Vegan Turkish Baked Eggplant Recipe

Name: Vegan Turkish Baked Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small eggplants, sliced into 1/4-inch rounds; salt to taste; 1/4 cup extra-virgin olive oil; 1 large onion, chopped; 1 red bell pepper, seeded and chopped; 1 clove garlic, crushed; 2 ounces oil-packed sun-dried tomatoes, drained and chopped; 2 tablespoons tomato paste; 1 teaspoon red wine vinegar; 1/2 teaspoon white sugar; ground black pepper to taste; 2 tablespoons toasted pine nuts, or to taste; 2 tablespoons fresh cilantro leaves, or to taste

Servings: persons

2 small eggplants, sliced into 1/4-inch rounds
salt to taste
1/4 cup extra-virgin olive oil
1 large onion, chopped
1 red bell pepper, seeded and chopped
1 clove garlic, crushed
2 ounces oil-packed sun-dried tomatoes, drained and chopped
2 tablespoons tomato paste
1 teaspoon red wine vinegar
1/2 teaspoon white sugar
ground black pepper to taste
2 tablespoons toasted pine nuts, or to taste
2 tablespoons fresh cilantro leaves, or to taste

1
Place eggplants in a colander. Sprinkle with salt and leave to drain for 30 minutes.
2
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking pan.
3
Heat 1 tablespoon olive oil in a skillet. Add onion, red bell pepper, and garlic; cook until onion is soft, about 10 minutes. Stir in sun-dried tomatoes, tomato paste, vinegar, sugar, and pepper. Remove from heat.
4
Pat the eggplant slices dry with paper towels and arrange in the prepared baking pan. Drop a teaspoonful of the tomato mixture onto each eggplant slice. Drizzle remaining olive oil over and around slices. Cover with aluminum foil.
5
Bake in the preheated oven until eggplant slices are tender, 40 to 50 minutes. Garnish with pine nuts and cilantro leaves. Serve at room temperature.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 small eggplants, sliced into 1/4-inch rounds, salt to taste, 1/4 cup extra-virgin olive oil, 1 large onion, chopped, and more.

Yes, Vegan Turkish Baked Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Turkish Baked Eggplant

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