- 2 small eggplants, sliced into 1/4-inch rounds
- salt to taste
- 1/4 cup extra-virgin olive oil
- 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 tablespoons tomato paste
- 1 teaspoon red wine vinegar
- 1/2 teaspoon white sugar
- ground black pepper to taste
- 2 tablespoons toasted pine nuts, or to taste
- 2 tablespoons fresh cilantro leaves, or to taste
- 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.
10/16/2019
recipepes.com
vegan turkish baked eggplant, recipe
PT15M
PT1H
5
455 calories
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