Name: Vegan Turkish Baked Eggplant
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Eggplants, sliced into 1/4-inch rounds - 2 small; Salt to taste - 2 small; Extra-virgin olive oil - ¼ cup; Onion, chopped - 1 large; Red bell pepper, seeded and chopped - 1; Garlic, crushed - 1 clove; Oil-packed sun-dried tomatoes, drained and chopped - 2 ounces; Tomato paste - 2 tablespoons; Red wine vinegar - 1 teaspoon; White sugar - ½ teaspoon; Ground black pepper to taste - ½ teaspoon; Toasted pine nuts, or to taste - 2 tablespoons; Fresh cilantro leaves, or to taste - 2 tablespoons

Ingredients for - Vegan Turkish Baked Eggplant

1. Eggplants, sliced into 1/4-inch rounds 2 small

2. Salt to taste 2 small

3. Extra-virgin olive oil ¼ cup

4. Onion, chopped 1 large

5. Red bell pepper, seeded and chopped 1

6. Garlic, crushed 1 clove

7. Oil-packed sun-dried tomatoes, drained and chopped 2 ounces

8. Tomato paste 2 tablespoons

9. Red wine vinegar 1 teaspoon

10. White sugar ½ teaspoon

11. Ground black pepper to taste ½ teaspoon

12. Toasted pine nuts, or to taste 2 tablespoons

13. Fresh cilantro leaves, or to taste 2 tablespoons

How to cook deliciously - Vegan Turkish Baked Eggplant

1 . Stage

Place eggplants in a colander. Sprinkle with salt and leave to drain for 30 minutes.

2 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking pan.

3 . Stage

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 . Stage

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 . Stage

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.