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
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
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
