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Turkish Eggplant Dinner Casserole (Imam Bayildi)
Ingredients
  • 2 medium eggplant (or 4 small Italian eggplant), about 1 ¾ pound, thinly sliced ¼ inch thick lengthwise
  • Sea salt
  • Olive oil
  • 1 small yellow onion, diced
  • 2 large garlic cloves, minced
  • ¼ teaspoon red chili flakes
  • Dash of cinnamon
  • One 14.5 ounce can diced tomatoes
  • 2 tablespoons finely chopped fresh parsley, divided
Steps
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