This Turkish Eggplant Casserole with Tomatoes recipe is a great vegetarian dish you can enjoy for days. A casserole is specially designed variety of a large, deep pan or bowl for cooking a variety of dishes in the oven

Eggplant Casserole with Tomatoes

This Turkish vegetarian eggplant recipe "Imam Bayildi" is a perfect dinner you can enjoy for days.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Turkey
Keyword: eggplant
Servings: 6
Calories: 464kcal

Ingredients

  • Sea salt
  • Olive oil
  • 2 medium eggplant
  • ¼ red chili flakes
  • 1 small yellow onion, diced
  • 2 large garlic cloves, minced
  • 1 can diced tomatoes
  • Dash of cinnamon
  • 2 tbsp finely chopped fresh parsley, divided

Instructions

  • Use a round baking dish and brush it with a small amount of olive oil.
  • Preheat oven to 375 degrees.
  • Use the eggplant and slice it into 1/4-inch slices and brush them with olive oil.
  • You can add black pepper and salt to taste.
  • Take the baking dish from the oven, add baking paper at the bottom and add the eggplant slices. Place it in the oven and bake for about 25-30 minutes or until you see they turn lightly browned.
  • Now use a skillet and place it over medium heat. Add 2 tbsp olive oil and add the onions, reduce heat to low. Cook for about 15-18 minutes until you see the onion starts turning gold color.
  • Then add to the skillet coriander, garlic, cayenne pepper, and cumin. Stir well for about a minute.
  • Add the tomatoes and stir well.
  • Now take the baking dish from the oven and place one-third of the onion and tomato at the bottom.
  • Add half of the eggplant slices by overlapping the eggplant.
  • Spread one-third of the tomato and onion mixtureover the eggplant.
  • Add the remaining eggplant slices and the rest of the tomato and onion mixture.
  • Bake for 20-25 minutes.

Inspiration and adaptation: feedmephoebe.com, fromachefskitchen.com

Explore other recipes from traditional Turkish cuisine.

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