Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 1 hour 20 mins | Servings: 6
If you are looking for the perfect vegetarian meal, this Eggplant Casserole with Tomatoes, aka Imam Bayildi is the best! I suggest making this in advance, so the flavours get better.
Ingredients
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Olive oil
2 medium eggplant (or 4 small Italian eggplants), about 1 3/4 lb., thinly sliced 1/4 inch thick lengthwise
Sea salt
One 14.5 oz. can diced tomatoes
1 small yellow onion, diced
2 large garlic cloves, minced
2 tbsp finely chopped fresh parsley, divided
Dash of cinnamon
1/4 tsp red chilli flakes
How to make Turkish Eggplant Casserole with Tomatoes (Imam Bayildi)
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Lightly season the eggplant slices with salt and leave it for about 20 minutes. Then, pat the slices dry and keep them aside.
Step 3: In a large oven-proof (preferably cast iron) skillet, heat a thin layer of olive oil. Once hot, add the eggplant slices to the skillet, making sure not to overcrowd the pan. Cook the eggplant slices for about 2 minutes on each side until all sides are golden brown. If needed, add more oil to keep the eggplant slices from burning. When done, set the eggplant aside and cook the rest.
Step 4: In the same skillet, add the onion and saute over medium heat for about 5 minutes or until tender. Then, add the garlic, chilli flakes, 1/2 tsp sea salt, and cinnamon. Continue to cook for another minute until aromatic. Now, add the tomatoes and simmer for about 5 minutes or until the mixture has slightly thickened. Take off the heat and add half of the parsley. Stir.
Step 5: If planning to use an ovenproof skillet, place 3/4 of the sauce in a bowl, leaving only a thin layer behind. Or, if using an 8 x 8-inch or comparable casserole dish, add 1/4 cup of the sauce to the bottom. Evenly arrange a single layer of the eggplant over and slather with a layer of sauce. Do this for the rest of the eggplant and sauce.
Step 6: Tent the dish with a foil before placing it inside the preheated oven. Bake the eggplant for about 45 minutes or until very soft, and the sauce has reduced. When done, remove the dish from the oven and let it sit for about 10 minutes before slicing.
Step 7: Serve the eggplant casserole warm or at room temperature garnished with the rest of the parsley. Enjoy!
Ingredients
- Olive oil
- 2 medium eggplant (or 4 small Italian eggplants), about 1 3/4 lb., thinly sliced 1/4 inch thick lengthwise
- Sea salt
- One 14.5 oz. can diced tomatoes
- 1 small yellow onion, diced
- 2 large garlic cloves, minced
- 2 tbsp finely chopped fresh parsley, divided
- Dash of cinnamon
- 1/4 tsp red chilli flakes
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Lightly season the eggplant slices with salt and leave it for about 20 minutes. Then, pat the slices dry and keep them aside.
Step 3: In a large oven-proof (preferably cast iron) skillet, heat a thin layer of olive oil. Once hot, add the eggplant slices to the skillet, making sure not to overcrowd the pan. Cook the eggplant slices for about 2 minutes on each side until all sides are golden brown. If needed, add more oil to keep the eggplant slices from burning. When done, set the eggplant aside and cook the rest.
Step 4: In the same skillet, add the onion and saute over medium heat for about 5 minutes or until tender. Then, add the garlic, chilli flakes, 1/2 tsp sea salt, and cinnamon. Continue to cook for another minute until aromatic. Now, add the tomatoes and simmer for about 5 minutes or until the mixture has slightly thickened. Take off the heat and add half of the parsley. Stir.
Step 5: If planning to use an ovenproof skillet, place 3/4 of the sauce in a bowl, leaving only a thin layer behind. Or, if using an 8 x 8-inch or comparable casserole dish, add 1/4 cup of the sauce to the bottom. Evenly arrange a single layer of the eggplant over and slather with a layer of sauce. Do this for the rest of the eggplant and sauce.
Step 6: Tent the dish with a foil before placing it inside the preheated oven. Bake the eggplant for about 45 minutes or until very soft, and the sauce has reduced. When done, remove the dish from the oven and let it sit for about 10 minutes before slicing.
Step 7: Serve the eggplant casserole warm or at room temperature garnished with the rest of the parsley. Enjoy!
