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.


Recipe Summary

20 mins
40 mins
30 mins
1 hr 30 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

257 calories; protein 4.6g; carbohydrates 21.5g; fat 18.7g; sodium 147.4mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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Rating: 5 stars
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