Turkish Eggplant Pie Recipes

TURKISH EGGPLANT PIE

Steps:

• Preheat oven to 375 degrees F (190C). Coat 10-inch fluted-edge tart pan with cooking spray.
• Roast eggplants on baking sheet 50 minutes, or until tender. Cool. Scoop flesh into food processor; puree until smooth.
• Heat oil in skillet over medium heat. Add onion, bell pepper, mint, anise, cumin, paprika, and red pepper flakes; saute 8 minutes.
• add chopped tomatoes and tomato paste; simmer 10 minutes.
• Stir in eggplant and garlic; cook 10 minutes.
• Press 1 phyllo sheet into prepared tart pan. Spray with cooking spray, and sprinkle wiht 1 1/2 teaspoons breadcrumbs. Repeat layering with remaining phyllo and breadcrumbs. Roll over edges, and coat with cooking spray.
• 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.

VEGAN TURKISH BAKED EGGPLANT

Steps:

• Place eggplants in a colander. Sprinkle with salt and leave to drain for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking pan.
• Heat 1 tablespoon olive oil in a skillet. Add onion, red bell pepper, and garlic; cook until onion is soft, about 10 minutes. Stir in sun-dried tomatoes, tomato paste, vinegar, sugar, and pepper. Remove from heat.
• Pat the eggplant slices dry with paper towels and arrange in the prepared baking pan. Drop a teaspoonful of the tomato mixture onto each eggplant slice. Drizzle remaining olive oil over and around slices. Cover with aluminum foil.
• Bake in the preheated oven until eggplant slices are tender, 40 to 50 minutes. Garnish with pine nuts and cilantro leaves. Serve at room temperature.