Circassian Eggplant Casserole

Ingredients

In the original Turkish dish, Tepsi Baytinijan, the eggplants are typically stuffed with a meat filling. However, in this adapted Circassian version, the meat is omitted, and the dish is transformed into a vegetarian delight. The walnut sauce is also a characteristic feature of Circassian cuisine, adding a unique flavor profile to the dish. We alse have the original recipe for Tepsi baytinijan, so you can check it out.

• 4 large eggplants 4 large eggplants
• 1 cup (120g) walnuts 1 cup (120g) walnuts
• 3 cloves of garlic 3 cloves of garlic
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 28g, 3g
• Carbohydrates (total, sugars): 14g, 4g
• Protein: 6g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Pierce the eggplants with a fork and place them on a baking sheet. Roast in the preheated oven for 45-50 minutes, or until the eggplants are soft and the skin is charred.
3. 3.
   Remove the eggplants from the oven and let them cool slightly. Peel off the charred skin and discard.
4. 4.
   In a food processor, combine the walnuts, garlic, cumin, paprika, red pepper flakes, salt, and black pepper. Pulse until the mixture forms a coarse paste.
5. 5.
   Heat the olive oil in a skillet over medium heat. Add the walnut mixture and cook for 2-3 minutes, stirring constantly.
6. 6.
   Slice the roasted eggplants into 1/2-inch thick rounds.
7. 7.
   In a baking dish, arrange a layer of eggplant slices. Spread a layer of the walnut sauce on top. Repeat the layers until all the eggplant and sauce are used, finishing with a layer of sauce on top.
8. 8.
   Bake the casserole in the preheated oven for 25-30 minutes, or until golden and bubbly.
9. 9.
   Remove from the oven and let it cool slightly before serving. Garnish with fresh parsley.

Treat your ingredients with care...

• Eggplants — Make sure to pierce the eggplants with a fork before roasting to prevent them from bursting in the oven.
• Walnuts — Use fresh walnuts for the best flavor. If possible, toast the walnuts lightly before using them in the sauce to enhance their nuttiness.

Tips & Tricks

• For a smokier flavor, you can grill the eggplants instead of roasting them in the oven.
• If you prefer a spicier sauce, increase the amount of red pepper flakes.
• Serve the casserole with a side of warm pita bread or rice to make it a more substantial meal.
• Leftovers can be refrigerated and enjoyed the next day. The flavors tend to meld together even more, making it even more delicious.

Serving advice

Serve the Circassian Eggplant Casserole warm as a main dish. It can be enjoyed on its own or accompanied by a fresh salad or yogurt on the side.

Presentation advice

Garnish the casserole with a sprinkle of paprika and a few sprigs of fresh parsley to add a pop of color. Serve it in a beautiful baking dish to showcase the layers of eggplant and sauce.