Vegan Romanian Eggplant Bake recipe

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Ingredients

3 eggplants
4 cups vegetable broth
3 tablespoons olive oil
4 red bell peppers, cut into cubes
2 onions, chopped
2 cloves garlic, sliced
salt and freshly ground black pepper
3 tomatoes, sliced

Nutrition Info

295.9 calories
carbohydrate: 44.9 g
cholesterol: : -
fat: 12 g
fiber: 19.3 g
protein: 7.8 g
saturatedFat: 1.6 g
servingSize: -
sodium: 519 mg
sugar: 22.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Peel eggplants in such a way that 3 strips of skin remain on each eggplant. Cut peeled eggplant into 1/2-inch slices. The strips of skin will prevent the eggplant slices from falling apart while cooking.

  2. Bring vegetable broth to a boil in a large pot and cook eggplant slices in batches for 1 minute. Pour into a sieve and drain well.

  3. Preheat oven to 375 degrees F (190 degrees C). Grease a large baking dish with 1 tablespoon olive oil. Spread out eggplant slices on the bottom of the baking dish.

  4. Heat remaining 2 tablespoons olive oil in a large skillet over medium heat and cook bell peppers, onions, and garlic until softened, 5 to 10 minutes. Season with salt and pepper and layer over eggplant. Add tomato slices, season with salt and pepper.

  5. Bake in the preheated oven until vegetables are tender, 20 to 30 minutes.

Recipe Yield

4 servings

Recipe Note

This simple and delicious vegan meal can be eaten as a side or a vegetable main dish. It is very popular in Romania. Eggplants are combined with bell peppers, tomatoes, and onions and baked with olive oil in the oven for a rich Mediterranean flavor.

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