VEGAN ROMANIAN EGGPLANT BAKE

Vegan Romanian Eggplant Bake image

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.

Provided by Nini

Categories 100+ Everyday Cooking Recipes Vegan Side Dishes

Time 1h

Yield 4

Number Of Ingredients 8

Previous Next

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

Steps:

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 Facts : Calories 295.9 calories, Carbohydrate 44.9 g, Fat 12 g, Fiber 19.3 g, Protein 7.8 g, SaturatedFat 1.6 g, Sodium 519 mg, Sugar 22.1 g