Vegetarian Lechon

Reimagine the rich flavors of a Filipino classic with this irresistible Vegetarian Lechon recipe, a plant-based twist on the traditional roast pork dish. Roasted eggplant takes center stage, its tender flesh infused with a savory marinade of soy sauce, lemon juice, garlic, and aromatic bay leaves, offering the same bold and smoky flavor profile as its meaty counterpart. The eggplants are baked to perfection—soft and juicy on the inside with a golden, caramelized top—making this dish as visually stunning as it is delicious. Quick to prepare in just under an hour, this vegetarian masterpiece is perfect for family dinners or festive gatherings. Serve it with steamed rice and a side of vegan lechon sauce or spicy vinegar for a truly authentic experience. Whether you're vegan, vegetarian, or just curious about plant-based Filipino cuisine, this Vegetarian Lechon will be a show-stopping addition to your table.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice each eggplant lengthwise into two halves. Score the flesh with a knife, making a criss-cross pattern.

Step 3

In a bowl, combine soy sauce, lemon juice, minced garlic, chopped onion, brown sugar, black pepper, and bay leaves. Mix the marinade well.

Step 4

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.

Step 5

Allow the eggplants to marinate for at least 15 minutes, occasionally basting the marinade over them.

Step 6

Drizzle vegetable oil over the marinated eggplants. Cover the dish with aluminum foil and place in the preheated oven.

Step 7

Bake the eggplants for 30 minutes, then remove the foil and baste them with the juices from the dish.

Step 8

Return the eggplants to the oven uncovered, and bake for another 10 minutes, or until the tops are golden brown and slightly crispy.

Step 9

Remove from oven and let them rest for a moment. Garnish with chopped spring onions before serving.

Step 10

Serve the vegetarian lechon with steamed rice and a side of your favorite sauce, like vegan lechon sauce or spicy vinegar.

Nutrition Facts

Serving size	(1263.5g)

Amount per serving	% Daily Value*
Calories	674.0

Total Fat 28.7g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 17.0g
Cholesterol 0mg	0%
Sodium 4642.8mg	0%
Total Carbohydrate 99.5g	0%
Dietary Fiber 36.8g	0%
Total Sugars 52.6g
Protein 24.8g	0%

Vitamin D 0IU	0%
Calcium 217.7mg	0%
Iron 5.8mg	0%
Potassium 3215.0mg	0%

*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.

Source of Calories

Fat: 34.2%

Protein: 13.1%

Carbs: 52.7%