Name: Vegan Romanian Eggplant Bake
Prep time: 15 min
Cook time: 15 min
Ingredients: 3 eggplants; 4 cups 4 cups (vegetable broth); 3 tbsp 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

James Pucos

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Prep Time 15 mins

Cook Time 15 mins

Cuisine Mediterranean

Servings 2

Calories 264 kcal

Ingredients

3 eggplants
4 cups 4 cups vegetable broth
3 tbsp 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

Notes

Strip eggplants so that three portions of skin stay on every eggplant. Cut striped eggplant into 1/2-inch cuts. The pieces of leather will avert the eggplant cuts from self-destructing while at the same time cooking.

Heat vegetable soup to the point of boiling in a huge pot and cook eggplant cuts in clusters for one moment. Fill a strainer and channel well.

Preheat oven carefully to 375 degrees F. Oil a large baking dish with one tablespoon olive oil. Spread out eggplant cuts on the base of the baking dish.

Heat staying two tablespoons olive oil in a large skillet over medium heat and cook ringer peppers, onions, and garlic until mollified, 5 to 10 minutes. Season with salt also pepper and layer over eggplant. Include tomato cuts; season with salt and pepper.

Heat in the preheated oven until vegetables are delicate, 20 to 30 minutes.

Nutrition Facts (Per Serving): Calories 264, Carbohydrates 20g, Protein 35g, Fat 4g

Keyword Eggplant Bake, Vegan Romanian