Turkish Eggplant Recipes

Turkish Eggplant Casserole (Keto, Vegan) Stem and …

WEBSep 18, 2021 · Add salt and pepper to taste. Preheat the oven to 350°F. Coat the bottom of a large frying pan or cast iron skillet with olive oil to …

1. Wash your eggplants and cut the tops and ends off. Slice the eggplants into rounds, about 1/4-inch thick. Arrange them flat on a baking sheet and generously sprinkle them with salt. Let them sit for 20 minutes and then dab the moisture out of the rounds with a paper towel or clean cloth.
2. Pour 2 tablespoons of oil in a medium saucepan, heating it over medium-high heat. Add the minced garlic and diced onion and sauté for five minutes. Add the entire can of petite diced tomatoes and the tomato sauce, stirring the mixture. Sprinkle in a dash of cinnamon, then add the red chili flakes. Simmer on low while you fry the eggplant.
3. Heat your oven to 350°F. In a frying pan or cast iron skillet, pour in olive oil to make a thin layer on the bottom. Heat over medium-high for 1-2 minutes before placing your prepared eggplant rounds in the oil. Fry for 3-4 minutes on one side or until browned, then flip the rounds and fry the other side. The eggplant will soak up the olive oil, so add more as needed. Continue frying the eggplant in batches.
4. In a casserole dish or oven-proof skillet, arrange an even layer of eggplant on the bottom, then top with a layer of tomato sauce, then add another layer of eggplant, continuing until you run out. The very top layer should be a generous amount of sauce. Place the eggplant casserole in the oven and bake for 45 minutes. Let it cool for 10 minutes before serving.

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