Oven-Baked Eggplants and Zucchini

A light and at the same time incredibly tasty dish! Incomparable! Eggplants and zucchini baked in the oven are an excellent side dish for chicken, meat or barbecue. Baked vegetables go well with boiled potatoes or rice. They can be served as a separate dish or in the form of sandwiches with bread.
cook time: 35 min
Zoe Kendrick
Oven-Baked Eggplants and Zucchini

Nutrition Facts (per serving)

52
Calories
3g
Fat
6g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Garlic 2 clove
Tomatoes (large) 1 pc
Olive oil 1 tbsp
Salt (small) 1 dessert spoon
Sugar 0.5 dessert spoon
Dry spices (Provencal herbs) to taste
bell pepper (60-70 grams) 0.5 pc
Greenery to taste
Eggplant (medium size) 1 pc
Young zucchini (medium size) 1 pc

Recipe instructions

Step 1

Step 1
How to bake eggplant and zucchini slices with garlic in the oven? Prepare the necessary ingredients. It is better to use young zucchini. Provençal herbs can be used both dry and fresh. I have frozen herbes de Provence. If desired, you can add a small amount of chili pepper. Turn on the oven in advance at 180-220 degrees, “top-bottom” mode.

Step 2

Step 2
Wash the vegetables and herbs, peel the garlic, cut off the stalk of the pepper and remove the seeds. Cut the zucchini and eggplant into slices about one centimeter thick. If you use eggplants from the garden, then soak the slices in salt water to get rid of bitterness. Store-bought eggplants usually do not require this procedure.

Step 3

Step 3
Cut the tomato in half and grate each half on a coarse grater, discard the skin. Grate the bell pepper using the same grater as the tomato. Instead of a grater, you can use a blender and grind the vegetables in it.

Step 4

Step 4
Add Provençal herbs or other spices that you like to the tomato and pepper, add garlic passed through a press, and pour one tablespoon of olive oil. Add salt and sugar (if you have a seasonal tomato, you don’t have to add sugar) and mix everything until smooth.

Step 5

Step 5
Pour the sauce over the eggplants and zucchini and mix them well. For convenience, I use a plastic bag; in it, in a few seconds, you can evenly distribute the marinade over all the circles.

Step 6

Step 6
Line a baking pan with parchment. You can choose the right parchment paper by reading a separate article about the features of parchment, the link is at the end of the recipe. Distribute the eggplant and zucchini slices slightly “overlapping” (if the overlap is strong, there is a possibility that the vegetables may turn out to be porridge).

Step 7

Step 7
If desired, you can put cherry tomatoes in the mold, sprinkle them with olive oil, lightly salt and pepper.

Step 8

Step 8
Send the vegetables to the preheated oven to bake for 20-30 minutes, then turn on the convection mode and leave the eggplants and zucchini for another 5 minutes for light browning (however, you can cook the vegetables as usual). The exact time and temperature will vary depending on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Sprinkle the finished eggplants and zucchini with finely chopped herbs.

Step 9

Step 9
Baked vegetables, zucchini and eggplant are delicious both hot and cold. Alternatively, several baked circles can be placed on a piece of fresh bread and offered with a cup of tea. Bon appetit!

Additional rubrics

Related recipes