Mâncare de Vinete cu Roșii și Usturoi (Wallachian Baked Eggplant in Garlic-Tomato Sauce) – Authentic Romania Recipe
Silky eggplant slices baked in a deeply garlicky Romanian tomato and herb sauce.
- Country of Origin
- 🇷🇴 Romania (Eastern Europe, Europe)
- Dietary Profile
- vegan
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Golden pan-seared eggplant slices, Crushed ripe plum tomatoes, Crusty bread, 6 cloves sliced garlic, Fresh parsley and dill
Ingredients for Mâncare de Vinete cu Roșii și Usturoi (Wallachian Baked Eggplant in Garlic-Tomato Sauce) (4 Servings)
- 1.25 lbs (or 2.5 cups) golden pan-seared eggplant slices, prepped into bite-sized pieces
- 1.5 cups crushed ripe plum tomatoes, washed and trimmed
- 1 cup crusty bread
- 1 medium onion and 3 cloves garlic, finely minced with 6 cloves sliced garlic
- 1.5 tbsp traditional Romania seasoning (fresh parsley and dill, bay leaf, olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, 6 cloves sliced garlic, and fresh parsley and dill, bay leaf, olive oil for 3 minutes until fragrant.
- Combine golden pan-seared eggplant slices and crushed ripe plum tomatoes with the sautéed aromatics and layer evenly into the baking dish.
- Top with crusty bread and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.