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vegan-turkish-baked-eggplant-recipe

Vegan Turkish Baked Eggplant Recipe

A delicious and healthy vegan Turkish dish featuring baked eggplant.
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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 cup chopped onions
  • 3 cloves garlic minced
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 tablespoon chopped parsley for garnish

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. Brush the eggplants with olive oil and place them in a baking dish.
  4. In a pan, heat some olive oil and sauté the onions and garlic until translucent.
  5. Add the chopped tomatoes, salt, pepper, paprika, and cumin. Cook for about 10 minutes.
  6. Fill the eggplant cavities with the tomato mixture.
  7. Bake in the preheated oven for 30-35 minutes until the eggplants are tender.
  8. Garnish with chopped parsley before serving.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 600mg | Fiber: 6g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 1mg

Keywords

Eggplant, Healthy, Vegan
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