Vegan Turkish Baked Eggplant Recipes
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.
Provided by PJ's kitchen
Categories World Cuisine Recipes Middle Eastern Turkish
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- 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 : Calories 256.5 calories, Carbohydrate 21.5 g, Fat 18.7 g, Fiber 8.4 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 147.4 mg, Sugar 8.4 g
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- Heat your oven to 350°F. In a frying pan or cast iron skillet, pour in olive oil to make a thin layer on the bottom. Heat over medium-high for 1-2 minutes before placing your prepared eggplant rounds in the oil. Fry for 3-4 minutes on one side or until browned, then flip the rounds and fry the other side. The eggplant will soak up the olive oil, so add more as needed. Continue frying the eggplant in batches.
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