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Turkish Turlu Turlu


  • Preheat oven to 180°-200°C fan forced (200°-220°C normal). 
  • Toss the zucchini, eggplant, potatoes, red onion, capsicum, carrots and garlic with a good slurp of oil in a large heavy-bottomed baking tray on the stove top over a medium heat. 
  • Add the ground spices with the chilli paste and a good pinch of salt. Toss until well coated and briefly cook. 
  • Then cook in the oven for about 20-30 mins until the vegies are tender and well coloured, tossing now and again and adding more oil if needed. 
  • Add the tomatoes and chickpeas with the chopped parsley and coriander. Gently toss and cook in the oven for about another 10 mins. 
  • Then transfer the vegies to a serving dish and sprinkle with yoghurt.


  • 2 zucchini, cut lengthways into wedges
  • 2 Japanese eggplants, cut lengthways into wedges
  • 6 chats (baby potatoes), halved
  • 1 red onion, sliced fairly thickly
  • 2 yellow capsicum, seeded, cored & thickly sliced
  • 2 medium carrots, cut lengthways into wedges
  • 1 large garlic clove, crushed
  • olive oil
  • ½ tspn ground cumin
  • ½ tspn ground coriander
  • 1-2 tspn chilli paste
  • sea salt
  • 1 punnet cherry tomatoes, quartered
  • 1 can chickpeas, rinsed well & drained
  • 2 heaped tbsp chopped fresh parsley
  • 2 heaped tbsp chopped fresh coriander
  • ¼ cup plain yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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