Tourlou Tourlou (pronounced “Toodloo Toodloo”) is a rustic baked vegetable dish celebrated for its unexpectedly sweet, melting texture. At first bite many people ask whether sugar was added, but the gentle sweetness comes from a vegetable most Americans know only when it’s undercooked. Undercooked, it can seem dry and spongy; cooked properly, it breaks down into a creamy, honeyed interior that enriches the whole dish. Read on to discover the secret and a simple, flexible way to prepare this comforting tray bake.
What gives Tourlou Tourlou its sweetness?
If you guessed onions, you’d be partly right—onions do caramelize and add sweetness—but the star that transforms into a silky, honey-like texture is the eggplant. When roasted slowly with other vegetables and a little oil, eggplant loses its coarse bite and becomes luxuriously creamy, melding with tomatoes and potatoes to create the dish’s signature mouthfeel.
About the name
Tourlou Tourlou means “mixed-up,” which perfectly describes this layered combination of vegetables baked together until tender. The recipe is very forgiving: quantities are approximate, and you can adjust the vegetables to suit taste and seasonality.
Ingredients (amounts are approximate; adjust to taste)
3–4 zucchini, sliced 1/4 inch thick
3–4 banana or Anaheim peppers, seeds removed, sliced 1/4 inch thick (or 1–2 bell peppers as a milder alternative)
3 onions, quartered lengthwise and sliced
6 cloves garlic, thinly sliced
3 large tomatoes, diced (about 1–1.5 pounds) or one 14.5 oz can of diced tomatoes with juice
1 bunch parsley, washed and chopped
1 large eggplant, sliced 1/4 inch thick (or several small eggplants totaling about 1–1.5 pounds)
3 potatoes (about 1–1.5 pounds), peeled and sliced 1/4 inch thick
1 cup olive oil
1 tsp salt
1/2 tsp ground black pepper
Preparing the vegetables
You don’t have to peel the eggplant, though many cooks remove a few vertical strips of skin so no one ends up with a large, chewy piece. Arrange the vegetables in a roasting pan in layers so they cook evenly and release their juices into the pan.
Preheat the oven to 450°F (230°C). Pour about 3/4 cup of olive oil into the pan, tilting it to coat the bottom evenly. Add a layer of potato slices to form a base—this helps absorb and hold the vegetable juices as everything bakes.
Next add a layer of eggplant slices. The eggplant will soften and break down during baking, contributing that creamy sweetness.
Layer the peppers and zucchini over the eggplant and potatoes. These vegetables add color, texture, and a fresh flavor that balances the richer elements.
Scatter the sliced onions and garlic over the layers, then top with diced tomatoes and the chopped parsley. The tomatoes provide acidity and moisture; if you use fresh tomatoes, add a little water to ensure enough steam during baking.
Baking
Sprinkle the salt and pepper over the vegetables, then drizzle the remaining olive oil evenly on top. If you used fresh tomatoes rather than canned, pour in 1/2 cup of water to help keep the pan moist. Place the pan in the preheated oven and bake at 450°F for 20 minutes. After 20 minutes reduce the oven temperature to 400°F (200°C) and continue to bake for about one hour more.
Check the pan occasionally: if the bottom begins to dry out or brown, add 1/4 to 1/2 cup more water (or vegetable juice, V8, or tomato juice if you prefer). About 30 minutes before the end of baking, gently stir the mixture to bring the now-crispy parsley into the moist areas so it softens and flavors the juices.
Finishing and serving
Tourlou Tourlou is done when the potatoes and eggplant are very soft and everything is melded into a cohesive, saucy bake. For a final touch, you can place the pan under a hot broiler for 3–5 minutes to brown the top slightly—this is optional but adds a pleasant caramelized edge.
Serve warm as a main vegetarian course with crusty bread, or as a side to grilled fish or meat. Leftovers taste even better the next day as the flavors continue to meld.
*Tourlou Tourlou means “mixed-up.”