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turkish-eggplant-casserole-recipe

Turkish Eggplant Casserole

A delicious and hearty Turkish dish featuring eggplant, tomatoes, and spices.
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Turkish
Servings 4 servings
Calories 150 kcal

Equipment

  • Oven
  • Baking Dish
  • Knife
  • Cutting board
  • Frying Pan

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.

Nutrition value:

Calories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 600mgPotassium: 800mgFiber: 6gSugar: 10gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1.5mg

Keywords:

Keyword Casserole, Eggplant, Vegetarian
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