Turkish Eggplant Casserole
Course: Sides, MainCuisine: TurkishDifficulty: MediumServings
6
servingsPrep time
20
minutesCooking time
15
minutesCalories
300
kcalIngredients
2 medium eggplant (or 4 small Italian eggplant), thinly sliced 1/4 inch thick lengthwise
1 can (14.5 ounce)diced tomatoes
1 small yellow onion, diced
2 large garlic cloves, minced
1/4 teaspoon red chili flakes
2 tablespoons finely chopped fresh parsley, divided
dash of cinnamon
Sea salt
Olive oil
Directions
- Preheat oven to 350 degrees F.
- Lightly sprinkle eggplant slices with salt and let sit for 20 minutes. Pat dry with a paper towel and set aside.
- Heat some olive oil in a large oven proof skillet over medium-high heat. Add eggplant, in batches, fry until golden brown on both sides, about 2 minutes each. Add more oil if needed. Transfer cooked eggplant to a plate.
- Add onion and saute over medium heat until soft, about 5 minutes. Add garlic, chili flakes, 1/2 teaspoon sea salt and cinnamon. Cook for one minute more, until fragrant.
- Carefully pour in tomatoes and simmer until thickened slightly, about 5 minutes. Remove from heat and stir in half of parsley.
- Remove 3/4 of sauce to a bowl, leaving a thin layer behind. Arrange one layer of eggplant evenly in the bottom of the skillet. Slather with a layer of sauce, and repeat with remaining eggplant and sauce.
- Cover with foil and bake for 45 minutes, until eggplant is very soft and sauce has reduced. Let sit for 10 minutes before cutting into it.
- Garnish with remaining parsley and serve warm or at room temperature.
- Enjoy!
