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.

Nutriscore Rating: 71/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Rinse the eggplants under cold water and pat them dry with a clean towel.

Step 3

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.

Step 4

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.

Step 5

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 6

Add the diced tomatoes and cook for another 5 minutes until they break down and the mixture thickens.

Step 7

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.

Step 8

Preheat the oven to 400°F (200°C).

Step 9

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.

Step 10

Spoon the cooled eggplant mixture into the pastry-lined dish, spreading it evenly.

Step 11

Fold the overhanging pastry edges over the filling, leaving the center exposed.

Step 12

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.

Step 13

Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.

Step 14

Garnish with chopped fresh parsley before serving. Serve warm or at room temperature.

Nutrition Facts

Serving size	1734.3 grams (1734.3g)

Amount per serving	% Daily Value*
Calories	2387

Total Fat 160.70g	206%
Saturated Fat 34.50g	173%
Polyunsaturated Fat 8.00g
Cholesterol 220mg	73%
Sodium 4775mg	208%
Total Carbohydrate 206.70g	75%
Dietary Fiber 43.10g	154%
Total Sugars 53.70g
Protein 40.20g	80%

Vitamin D 54IU	269%
Calcium 280mg	22%
Iron 15mg	82%
Potassium 3783mg	80%

*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.

Source of Calories

Fat: 59.4%

Protein: 6.6%

Carbs: 34.0%