Turkish Eggplant Pie by Caitlin
Turkish Eggplant Pie
From Vegetarian Times Magazine, November 2011
2 eggplants (1 lb.), pierced with fork
2 tbs olive oil
¾ of a large onion, chopped (1½ cups)
1 yellow bell pepper, chopped (1 cup)
1 tb dried mint ( I used some from mint tea bags)
2 ½ tsp anise seeds
2 tsp ground cumin
1 tsp smoked paprika or regular paprika
½ tsp red pepper flakes
1 ½ lb Roma tomatoes or about 4 medium tomatoes, chopped, plus 1 sliced tomatoes for garnish
2 tbs tomato paste
4 medium cloves garlic, minced
1 package puff pastry (single crust)
⅓ cup whole-wheat breadcrumbs, plus more for topping, (optional)
12 pitted black and/or green olives, halved (optional, for topping)
1. Preheat oven to 375°F. Coat 10-inch fluted-edge tart pan with cooking spray.
2. Roast eggplants on baking sheet 50 minutes, or until tender. Cut in half to let steam out, once cool, peel roughly, then scoop flesh into food processor; it’s okay if there is some skin left. Then purée until smooth.
3. Heat oil in skillet over medium heat. Add onion, bell pepper, mint, anise, cumin, paprika, and pepper flakes; sauté 8 minutes. Add chopped tomatoes and tomato paste; simmer 10 minutes. Stir in eggplant and garlic; cook 10 minutes.
4. Press puff pastry sheet into prepared tart/pie pan. Spray with cooking spray, and sprinkle with breadcrumbs. Roll over edges, and coat with cooking spray.
5. Spoon eggplant mixture into crust. Arrange tomato slices and olives over top, and sprinkle with breadcrumbs (if using). Bake 1 hour, or until pastry is golden. Cool 10 minutes before serving.