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RECIPE
9 INGREDIENTS9 STEPS1hr 30min

Turkish Eggplant Casserole with Tomatoes

5.0
3 Ratings
This dish, called Imam Bayildi, is baked with tomatoes, garlic, and herbs and served room temperature in a lasagna-like slab. One slice is so decadent and delicious in its simplicity, you might almost forget about your old friend from across the Aegean, Eggplant Parmesan.
Turkish Eggplant Casserole with Tomatoes Recipe | SideChef
This dish, called Imam Bayildi, is baked with tomatoes, garlic, and herbs and served room temperature in a lasagna-like slab. One slice is so decadent and delicious in its simplicity, you might almost forget about your old friend from across the Aegean, Eggplant Parmesan.
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
1hr 30min
Total Time
35min
Active Time
$0.78
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
2
Medium Eggplants
thinly sliced into rounds
or 4 Small Eggplant
1/2 tsp
to taste
Extra-Virgin Olive Oil
1
Small Yellow Onion , diced
2 cloves
Garlic , minced
1/4 tsp
Crushed Red Pepper Flakes
2 Tbsp
1 can
(15 oz)
Diced Tomatoes
1 dash
Ground Cinnamon
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Nutrition Per Serving

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CALORIES
67
FAT
0.2 g
PROTEIN
2.3 g
CARBS
14.3 g

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Lightly salt the slices of Eggplants (2) and allow to stand for 20 minutes. Pat the slices dry and set aside.
Step 3
Heat a thin layer of Extra-Virgin Olive Oil (to taste) in a large ovenproof skillet. Pan fry the eggplant in batches over medium-high heat until golden brown on both sides, about 2 minutes per side. And more oil as necessary between batches so the eggplant doesn't burn. Transfer the eggplant to a plate.
Step 4
Add the Yellow Onion (1) to the skillet and saute over medium heat until soft, 5 minutes.
Step 5
Add the Garlic (2 cloves) , Crushed Red Pepper Flakes (1/4 tsp) , Sea Salt (1/2 tsp) , and Ground Cinnamon (1 dash) . Cook for one minute more, until fragrant.
Step 6
Carefully pour in the Diced Tomatoes (1 can) and simmer until thickened slightly, about 5 minutes. Remove from the heat and stir in the Fresh Parsley (1 Tbsp) .
Step 7
If you're using a skillet, transfer 3/4 of the sauce to a bowl. Arrange one layer of eggplant, evenly in the bottom of the skillet or large casserole dish. Slather with a layer of sauce, and repeat with the remaining eggplant and sauce.
Step 8
Cover with foil and bake in the oven for 45 minutes, until the eggplant is very soft and the sauce has reduced.
Step 9
Allow to sit for 10 minutes before cutting into it. Garnish with the remaining Fresh Parsley (1 Tbsp) and serve warm or at room temperature. Enjoy!
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Nutrition Per Serving
Calories
67
% Daily Value*
Fat
0.2 g
0%
Saturated Fat
0.0 g
0%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
14.3 g
5%
Fiber
4.5 g
16%
Sugars
9.5 g
--
Protein
2.3 g
5%
Sodium
218.3 mg
9%
Vitamin D
--
--
Calcium
51.8 mg
4%
Iron
1.3 mg
7%
Potassium
368.3 mg
8%
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