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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Turkish Eggplant Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions