Best 2 Eggplant Pomodoro Vegan Recipes

Indulge in a culinary masterpiece that tantalizes your taste buds and nourishes your body with goodness - the Eggplant Pomodoro Vegan. This delectable dish, crafted with vibrant eggplants and a luscious tomato sauce, is a symphony of flavors that will leave you craving for more. Explore the diverse recipes featured in this article, ranging from the classic Eggplant Pomodoro Vegan to its variations, such as the One-Pot Eggplant Pomodoro Vegan and the Eggplant Pomodoro Vegan with Zucchini. Each recipe offers a unique blend of ingredients and cooking techniques, ensuring an exciting culinary journey. Let your taste buds embark on an unforgettable adventure as you discover the endless possibilities of this versatile dish.

Here are our top 2 tried and tested recipes!

EGGPLANT POMODORO (VEGAN)

Eggplant Pomodoro (Vegan) image

This is my take on a tried and true recipe with some changes. It's delicious and would go great with some home made pasta. I doubled the recipe because we love this sort of dish.

Provided by Chef Joey Z.

Categories One Dish Meal

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 large eggplant (cut in 1/2-inch circles)
salt (I used the course kind)
1 tablespoon olive oil
1 cup milk (I used soy)
3 tablespoons flour
2 garlic cloves (minced)
1 cup spaghetti sauce (I used home made Pomodoro)
1/2 cup cheese (I used Vegan Mozzarella)
1/3 cup grated cheese (Parmesan or Romano is good)

Steps:

Preheat oven to 450'F.
Put the oven racks in the upper and lower thirds of the oven.
Arrange the eggplant on a large baking pan and brush both sides with oil.
Season with salt and pepper.
Bake until golden brown and tender, about 25 minutes.
Turn and rotate the slices half way through the cooking process.
FOR THE SAUCE:.
Whisk 1/4 cup of the milk, with the flour and garlic. Put in a saucepan and then gradually add the rest of the milk and 1/2 cup of the spaghetti sauce. Bring to a boil and reduce to a simmer. It should be pink. Cook until it thickens up. About 2-3 minutes should do it.
Spread the sauce on the bottom of a shallow 2 quart baking dish. Alternate the layers of the sauce and cooked eggplant.
Put the rest of the sauce on top, sprinkle with the cheeses and bake on upper rack until brown and bubbly. This should take 10-15 minutes.
I added some Italian bread crumbs on top of the cheese because I like how crunchy it gets.
Bon Appetit!

Nutrition Facts : Calories 83.2, Fat 4.4, SaturatedFat 1.9, Cholesterol 7.9, Sodium 187, Carbohydrate 8.2, Fiber 1.7, Sugar 2.9, Protein 3.3

EGGPLANT POMODORO PASTA

Eggplant Pomodoro Pasta image

Diced eggplaant turns tender and tasty sautéed with garlic and olive oil. It is best served over angel hair pasta; however, any type of pasta will work.;) Serve with freshly grated Parmesan cheese or Feta and a mixed green salad with a bottle of cold Chianti ;).Printed from: recipeland.com -- 49740 1996-2009 & EatingWel.com -- 7674, July/August 2009. Also, weightwatchers.com. Let your garden dictate the vegetables for this recipe -sliced zuchini, yellow squash or red onion -- can be substituted for the eggplant. Also red peppers are a good choice :) Had trouble posting the quanities for scallions, spring onions or green onions - it is 1/3 cup or 2 2/3 oz.

Provided by Manami

Categories One Dish Meal

Time 35m

Yield 6 bowla

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil
1 lb eggplant, cut into 1/2 inch cubes, about 1 medium
2 garlic cloves, minced
4 plum tomatoes, diced
1/3 cup spring onions, sliced on a bias or 1/3 cup green onion
1/3 cup chopped pitted green olives
2 tablespoons red wine vinegar
4 teaspoons capers, rinsed
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper flakes (optional)
12 ounces whole wheat pasta, angel hair
1/4 cup fresh parsley leaves or 1/4 cup basil leaves, freshly chopped

Steps:

Put a pot of water on to boil.
Heat oil in a large nonstick skillet over medium heat.
Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes.
Add garlic and cook, stirring until fragrant, 30 seconds to 1 minute.
Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5-7 minutes.
Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions.
Drain and divide the pasta among 6 shallow bowls.
Spoon the sauce over the pasta and sprinkle with parsley (or basil) on top.
Enjoy!.

Tips:

Select ripe and firm eggplants: Choose eggplants that are heavy for their size and have a smooth, glossy skin. Avoid eggplants with blemishes or bruises.

Properly salt the eggplant: Salting the eggplant before cooking helps to remove the bitterness and excess moisture. Make sure to salt the eggplant evenly and let it rest for the recommended time before rinsing and patting dry.

Use high-quality olive oil: Extra virgin olive oil is the best choice for this recipe, as it adds a rich flavor and aroma. Make sure to heat the olive oil over medium heat to avoid burning.

Cook the eggplant in batches: If you are using a large eggplant, it is best to cook it in batches to ensure that it cooks evenly. Do not overcrowd the pan, as this will prevent the eggplant from browning properly.

Use fresh herbs: Fresh herbs, such as basil and oregano, add a delicious flavor to the sauce. If you do not have fresh herbs on hand, you can use dried herbs, but be sure to use less, as they are more concentrated.

Conclusion:

This eggplant pomodoro recipe is a delicious and versatile dish that can be enjoyed as a main course or as a side dish. The combination of roasted eggplant, sweet tomatoes, and flavorful sauce creates a dish that is both satisfying and healthy. With its vibrant colors and tantalizing aroma, this recipe is sure to impress your family and friends. So next time you are looking for a quick and easy vegan meal, give this eggplant pomodoro recipe a try. You won't be disappointed!