Vegan Levrek Buğulama

Vegan Levrek Buğulama is a delightful Turkish dish that mimics the flavors of traditional fish with plant-based ingredients, creating a savory and aromatic meal. Infused with fresh herbs and vegetables, this dish captures the essence of the sea while being entirely vegan.

Ingredients

• Zucchini - 200 grams
• Eggplant - 150 grams
• Bell pepper - 100 grams
• Tomato - 150 grams
• Red onion - 100 grams
• Garlic - 3 cloves
• Olive oil - 3 tablespoons
• Lemon juice - 2 tablespoons
• Fresh dill - 2 tablespoons, chopped
• Fresh parsley - 2 tablespoons, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Vegetable broth - 250 ml

Steps

1. Preheat your oven to 180°C (350°F).
2. Slice the zucchini, eggplant, and bell pepper into thin rounds. Chop the tomato, red onion, and garlic finely.
3. In a large mixing bowl, combine the sliced vegetables with olive oil, lemon juice, chopped dill, parsley, salt, and black pepper. Toss until everything is well coated.
4. In a deep oven-safe dish, layer the seasoned vegetables, starting with the red onion and garlic at the bottom, followed by zucchini, eggplant, bell pepper, and tomato.
5. Pour the vegetable broth over the layered vegetables ensuring they are almost submerged.
6. Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
7. After 25 minutes, remove the foil and bake for an additional 10 minutes to slightly caramelize the top.
8. Remove from the oven and let it cool for a few minutes before serving. Garnish with additional fresh herbs if desired.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 360 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in dietary fiber, promoting digestive health.

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