Here’s a healthy plant-based recipe. This easy-to-make eggplant recipe is rich in several minerals, vitamins and dietary fiber. It can be the main dish at Sahour meal or it makes a tasty appetizer for Iftar meal during the holy month of Ramadan.
  • 1 large eggplant .
  • 1 large onion .
  • 2 bell peppers .
  • 2 tablespoons of tomato sauce (use natural tomato sauce that doesn’t contain any color additives or food preservatives) .
  • Garlic powder (add as desired).
  • Black pepper (add as desired).
  • Dried basil (add as desired) .
  • Paprika powder (add as desired) .
  • Salt to taste .
  • 100 grams of tofu cheese (optional) .

  • Cut eggplants into 2cm thick circular slices.
  • Place eggplant pieces onto a baking tray over high heat on the oven and roast until very tender.
  • Cut onions, peppers and tomatoes into small cubes as possible.
  • Meanwhile, over a low\ medium heat, boil some water in a large pot on the stove then add sliced onions and wait for a few minutes until tender.
  • Add chopped bell pepper to the onion and stir until the onion has softened. You can add more water if needed.
  • Then add tomato sauce and spices such as; basil, garlic powder, black pepper, and salt (if desired) and mix to combine.
  • Add more water if needed, cover th-e boiling pot, and leave the tomato sauce to simmer for 10 minutes.
  • Transfer all the ingredients to a large tray. Place the roasted eggplant slices into layers on the tray, then spread out the tomato sauce mixture. Repeat with the remaining eggplant slices and tomato sauce mixture.
  • Mash the tofu cheese with a fork then sprinkle with a pinch of paprika (optional) .
  • Bake the tray over high heat for 10 minutes.
  • Serve with brown rice or lentils with rice, if desired.
  • Ola Anan
    A vegan Palestinian blogger based in Abu Dhabi. Interested in healthy choices. Following the Plant-based diet since Jan 2016.