Vegan Turkish Baked Eggplant

Vegan Turkish Baked Eggplant
Vegan Turkish Baked Eggplant

Vegan Turkish Baked Eggplant

James Pucos
Prep Time 15 mins
Cook Time 20 mins
Cuisine Mediterranean
Servings 2
Calories 264 kcal

Ingredients
  

  • 2 small eggplants sliced into 1/4-inch rounds
  • salt to taste
  • 1/4 olive oil extra-virgin
  • 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 tbsp tomato paste
  • 1 tbsp red wine vinegar
  • 1/2 tbsp 1/2 teaspoon white sugar
  • ground black pepper to taste
  • 2 tbsp toasted pine nuts or to taste
  • 2 tbsp fresh cilantro leaves or to taste

Notes

Spot eggplants in a colander. Sprinkle with salt and leave to deplete for 30 minutes.
Preheat the oven carefully to 350 degrees F (175 degrees C). Gently oil a baking container.
Heat the one tablespoon olive oil in a skillet. Include onion, red ringer pepper, and garlic; cook until onion is delicate, around 10 minutes. Blend in sun-dried tomatoes, tomato glue, vinegar, sugar, and pepper. Expel from heat.
Pat the eggplant cuts dry with paper towels and orchestrate in the readied baking dish. Drop a teaspoonful of the tomato blend onto every eggplant cut. Sprinkle staying olive oil over and around cuts. Spread with aluminum foil.
Prepare in the preheated oven until eggplant cuts are delicate, 40 to 50 minutes. I am trimming with pine nuts and cilantro leaves. Serve at room temperature.
Nutrition Facts (Per Serving): Calories 264, Carbohydrates 20g, Protein 35g, Fat 4g
Keyword Baked Eggplant, Vegan Turkish
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