Turkish-Style Eggplant Imam Bayildi
A hearty eggplant dish from Turkish cuisine, roasted to perfection and filled with flavorful aromatics.
Ingredients
- ●2 medium Eggplantsliced into 1/2" thick rounds
- ●2 tablespoons Olive oilfor brushing the eggplant
- ●1 medium Onionfinely chopped
- ●2 cloves Garlicminced
- ●2 tablespoons Tomato paste
- ●1 teaspoon Lusciousground cumin or paprika
- ●1 teaspoon Turkish bayground cumin or paprika
- ●1/2 teaspoon Salt
- ●1/4 teaspoon Black pepper
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Brush the eggplant slices with olive oil and season with salt and black pepper.
- 3
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- 4
Add the chopped onion and cook until softened, about 5 minutes.
- 5
Add the minced garlic and cook for an additional minute.
- 6
Add the tomato paste and stir to combine. Cook for 1-2 minutes.
- 7
Add the cumin, paprika, salt, and black pepper. Stir to combine.
- 8
Transfer the eggplant slices to a baking dish and top with the onion and garlic mixture.
- 9
Cover the dish with aluminum foil and bake for 30 minutes.
- 10
Remove the foil and continue baking for an additional 15-20 minutes, or until the eggplant is tender.
- 11
Serve warm, garnished with fresh parsley if desired.