Experience the rich flavors of the Mediterranean with this delightful vegan twist on a classic Turkish dish. Tender eggplant slices are baked to perfection with a vibrant tomato and sun-dried tomato topping, creating a symphony of textures and tastes that's both satisfying and healthy.

Follow The Directions

01

Step

30 mins

Prepare the Eggplant: Place eggplant slices in a colander, sprinkle generously with salt, and let them drain for 30 minutes to remove excess moisture.

02

Step

5 mins

Preheat the Oven: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a baking pan to prevent sticking.

03

Step

10 mins

Sauté the Vegetables: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion, red bell pepper, and crushed garlic. Sauté until the onion is softened and translucent, about 10 minutes.

04

Step

2 mins

Create the Tomato Base: Stir in the chopped sun-dried tomatoes, tomato paste, red wine vinegar, sugar, and black pepper into the skillet with the vegetables. Mix well to combine all the flavors. Remove from heat.

05

Step

10 mins

Assemble the Dish: Pat the drained eggplant slices dry with paper towels. Arrange them in the prepared baking pan. Spoon a teaspoonful of the tomato mixture onto each eggplant slice. Drizzle the remaining olive oil evenly over and around the slices.

06

Step

50 mins

Bake to Perfection: Cover the baking pan with aluminum foil and bake in the preheated oven until the eggplant slices are tender, approximately 40 to 50 minutes. Check for doneness by piercing a slice with a fork.

07

Step

5 mins

Garnish and Serve: Once baked, remove the eggplant from the oven and let it cool to room temperature. Garnish with toasted pine nuts and fresh cilantro leaves before serving.

For an extra layer of flavor, consider grilling the eggplant slices before baking. This will add a smoky char that complements the other ingredients beautifully.
Feel free to adjust the amount of sun-dried tomatoes, pine nuts, and cilantro to your personal preference.
This dish is best served at room temperature, allowing the flavors to meld together. Prepare it ahead of time for easy entertaining.
If you don't have pine nuts, slivered almonds or chopped walnuts make a great substitute.