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.