Torly (Egyptian Baked Mixed Vegetable Casserole)
Local name: تورلي
In short: Potatoes, zucchini, eggplant, peppers and onions baked in a garlicky tomato sauce until tender and caramelized at the edges. It takes about 1 h 40 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 15 min
- Total
- 1 h 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 230 kcal
Torly is a baked mixed-vegetable dish found in Egyptian home kitchens: potatoes, zucchini, eggplant and peppers layered in a deep dish, covered in garlicky tomato sauce and baked until the edges caramelize. It needs almost no stirring and is happy to sit in the oven while you do something else. Serve with rice or bread. This version is entirely plant-based.
Instructions
- Heat the oven to 200°C (400°F). Cut all the vegetables into similar thick pieces so they finish cooking together.
- Whisk the tomatoes, tomato paste, garlic, oil, spices, salt and hot water in a large bowl until smooth.
- Add the potatoes, zucchini, eggplant, peppers and onions and toss until everything is well coated.
- Tip the mixture into a deep baking dish, about 25 x 35 cm (10 x 14 in), and spread it out. Push the potatoes toward the bottom, where they cook in the sauce.
- Cover tightly with foil and bake for 30 minutes. Remove the foil, stir gently once, and bake for 30 to 40 minutes more, until the potatoes are tender when pierced and the top is lightly caramelized.
- Rest for 10 minutes, scatter with parsley and serve warm with rice or bread.
Tips
- Cut the potatoes slightly thinner than the other vegetables, because they take longest to soften. For deeper flavor, sear the eggplant and zucchini in a hot pan before baking.
- For extra protein, stir in 240 g (1 cup) drained canned chickpeas with the vegetables in step 3. Okra or green beans also work well.
Questions and answers
What vegetables go into torly?
Potatoes, zucchini, eggplant, bell peppers and onions are the usual base, and some cooks add okra, green beans or carrots. The garlicky tomato sauce ties them together.
Can I make torly ahead of time?
Yes. Bake it, cool it and refrigerate for up to 4 days. Reheat covered in a 180°C (350°F) oven for 20 minutes, and it tastes even better the next day.
How do I stop the vegetables from turning mushy?
Cut them in thick, even pieces and keep the sauce thin enough to reach only about halfway up. Stir only once, and bake covered first and uncovered after, so the extra liquid can evaporate.
How long does it take to make Torly (Egyptian Baked Mixed Vegetable Casserole)?
About 1 h 40 min in total: 25 min of preparation and 1 h 15 min of cooking.
How many calories are in Torly (Egyptian Baked Mixed Vegetable Casserole)?
About 230 kcal per serving, with 5 g of protein, 33 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 230 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 33 g |
| Fat | 9 g |
| Fiber | 7 g |
| Sugar | 11 g |
| Sodium | 560 mg |
Estimated values, calculated from the ingredients.
