Ingredients for Baked Eggplant and Zucchini
To prepare the baked eggplant and zucchini, you will need the following ingredients, which can be easily found in any local supermarket or organic store:
2 medium eggplants: Choose firm and smooth eggplants, without spots. They should be slightly shiny, which indicates that they are fresh.
2 medium zucchini: Choose firm, medium-sized zucchini. Avoid those that are too big, as they can have a bitter taste.
4 tablespoons of extra virgin olive oil: Olive oil gives a sweet and fruity flavor, perfect for baking. If you prefer a more neutral taste, you can also use sunflower oil.
1 tablespoon of balsamic vinegar: Balsamic vinegar brings a touch of acidity and sweetness. You can substitute apple cider vinegar or lemon juice for a lighter alternative.
2 cloves garlic, minced: Garlic will add a fragrant and savory flavor to the vegetables.
1 teaspoon dried thyme: Thyme is a classic herb that pairs well with eggplant and zucchini. If you don’t have any, you can use oregano or rosemary.
Salt and black pepper to taste: Salt and pepper are essential for seasoning the vegetables and giving them all the flavor they need.
Grated cheese (optional): For an even more indulgent version, you can add grated cheese on top, such as parmesan, gruyere, or even a vegan cheese if you want to keep the recipe vegan.
These ingredients are simple and fresh, making prep quick and hassle-free. Make sure all your vegetables are washed well before starting the recipe to ensure the best texture and flavor.
Preparation for Baked Eggplant and Zucchini
Preparing baked eggplant and zucchini is quick and easy, and only requires a few steps to obtain a tasty and balanced dish. Here’s how to do it:
1. Prepare the vegetables:
Start by carefully washing the eggplant and zucchini under cold water. Dry them with a clean tea towel.
Eggplant: Cut the eggplant into rounds about 1 cm thick. If you prefer an even more melting texture, you can cut them into cubes.
Zucchini: Cut the zucchini into rounds or half rounds according to your preference. The zucchini can also be cut into sticks for a different presentation.
Place the eggplant rounds in a colander, sprinkle them lightly with salt and let them drain for 10 to 15 minutes. This will help to eliminate excess water and make the eggplant less bitter.
2. Season the vegetables:
In a large bowl, toss the eggplant and zucchini with the olive oil, minced garlic, balsamic vinegar, thyme, salt and pepper. Mix well so that each vegetable slice is coated with seasoning.
If you like, you can add a little Espelette pepper or paprika for a light heat kick.
3. Bake:
Preheat your oven to 200°C (400°F).
Line a baking sheet with parchment paper to prevent the vegetables from sticking.
Arrange the eggplant and zucchini slices in a single layer on the baking sheet. If you have a lot, you can use two baking sheets.
Bake for about 25 to 30 minutes, or until the vegetables are tender and lightly browned. You can turn them halfway through cooking to ensure even cooking.
If you have chosen to add grated cheese, sprinkle it over the vegetables halfway through cooking, then let it melt during the last few minutes of cooking.
4. Serving:
Once cooked, remove the vegetables from the oven and let them rest for a few minutes before serving. You can enjoy them as is, or serve them as an accompaniment to a main dish.
For a more complete meal, you can serve them with quinoa, basmati rice or a vegetarian protein such as grilled tofu.
Baked eggplant and zucchini can be served both hot and cold, making them ideal for a summer meal or as a takeaway for a picnic. Their simplicity and light but tasty taste will appeal to all palates.
Mistakes to Avoid for Baked Eggplant and Zucchini
When preparing baked eggplant and zucchini, there are a few common mistakes that can affect the texture or taste of your dish. Here’s how to avoid them to ensure a perfect result:
1. Not letting the eggplant drain:
One of the most common mistakes when preparing eggplant is not letting it drain. Eggplant has a high water content, which can make the dish too watery. Sprinkling them with
