Vegan Turkish Baked Eggplant Tarifi

Malzemeler

• 2 small eggplants, sliced into 1/4-inch roundssalt to taste0.25 cup extra-virgin olive oil1 large onion, chopped1 red bell pepper, seeded and chopped1 clove garlic, crushed2 ounces oil-packed sun-dried tomatoes, drained and chopped2 tablespoons tomato paste1 teaspoon red wine vinegar0.5 teaspoon white sugarground black pepper to taste2 tablespoons toasted pine nuts, or to taste2 tablespoons fresh cilantro leaves, or to taste

Hazırlanışı

1. Place eggplants in a colander. Sprinkle with salt and leave to drain for 30 minutes.
2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking pan.
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.
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.
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.

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