Vegan Mediterranean Baked Eggplant Recipe
Ingredients:
2 large eggplants, sliced into rounds
2 tablespoons olive oil
1 cup cherry tomatoes, halved
1/2 cup kalamata olives, sliced
1/4 cup red onion, thinly sliced
3 cloves garlic, minced
2 tablespoons capers
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
1/4 cup fresh parsley, chopped, for garnish
1/4 cup vegan feta cheese, crumbled (optional)
Instructions:
Preheat the oven to 400°F (200°C).
Place the eggplant rounds on a baking sheet and brush both sides with olive oil. Sprinkle with salt and pepper.
Bake in the preheated oven for 15-20 minutes or until the eggplant slices are tender and slightly golden, flipping them halfway through.
In a bowl, combine cherry tomatoes, kalamata olives, red onion, minced garlic, capers, dried oregano, and dried thyme.
Remove the baked eggplant from the oven and top each slice with the Mediterranean mixture.
Return the topped eggplant to the oven and bake for an additional 10-12 minutes or until the tomatoes soften.
Remove from the oven, garnish with fresh parsley, and sprinkle with vegan feta cheese if desired.
Non-Vegan Alternative:
For a non-vegan version, you can replace vegan feta cheese with traditional feta cheese.
