Turkish Eggplant Casserole

Good afternoon everyone,

This is a casserole dish that you can serve cool.  This is great in our house, because I can send it to work with my husband and not worry that he’s not getting a hot meal.  I don’t make it often because of the amount of oil required to cook the eggplants and tomato sauce.  In fact, I’ve reduced the oil by at least 1/2 from how I was originally taught to make this dish.

I use a good quality olive oil in this dish, or if I’ve run low on that, good quality canola oil.  We try to be conscious of our heart health around here, without going overboard.

This make for a nice entree on hot summer days as well, when the idea of eating a hot dinner is off putting.

Turkish Eggplant Casserole

2 medium Italian eggplants
4 medium ripe tomatoes
3 cloves garlic, finely chopped
1 teaspoon salt
2 teaspoons vinegar
1 teaspoon paprika
1/3 cup salad oil

Blanch the tomatoes to loosen the skins.  Wash and thoroughly dry the eggplants and peel them. Slice them lengthwise in 1/2″ slices and fry until they are golden on both sides. Arrange in a casserole.  Add the peeled and finely chopped tomatoes to the left over oil in the pan.  Cook on medium heat until very soft adding the vinegar, salt, paprika and garlic towards the end.  Spread this mixture over the fried eggplants and serve when cooled.

Serves 3 to 4 entree servings


You can swap out the Italian eggplant for the thinner or rounder Asian varieties but if you do, then adjust the number accordingly.

I sometimes will add zucchini (prepared in the same way as the eggplant but cut smaller) to this dish.

The paprika is optional.  It was not part of the recipe when my friend taught me to make it.  We like the added spice but you can omit it if you want.


That’s it.  Easy, peasy, nutrient dense dish for lunches or hot, summer evenings.


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