Turkish Eggplant Casserole - Imam Bayildi
This healthier Turkish Eggplant Casserole is spin on the classic Imam Bayildi, known for the extravagant amount of olive oil that's typically in it. Here's a lighter version without all the oil but with all the flavor!
Servings: 8
Ingredients
- 2 large globe eggplants
- Olive oil for baking dish plus 2 tablespoons
- Cooking spray preferably olive oil-based
- Salt and freshly ground black pepper to taste
- 2 large onions halved and thinly sliced
- 4 cloves garlic minced
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper or crushed red pepper flakes or to taste
- 1 can (15-ounce) crushed tomatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup pine nuts toasted
- Greek yogurt optional
Instructions
- Preheat oven to 375 degrees. Brush a round baking dish with a small amount of olive oil.
- Slice eggplant into approximately 1/4-inch slices. Spritz eggplant with the olive oil-based cooking spray or with olive oil from an oil mister. Season with salt and black pepper to taste. Place on a parchment paper-lined baking dish and bake 25-30 minutes or until softened and lightly browned, turning once.
- Meanwhile, heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the onions, reduce heat to medium-low and cook 15-18 minutes or until very soft and beginning to turn golden.
- Add the garlic, coriander, cumin and cayenne pepper and stir until garlic is fragrant, approximately 15 seconds.
- Stir in the tomatoes and heat through.
- Place a third of the tomato and onion combination in the bottom of the prepared baking dish.
- Top with half the eggplant, overlapping the eggplant as necessary.
- Spread a third of the tomato and onion combination over the eggplant.
- Top with remaining eggplant followed by the rest of the tomato and onion combination.
- Bake for 20-25 minutes or until heated through and bubbling.
- Sprinkle with toasted pine nuts and parsley.
Notes
MAKE AHEAD:
- Can be made ahead to the point of baking 1-2 days ahead of time. Let sit at room temperature while the oven preheats.
- Can be frozen whole or in sections in airtight containers for up to 2 months.
- Thaw in the refrigerator or microwave.
- Reheat in the oven at 350 degrees or in the microwave.
Nutrition
Serving: 1 | Calories: 378kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 372mg | Fiber: 5g | Sugar: 6g | Vitamin A: 242IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 1mg