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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: Mediterranean Eggplant 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
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:
Read more: Cajun Eggplant Casserole Recipe
Nutrition value:
Keywords:
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.
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