Cook the Eggplants: Heat a skillet over medium heat and add a tablespoon of olive oil. Once hot, add the eggplant slices or halves and cook until they’re golden brown on both sides, about 5-7 minutes per side. Remove them from the skillet and set them aside.
Sauté the Vegetables: In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant. Then, add the tomatoes, cumin, paprika, and chili flakes (if using). Let the mixture simmer for about 10 minutes, until the tomatoes break down and create a thick sauce. Season with salt and pepper to taste.
Assemble the Dish: Arrange the cooked eggplant slices on a serving platter. Spoon the tomato mixture generously over the eggplants.
Garnish and Serve: Sprinkle fresh parsley and pine nuts (if using) on top for added flavor and crunch. Serve the dish with a dollop of Greek yogurt on the side.
Serving Suggestions: This Turkish-style eggplant dish can be served as a main course or as a side dish alongside grilled meats or rice. The creamy yogurt complements the rich flavors of the eggplant and tomato sauce beautifully.
Enjoy this healthy, flavorful Turkish delight that’s sure to become a favorite at your dinner table!
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