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 caloriescarbohydrate: 44.9 gcholesterol: : -fat: 12 gfiber: 19.3 gprotein: 7.8 gsaturatedFat: 1.6 gservingSize: -sodium: 519 mgsugar: 22.1 gtransFat: : -unsaturatedFat: : -
Directions Vegan Romanian Eggplant Bake
Directions
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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.