Slow-Cooker Turkish-Style Eggplant Casserole
By Meaghen WalshPublished on September 22, 2016
Yield
Serves 4
Ingredients
Vegetable oil spray 2 teaspoons paprika 1 ½ teaspoons ground cumin Salt and pepper ⅛ teaspoon cayenne pepper ⅛ teaspoon ground cinnamon 1 ½ pounds eggplant, sliced into ½-inch-thick rounds1 onion, chopped fine2 tablespoons extra-virgin olive oil 4 garlic cloves, minced1 tablespoon tomato paste 1 cup medium-grind bulgur, rinsed1 cup plus 2 tablespoons water 4 tomatoes, cored and sliced ½ inch thick1 cup 2 percent Greek yogurt ¼ cup chopped fresh parsley 2 tablespoons chopped fresh mint
Before You Begin
When shopping, don't confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe. You will need an oval slow cooker for this recipe.
Instructions
- Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil and spray with oil spray. Combine paprika, cumin, 3/4 teaspoon salt, cayenne, and cinnamon in bowl. Arrange eggplant in single layer in prepared sheet, lightly spray with oil spray, and season with half of spice mixture. Flip eggplant, lightly spray with oil spray, and season with remaining spice mixture. Broil eggplant until softened and beginning to brown, 10 to 12 minutes, flipping eggplant halfway through broiling.
- Lightly spray inside of slow cooker with oil spray. Microwave onion, 1 teaspoon oil, garlic, and tomato paste in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in bulgur, 1 cup water, and ¾ teaspoon salt. Shingle alternating slices of eggplant and tomatoes into 3 tightly fitting rows on top of bulgur mixture. Cover and cook until eggplant and bulgur are tender and all water is absorbed, 3 to 4 hours on low or 2 to 3 hours on high.
- Combine yogurt, parsley, mint, and remaining 2 tablespoons water in bowl. Season with salt and pepper to taste. Drizzle casserole with remaining 5 teaspoons oil and serve with yogurt sauce.
Yield
Serves 4Ingredients
Vegetable oil spray
2 teaspoons paprika
1 ½ teaspoons ground cumin
Salt and pepper
⅛ teaspoon cayenne pepper
⅛ teaspoon ground cinnamon
1 ½ pounds eggplant, sliced into ½-inch-thick rounds
1 onion, chopped fine
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 tablespoon tomato paste
1 cup medium-grind bulgur, rinsed
1 cup plus 2 tablespoons water
4 tomatoes, cored and sliced ½ inch thick
1 cup 2 percent Greek yogurt
¼ cup chopped fresh parsley
2 tablespoons chopped fresh mint
Ingredients
Vegetable oil spray
2 teaspoons paprika
1 ½ teaspoons ground cumin
Salt and pepper
⅛ teaspoon cayenne pepper
⅛ teaspoon ground cinnamon
1 ½ pounds eggplant, sliced into ½-inch-thick rounds
1 onion, chopped fine
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 tablespoon tomato paste
1 cup medium-grind bulgur, rinsed
1 cup plus 2 tablespoons water
4 tomatoes, cored and sliced ½ inch thick
1 cup 2 percent Greek yogurt
¼ cup chopped fresh parsley
2 tablespoons chopped fresh mint
Ingredients
Vegetable oil spray
2 teaspoons paprika
1 ½ teaspoons ground cumin
Salt and pepper
⅛ teaspoon cayenne pepper
⅛ teaspoon ground cinnamon
1 ½ pounds eggplant, sliced into ½-inch-thick rounds
1 onion, chopped fine
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 tablespoon tomato paste
1 cup medium-grind bulgur, rinsed
1 cup plus 2 tablespoons water
4 tomatoes, cored and sliced ½ inch thick
1 cup 2 percent Greek yogurt
¼ cup chopped fresh parsley
2 tablespoons chopped fresh mint
Why This Recipe Works
Earthy and versatile, eggplant pairs well with traditional Turkish spices, namely, paprika, cumin, cayenne pepper, and cinnamon. We paired eggplant, which we rubbed with a spice mixture and broiled before adding it to the slow cooker to cook off extra moisture and keep the slices firm, with bulgur, a popular grain of the region that cooks perfectly in the steamy environment of the slow cooker. An herb-yogurt sauce added a welcome richness and tang to this spiced dish.
Before You Begin
When shopping, don't confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe. You will need an oval slow cooker for this recipe.
Instructions
- Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil and spray with oil spray. Combine paprika, cumin, 3/4 teaspoon salt, cayenne, and cinnamon in bowl. Arrange eggplant in single layer in prepared sheet, lightly spray with oil spray, and season with half of spice mixture. Flip eggplant, lightly spray with oil spray, and season with remaining spice mixture. Broil eggplant until softened and beginning to brown, 10 to 12 minutes, flipping eggplant halfway through broiling.
- Lightly spray inside of slow cooker with oil spray. Microwave onion, 1 teaspoon oil, garlic, and tomato paste in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in bulgur, 1 cup water, and ¾ teaspoon salt. Shingle alternating slices of eggplant and tomatoes into 3 tightly fitting rows on top of bulgur mixture. Cover and cook until eggplant and bulgur are tender and all water is absorbed, 3 to 4 hours on low or 2 to 3 hours on high.
- Combine yogurt, parsley, mint, and remaining 2 tablespoons water in bowl. Season with salt and pepper to taste. Drizzle casserole with remaining 5 teaspoons oil and serve with yogurt sauce.
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