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My review
Vegan Turkish Baked Eggplant
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PJ's kitchen
"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."
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Ingredients
1 h 30 m servings 257 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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; 18.7 g fat; 21.5 g carbohydrates; 4.6 g protein; 0 mg cholesterol; 147 mg sodium. Full nutrition