Turkish Eggplant Pie
Indulge in the rich, savory flavors of Turkish Eggplant Pie, a delightful fusion of bold Mediterranean spices and buttery, flaky puff pastry. This vegetarian recipe highlights tender, golden sautéed eggplant paired with a robust tomato-based filling, enhanced by aromatic cumin, paprika, and oregano. Encased in a store-bought puff pastry crust and baked to perfection, this pie offers a satisfying balance of textures and tastes. Garnished with fresh parsley for a burst of color and freshness, it’s a perfect centerpiece for a cozy dinner or an elegant brunch. Ready in just over an hour, this Turkish Eggplant Pie is as versatile as it is delicious, served warm or at room temperature.
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Recipe Information
Ingredients
- 2 medium eggplant
- 4 tablespoons olive oil
- 1 medium onion
- 3 cloves garlic
- 2 medium ripe tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley
- 250 grams store-bought puff pastry
- 1 large egg
- 1 tablespoon water
Instructions
Cut the eggplants into 1/2-inch cubes and sprinkle with a pinch of salt. Let them sit in a colander for 20 minutes to draw out bitterness.
Rinse the eggplants under cold water and pat them dry with a clean towel.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the eggplant cubes and sauté for 8-10 minutes until softened and lightly golden. Transfer to a plate and set aside.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced tomatoes and cook for another 5 minutes until they break down and the mixture thickens.
Mix in the cooked eggplant, tomato paste, cumin, paprika, oregano, salt, and black pepper. Cook for 2-3 minutes, stirring occasionally, to let the flavors meld together. Remove from heat and let the mixture cool slightly.
Preheat the oven to 400°F (200°C).
On a lightly floured surface, roll out the puff pastry into a circle or rectangle, depending on the shape of your baking dish. Line a 9-inch pie dish (or similar sized dish) with the pastry, letting the edges hang over the sides.
Spoon the cooled eggplant mixture into the pastry-lined dish, spreading it evenly.
Fold the overhanging pastry edges over the filling, leaving the center exposed.
In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Brush the pastry edges with the egg wash.
Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
Garnish with chopped fresh parsley before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 1137 mg | 49% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 14.9 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1015 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
