Vegetarian Lechon
Experience the mouthwatering flavors of the Philippines with this innovative Vegetarian Lechon, a plant-based twist on the iconic roasted dish. Made with tender roasted eggplants bathed in a savory marinade of soy sauce, lemon juice, garlic, and aromatic spices, this recipe delivers the rich, smoky essence of traditional lechon without the meat. Perfectly caramelized with a golden, crispy top and finished with fragrant spring onions, this vegan-friendly alternative is both satisfying and guilt-free. Serve it with steamed rice and a tangy dipping sauce for a nutrient-packed, flavor-filled meal that celebrates the art of plant-based cooking. Ideal for weeknight dinners, gatherings, or anyone exploring Filipino cuisine in a new, sustainable way!
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Recipe Information
Ingredients
- 2 pieces large eggplants
- 0.5 cup soy sauce
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 tablespoons brown sugar
- 1 teaspoon black pepper
- 2 pieces bay leaves
- 2 tablespoons vegetable oil
- 2 tablespoons spring onions, chopped
Instructions
Preheat your oven to 400°F (200°C).
Slice each eggplant lengthwise into two halves. Score the flesh with a knife, making a criss-cross pattern.
In a bowl, combine soy sauce, lemon juice, minced garlic, chopped onion, brown sugar, black pepper, and bay leaves. Mix the marinade well.
Place the eggplants in a baking dish, skin side down. Brush or pour the marinade generously over the eggplants, making sure to cover the scored flesh.
Allow the eggplants to marinate for at least 15 minutes, occasionally basting the marinade over them.
Drizzle vegetable oil over the marinated eggplants. Cover the dish with aluminum foil and place in the preheated oven.
Bake the eggplants for 30 minutes, then remove the foil and baste them with the juices from the dish.
Return the eggplants to the oven uncovered, and bake for another 10 minutes, or until the tops are golden brown and slightly crispy.
Remove from oven and let them rest for a moment. Garnish with chopped spring onions before serving.
Serve the vegetarian lechon with steamed rice and a side of your favorite sauce, like vegan lechon sauce or spicy vinegar.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4643 mg | 202% | |
| Total Carbohydrate | 99.5 g | 36% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 52.6 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 3215 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
