These quick, easy, and inexpensive kabobs have fantastic flavor combinations.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
Reviews
Easy enough to make. Make sure you purchase male eggplants (less seeds)
I wanted to use eggplant from my garden; they were small so I used 3. The slices filled a 11” x 11” shallow pan that fit in a Breville toaster oven. In order to preserve all the vitamins possible, I waited to salt the slices until just before adding the topping. I didn’t drain them. I didn’t have fresh onions at the time so I reconstitutes dehydrated onioI used lemon juice instead of vinegar and agave nectar instead of white sugar. I didn’t use black pepper and left the pan of eggplant uncovered. I