Turkish Vegetarian Eggplant Appetizer With Garlic And Walnuts Recipes

VEGAN TURKISH BAKED EGGPLANT

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.

MOLDOVAN EGGPLANT WITH GARLIC AND WALNUT SAUCE (APPETIZER)

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.

TURKISH EGGPLANT

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