For a richer flavor, consider adding a sprinkle of dried oregano or basil to the vegetable mixture before baking. If you prefer a smoky flavor, grill the eggplant slices lightly before arranging them in the baking dish. This dish is also delicious served cold or at room temperature, making it a great option for picnics and potlucks.
Vegan Romanian Eggplant Bake
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PREP TIME25 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS18
A taste of Romania, this vibrant eggplant bake is a celebration of Mediterranean flavors. Tender eggplants meld with sweet bell peppers, juicy tomatoes, and fragrant onions in a symphony of textures and aromas. Perfect as a hearty side dish or a satisfying vegetarian main course.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Fiber19 g
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Protein8 g
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Saturated Fat2 g
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Sodium519 mg
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Sugar22 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Eggplant: Lightly peel the eggplants, leaving three strips of skin intact lengthwise on each. Slice the eggplants into 1/2-inch thick rounds. (5 minutes)
02
StepBlanch the Eggplant: Bring the vegetable broth to a rolling boil in a large pot. Blanch the eggplant slices in batches for 1 minute each. Immediately transfer the blanched eggplant to a sieve to drain thoroughly. This step helps to soften the eggplant and remove excess bitterness. (15 minutes)
03
StepPreheat and Prepare: Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a large baking dish with 1 tablespoon of olive oil. Arrange the drained eggplant slices evenly across the bottom of the prepared dish. (5 minutes)
04
StepSauté the Vegetables: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced bell peppers, chopped onions, and sliced garlic. Sauté until the vegetables are softened and fragrant, approximately 5-10 minutes. Season generously with salt and freshly ground black pepper. (10 minutes)
05
StepAssemble and Bake: Spread the sautéed bell pepper and onion mixture evenly over the layer of eggplant slices in the baking dish. Arrange the tomato slices over the top, and season lightly with salt and pepper. Bake in the preheated oven for 20-30 minutes, or until the vegetables are tender and slightly browned. (30 minutes)
06
StepRest and Serve: Let the bake rest for a few minutes before serving. This allows the flavors to meld together even further. Enjoy hot!
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RECIPE REVIEWS
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Sammie Borer
Jun 28, 2025The cooking time was spot on. My vegetables were perfectly tender.
Ellie Von
Jun 17, 2025This recipe is a game-changer! The striped eggplant trick is genius. My family loved it!
Lily Corwin
Jun 7, 2025The balsamic glaze is a must! It really elevates the dish.
Graciela Dooley
May 26, 2025I added some zucchini and mushrooms, as suggested, and it was even more amazing!
Clinton Deckow
May 13, 2025I made this for a potluck, and everyone raved about it. It's definitely a crowd-pleaser.
Katelynn Rath
May 9, 2025I tried grilling the eggplant first, and it added a wonderful smoky flavor. Great tip!
Johann Romaguera
May 2, 2025Easy to follow and the results are delicious. I will definitely be making this again.
Royce Bogan
Apr 30, 2025I love that it's vegan and so full of flavor! Thank you for sharing this recipe.