Turkish Eggplant Pie

Recipe by KateL
READY IN: 2hrs 18mins




  • Preheat oven to 375 degrees F (190C). Coat 10-inch fluted-edge tart pan with cooking spray.
  • Roast eggplants on baking sheet 50 minutes, or until tender. Cool. Scoop flesh into food processor; puree until smooth.
  • Heat oil in skillet over medium heat. Add onion, bell pepper, mint, anise, cumin, paprika, and red pepper flakes; saute 8 minutes.
  • add chopped tomatoes and tomato paste; simmer 10 minutes.
  • Stir in eggplant and garlic; cook 10 minutes.
  • Press 1 phyllo sheet into prepared tart pan. Spray with cooking spray, and sprinkle wiht 1 1/2 teaspoons breadcrumbs. Repeat layering with remaining phyllo and breadcrumbs. Roll over edges, and coat with cooking spray.
  • Spoon eggplant mixture into crust. Arrange tomato slices and olives over top, and sprinkle with breadcrumbs (if using).
  • Bake 1 hour,or until phyllo is golden. Cool 10 minutes before serving.