjuwucz.
The name of this dish sounds a bit mysterious, but it is much closer to us than it might seem. Gjuwecz is a dish that We can know from Balkan cuisine. It is popular in Bulgarian, but also Serbian, Croatian, Macedonian, Albanian, Bosnian, Romanian, and Greek cuisine. Instead, it comes from the heart of Turkey.
Gjuwucz is served hot. Its base is chopped vegetables such as eggplant, tomatoes, onions, potatoi and pork. These ingredients are stewed for a long time in one dish. As a result, the plate is filled with stew melting in the mouth, full of aromas and delicious taste.
Gjuwecz to An excellent one -pot dish. It takes the most time to prepare all the ingredients, but later you only need to put them in one heat -resistant dish and bake. Believe it is worth spending some time. The meat comes out extremely soft. After a long stew with vegetables, it acquires a unique aroma. The taste is unique And although it seems to be a healing, you will try and you know that GjuWecz is much better than him.
Ingredients:
- 700 g of pork shoulder,
- 2 onions,
- 2 eggplants,
- 400 g of canned tomatoes,
- 2 red peppers,
- 4 cloves of garlic,
- 5 potatoes,
- 2 carrots,
- 20 g of sweet pepper,
- 1 teaspoon of hot peppers,
- sun,
- pepper,
- water,
- oil,
- parsley.
Preparation method:
Cut the eggplant into cubes, salt and transfer to a strainer. Set aside for 20 minutes to precipitate excess water.
Cut the meat in medium -sized cubes. Peel all vegetables and cut: onion with semi -slices, carrots in slices, potatoes with quarters or cubes, striped peppers, and garlic into slices.
Heat a portion of oil in a frying pan. When the fat is warm, fry the meat on it, season with salt and pepper. Then add the onion, garlic and fry until vitrifying. Add sweet and hot peppers to the dish and heat for 1 minute, stirring constantly. After this time, add tomatoes, season with salt and pepper.
Smear the heat -resistant dish with covering on the bottom with a portion of oil. Place potatoes, carrots, peppers in turn. Place the contents of the pan evenly.
In an empty pan, heat another portion of oil and fry eggplant on it. Put the fried vegetable into an ovenproof dish as the last layer. In addition, pour half a glass of water into the dish.
Put the covered heat -resistant vessel into the oven preheated to 200 degrees Celsius. Bake for 90 minutes.
Ready gjuwecz Bulgarian stew before serving sprinkle with chopped parsley. Eat him with fresh bread, but it tastes best with pita breads.
Source: Smher.pl, Terazpoczy.pl
