TURKISH INSPIRED EGGPLANT WITH TOMATOES

[Julia A Knaake]

TURKISH INSPIRED EGGPLANT WITH TOMATOES
PREP TIME: 20 MINUTESCOOK TIME: 50 MINUTESTOTAL TIME: 1 HOUR 10 MINUTES SERVINGS: 2 AUTHOR: EDYTA
INGREDIENTS
1 big eggplant , sliced lengthwise
1 small yellow onion , chopped
2 garlic cloves , minced
15 oz can of diced tomatoes
1/4 teaspoon of cinnamon
1/4 teaspoon of chili flakes
Olive oil (few tablespoons depending on how much the eggplant absorbs)
Sea salt and black pepper
2 tablespoon of flat leaf parsley
2 tablespoon of crumbled feta cheese
INSTRUCTIONS
Preheat the oven to 400 F
Cut the eggplant in slices and season with salt
Let it sit for 20 minutes
Pat dry eggplant slices to remove excess water
Heat a tablespoon of olive oil and add first batch of eggplant slices
Fry them on both sides until slightly brown
Repeat with the remaining slices of eggplant
Once all the eggplant is fried and removed from the pan; add another tablespoon of olive oil
Add onions and cook them until translucent - about 5 minutes
Add garlic, cinnamon and chili flakes and cook for about 2 minutes
Add tomatoes and simmer for about 5 minutes
Add parsley and stir
Remove 2/3 of the sauce from the skillet and add first layer of eggplant slices
Top with the sauce and add another level of eggplant
Continue until all the eggplant slices and sauce are used.
Cover with foil and move it to the oven
Bake for 35 minutes and let it stand for couple more minutes after you take it from the oven
Sprinkle with feta and parsley and serve