Turkish Eggplant Casserole (Imam Bayildi)
This Turkish Eggplant Casserole, a twist on Imam Bayildi, is a flavorful, comforting dish of tender roasted eggplant layered with sweet, slow-cooked onions, tomatoes, garlic, and warm spices. Baked until bubbling, then finished with fresh parsley and toasted pine nuts, it’s a beautiful way to turn simple vegetables into something truly satisfying.
Servings: 4
Ingredients
- 2 large globe eggplants (1 1/2 to 2 pounds)
- 1/3 cup extra-virgin olive oil divided, plus more for the baking dish
- Salt and freshly ground black pepper to taste
- 2 large onions (approximately 4 cups) 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 10-inch round or 2-quart baking dish with a little olive oil.
- Slice the eggplant into approximately 1/4-inch-thick rounds. Place on a parchment paper-lined baking sheet. Brush lightly with olive oil, reserving 2 tablespoons for the onions. Season with salt and black pepper to taste. Bake for 25-30 minutes or until softened and lightly browned, turning once.
- Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the onions, reduce heat to medium-low, and cook for 15-18 minutes or until very soft and beginning to turn golden.
- Add the garlic, coriander, cumin, and cayenne pepper. Cook, stirring, for about 30 seconds or until fragrant.
- Stir in the crushed tomatoes and simmer for 5 minutes. Season with salt and black pepper to taste.
- Spread one-third of the tomato-onion mixture over the bottom of the prepared baking dish.
- Top with half the eggplant, overlapping the slices as necessary. Spread another third of the tomato-onion mixture over the eggplant.
- Layer the remaining eggplant over the sauce, then top with the remaining tomato-onion mixture.
- Bake for 20-25 minutes or until bubbling and heated through.
- Sprinkle with the toasted pine nuts and parsley. Serve warm, with Greek yogurt if desired.
Notes
TIPS:
- Use olive oil sparingly. Eggplant absorbs oil quickly, so brush it on lightly and evenly.
- Take your time with the onions. Cook until soft and lightly golden to bring out their natural sweetness.
- Bloom the spices. Stir the cumin, coriander, and cayenne into the onions and garlic briefly before adding the tomatoes to enhance their flavor and aroma.
- Toast the pine nuts. A few minutes in a dry skillet intensifies their nutty flavor and adds a pleasant crunch.
- 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: 315kcal | Carbohydrates: 24g | Protein: 5g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Sodium: 12mg | Potassium: 745mg | Fiber: 9g | Sugar: 12g | Vitamin A: 484IU | Vitamin C: 17mg | Calcium: 62mg | Iron: 2mg