Turkish Eggplant Dinner Casserole Recipe
This Turkish Eggplant Dinner Casserole is a hearty and flavorful Mediterranean-inspired dish featuring layers of tender pan-fried eggplant, a spiced tomato sauce infused with garlic, cinnamon, and chili flakes, all baked to perfection. It is a comforting vegetarian casserole that can be served warm or at room temperature, making it perfect for dinner or entertaining.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
Scale
Eggplant
- 2 medium eggplant (or 4 small Italian eggplant), about 1 3/4 pounds, thinly sliced 1/4 inch thick lengthwise
- Sea salt
- Olive oil
Tomato Sauce
- 1 small yellow onion, diced
- 2 large garlic cloves, minced
- 1/4 teaspoon red chili flakes
- Dash of cinnamon
- One 14.5 ounce can diced tomatoes
- 2 tablespoons finely chopped fresh parsley, divided
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the correct temperature while you prepare the casserole.
- Prepare the Eggplant: Lightly salt the eggplant slices and let them stand for 20 minutes. This helps draw out excess moisture and any bitterness. Afterward, pat the slices dry with paper towels and set aside.
- Pan-fry the Eggplant: Heat a thin layer of olive oil in a large ovenproof skillet, preferably cast iron, over medium-high heat. Fry the eggplant slices in batches until golden brown on each side, about 2 minutes per side. Add more oil between batches if needed, but avoid over-oiling. Remove the cooked eggplant to a plate.
- Sauté the Aromatics and Make the Sauce: In the same skillet, add the diced onion and sauté over medium heat for about 5 minutes until soft. Stir in minced garlic, red chili flakes, 1/2 teaspoon sea salt, and a dash of cinnamon. Cook for an additional minute until fragrant. Carefully pour in the diced tomatoes and simmer the mixture until it thickens slightly, about 5 minutes. Remove from heat and stir in half of the chopped parsley.
- Assemble the Casserole: If using an ovenproof skillet, remove 3/4 of the sauce into a bowl, leaving a thin layer in the skillet. If not, spoon 1/4 cup of sauce into the bottom of an 8×8 inch or similar casserole dish. Layer half of the eggplant slices evenly over the sauce. Spread half of the reserved sauce over the eggplant. Repeat with the remaining eggplant and sauce, similar to layering a lasagna.
- Bake: Cover the skillet or casserole dish with aluminum foil and bake in the preheated oven for 45 minutes. The eggplant should become very soft and the sauce should reduce slightly.
- Rest and Serve: Allow the casserole to sit for 10 minutes after baking to set. Garnish with the remaining chopped parsley and serve warm or at room temperature for a delicious and comforting meal.
Notes
- Salting eggplant helps reduce bitterness and excess moisture, which improves texture when cooked.
- You can use either medium or small Italian eggplants depending on availability; just ensure they weigh about 1 3/4 pounds total.
- Use a cast iron or ovenproof skillet for easy transition from stovetop to oven; otherwise, transfer to a casserole dish before baking.
- Adjust red chili flakes according to your preferred spice level.
- This casserole can be reheated and often tastes better the next day as flavors meld.
- For a gluten-free meal, confirm canned tomatoes have no additives; the recipe is naturally gluten-free.
Keywords: Turkish eggplant casserole, vegetarian casserole, baked eggplant, Mediterranean dinner, eggplant recipe, healthy casserole
