How to Make Vegan Romanian Eggplant Bake - A Step-by-Step Guide

Traditional Romanian cuisine is known for its rich and flavorful dishes, often featuring a variety of meats and dairy products. However, for those looking for a plant-based twist on classic Romanian flavors, this Vegan Romanian Eggplant Bake is the perfect option.

This dish is not only delicious and satisfying, but it also captures the essence of traditional Romanian cooking. The combination of eggplant, tomatoes, and herbs creates a savory and comforting meal that is sure to become a...

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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

Information

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 4 servings

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

    296 cal.

    • Total Fat: 12g
    • Saturated Fat: 2g
    • Sodium: 519mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 19g
    • Total Sugars: 22g
    • Protein: 8g
    • Vitamin C: 177mg
    • Calcium: 90mg
    • Iron: 2mg
    • Potassium: 1501mg