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This Turkish Eggplant Casserole is a hearty, flavorful dish that brings the rich tastes of the Mediterranean right to your kitchen. With tender eggplants layered in a savory tomato and garlic sauce, it's a comforting meal perfect for any night of the week. The parsley garnish adds a fresh touch, making each bite a delightful experience. Let's dive into this simple yet delicious recipe that will surely become a favorite in your household.
The name of the recipe: Turkish Eggplant Casserole Recipe
Ingredients:
- 2 medium-sized, sliced eggplants
- 2 tbsp olive oil
- 1 chopped onion
- 3 minced garlic cloves
- 4 chopped tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 cup water
- 1/4 cup chopped, for garnish parsley
Instructions:
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a frying pan over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the chopped tomatoes, salt, black pepper, and paprika. Cook for about 10 minutes until the tomatoes break down.
- In a baking dish, layer the sliced eggplants and pour the tomato mixture over them. Add water to the dish.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until the eggplants are tender.
- Garnish with chopped parsley before serving.
What You Will Need to Make This Dish
Read more: Turkish Shrimp Casserole Recipe
What you will need to make Turkish Eggplant Casserole
- Eggplants: These soak up flavors beautifully, becoming tender and rich, making them the star of this casserole.
- Olive oil: Adds a smooth, rich base for sautéing, enhancing the overall flavor and texture.
- Onion: Provides a sweet, savory depth that complements the other ingredients perfectly.
- Garlic: Infuses the dish with a robust, aromatic flavor that elevates the overall taste.
- Tomatoes: Break down into a luscious sauce, adding acidity and sweetness to balance the dish.
- Paprika: Adds a mild, smoky heat that enhances the other flavors without overpowering them.
- Water: Helps to cook the eggplants evenly, ensuring they become tender and absorb the sauce.
- Parsley: Freshens up the dish with a burst of color and a hint of herbal brightness.
Essential Tools and Instruments
What tools/instruments will be needed to make Turkish Eggplant Casserole Recipe
- Frying pan: Needed to sauté onions and garlic, ensuring they soften and release their flavors into the dish.
- Baking dish: Essential for layering eggplants and tomato mixture, allowing even cooking in the oven.
- Foil: Used to cover the baking dish, trapping steam to help cook the eggplants until tender.
- Knife: Required for chopping onions, garlic, and tomatoes, ensuring uniform pieces for even cooking.
- Cutting board: Provides a safe surface for slicing eggplants and chopping other ingredients without damaging countertops.
Turkish Eggplant Casserole
A delicious and hearty Turkish dish featuring eggplant, tomatoes, and spices.
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Ingredients:
Main Ingredients
- 2 eggplants medium-sized, sliced
- 2 tbsp olive oil
- 1 onion chopped
- 3 garlic cloves minced
- 4 tomatoes chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 cup water
- 1/4 cup parsley chopped, for garnish
Instructions:
- 1. Preheat your oven to 375°F (190°C).
- 2. Heat olive oil in a frying pan over medium heat. Add the chopped onion and garlic, and sauté until softened.
- 3. Add the chopped tomatoes, salt, black pepper, and paprika. Cook for about 10 minutes until the tomatoes break down.
- 4. In a baking dish, layer the sliced eggplants and pour the tomato mixture over them. Add water to the dish.
- 5. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until the eggplants are tender.
- 6. Garnish with chopped parsley before serving.
Notes:
For a richer flavor, you can add a sprinkle of feta cheese on top before serving.
Read more: Eggplant Casserole Recipe
Nutrition value:
Calories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 600mgPotassium: 800mgFiber: 6gSugar: 10gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1.5mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover the dish tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap the dish tightly with plastic wrap, then cover with foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove wrapping, let it sit at room temperature for 30 minutes, then bake as directed.
Eggplants in this casserole absorb flavors like a sponge, making them perfect for soaking up the rich tomato and garlic mixture.
Frequently Asked Questions
FAQ:
How do I prevent the eggplants from becoming too soggy?
Salt the eggplant slices and let them sit for 30 minutes, then rinse and pat dry before cooking.
Can I use canned tomatoes instead of fresh ones?
Yes, you can substitute with canned tomatoes. Use one 14.5 oz can of diced tomatoes.
Is it possible to make this dish ahead of time?
Absolutely, you can prepare it a day in advance and reheat it in the oven before serving.
What can I serve with this casserole?
It pairs well with rice, crusty bread, or a simple green salad.
Can I add other vegetables to this recipe?
Sure, you can add bell peppers, zucchini, or mushrooms for extra flavor and texture.
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