Gluten Free Tasty

Turkish Eggplant Casserole

Gluten Free Tasty

Come explore the world of gluten free foods as our chefs share their diverse visions and backgrounds to create easy-to-prepare versions of your favorite foods. (44 Episodes)
Recipe
Turkish Eggplant Casserole Recipe
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Calories: 112
Difficulty: Easy

Nutrition Information

Recipe Serves 4
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
112
5.6% Complete
6%
Fat
4g
6.15384615385% Complete
6%
Cholesterol
0mg
0.0% Complete
0%
Sodium
56mg
2.4347826087% Complete
2%
Carbohydrates
19g
14.7286821705% Complete
15%
Fiber
9g
36.0% Complete
36%
Sugar
8g
16.0% Complete
16%
Protein
3g
5.88235294118% Complete
6%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Lower Sodium
Vegan
Gluten Free
Vegetarian
Ingredients
  • 2 medium eggplant, thinly sliced (1/4 inch thick)
  • 2 large garlic cloves
  • 1 15 ounce can diced tomatoes
  • Dash of cinnamon
  • Olive oil
  • 1 small yellow onion, diced
  • 1/4 teaspoon red chili flakes
  • 2 tablespoons finely chopped fresh parsley, divided
  • Sea salt
  • 1 tablespoon fresh ground ginger
Method
Preheat the oven to 350 degrees Fahrenheit. Lightly salt the eggplant slices and allow to stand for 20 minutes. Pat the slices dry and set aside. Heat a thin layer of olive oil in a large oven proof (preferably cast iron) skillet. Pan fry the eggplant in batches over medium-high heat until golden brown on both sides, about 2 minutes per side. Add more oil as necessary between batches so the eggplant doesn't burn, but try not to have too heavy a hand - the pan just needs to be greased. Remove the eggplant to a plate. Add the onion to the skillet and saute over medium heat until soft, 5 minutes. Add the garlic, ginger, chili flakes, and cinnamon. Cook for one minute more, until fragrant. Carefully pour in the tomatoes and simmer until thickened slightly, 5 minutes. Remove from the heat and stir in half the parsley. If using the skillet, remove ¾ of the sauce to a bowl. Arrange one layer of eggplant evenly in the bottom of the skillet or large casserole dish. Slather with a layer of sauce, and repeat with the remaining eggplant and sauce - like you would a lasagna. Cover with foil and bake in the oven for 45 minutes, until the eggplant is very soft and the sauce has reduced. Allow to sit for 10 minute before cutting into it. Garnish with the remaining parsley and serve warm or at room temperature. Notes: I streamlined this recipe by using an oven proof skillet to fry the eggplant, cook the sauce, and then make the casserole. If you don't have a cast iron skillet, feel free to use a casserole dish instead. Serves 4-6