Serves: 4-6 people
Ingredients:
1 large eggplant, sliced into 1/4-inch (0.5 cm) rounds
Salt, for drawing out moisture from eggplants
1/4 cup (60 ml) olive oil, divided
1 large onion, chopped
1/2 cup roasted red pepper
3 cloves garlic, minced
1 (14 oz / 400 g) can diced tomatoes
1 tablespoon (15 ml) tomato paste
1/2 teaspoon (2.5 ml) ground cumin
1/2 teaspoon (2.5 ml) ground coriander
1/2 teaspoon (1.25 ml) ground cinnamon
1/4 teaspoon (1.25 ml) cardamon
1/4 teaspoon (1.25 ml) red pepper flakes (optional)
Salt and black pepper, to taste
1/4 cup (15 g) chopped fresh parsley
Instructions:
Prepare the eggplants: Place the sliced eggplant rounds on a large tray, sprinkle with salt, and let them sit for 30 minutes. This process helps to draw out moisture and bitterness from the eggplants. After 30 minutes, rinse the eggplant slices under cold water and pat dry with paper towels.
Preheat your oven to 375°F (190°C).
Cook the eggplants: In a large cast iron pan, heat 2 tablespoons (30 ml) of olive oil over medium heat. Fry the eggplant slices in batches until they are golden brown on both sides, adding more oil as needed. Remove the eggplant slices from the pan and set them aside on a plate.
Sauté the onions and garlic: In the same cast iron pan, add 1 tablespoon (15 ml) of olive oil if needed and cook the chopped onions until they become translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, until fragrant.
Prepare the tomato sauce: Stir in the diced tomatoes, tomato paste, ground cumin, ground coriander, ground cinnamon, ground allspice, and red pepper flakes (if using). Season with salt and black pepper, to taste. Simmer the sauce for 5 minutes, allowing the flavors to meld together.
Assemble the casserole: Layer the fried eggplant slices & roasted red pepper over the tomato sauce in the cast iron pan, slightly overlapping them. Spoon the remaining tomato sauce over the top of the eggplant slices.
Bake the casserole: Transfer the cast iron pan to the preheated oven and bake for 30-40 minutes, until the eggplant is tender and the sauce is bubbly.
Serve: Remove the casserole from the oven and let it cool slightly. Before serving, sprinkle the crumbled feta cheese and chopped fresh parsley over the top.
Enjoy your Turkish Eggplant Casserole as a delicious and hearty vegetarian main course or as a flavorful side dish that pairs well with grilled meats or fish.
Even better the next day!
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