nutritional information

Per Slice:

  • Calories: 203
  • Protein: 5 g
  • Total Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 30 g
  • Cholesterol: 0 mg
  • Sodium: 285 mg
  • Fiber: 5 g
  • Sugar: 5 g

Turkish Eggplant Pie

Turkish Eggplant Pie

Serves 8

This delicate vegetable pie is seasoned with spices you’d find in a Turkish bazaar.
  • 2 eggplants (1 lb.), pierced with fork
  • 2 Tbs. olive oil
  • 1 medium red onion, chopped (1½ cups)
  • 1 yellow bell pepper, chopped (1 cup)
  • 1 Tbs. dried mint
  • 2 ½ tsp. anise seeds
  • 2 tsp. ground cumin
  • 1 tsp. smoked paprika
  • ½ tsp. red pepper flakes
  • 1 ½ lb. Roma tomatoes, chopped, plus 2 sliced tomatoes for garnish
  • 2 Tbs. tomato paste
  • 3 cloves garlic, minced (1 Tbs.)
  • 12 sheets phyllo, thawed
  • ⅓ cup whole-wheat breadcrumbs, plus more for topping, optional
  • 12 pitted black and/or green olives, halved

1. Preheat oven to 375°F. Coat 10-inch fluted-edge tart pan with cooking spray.

2. Roast eggplants on baking sheet 50 minutes, or until tender. Cool. Scoop flesh into food processor; purée until smooth.

3. Heat oil in skillet over medium heat. Add onion, bell pepper, mint, anise, cumin, paprika, and pepper flakes; sauté 8 minutes. Add chopped tomatoes and tomato paste; simmer 10 minutes. Stir in eggplant and garlic; cook 10 minutes.

4. Press 1 phyllo sheet into prepared tart pan. Spray with cooking spray, and sprinkle with breadcrumbs. Repeat layering with remaining phyllo and breadcrumbs. Roll over edges, and coat with cooking spray.

5. 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.

November 2011 p.75

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Perfect dinner dish nutritious n appealing

Aarti - 2016-01-07 22:09:49

I love it!

Zoltan Sr. Ladi - 2016-01-07 18:01:42

This recipe is wonderful - no eggs or cheese, yet smooth and creamy due to the blending of the eggplant. I did not have mint so substituted fresh basil and used fennel seeds in place of the anise - wow - really great. Also cheated and used a store bought crust - next time will do as instructed as it is clearly worth the work. YUM!

Joyce Shapiro - 2014-05-19 02:08:54

Looks delicious!

Joan Weber - 2013-12-14 07:52:47

Definitely not what I was expecting. I will not make this again.

Julianna Kapusi - 2013-01-04 23:45:30

Turkish eggplant pie with olive and tomato topping looks wonderful, and I am going to prepare this tomorrow as Meze.

Margaux - 2012-08-18 12:43:15

This is delicious. I left out the Anise seeds and mint, because i didn't have them on hand. I also left the skin on the eggplant, because that's where all the nutrients are. Will definitely make again.

Angel - 2012-04-20 16:26:26

Just put it in the oven! I added salt since the recipe did not call for it, but my eggplant/tomato mixture was pretty bland in the skillet. I used a pre-made whole-wheat pie crust that I bought at Sprouts, and used panko breadcrumbs instead. Cross your fingers!

Natalia Kiim - 2012-02-09 19:06:21

Made it with whole wheat pizza crust. Delicious!

Anonymous - 2012-01-31 05:23:59

I'd love to see more gluten free options!

TMC - 2012-01-30 21:56:27

Excellent recipe. I was tempted to add salt and more garlic but restrained myself. I'm so glad I did. It was very well balanced and is one of the most rewarding recipes I've ever tried.

David W - 2012-01-06 20:47:46

Excellent recipe. I was tempted to add salt and more garlic but restrained myself. I'm so glad I did. It was very well balanced and is one of the most rewarding recipes I've ever tried.

David W - 2012-01-06 20:47:45

Loved this recipe!!!! We made two small modifications when making this. First, we smoked the eggplant instead of baking it on a stovetop smoker for amazing results. Second, instead of breadcrumbs between layers of filo we used sesame seeds as a substitute. I had done this method with a different turkish dish and happened to have seeds on hand instead of breadcrumbs.

Tiffany - 2011-12-11 17:32:05

I'm planning on making this for Thanksgiving. Can I make it ahead of time and freeze it, defrost it and reheat it?

Julie - 2011-11-17 08:32:26