Turkish Eggplant Pie

May 27, 2023May 27, 20230 5
Delicious Turkish Eggplant Pie recipe for your lunch or dinner
in Pie

Prep

20 min

Cook

1 hr 20 min

Ready In

1 hr 40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 eggplants , pierced with fork
2 tablespoons olive oil
1 medium red onion , chopped
1 yellow bell pepper , chopped
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
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 )

Nutrision Information

Servings Per Recipe
6-8
Calories
420
Sugar
15g
Fat
24g
Turkish Eggplant Pie, also known as Imam Bayildi is a traditional Turkish dish that is popular in the Middle East. This vegetarian dish consists of roasted eggplant mixed with spices and tomato sauce, then layered with phyllo dough and baked until crispy. The dish is typically served as a main course for lunch or dinner and pairs well with a side salad or some garlic bread. It is said that the dish got its name 'Imam Bayildi', which means ‘the Imam fainted’, because the imam who tasted the dish fainted with pleasure from the delicious taste! Try this recipe for a satisfying and flavorful meal that is sure to impress your guests.

Instructions

1.Preheat the oven to 400°F.
2.Place the eggplants on a baking sheet and bake for 40-45 minutes or until tender.
3.While the eggplants are baking, heat the olive oil in a large skillet over medium-high heat.
4.Add the onion and bell pepper to the skillet, and sauté for 5-7 minutes or until softened.
5.Add the dried mint, anise seeds, cumin, smoked paprika, and red pepper flakes to the skillet and stir to combine.
6.Add the chopped tomatoes, tomato paste, and minced garlic. Bring to a boil, then reduce heat and let simmer for 20-25 minutes or until thickened.
7.Remove the eggplants from the oven and let cool slightly. Peel the skin and discard.
8.Mash the eggplant in a large bowl with a fork or potato masher.
9.Add the tomato mixture to the eggplant and stir to combine.
10.In a separate bowl, mix the whole wheat breadcrumbs with a tablespoon of olive oil.
11.Lay one sheet of phyllo pastry on a clean surface and brush with olive oil. Repeat until all the phyllo dough is used up.
12.Spread the eggplant mixture on top of the phyllo dough, leaving about an inch margin at the edges.
13.Sprinkle the breadcrumb mixture on top of the eggplant mixture.
14.Arrange the halved black and green olives on top of the breadcrumb mixture.
15.Roll up the phyllo dough, starting at the short end.
16.Place the rolled-up pie on a parchment-lined baking sheet and brush with olive oil.
17.Bake for 25-30 minutes, or until the pastry is golden brown. Let cool for a few minutes before slicing and serving with tomato slices and breadcrumbs (optional) on top.

PROS

Turkish Eggplant Pie is a delicious vegetarian dish that is easy to make.
It is full of flavor and has a crispy phyllo crust that is sure to satisfy.

CONS

This dish can be high in calories and fat due to the use of phyllo dough and olive oil.
It may not be suitable for those following a low-carb, low-fat, or gluten-free diet.

HEALTH & BENEFITS

Eggplant is a great source of dietary fiber, vitamins B1, B6, K, and potassium. This vegetable is also high in antioxidants, which can help reduce the risk of heart disease and cancer.
Phyllo dough is low in fat and cholesterol-free. It is also a good source of protein and carbohydrates.

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