Turkish Eggplant Casserole Recipe Turkish Eggplant Casserole With Tomatoes Recipe

By Enrique Del Toro September 04, 2022 Post a Comment

If you're looking for a delicious and healthy meal option, you should definitely try out these Turkish Eggplant Casserole recipes! Not only are they vegan and gluten-free, but they're also incredibly easy to make.

Recipe #1

Turkish Eggplant Casserole

Ingredients:

2 large eggplants, sliced
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 14-oz can diced tomatoes
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1 tablespoon cumin
1 tablespoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper

Instructions:

Preheat oven to 375°F.
Place eggplant slices on a baking sheet and brush with olive oil. Bake for 20 minutes, until lightly browned.
In a large skillet, sauté onion and garlic in olive oil until translucent.
Add red bell pepper and cook until soft.
Stir in diced tomatoes, parsley, cilantro, cumin, smoked paprika, salt, black pepper, and cayenne pepper.
Simmer for about 10 minutes.
Arrange half of the eggplant slices in a baking dish and pour half of the tomato mixture on top.
Add a layer of remaining eggplant slices and then pour the remaining tomato mixture on top.
Bake for 30 minutes, until bubbly.

Recipe #2

Imam Bayildi

Ingredients:

4 small eggplants
1/2 cup olive oil
2 onions, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 cup chopped fresh parsley
1 cup chopped fresh cilantro
1/2 cup tomato paste
1/2 cup water
1 tablespoon sugar
1 tablespoon salt
1/2 teaspoon black pepper

Instructions:

Preheat oven to 375°F.
Cut off the stem ends of the eggplants and slice them in half lengthwise. With a sharp knife, score the flesh in a crosshatch pattern, being careful not to cut through the skin.
Heat 1/4 cup olive oil in a large skillet over medium-high heat. Fry the eggplants, cut-side down, until browned, about 5 minutes. Turn and cook until the other side is browned, about 5 minutes more. Transfer to a baking dish.
Heat the remaining oil in the same skillet over medium-high heat. Sauté onion and garlic until translucent.
Add red bell pepper and cook until soft.
Add parsley, cilantro, tomato paste, water, sugar, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes, until the sauce thickens.
Spoon the sauce over the eggplants.
Bake for 30 minutes, until the eggplants are tender and the sauce is thick and bubbly.

These recipes are perfect for a weeknight dinner or a weekend brunch. Both recipes are healthy and delicious, and they're sure to please everyone at the table. Give them a try and see for yourself!

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