Turkish Eggplant Pie
Turkish Eggplant Pie takes around 45 minutes from beginning to end. This side dish has 116 calories, 3g of protein, and 5g of fat per serving. This dairy free recipe serves 8 and costs $1.27 per serving. This recipe is liked by 5806 foodies and cooks. A mixture of red onion, phyllo cups, yellow bell pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Vegetarian Times. Overall, this recipe earns a super spoonacular score of 97%. Try Turkish Eggplant Salsa, Turkish Lamb & Eggplant Kebabs, and Turkish Eggplant (Aubergine) Lentil Stew for similar recipes.
Servings: 8
Ingredients:
2 ½ tsp. anise seeds
1 Tbs. dried mint
2 eggplants (1 lb.), pierced with fork
3 cloves garlic, minced (1 Tbs.)
2 tsp. ground cumin
2 Tbs. olive oil
12 pitted black and/or green olives, halved
12 sheets phyllo, thawed
1 medium red onion, chopped (1½ cups)
½ tsp. red pepper flakes
1 ½ lb. Roma tomatoes, chopped, plus 2 sliced tomatoes for garnish
1 tsp. smoked paprika
2 Tbs. tomato paste
1/3 cup whole-wheat breadcrumbs, plus more for topping, optional
1 yellow bell pepper, chopped (1 cup)
Equipment:
tart form
oven
food processor
baking sheet
frying pan
Cooking instruction summary:
1. Preheat oven to 375°F. Coat 10-inch fluted-edge tart pan with cooking spray. 2. Roast eggplants on baking sheet 50 minutes, or until tender. Cool. Scoop flesh into food processor; purée until smooth. 3. Heat oil in skillet over medium heat. Add onion, bell pepper, mint, anise, cumin, paprika, and pepper flakes; sauté 8 minutes. Add chopped tomatoes and tomato paste; simmer 10 minutes. Stir in eggplant and garlic; cook 10 minutes.4. Press 1 phyllo sheet into prepared tart pan. Spray with cooking spray, and sprinkle with breadcrumbs. Repeat layering with remaining phyllo and breadcrumbs. Roll over edges, and coat with cooking spray. 5. Spoon eggplant mixture into crust. Arrange tomato slices and olives over top, and sprinkle with breadcrumbs (if using). Bake 1 hour, or until phyllo is golden. Cool 10 minutes before serving.
Step by step:
1. Preheat oven to 375°F. Coat 10-inch fluted-edge tart pan with cooking spray.
2. Roast eggplants on baking sheet 50 minutes, or until tender. Cool. Scoop flesh into food processor; purée until smooth.
3. Heat oil in skillet over medium heat.
4. Add onion, bell pepper, mint, anise, cumin, paprika, and pepper flakes; sauté 8 minutes.
5. Add chopped tomatoes and tomato paste; simmer 10 minutes. Stir in eggplant and garlic; cook 10 minutes.
6. Press 1 phyllo sheet into prepared tart pan. Spray with cooking spray, and sprinkle with breadcrumbs. Repeat layering with remaining phyllo and breadcrumbs.
7. Roll over edges, and coat with cooking spray.
8. Spoon eggplant mixture into crust. Arrange tomato slices and olives over top, and sprinkle with breadcrumbs (if using).
9. Bake 1 hour, or until phyllo is golden. Cool 10 minutes before serving.
Nutrition Information:
covered percent of daily need
