Baked eggplant is topped with savory tomato sauce and garnished with pine nuts and cilantro leaves in this vegan main dish with a Turkish flair.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
257 Calories
Recipe Instructions
Step 1
Place eggplants in a colander. Sprinkle with salt and leave to drain for 30 minutes.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking pan.
Step 3
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.
Step 4
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.
Step 5
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.
Ingredients
salt to taste
1 large onion, chopped
ground black pepper to taste
2 tablespoons tomato paste
1 clove garlic, crushed
1 teaspoon red wine vinegar
1 red bell pepper, seeded and chopped
2 tablespoons fresh cilantro leaves, or to taste
2 tablespoons toasted pine nuts, or to taste
2 small eggplants, sliced into 1/4-inch rounds
2 ounces oil-packed sun-dried tomatoes, drained and chopped
