Turkish Eggplant Casserole with Tomatoes (Imam Bayildi)

FEED ME PHOEBE (52)
Sandra K.: "Great. I made extra to freeze but used it again w…" Read More
9Ingredients
80Minutes
140Calories

Ingredients

US|METRIC
  • 2 eggplant (medium, thinly sliced 1/4 inch thick)
  • sea salt
  • olive oil
  • 1 small yellow onion (diced)
  • 2 large garlic cloves
  • 1/4 teaspoon red chili flakes
  • 1 dash cinnamon
  • 14 1/2 ounces diced tomatoes
  • 2 tablespoons finely chopped fresh parsley (divided)
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    NutritionView More

    140Calories
    Sodium9% DV210mg
    Fat8% DV5g
    Protein8% DV4g
    Carbs8% DV23g
    Fiber40% DV10g
    Calories140Calories from Fat45
    % DAILY VALUE
    Total Fat5g8%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium210mg9%
    Potassium920mg26%
    Protein4g8%
    Calories from Fat45
    % DAILY VALUE
    Total Carbohydrate23g8%
    Dietary Fiber10g40%
    Sugars9g18%
    Vitamin A25%
    Vitamin C40%
    Calcium6%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(52)

    Sandra K. a day ago
    Great. I made extra to freeze but used it again with couscous under it.
    Inês Fernandes 3 months ago
    It was amazing! The taste was terrific! I cooked these dish two times, already... at once i put some parsley, at second time i've put cilantro and, for me, was even better! Congrats!!
    @prepiuk 5 months ago
    I loved it. The smell is wonderful and the taste is even better. I added some tomato paste to the sauce and I grilled it at the end for 15 minutes. Will definitely make this again!
    Beckley 7 months ago
    Tasty blend of flavors that even pleased my eggplant hating husband.
    Elaine 8 months ago
    My husband and I love this dish. We have made it twice exactly as the recipe states. The only addition we made was a crumble of feta cheese on top. Served it with a Greek salad. So yummy! Thanks for the recipe.
    Morgan Miller 8 months ago
    Amazing! Used more onions tomato paste and made my own sauce instead!
    Faisal 10 months ago
    love this recipe... such a hit! i added tomato paste to make it saucier, and it takes about 1.5 hrs to make, not 45mins. still, cant wait to make it again.
    Lucas Benjamín a year ago
    good enough i guess.
    A a year ago
    So easy and packed with flavour!
    Wayne Thomas a year ago
    Very tasty dish. I will make it again.
    Trevor a year ago
    The toppings seemed a little sparse at first, but it turned out really well. I love the soft texture of the eggplant
    Ben a year ago
    Soooooo good. New favorite.
    Alicia Cooper a year ago
    Turned out amazing! Love the dish and will be making again!
    Mortimer a year ago
    Tasted delicious but the aubergines didn’t cook great, next time will cook them more. Perfect winter meal though, would be nice with some kidney beans or something.
    Ashley C. a year ago
    Totally delicious. It was a bit of work but worth it. Will be making again. I ended up with too much eggplant so I literally just opened a can of diced tomatoes and used it as the tip layer (used a glass casserole dish). Worked out fine.
    Ellen Lasser a year ago
    Delicious dish- could be main course or side- perfect for your guest who is dairy free and gluten free.
    Larissa 2 years ago
    I added some feta on top and some more chili and it turned out delicious.
    Ecaterina Anghel 2 years ago
    Exquisite. Really yummly
    hey 2 years ago
    we loved it!! needed to cook it a lot longer than 40 min
    Yummly User 2 years ago
    Great. Easy to do and treated awesome. Needed to have slightly more tomato. I used 3/4 of a 28 oz tin
    Natalie 2 years ago
    Excellent flavor. Served on top of cous cous - pure perfection!
    Zachary Brown 2 years ago
    favorite eggplant recipe, I use it frequently
    maria s. 2 years ago
    It was really good, even though it takes a while to fry all the eggplant slices on turn. so i just cut them thicker and then into pieces that would fit better in the pan. I also used a combination of fresh tomatoes and home-made tomato juice for the sauce. I think the recipe can be easily adapted to different tastes.
    Tantana 2 years ago
    Wow absolutely amazing! I was skeptical at first after I pan fried everything. But after if came out of the oven the whole thing was full of bursting flavor! I’m definitely making a bigger batch for the family because it shrinks after cooking. Give it a try it really is delicious!
    Adonis Womble 2 years ago
    this was appetizingting to me, threw it away
    Maggie😋🍸 2 years ago
    I was so impressed with this dish! So rich and delicious. I didn’t even fry the pieces to a golden brown and it was still great. Initially, the dish was looking watery and I was a tad concerned. Took the foil off and that fixed the problem the second half of the baking period. I will add more cinnamon and Italian spices next time and maybe some tomato paste and extra tomatoes to make more sauce for the rice I made on the side, but it was delicious :)
    Chrys Cartagena 2 years ago
    I used fresh tomatoes. It was bustling with flavors! Will do it again.
    Shari W. 2 years ago
    Delicious but way too time consuming. I don't have half a day available to cook a single dish. Slice thin, leave to salt, fry four batches, fry onions THEN bake. That's a lot of time.
    Nuna 2 years ago
    Delicious recipe i grilled the eggplants instead of stir frying. I added some sun died tomatoes to my tomato sauce. The result is excellent Thank you
    Hilary B. 2 years ago
    Delicious. We added more cinnamon though. Cous cous as a side.