Vegan
What else can I make with these ingredients?
İmam Bayıldı
Medium 1 hr 33 min~337 kcal 5/10
🥘
Eggplant Bake with Pomegranate
Pomegranate sauce brightens this Diyarbakir eggplant bake, balancing roasted vegetables with juicy tartness.
Medium⏱️ 1 hr 23 min📖 1 min readServes 5~330 kcal🇹🇷 Turkish🌍 Full translation
22 min prep 40 min cook 21 min rest
- #Baked
- Vegan
- Vegetarian
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h 23 min- Prep22 min
- Resting/Marinating21 min
- Cooking40 min
Ingredients
5 servings
Quick:
- 4 Eggplants
- 3 Tomatoes
- 1 Onion
- 2 tbsp(~30 ml) Pomegranate molasses
- 4 tbsp(~60 ml) Olive oil
- 1 tbsp(~15 ml) Salt
- 0.3 cup(~60 ml) Pomegranate seeds
What else can I make with these ingredients?
Instructions
- 1
Slice the eggplants into rounds and soak them in salted water for 15 minutes.
15 min15:00 - 2
Dry the eggplants and fry both sides in a pan for 6 minutes.
6 min06:00 - 3
Thinly slice the tomatoes and onion into rounds and arrange them in a baking dish.
- 4
Nestle the eggplants between the vegetables and drizzle with the pomegranate molasses sauce.
- 5
Bake in a 190°C oven for 25 minutes, watching that the sauce does not burn on the bottom.
25 min25:00 - 6
Rest the baked arrangement for 6 minutes so the eggplants do not slide out of place.
6 min06:00 - 7
Scatter fresh pomegranate seeds over the top and spoon the sauce from the plate around it.
💡 Tip: Soaking the eggplants in salted water helps them absorb less oil while frying.
🍽️ Serving suggestion: Serve warm, sprinkled with pomegranate seeds.
Nutrition (per serving)
~330
kcal calories
10
g protein
28
g carbs
22
g fat
Protein 11%Carbs 32%Fat 57%
GI 19 · Low GIGL 5 · Low GL
19.8g
Sugar
12.5g
Fiber
1408.9mg
Sodium
1.7g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Estimated satiety (per serving)
5/10Moderate satiety, fine between meals
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FAQ
How many servings does Eggplant Bake with Pomegranate make?
This recipe serves 5.How long does Eggplant Bake with Pomegranate take?
Prep 22 minutes, cooking 40 minutes, including 21 minutes of passive resting; 83 minutes in total.Is Eggplant Bake with Pomegranate difficult?
This recipe is rated medium.How many calories does Eggplant Bake with Pomegranate have?
Approximately 330 kcal per serving. Protein: 10g, carbs: 28g, fat: 22g.Is Eggplant Bake with Pomegranate allergen-free?
Our algorithm flagged this recipe as free of common allergens. Still, check the ingredient list yourself.How many ingredients does Eggplant Bake with Pomegranate need?
This recipe needs 7 ingredients.Is Eggplant Bake with Pomegranate filling?
Satiety bar per serving is 5/10; moderately filling, suitable between meals. The score is based on protein, fiber and the satiety index.
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