Potato, eggplant, zucchini. Three vegetables that add up to more together than side by side — and the dish we recommend with yogurt and tomato sauce.

How we prep it

We peel the eggplant and zucchini partly — enough skin that the pieces hold their shape when fried, not so much that it turns tough. Then cut into even cubes and shock-frozen right away, while the bite is still there; cut vegetables lose it within a few hours.

How we prepare it

Fried when you order — and not all at once. The potato goes into the oil first; eggplant and zucchini come later, because they need much less time. Putting everything in together would give you either raw potato or overcooked vegetables.

What goes with it

Yogurt and tomato sauce, both together — vegan with soy yogurt. Eggplant soaks up sauce like a sponge, zucchini stays more reserved, potato carries both — the yogurt keeps it cool, the tomato sauce brings the acidity. That's the combination we order ourselves.

Why this way

In Turkish cooking, eggplant and zucchini aren't sides but lead roles. Here the Trio is the dish for anyone who wants something warm and vegetable-led, without dough and without meat.

AllergensnoneWith optional extras: Milk (yogurt sauce, pesto rosso sauce), Egg (mayonnaise, pesto rosso sauce), Soybeans (vegan yogurt sauce), Celery (ketchup), Nuts (cashew nuts in pesto rosso sauce)

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