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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.