Vegan Turkish Baked Eggplant

Name: Vegan Turkish Baked Eggplant
Prep time: 20 min
Cook time: 40 min
Total time: 90 min
Ingredients: 2 small eggplants, sliced into 1/4-inch rounds; salt to taste; 0.25 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; 0.5 teaspoon white sugar; ground black pepper to taste; 2 tablespoons toasted pine nuts, or to taste; 2 tablespoons fresh cilantro leaves, or to taste

4.5

(2)

2 Reviews

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This vegan Turkish dish is simple to prepare, but it does take a little time to cook. It is served at room temperature so do allow time for it to cool properly.

Submitted by PJ's kitchen

Updated on January 4, 2022

Prep Time:

20 mins

Cook Time:

40 mins

Additional Time:

30 mins

Total Time:

1 hr 30 mins

Servings:

Yield:

4 servings

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Ingredients

2 small eggplants, sliced into 1/4-inch rounds
salt to taste
¼ 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
½ teaspoon white sugar
ground black pepper to taste
2 tablespoons toasted pine nuts, or to taste
2 tablespoons fresh cilantro leaves, or to taste

Directions

Place eggplants in a colander. Sprinkle with salt and leave to drain for 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking pan.
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.
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.
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.

Nutrition Facts (per serving)

257	Calories
19g	Fat
22g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 257
% Daily Value *
Total Fat 19g	24%
Saturated Fat 3g	14%
Sodium 147mg	6%
Total Carbohydrate 22g	8%
Dietary Fiber 8g	30%
Total Sugars 8g
Protein 5g	9%
Vitamin C 61mg	68%
Calcium 40mg	3%
Iron 2mg	9%
Potassium 849mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.