
Vegan Romanian Eggplant Bake
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
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