Vegan Romanian Eggplant Bake

  • Recipe By
  • Published Aug 20th
  • Ready In1h
  • Servings4
  • Calories296
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.

Vegan Romanian Eggplant Bake Ingredients

The following are the ingredients needed to make delicious Vegan Romanian Eggplant Bake for 4 servings:

  • 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

Vegan Romanian Eggplant Bake Cooking Instructions

  • Prep25m
  • Cook35m
  • Ready In1h

To cook Vegan Romanian Eggplant Bake, you need about 25 minutes of preparation time. The time needed to cook this Vegan Romanian Eggplant Bake is about 35 minutes , and you can serve your Vegan Romanian Eggplant Bake within 1 hour . The following are the steps to cook Vegan Romanian Eggplant Bake easily:

  1. 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. 2 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.
  3. 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. 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. 5 Bake in the preheated oven until vegetables are tender, 20 to 30 minutes.

Nutrition Facts

Per Serving: 296 calories; 12 grams of fat; 44.9 grams of carbohydrates; 7.8 grams of protein; 0 milligrams of cholesterol; 519 milligrams of sodium.

  1. Aug 8th 2018

    Great recipe. The veggies caramelized beautifully while baking.

  2. Jul 30th 2018


  3. Jul 26th 2018

    delicious! I have made it a number of times and it's always a big hit. Brought it to my neighbor's picnic yesterday. It tastes great at room temperature as well. I had to cook the eggplant i ...