Turkish Eggplant Pie
- Ready In:
- 2hrs 18mins
- Ingredients:
- 18
- Yields:
-
1 10-inch pie
- Serves:
- 8
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)
directions
- Preheat oven to 375 degrees F (190C). Coat 10-inch fluted-edge tart pan with cooking spray.
- Roast eggplants on baking sheet 50 minutes, or until tender. Cool. Scoop flesh into food processor; puree until smooth.
- Heat oil in skillet over medium heat. Add onion, bell pepper, mint, anise, cumin, paprika, and red pepper flakes; saute 8 minutes.
- add chopped tomatoes and tomato paste; simmer 10 minutes.
- Stir in eggplant and garlic; cook 10 minutes.
- 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.
- Spoon eggplant mixture into crust. Arrange tomato slices and olives over top, and sprinkle with breadcrumbs (if using).
- Bake 1 hour,or until phyllo is golden. Cool 10 minutes before serving.
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!