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Recipes
Turkish Eggplant Casserole with Tomatoes
Recipe

9 INGREDIENTS • 9 STEPS • 1HR 30MINS

Turkish Eggplant Casserole with Tomatoes

5
4 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.
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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
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.
1HR 30MINS
Total Time
$0.67
Cost Per Serving
Ingredients
Servings
4
US / Metric
Eggplant
2
Eggplants
thinly sliced into rounds
or 4 Small Eggplant
Sea Salt
1/2 tsp
Extra-Virgin Olive Oil
as needed
Extra-Virgin Olive Oil
Yellow Onion
1
Yellow Onion, diced, Small
Garlic
2 cloves
Garlic, minced
Crushed Red Pepper Flakes
1/4 tsp
Crushed Red Pepper Flakes
Diced Tomatoes
1 can
15 oz
Diced Tomatoes
Ground Cinnamon
1 dash
Ground Cinnamon
Nutrition Per Serving
VIEW ALL
Calories
57
Fat
0.1 g
Protein
2.0 g
Carbs
11.5 g
Add to plan
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Turkish Eggplant Casserole with Tomatoes
Save
author_avatar
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
Cooking InstructionsHide images
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
Tags
view more tags
Appetizers
Dairy-Free
Budget-Friendly
Gluten-Free
Lunch
Keto
Low-Carb
Healthy
Shellfish-Free
Dinner
Vegan
Fall
Vegetarian
Side Dish
Vegetables
Middle Eastern
Winter
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