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Turkish Eggplant Casserole with Tomatoes (Imam Bayildi)

yield: 4 total time: 80 minutes
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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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