Gyuvech of vegetables
Cooking time:
1 hour
Active time:
30 minutes
Complexity:
Easy
Gyuvech is a vegetable stew popular in Bulgaria. Due to baking in pots, it tastes different from other vegetable stews, it turns out to be more stewed and fragrant. You can also add pieces of meat or chicken to gyuvech, as well as cheese .
See all recipes categories Vegetables 
5
Recipe "Gyuvech from vegetables "
Ingredients for 3-4 servings
eggplant
1 pc.
squash
1 pc.
carrots
1 pc.
bell pepper
2 pcs.
green beans
100 g
tomatoes
2 pcs.
quail egg
3-4 pcs.
parsley
a few twigs
paprika
2 tsp
bay leaf
2 pcs.
allspice peppercorns
5-6 pcs.
vegetable oil
50 ml
salt
to taste
garlic
3 cloves
Step 1/8
Cut the eggplant, pepper and zucchini into medium cubes. Peel and finely dice the carrots. Remove the core from the garlic, grind. Cut the tomatoes into large cubes.
Step 2/8
In a vegetable oil pan over medium heat, fry the aubergines, carrots and garlic peppers.
Step 3/8
Salt, pepper and add paprika.
Step 4/8
Put the fried vegetables in pots.
Step 5/8
Then in layers: courgettes, fresh or frozen beans, and then tomatoes.
Step 6/8
Add sweet peas and bay leaves, salt. Add a little water (about 50 ml) to each pot. Cover the pots with lids and place in the cold oven, preheat to 180C and bake the guvech for about 40 minutes.
Step 7/8
In each pot, break one or two eggs and bake for another 2-3 minutes under the grill, without covering with lids .
Step 8/8
Serve gyuvech sprinkled with chopped parsley.
Ingredients for 3-4 servings
eggplant
1 pc.
squash
1 pc.
carrots
1 pc.
bell pepper
2 pcs.
green beans
100 g
tomatoes
2 pcs.
quail egg
3-4 pcs.
parsley
a few twigs
paprika
2 tsp
bay leaf
2 pcs.
allspice peppercorns
5-6 pcs.
vegetable oil
50 ml
salt
to taste
garlic
3 cloves
Nutritional value per 100 g
Calories
90 kcal
Proteins
2 g
Fats
6 g
Carbohydrates
8 g
Saturated fat
1 g
Dietary fiber
3 g
Added sugar
0 g
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