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vegan-turkish-baked-eggplant-recipe

Vegan Turkish Baked Eggplant Recipe

This vegan Turkish baked eggplant recipe is a flavorful and healthy dish that's perfect for any meal.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Turkish
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 2 large eggplants
  • 1 cup chopped tomatoes
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon tomato paste

Instructions 

  1. Preheat your oven to 375°F (190°C).
  2. Cut the eggplants in half lengthwise and scoop out some of the flesh to create a cavity.
  3. Chop the scooped-out eggplant flesh and set aside.
  4. In a pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
  5. Add the chopped tomatoes, chopped eggplant flesh, tomato paste, salt, black pepper, paprika, and dried oregano. Cook for about 10 minutes until the mixture thickens.
  6. Fill the eggplant cavities with the tomato mixture and place them in a baking dish.
  7. Bake in the preheated oven for 45 minutes, or until the eggplants are tender.
  8. Serve hot and enjoy!

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 500mg | Fiber: 7g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 1mg

Keywords

Eggplant, Healthy, Vegan
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