Turkish Eggplant Casserole with Tomatoes (Imam Bayildi)
yield: 4
total time: 80 minutes
Ingredients
- 2 eggplant medium, thinly sliced 1/4 inch thick
- sea salt
- olive oil
- 1 small yellow onion diced
- 2 large garlic cloves
- 1/4 teaspoon red chili flakes
- 1 dash cinnamon
- 14 1/2 ounces diced tomatoes
- 2 tablespoons finely chopped fresh parsley divided
Nutrition
- Calories : 140 calories
- Carbohydrate : 23 grams
- Fat : 5 grams
- Fiber : 10 grams
- Protein : 4 grams
- SaturatedFat : 0.5 grams
- Sodium : 210 milligrams
- Sugar : 9 grams
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