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Turkish Inspired Eggplant with Tomatoes

Turkish Inspired Eggplant with Tomatoes

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 2
Author: Edyta
Print Recipe


  • 1 big eggplant , sliced length wise
  • 1 small yellow onion , chopped
  • 2 garlic cloves , minced
  • 15 oz can of diced tomatoes
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of chili flakes
  • Olive oil (few tablespoons depending on how much the eggplant absorbs)
  • Sea salt and black pepper
  • 2 tablespoon of flat leaf parsley
  • 2 tablespoon of crumbled feta cheese


  • Preheat the oven to 400 F
  • Cut the eggplant in slices and season with salt
  • Let it sit for 20 minutes
  • Pat dry eggplant slices to remove excess water
  • Heat a tablespoon of olive oil and add first batch of eggplant slices
  • Fry them on both sides until slightly brown
  • Repeat with the remaining slices of eggplant
  • Once all the eggplant is fried and removed from the pan; add another tablespoon of olive oil
  • Add onions and cook them until translucent - about 5 minutes
  • Add garlic, cinnamon and chili flakes and cook for about 2 minutes
  • Add tomatoes and simmer for about 5 minutes
  • Add parsley and stir
  • Remove 2/3 of the sauce from the skillet and add first layer of eggplant slices
  • Top with the sauce and add another level of eggplant
  • Continue until all the eggplant slices and sauce are used.
  • Cover with foil and move it to the oven
  • Bake for 35 minutes and let it stand for couple more minutes after you take it from the oven
  • Sprinkle with feta and parsley and serve