Turkish Eggplant Recipe

Name: Turkish Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil spray; 1/2 cup couscous; 4 to 7 garlic cloves, minced or crushed; 1/4 medium onion, chopped; 1 small eggplant, peeled or not, cubed; Half of a 15-ounce can chickpeas, drained and rinsed; 1/2 yellow or red bell pepper, cored, seeded, and cut into 1-inch squares; 1 small zucchini, quartered lengthwise and cut into 1-inch slices; 2 medium tomatoes, chopped, or one 15-ounce can diced tomatoes, drained; 4 to 7 mushrooms, quartered; Sea salt and freshly ground black pepper; 2 tablespoons chopped fresh marjoram, or 1 teaspoon dried; 2 tablespoons chopped fresh parsley, or 1 teaspoon dried; 2 tablespoons sesame seeds; 2 teaspoons paprika; 2 pinches red pepper flakes

Servings: persons

Olive oil spray
1/2 cup couscous
4 to 7 garlic cloves, minced or crushed
1/4 medium onion, chopped
1 small eggplant, peeled or not, cubed
Half of a 15-ounce can chickpeas, drained and rinsed
1/2 yellow or red bell pepper, cored, seeded, and cut into 1-inch squares
1 small zucchini, quartered lengthwise and cut into 1-inch slices
2 medium tomatoes, chopped, or one 15-ounce can diced tomatoes, drained
4 to 7 mushrooms, quartered
Sea salt and freshly ground black pepper
2 tablespoons chopped fresh marjoram, or 1 teaspoon dried
2 tablespoons chopped fresh parsley, or 1 teaspoon dried
2 tablespoons sesame seeds
2 teaspoons paprika
2 pinches red pepper flakes

1
Preheat the oven to 450F.
2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3
Pour the couscous and 1/2 cup water into the pot and stir to spread in an even layer.
4
Scatter on half the garlic and onion.
5
Layer half the eggplant in the pot and top with half of the chickpeas, bell pepper, zucchini, tomatoes, and mushrooms.
6
Sprinkle with salt and pepper and half of the marjoram, parsley, sesame seeds, paprika, and red pepper flakes.
7
Repeat the layers, beginning with the eggplant.
8
Cover and bake for 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
9
Serve immediately.
10
Calories: 361
11
Protein: 14g
12
Carbohydrates: 70g
13
Fat: 4g
14
Cholesterol: 0
15
Sodium: 348mg
16
Fiber: 15g

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Olive oil spray, 1/2 cup couscous, 4 to 7 garlic cloves, minced or crushed, 1/4 medium onion, chopped, and more.

Yes, Turkish Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkish Eggplant

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