Vegan Romanian Eggplant Bake

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


  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 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.

04/02/2018
Vegan Romanian Eggplant Bake, recipe PT15M PT1H 5 455 calories

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