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Vegetarian, European

Bulgarian gyuvech with vegetables and feta

Bulgarian gyuvech is a baked summer vegetable stew topped with feta, serving 4 in 1 hour 25 minutes, rated easy, at about €2.80 per serving. Its success depends on cutting the vegetables into large chunks that slowly soften, and on browning the feta just at the end. Adding the paprika off the heat keeps its flavor without any bitterness.

Tonight, a stew from the Bulgarian sun, a gyuvech of eggplant, peppers and okra, topped with melted feta.

Bulgarian gyuvech with vegetables and feta
Total time
1 h 25
Difficulty
Easy
Cost per person
€2.80
Calories per person
770 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Eggplant, peppers, tomatoes and okra bake low and slow in their own juices until they turn soft and almost jammy. Paprika stirred into warm oil at the start flavors the whole dish without scorching, and crumbled feta, browned at the end, adds the salt and creaminess the vegetables alone lack. This is a hearty dish, closer to a stew than a simple ratatouille, with that particular texture you get from slow baking in a clay pot.

This is a dish for a quiet Sunday or a weeknight when you can let the oven do the work while you handle something else. It works well for a dinner between adults or for vegetarian guests, since the feta gives it character without any meat. Kids used to milder flavors might find the okra unfamiliar, but the rest of the dish is easy to like.

The ingredients

4 people

Fruits and vegetables

  • Eggplants 2
  • Bell peppers 2
  • Ripe tomatoes 500 g
  • Potatoes 400 g
  • Onion 1
  • Garlic 3 cloves
  • Parsley 6 sprigs

Frozen foods

  • Frozen okra 300 g

Pantry

  • Paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Feta 200 g

Allergens Lactose

The step by step recipe

  1. Cut the eggplant, peppers, potatoes and tomatoes into large chunks.

    Keep the pieces fairly large, they'll soften a lot during cooking.

  2. Sauté the onion and garlic in the oil with the paprika, then add all the vegetables and the okra.

    Add the paprika off the heat, as always.

  3. Transfer to a clay baking dish, add a glass of water, season with salt and pepper, and cover.

    A little water is enough, the vegetables will release their own juices.

  4. Bake at 190°C until everything is tender. 50 min

    Stir once halfway through cooking.

  5. Crumble the feta on top, return to the oven for 10 minutes to brown it, then sprinkle with parsley.

    Let it rest for 5 minutes, the flavors come together.

Our tips to get it right

  • Pick tomatoes that are very ripe, almost too ripe, they release more juice so you won't need to add much water.
  • Cut all the vegetables roughly the same size so they cook at the same pace instead of some falling apart before others are done.
  • If your baking dish isn't very deep, spread the vegetables in a single layer rather than piling them up, for more even cooking.

The variations

  • Swap the okra for sliced zucchini if you can't find it or prefer a simpler texture.
  • For a heartier version, stir in drained chickpeas with the vegetables before baking.
  • For a faster version, cut the vegetables smaller and shorten the oven time to about 35 minutes.

What to serve it with

  • Fresh bread for dipping
  • A cold plain yogurt
  • A simple cucumber salad

Storage

This gyuvech keeps for 2 to 3 days in the fridge in a sealed container. You can freeze it without the feta, adding it fresh when you reheat. Warm it gently in a pan or the oven so the vegetables don't turn to mush.

Questions about this dish

Can I use fresh okra instead of frozen?

Yes, just trim it and soak it briefly in vinegar as you would with frozen okra. Cooking time stays about the same, fresh okra just releases a bit more mucilage at first.

Do I need to peel the eggplant?

No, the skin holds up well during the long bake and keeps the pieces from falling apart. You can peel it if you prefer a softer texture, but it isn't necessary.

Can I make this dish ahead of time?

Yes, cook the vegetables the day before and keep them in the fridge without the feta. On the day, just reheat and add the feta for the last 10 minutes in the oven.

What cheese can I use instead of feta?

Crumbled sheep's cheese or fresh goat cheese both work well in the same amount. Avoid cheeses that melt completely, since the point is for it to keep some texture.

How long does it take to make a Bulgarian gyuvech with vegetables and feta?

Count 1 h 25 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Bulgarian gyuvech with vegetables and feta?

About 770 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Bulgarian gyuvech with vegetables and feta cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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