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 (1 lb.), pierced with fork; 2 Tbs. olive oil; 1 medium red onion, chopped (1 1/2 cups); 1 yellow bell pepper, chopped (1 cup); 1 Tbs. dried mint; 2 1/2 tsp. anise seeds; 2 tsp. ground cumin; 1 tsp. smoked paprika; 1/2 tsp. red pepper flakes; 1 1/2 lb. Roma tomatoes, chopped, plus 2 sliced tomatoes for garnish; 2 Tbs. tomato paste; 3 cloves garlic, minced (1 Tbs.); 12 sheets phyllo, thawed; ⅓ cup whole-wheat breadcrumbs, plus more for topping, optional; 12 pitted black and/or green olives, halved

Servings: persons

2 eggplants (1 lb.), pierced with fork
2 Tbs. olive oil
1 medium red onion, chopped (1 1/2 cups)
1 yellow bell pepper, chopped (1 cup)
1 Tbs. dried mint
2 1/2 tsp. anise seeds
2 tsp. ground cumin
1 tsp. smoked paprika
1/2 tsp. red pepper flakes
1 1/2 lb. Roma tomatoes, chopped, plus 2 sliced tomatoes for garnish
2 Tbs. tomato paste
3 cloves garlic, minced (1 Tbs.)
12 sheets phyllo, thawed
⅓ cup whole-wheat breadcrumbs, plus more for topping, optional
12 pitted black and/or green olives, halved

1
Preheat oven to 375F.
2
Coat 10-inch fluted-edge tart pan with cooking spray.
3
Roast eggplants on baking sheet 50 minutes, or until tender.
4
Cool.
5
Scoop flesh into food processor; puree until smooth.
6
Heat oil in skillet over medium heat.
7
Add onion, bell pepper, mint, anise, cumin, paprika, and pepper flakes; saute 8 minutes.
8
Add chopped tomatoes and tomato paste; simmer 10 minutes.
9
Stir in eggplant and garlic; cook 10 minutes.
10
Press 1 phyllo sheet into prepared tart pan.
11
Spray with cooking spray, and sprinkle with breadcrumbs.
12
Repeat layering with remaining phyllo and breadcrumbs.
13
Roll over edges, and coat with cooking spray.
14
Spoon eggplant mixture into crust.
15
Arrange tomato slices and olives over top, and sprinkle with breadcrumbs (if using).
16
Bake 1 hour, or until phyllo is golden.
17
Cool 10 minutes before serving.

556

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 15 ingredients. The key ingredients include: 2 eggplants (1 lb.), pierced with fork, 2 Tbs. 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

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