Vegan Turkish Baked Eggplant Popular Recipes

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Vegan Turkish Baked Eggplant

"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."

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

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H30M

• 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.

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