Turkish Eggplant Pie Recipe

Name: Turkish Eggplant Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants, pierced with fork (1 lb.); 2 tablespoons olive oil; 1 medium red onion, chopped (1 1/2 cups); 1 yellow bell pepper, chopped (1 cup); 1 tablespoon dried mint; 2 1/2 teaspoons anise seeds; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon red pepper flakes; 1 1/2 lbs roma tomatoes, chopped; 2 tablespoons tomato paste; 3 garlic cloves, minced (1 Tbsp.); 12 sheets phyllo dough, thawed; 1/3 cup whole wheat breadcrumbs; 6 pitted black olives, halved (*see description); 6 pitted green olives, halved (*see description); 2 tomatoes, sliced (for garnish); whole wheat breadcrumbs (for garnish) (optional)

Servings: persons

2 eggplants, pierced with fork (1 lb.)
2 tablespoons olive oil
1 medium red onion, chopped (1 1/2 cups)
1 yellow bell pepper, chopped (1 cup)
1 tablespoon dried mint
2 1/2 teaspoons anise seeds
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
1 1/2 lbs roma tomatoes, chopped
2 tablespoons tomato paste
3 garlic cloves, minced (1 Tbsp.)
12 sheets phyllo dough, thawed
1/3 cup whole wheat breadcrumbs
6 pitted black olives, halved (*see description)
6 pitted green olives, halved (*see description)
2 tomatoes, sliced (for garnish)
whole wheat breadcrumbs (for garnish) (optional)

1
Preheat oven to 375 degrees F (190C). Coat 10-inch fluted-edge tart pan with cooking spray.
2
Roast eggplants on baking sheet 50 minutes, or until tender. Cool. Scoop flesh into food processor; puree until smooth.
3
Heat oil in skillet over medium heat. Add onion, bell pepper, mint, anise, cumin, paprika, and red pepper flakes; saute 8 minutes.
4
add chopped tomatoes and tomato paste; simmer 10 minutes.
5
Stir in eggplant and garlic; cook 10 minutes.
6
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.
7
Spoon eggplant mixture into crust. Arrange tomato slices and olives over top, and sprinkle with breadcrumbs (if using).
8
Bake 1 hour,or until phyllo is golden. Cool 10 minutes before serving.

290

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.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 2 eggplants, pierced with fork (1 lb.), 2 tablespoons olive oil, 1 medium red onion, chopped (1 1/2 cups), 1 yellow bell pepper, chopped (1 cup), and more.

Yes, Turkish Eggplant Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Turkish Eggplant Pie

How did you like this recipe?

Frequently Asked Questions