Delicious Vegan Aubergine Recipe vegetables made from juicy tomatoes, buttery eggplant and tasty zucchini. Aubergine is a delicious vegetarian dish that is so simple and flavorful that it is sure to become your favorite!
Vegan Aubergine
Nutritionists always recommend that you include plenty of vegetables in your diet. This is not only true for diabetics. Everyone should eat fresh vegetables at least once a day if possible – some even advise 10 servings of vegetables a day. Sounds a bit much, but is supposed to bring a lot ;P With a portion of this delicious Vegan Aubergine Recipe you are already well there I would say now.
For diabetics, using fresh ingredients is especially important. Almost everything you can buy ready-made in the supermarket – from yogurt and muesli to salami and ready-to-eat pizza – has added sugar in some way. With many products, you wonder why there has to be sugar in there at all… but unfortunately, it really is added almost everywhere. When you cook with fresh, less processed ingredients – not just vegetables – you can control what you’re eating and how much sugar is involved much better.
Aubergine is a great main dish that not only looks good, but also tastes delicious. Seasoned here with herbs of Provence, which is in most cases a mixture of rosemary, thyme, basil, savory and marjoram. You can buy this ready-made, or mix it yourself – we have these herbs even in winter always fresh in small pots in the kitchen and can thus access to your heart’s content.
Ingredients for Vegan Aubergine Recipe
Servings: 4 Preparation:15 minutes Cooking time: 25 minutes Calories: 261 Fat: 15g
Tomato sauce:
1 onion
2 cloves garlic
400 canned chopped tomatoes
2 tablespoons oil
1/2 tsp salt
1/2 tsp pepper
1 pinch of sugar
1 pinch of cayenne pepper
some basil leaves
a few stalks of thyme
1 dash of red wine optional
Vegetables:
500 g fresh tomatoes
250 g eggplant
250 g zucchini green
250 g zucchini yellow
1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil
some basil leaves
a few stalks of thyme
Instructions
Peel and dice onions and garlic. Heat about 2 tablespoons of oil in an ovenproof frying pan and sauté over medium heat for about 4 minutes until translucent. Then add the chopped tomatoes and red wine, if desired. Season with to salt and pepper, sugar, cayenne pepper and the herbs and simmer for 5 minutes.
Preheat the oven to 180 ° C.
Cut tomatoes, eggplants and zucchini into 2-3mm thick round slices, season with salt and pepper.
Arrange the vegetables in alternating rings in the pan on top of the tomato sauce. Put some thyme stems between the vegetables, pour about 2 tablespoons of olive oil over them and cook covered with a lid or aluminum foil for 20-30 minutes – depending on the desired bite.
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Ingredients
- Tomato sauce:
- 1 onion
- 2 cloves garlic
- 400 canned chopped tomatoes
- 2 tablespoons oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pinch of sugar
- 1 pinch of cayenne pepper
- some basil leaves
- a few stalks of thyme
- 1 dash of red wine optional
- Vegetables:
- 500 g fresh tomatoes
- 250 g eggplant
- 250 g zucchini green
- 250 g zucchini yellow
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil
- some basil leaves
- a few stalks of thyme
Instructions
- Peel and dice onions and garlic. Heat about 2 tablespoons of oil in an ovenproof frying pan and sauté over medium heat for about 4 minutes until translucent. Then add the chopped tomatoes and red wine, if desired. Season with to salt and pepper, sugar, cayenne pepper and the herbs and simmer for 5 minutes.
- Preheat the oven to 180 ° C.
- Cut tomatoes, eggplants and zucchini into 2-3mm thick round slices, season with salt and pepper.
- Arrange the vegetables in alternating rings in the pan on top of the tomato sauce. Put some thyme stems between the vegetables, pour about 2 tablespoons of olive oil over them and cook covered with a lid or aluminum foil for 20-30 minutes - depending on the desired bite.
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