Turkish Eggplant Pie

Name: Turkish Eggplant Pie
Prep time: 10 min
Cook time: 128 min
Total time: 138 min
Yield: 1 pie
Cuisine: Istanbul & Anatolian Heart
Ingredients: 2 eggplants; 2 tbsp olive oil; 1 medium red onion; 1 yellow bell pepper; 1 tbsp dried mint; 2.5 tsp anise seeds; 2 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp red pepper flakes; 1.5 lb roma tomatoes; 2 tbsp tomato paste; 3 garlic cloves; 12 sheets phyllo dough; 0.333 cup whole wheat breadcrumbs; 6 pitted black olives; 6 pitted green olives; 2 tomatoes; whole wheat breadcrumbs

A pie of aubergine, yellow bell pepper and roma tomatoes, seasoned with anise and cumin and roasted in the oven. Finish with breadcrumbs.

2 hr 18 min · Serves 8 · Medium

Method

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Time: Prep 10 min · Cook 128 min · 138 min total
Difficulty: medium

1
Preheat oven to 375 degrees F (190C). 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; puree until smooth.
50 min
3
Heat oil in skillet over medium heat. Add onion, bell pepper, mint, anise, cumin, paprika, and red pepper flakes; saute 8 minutes.
8 min
4
Add chopped tomatoes and tomato paste; simmer 10 minutes. Stir in eggplant and garlic; cook 10 minutes.
5
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.
6
Spoon eggplant mixture into crust. Arrange tomato slices and olives over top, and sprinkle with breadcrumbs (if using).
7
Bake 1 hour,or until phyllo is golden. Cool 10 minutes before serving.