Turkish Eggplant Skillet Recipe (with Video)

1. Pre-heat your oven to 180ºC/350ºF.
2. Season the eggplants with salt flower and rest for 20 minutes. Dry with paper towels.
3. Heat the olive oil in a skillet that is oven-proof. Sear the eggplant on both sides, around 3 minutes each side. Place to the side.
4. In the same pan, add the onion and cook until softened. Stir in the garlic, chili flakes and cinnamon. Cook for a few minutes while constantly stirring. Pour the tomatoes and simmer for 5 minutes or until the sauce thickens.
5. Remove from the heat and add a tbsp of parsley. Leave half of the sauce in the pan and the rest place to the side in a bowl. Return the eggplant and baste with the sauce. Cover with foil and bake for 25 minutes or until the eggplants are soft and the sauce is thick.
6. Remove from the oven and garnish with more parsley.
7. Share and enjoy.