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.
I wanted to use eggplant from my garden; they were small so I used 3. The slices filled a 11” x 11” shallow pan that fit in a Breville toaster oven. In order to preserve all the vitamins possible, I waited to salt the slices until just before adding the topping. I didn’t drain them. I didn’t have fresh onions at the time so I reconstitutes dehydrated onioI used lemon juice instead of vinegar and agave nectar instead of white sugar. I didn’t use black pepper and left the pan of eggplant uncovered. I
Read More I wanted to use eggplant from my garden; they were small so I used 3. The slices filled a 11” x 11” shallow pan that fit in a Breville toaster oven. In order to preserve all the vitamins possible, I waited to salt the slices until just before adding the topping. I didn’t drain them. I didn’t have fresh onions at the time so I reconstitutes dehydrated onioI used lemon juice instead of vinegar and agave nectar instead of white sugar. I didn’t use black pepper and left the pan of eggplant uncovered. I