Back to 4 servings 2 large globe eggplants ), (1 1/2 to 2 pounds 0.333 cup extra-virgin olive oil, divided, plus more for the baking dish Salt and freshly ground black pepper, to taste 2 large onions halved and thinly sliced), (approximately 4 cups 4 clove garlic, minced 2 tsp ground coriander 1 tsp ground cumin 0.5 tsp cayenne pepper or crushed red pepper flakes, or to taste 1 can crushed tomatoes, 15-ounce 0.25 cup chopped fresh parsley 0.25 cup pine nuts, toasted Greek yogurt, optional
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1 Step 1: Preheat oven to 375 degrees. Brush a 10-inch round or 2-quart baking dish with a little olive oil.2 Step 2: Slice the eggplant into approximately 1/4-inch-thick rounds. Place on a parchment paper-lined baking sheet. Brush lightly with olive oil, reserving 2 tablespoons for the onions. Season with salt and black pepper to taste. Bake for 25-30 minutes or until softened and lightly browned, turning once.3 Step 3: Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the onions, reduce heat to medium-low, and cook for 15-18 minutes or until very soft and beginning to turn golden.4 Step 4: Add the garlic, coriander, cumin, and cayenne pepper. Cook, stirring, for about 30 seconds or until fragrant.5 Step 5: Stir in the crushed tomatoes and simmer for 5 minutes. Season with salt and black pepper to taste.6 Step 6: Spread one-third of the tomato-onion mixture over the bottom of the prepared baking dish.7 Step 7: Top with half the eggplant, overlapping the slices as necessary. Spread another third of the tomato-onion mixture over the eggplant.8 Step 8: Layer the remaining eggplant over the sauce, then top with the remaining tomato-onion mixture.9 Step 9: Bake for 20-25 minutes or until bubbling and heated through.10 Step 10: Sprinkle with the toasted pine nuts and parsley. Serve warm, with Greek yogurt if desired.getsaucepan.com/r/90cca062-0149-435a-9d7b-a655b702663b · Original: https://www.fromachefskitchen.com/healthier-turkish-eggplant-casserole-imam-bayildi/
