Description
A delightful Turkish dish combining eggplant with fresh vegetables, perfect as a side or main course.
Ingredients
Scale
- 2 Eggplants
- 1 cup cherry tomatoes, cut in half
- 1 pepper, cut into pieces
- 3 onions, sliced
- 2 cloves of garlic, minced
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the eggplants lengthwise and sprinkle with salt. Let them sit for about 30 minutes to drain excess moisture.
- In a pan, heat some olive oil and sauté the onions and garlic until soft.
- Add the chopped pepper and cherry tomatoes, cooking until the tomatoes are soft.
- Rinse the eggplants and pat them dry.
- Place the eggplants in a baking dish, fill them with the vegetable mixture, and drizzle with olive oil.
- Bake for 30–40 minutes or until the eggplants are tender.
- Serve warm as a side dish or main course. Enjoy!
Notes
Be sure to salt the eggplants before cooking to remove excess moisture. Use fresh, ripe tomatoes for best flavor.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: eggplant, Turkish cuisine, vegetarian, healthy, Mediterranean