Vegan Turkish Baked Eggplant 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

VEGAN ROMANIAN EGGPLANT BAKE

Vegan Romanian Eggplant Bake image

This simple and delicious vegan meal can be eaten as a side or a vegetable main dish. It is very popular in Romania. Eggplants are combined with bell peppers, tomatoes, and onions and baked with olive oil in the oven for a rich Mediterranean flavor.

Provided by Nini

Categories 100+ Everyday Cooking Recipes Vegan Side Dishes

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

3 eggplants
4 cups vegetable broth
3 tablespoons olive oil
4 red bell peppers, cut into cubes
2 onions, chopped
2 cloves garlic, sliced
salt and freshly ground black pepper
3 tomatoes, sliced

Steps:

Peel eggplants in such a way that 3 strips of skin remain on each eggplant. Cut peeled eggplant into 1/2-inch slices. The strips of skin will prevent the eggplant slices from falling apart while cooking.
Bring vegetable broth to a boil in a large pot and cook eggplant slices in batches for 1 minute. Pour into a sieve and drain well.
Preheat oven to 375 degrees F (190 degrees C). Grease a large baking dish with 1 tablespoon olive oil. Spread out eggplant slices on the bottom of the baking dish.
Heat remaining 2 tablespoons olive oil in a large skillet over medium heat and cook bell peppers, onions, and garlic until softened, 5 to 10 minutes. Season with salt and pepper and layer over eggplant. Add tomato slices; season with salt and pepper.
Bake in the preheated oven until vegetables are tender, 20 to 30 minutes.

Nutrition Facts : Calories 295.9 calories, Carbohydrate 44.9 g, Fat 12 g, Fiber 19.3 g, Protein 7.8 g, SaturatedFat 1.6 g, Sodium 519 mg, Sugar 22.1 g

TURKISH-STYLE BRAISED EGGPLANT

Turkish-Style Braised Eggplant image

Provided by John Willoughby

Categories dinner, weekday, side dish

Time 1h

Yield 4 to 6 side-dish servings

Number Of Ingredients 15

Ingredients

1 large eggplant (about 1 pound)
2 teaspoons salt
1/2 cup extra virgin olive oil
2 medium onions, roughly chopped
3 tablespoons pine nuts
1 large tomato, peeled, cored and roughly chopped
1/4 cup raisins
1 teaspoon sugar
1 teaspoon cinnamon
1 teaspoon cumin
Black pepper
1/2 cup roughly chopped dill
2 tablespoons roughly chopped parsley
Thick yogurt, for serving
Lemon wedges, for serving

Steps:

Trim ends off the eggplant. With a vegetable peeler, cut off alternating strips of skin. Cut eggplant into 1-inch cubes, place in a colander over a large bowl and toss with salt. Let sit for 30 minutes to 3 hours, rinse well and squeeze to remove as much liquid as possible; do not break cubes up.
In a large skillet or saucepan, heat 1/4 cup olive oil over medium-high heat until hot but not smoking. Add the eggplant cubes and move them around occasionally, until they are rather tender and somewhat browned, about 7 minutes. Remove from the pan with tongs, leaving as much oil as possible in the pan. Set aside.
Add remaining oil to the pan with the onions and pine nuts and stir occasionally, until the onions are transparent and some pine nuts are lightly browned, 7 or 8 minutes.
Return eggplant to the pan with the tomato, raisins, sugar, cinnamon, cumin and pepper. Mix well, then turn heat to low. Cover the pan and cook until the eggplant is very tender but still in distinct pieces, about 30 minutes. Uncover and continue cooking, stirring once or twice, until the liquid is somewhat thickened, 5 to 10 minutes.
Remove the pan from heat and let sit uncovered until it is at room temperature, about 45 minutes. Stir in the dill and parsley, adjust the seasonings to taste and serve, accompanied by yogurt and lemon wedges for squeezing.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 396 milligrams, Sugar 9 grams

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