Vegan Turkish Baked Eggplant

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.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 257 Calories

Ingredients

• salt to taste
• 1 large onion, chopped
• ground black pepper to taste
• ½ teaspoon white sugar
• 2 tablespoons tomato paste
• 1 clove garlic, crushed
• 1 teaspoon red wine vinegar
• 1 red bell pepper, seeded and chopped
• ¼ cup extra-virgin olive oil
• 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

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.