Post by barb43 on Jun 18, 2020 1:08:34 GMT
Vegan Romanian Eggplant Bake
This simple and delicious vegan meal can be eaten as a side or a vegetable main dish
Servings: 4
Ingredients:
1 medium-large eggplant or 2 small eggplants
4 cups unsalted vegetable broth (see directions for 'how to use')
3 Tbsp olive oil
1 medium zucchini, sliced and slices halved
1 red, yellow, or orange bell pepper, cut into cubes
1 medium yellow or white onion, chopped
2 cloves of garlic, sliced (or use the equivalent of 2 cloves of chopped garlic in the jar)
3 Roma tomatoes, sliced vertically and seeds removed
Black pepper
Dried dill
Crumbled Feta cheese
Directions:
1. Peel the eggplant(s), leaving 3 strips of skin. Slice eggplant(s) into 1/2" slices. The strips of skin will prevent the eggplant from falling apart while cooking.
2. Bring vegetable broth to a boil in a large pot and cook eggplant slices in batches for less than 5 minutes, each batch. Pour into a sieve and drain well.
3. Preheat oven to 375 degrees F. Grease a large baking dish with 1 Tbsp olive oil. Spread out eggplant slices on the bottom of the baking dish. (I used a square Corelleware skillet)
4. Heat remaining 2 tablespoons olive oil in a large skillet over medium heat and cook zucchini, bell peppers, onions, and garlic until softened, 5 to 10 minutes (probably take a little longer - watch and stir). Season with salt and pepper and layer over eggplant. Add tomato slices; sprinkle with black pepper, dried dill, and Feta cheese crumbles.
5. Bake in the preheated oven until vegetables are tender, 20 to 30 minutes.
*Note: the original recipe does not include zucchini, however, LOL, if you like zucchini, and it's available, it's a natural addition.
This simple and delicious vegan meal can be eaten as a side or a vegetable main dish
Servings: 4
Ingredients:
1 medium-large eggplant or 2 small eggplants
4 cups unsalted vegetable broth (see directions for 'how to use')
3 Tbsp olive oil
1 medium zucchini, sliced and slices halved
1 red, yellow, or orange bell pepper, cut into cubes
1 medium yellow or white onion, chopped
2 cloves of garlic, sliced (or use the equivalent of 2 cloves of chopped garlic in the jar)
3 Roma tomatoes, sliced vertically and seeds removed
Black pepper
Dried dill
Crumbled Feta cheese
Directions:
1. Peel the eggplant(s), leaving 3 strips of skin. Slice eggplant(s) into 1/2" slices. The strips of skin will prevent the eggplant from falling apart while cooking.
2. Bring vegetable broth to a boil in a large pot and cook eggplant slices in batches for less than 5 minutes, each batch. Pour into a sieve and drain well.
3. Preheat oven to 375 degrees F. Grease a large baking dish with 1 Tbsp olive oil. Spread out eggplant slices on the bottom of the baking dish. (I used a square Corelleware skillet)
4. Heat remaining 2 tablespoons olive oil in a large skillet over medium heat and cook zucchini, bell peppers, onions, and garlic until softened, 5 to 10 minutes (probably take a little longer - watch and stir). Season with salt and pepper and layer over eggplant. Add tomato slices; sprinkle with black pepper, dried dill, and Feta cheese crumbles.
5. Bake in the preheated oven until vegetables are tender, 20 to 30 minutes.
*Note: the original recipe does not include zucchini, however, LOL, if you like zucchini, and it's available, it's a natural addition.
