TURKISH EGGPLANT PIE

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Turkish Eggplant Pie image

Entered for ZWT. From Vegetarian Times "Readers' Top-Rated Recipes", 2012. Don't add extra salt or garlic until you have tasted the dish. use 12 olives, whatever mixture of black:green you desire.

Provided by KateL

Categories     Savory Pies

Time 2h18m

Yield 1 10-inch pie, 8 serving(s)

Number Of Ingredients 18

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)

Steps:

  • 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.

Nutrition Facts : Calories 192.8, Fat 6.6, SaturatedFat 1.1, Sodium 236.4, Carbohydrate 31.1, Fiber 7, Sugar 6.9, Protein 5.2

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