Eggplant Romano Food
VEGAN ROMANIAN EGGPLANT BAKE
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.
Provided by Nini
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- 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.
- Bake in the preheated oven until vegetables are tender, 20 to 30 minutes.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 44.9 g, Fat 12 g, Fiber 19.3 g, Protein 7.8 g, SaturatedFat 1.6 g, Sodium 519 mg, Sugar 22.1 g
GRILLED EGGPLANT ROMANO
At the moment, my kitchens smells like an Italian restaurant. We bought some soft ball sized Rosa Bianca eggplants at our local farmer's market on the weekend and my DH requested I do Eggplant Parmesan. The eggplants are grilled without any oil in this recipe. This should make 3 layers. Rosa Bianca are our favorites. They are round eggplants that are purple and white and very mild.
Provided by Chef Joey Z.
Categories One Dish Meal
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Turn your barbecue on to high.
- Cut the eggplants into 1/2 inch pieces.
- Grill them until they are lightly charred. Remove from the grill and set aside.
- If you can't grill them all at once, remove the first batch and do the second.
- Once they are cook do the following:.
- In a 9x2x13 inch ceramic dish coat the bottom with a good layer of the pasta sauce.
- Lay the eggplant in a single layer over the sauce.
- Sprinkle with 1 cup of the cheese over the eggplants. Then sprinkle 1 tablespoons of the garlic powder over top of that. Repeat ending with the cheese and garlic powder.
- Sprinkle the bread crumbs on top and drizzle with a little olive oil if you like.
- Cook in a 375'F oven for about 45 minutes or until the bread crumbs are a golden brown and the eggplant is bubbling around the edges.
- Bon Appetit!
ROMANIAN ROASTED EGGPLANT SPREAD
Healthy and refreshing roasted eggplant spread or dip. Garnish with tomatoes and olives and eat it with a slice of bread.
Provided by SAFAD
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
- Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
- Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
- Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 11.9 g, Cholesterol 0.3 mg, Fat 19.1 g, Fiber 6.4 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 395.3 mg, Sugar 5.1 g
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