Turkish Vegetarian Eggplant Appetizer With Garlic And Walnuts Recipes

VEGAN TURKISH BAKED EGGPLANT

Vegan Turkish Baked Eggplant image

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

Ingredients

2 small eggplants, sliced into 1/4-inch rounds
salt to taste
¼ 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
½ teaspoon white sugar
ground black pepper to taste
2 tablespoons toasted pine nuts, or to taste
2 tablespoons fresh cilantro leaves, or to taste

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

MOLDOVAN EGGPLANT WITH GARLIC AND WALNUT SAUCE (APPETIZER)

Moldovan Eggplant With Garlic and Walnut Sauce (Appetizer) image

I found this Moldovan appetizer from Recipes Wiki. We have some good friends from Moldova that just moved back there and I wish I had gotten some recipes from them before they left.

Provided by Enjolinfam

Categories Vegetable

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

2 large eggplants
salt
3/4 cup olive oil (approximately)
3 large garlic cloves, peeled and roughly chopped
1 cup walnuts, fine grinded
2 tablespoons balsamic vinegar
3 tablespoons water, boiled
parsley, chopped

Steps:

Slice the unpeeled Eggplant into rounds of 1/2 inch thick, and then cut each round in half crosswise.
Rinse and place on paper towel to drain. Sprinkle with salt and let the Eggplant stand for at least 30 minutes. Pat dry.
In large skillet heat 1 tablespoon of oil. Place some Eggplant slices in the hot oil and cook over medium-low heat, covered, until soft and lightly browned, about 2 to 3 minutes. Turn the Eggplant, add another tablespoon of oil to the pan, and cook, covered, for another 2 to 3 minutes.
Remove the Eggplant slices from the oil and drain well. Repeat the process with the remaining slices, adding oil as necessary.
In a mortar with a pestle, pound 1 teaspoon salt the garlic and the nuts to make a paste. Mix well the paste adding the vinegar and the water. Spread the paste lightly on the cooked Eggplant slices; let sit for 10 minutes. Place the Eggplant on a dish and serve at room temperature, garnished with chopped parsley.

Nutrition Facts : Calories 309.6, Fat 30.1, SaturatedFat 3.7, Sodium 3.8, Carbohydrate 10.3, Fiber 5.7, Sugar 3.6, Protein 3.7

TURKISH EGGPLANT

Turkish Eggplant image

Believe it or not, eggplants have genders. Look for male eggplants, which have a shallow scar at their base, rather than female eggplants, which have a deeper indentation like a belly button. Male eggplants have fewer seeds and supposedly taste less bitter.

Yield serves 2

Number Of Ingredients 16

Ingredients

Olive oil spray
1/2 cup couscous
4 to 7 garlic cloves, minced or crushed
1/4 medium onion, chopped
1 small eggplant, peeled or not, cubed
Half of a 15-ounce can chickpeas, drained and rinsed
1/2 yellow or red bell pepper, cored, seeded, and cut into 1-inch squares
1 small zucchini, quartered lengthwise and cut into 1-inch slices
2 medium tomatoes, chopped, or one 15-ounce can diced tomatoes, drained
4 to 7 mushrooms, quartered
Sea salt and freshly ground black pepper
2 tablespoons chopped fresh marjoram, or 1 teaspoon dried
2 tablespoons chopped fresh parsley, or 1 teaspoon dried
2 tablespoons sesame seeds
2 teaspoons paprika
2 pinches red pepper flakes

Steps:

Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Pour the couscous and 1/2 cup water into the pot and stir to spread in an even layer. Scatter on half the garlic and onion.
Layer half the eggplant in the pot and top with half of the chickpeas, bell pepper, zucchini, tomatoes, and mushrooms. Sprinkle with salt and pepper and half of the marjoram, parsley, sesame seeds, paprika, and red pepper flakes. Repeat the layers, beginning with the eggplant.
Cover and bake for 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
Calories: 361
Protein: 14g
Carbohydrates: 70g
Fat: 4g
Cholesterol: 0
Sodium: 348mg
Fiber: 15g

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