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Charred Eggplant and Zucchini Bake Recipe

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4 from 39 reviews

  • Author: Sky
  • Total Time: 2 hours
  • Yield: Serves 4-6
  • Diet: Gluten Free, Vegan

Description

This Charred Eggplant and Zucchini recipe is a beautifully layered vegetable dish that combines tender Asian eggplants, zucchini, tomatoes, and onions, seasoned with aromatic herbs and spices, then baked to a smoky, blackened perfection. Ideal for a gluten-free and vegan meal, this dish makes a flavorful side or light main.

Ingredients

Vegetables

  • 3-4 Asian eggplants, thinly sliced lengthwise
  • 3-4 zucchini, thinly sliced lengthwise
  • 1 onion, peeled and thinly sliced
  • 5 small tomatoes, thinly sliced
  • 2-3 garlic cloves, thinly sliced

Seasonings & Herbs

  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon fresh thyme leaves
  • Salt and pepper to taste

Oils

  • 1/3 cup olive oil

Instructions

  1. Preheat and Prepare Base Layers: Preheat your oven to 400˚F (205˚C). Pour 1 tablespoon of olive oil into a 9” x 12” baking dish. Add half of the sliced onion and one-third of the sliced tomatoes evenly to the bottom of the dish.
  2. Season Initial Layers: In a small bowl, combine the Italian seasoning, onion powder, and garlic powder. Lightly apply a small amount of this seasoning mix over the onions and tomatoes, then sprinkle with salt and pepper to taste.
  3. Layer Vegetables: Add some of the eggplant and zucchini slices on top of the seasoned onions and tomatoes. Sprinkle some fresh thyme leaves over the vegetables and season again with salt and pepper. Drizzle 1 tablespoon of olive oil and sprinkle sliced garlic cloves on top of this layer.
  4. Repeat Layers: Continue layering the tomatoes, eggplant, zucchini, garlic, and spices in the same manner until all ingredients are used. Make sure to end with a layer of zucchini and add the remaining onion slices on top. Pour the remaining olive oil evenly over the entire layered mixture and gently press down on the vegetables with your hands to compact them slightly.
  5. Bake First Phase: Place the baking dish in the preheated oven and bake for 45 minutes. This allows the vegetables to start softening and the flavors to meld.
  6. Press and Continue Baking: Remove the dish carefully from the oven. Using a spatula or the bottom of a mug, press down firmly on the vegetable layers to compress them. Return the dish to the oven and bake for an additional 45 minutes. The top will become blackened and the vegetables will shrink significantly in height, indicating they are perfectly cooked.
  7. Serve: Remove from oven and let cool slightly. Cut into squares and serve warm as a main or side dish.

Notes

  • Use Asian eggplants for the best texture and flavor; if unavailable, regular globe eggplants can be substituted.
  • Pressing the vegetables down halfway through baking ensures a beautiful compact texture and encourages charring on the top.
  • This dish pairs well with a fresh green salad or crusty gluten-free bread.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.
  • Adjust seasoning and herbs to your taste; fresh basil or oregano can also complement this dish wonderfully.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://skysrecipes.com/charred-eggplant-and-zucchini-bake-recipe/