Vegan Romanian Eggplant Bake Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 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

Directions

Follow these steps for a delicious vegetable dish:

1. Peel the eggplants, leaving 3 strips of skin on each eggplant. Slice the peeled eggplants into 1/2-inch thick pieces. The strips of skin help keep the eggplant slices intact during cooking.
2. In a large pot, bring the vegetable broth to a boil. Cook the eggplant slices in batches for about 1 minute. Once done, transfer them to a sieve to drain well.
3. Preheat your oven to 375F (190C). Lightly grease a large baking dish with 1 tablespoon of olive oil.
4. Layer the eggplant slices at the bottom of the prepared baking dish.
5. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the bell peppers, onions, and garlic. Cook for 5 to 10 minutes, or until softened.
6. Season the cooked vegetables with salt and pepper, then layer them over the eggplant slices in the baking dish.
7. Place the sliced tomatoes on top of the vegetable layers and season with a pinch of salt and pepper.
8. Bake the dish in the preheated oven for 20 to 30 minutes, or until the vegetables are tender and well-cooked.

Nutrition Facts

Per serving (based on 4 servings total):

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.