Best 5 Baked Zucchini Eggplant Aubergine And Tomatoes Recipes
**Baked Zucchini, Eggplant (Aubergine), and Tomatoes: A Mediterranean Medley of Flavors**
In the realm of Mediterranean cuisine, few dishes embody the essence of summer like this delectable combination of zucchini, eggplant, and tomatoes. This colorful trio comes together in a symphony of flavors, textures, and aromas, creating a dish that is both visually stunning and incredibly satisfying.
Baked to tender perfection, the zucchini, eggplant, and tomatoes release their natural sweetness, which is beautifully complemented by aromatic herbs, tangy spices, and a drizzle of olive oil. The result is a versatile dish that can be enjoyed as an appetizer, main course, or side dish, and is sure to impress any palate.
This article presents a collection of irresistible recipes that showcase this Mediterranean medley of flavors. From traditional Greek and Italian preparations to modern twists on the classic, there's a recipe here to suit every taste.
So, gather your ingredients, preheat your oven, and embark on a culinary journey to the sun-soaked shores of the Mediterranean, where the flavors of zucchini, eggplant, and tomatoes dance together in perfect harmony.
ROASTED BABY EGGPLANT, TOMATO, AND ZUCCHINI
I made this up last night looking for something to do with a bag of beautiful baby eggplants I got. They were purple eggplants, but smallish. They were nice because they did not have a lot of seeds. I did not seed the tomatoes and they were just fine. This is ridiculously good. Way beyond the effort it takes to make it. Tastes nice warm or cool.
Provided by homecook626
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
- Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
- Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
- Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
- Roast in preheated oven until the vegetables are tender, about 30 minutes.
Nutrition Facts : Calories 92.6 calories, Carbohydrate 14.6 g, Fat 3.9 g, Fiber 6.9 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 28.8 mg, Sugar 6.3 g
TOMATO EGGPLANT ZUCCHINI BAKE WITH GARLIC AND PARMESAN
Tomato Eggplant Zucchini Bake with Garlic and Parmesan. A gorgeous and easy way to use up extra summer veggies!
Provided by Erin Clarke / Well Plated
Categories Main Course Side Dish
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a deep 9x9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray.
- Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2 to 3/4 inches in size). Next, slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Halve the cherry tomatoes and add them to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine.
- Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.
Nutrition Facts : ServingSize 1 (of 6), Calories 119 kcal, Carbohydrate 10 g, Protein 9 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 225 mg, Fiber 4 g, Sugar 3 g
ZUCCHINI, EGGPLANT, TOMATO GRATIN
Try this French tian when you need a colorful vegetarian dish. Summer zucchini, eggplant, and tomatoes are all beautifully presented in a baked casserole gratin.
Provided by Elise Bauer
Categories Side Dish
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven: Preheat the oven to 350°F. Place the oven rack in the center position.
- Slice the eggplant, zucchini, and tomato: While the onions and peppers are cooking, slice the eggplant and zucchini in 1/4-inch thick round slices. You'll also want to slice the tomato into 1/4-inch thick slices, but depending on how big your tomato is, you may need to cut the tomato in half or in quarters first. All of the sliced vegetable pieces should be about the same size to make it easier to layer them in an attractive manner.
- Bake, then broil to finish: Cover with foil (it helps to grease the underside of the foil with a little olive oil so that the cheese as it melts does not stick to the foil). Bake for 40 minutes. Remove the foil. Turn on the broiler and broil for 5 minutes or until nicely browned.
Nutrition Facts : Calories 114 kcal, Carbohydrate 9 g, Cholesterol 7 mg, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, Sodium 503 mg, Sugar 4 g, Fat 8 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
CHAR-BAKED TOMATO, ZUCCHINI AND EGGPLANT
The trick to this dish is to bake it much longer than you might expect and keep pushing down the mixture with a spatula to release the moisture.From the book "Mad Hungry" by Lucinda Scala Quinn. (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- Pour some of the olive oil to cover the bottom of a 9 x 13-inch rectangular or 12-inch oval baking dish. Layer in half of the onion slices and one third of the tomatoes. Generously sprinkle with salt and pepper. Add a layer of eggplant and sprinkle on more salt. Add another third of the tomatoes, the zucchini, garlic, thyme, and the remaining onions. Top with the remaining tomatoes. Press down on the mixture with your hands. Pour over the remaining olive oil. Season generously with salt and pepper. (Don't worry. The vegetables will be piled high but collapse as they cook.)
- Bake uncovered for 1 1/2 hours. After 45 minutes, press the mixture down firmly with a spatula. The vegetables should be reduced in height, and should be brownish black and caramelized, almost charred in places. Return to the oven to finish roasting. Let cool for at least 10 minutes, so the mixture can solidify a bit. Cut into squares and serve.
MOZZARELLA BAKED EGGPLANT AND ZUCCHINI
Make and share this Mozzarella Baked Eggplant and Zucchini recipe from Food.com.
Provided by alisha.mills
Categories Cheese
Time 1h40m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375.
- Grease a 9" square baking dish.
- Cut the eggplant into 1/2" thick slices. Layer 1/2 of the slices on the bottom of the dish. Top with 1/2 C of the sauce and 1 T of the basil.
- Toss together the Mozz & Parm. Sprinkle 2/3 C of the cheese over the top of the sauce.
- Layer the zucchini over the cheese. Top with 3/4 C of the sauce, 2 T of the basil, and 2/3 C of the cheese.
- Top with remaining eggplant slices and the remaining sauce, basil & cheese.
- Cover with aluminum foil and bake 15 minutes. Uncover and bake 25 minutes longer. Let stand 10 minutes before serving.
- Spoon "extra" sauce over servings from bottom of dish.
Nutrition Facts : Calories 347.1, Fat 17.3, SaturatedFat 8.8, Cholesterol 47.1, Sodium 1053.7, Carbohydrate 30.6, Fiber 8.9, Sugar 17.7, Protein 18.7
Tips
- Choose firm and ripe vegetables: Avoid vegetables that are bruised or have soft spots. Ripe vegetables will have a deep, rich color.
- Slice the vegetables evenly: This will help them cook evenly. If the vegetables are not sliced evenly, some pieces may be overcooked while others are still undercooked.
- Use a large baking dish: This will give the vegetables plenty of space to spread out and cook evenly.
- Preheat the oven: This will help the vegetables cook quickly and evenly.
- Add some herbs and spices: This will give the vegetables a delicious flavor. Some good options include basil, oregano, thyme, rosemary, garlic, and paprika.
- Drizzle the vegetables with olive oil: Olive oil will help the vegetables brown and prevent them from drying out.
- Bake the vegetables until they are tender: This will usually take about 30 minutes. Check the vegetables periodically to make sure they are not overcooked.
- Serve the vegetables immediately: Baked vegetables are best served hot. You can enjoy them as a main course or side dish.
Conclusion
Baked zucchini, eggplant, and tomatoes is a delicious and healthy dish that is perfect for a summer meal. The vegetables are roasted in the oven until they are tender and flavorful. This dish is easy to make and can be served as a main course or side dish. If you are looking for a healthy and flavorful dish to enjoy this summer, give baked zucchini, eggplant, and tomatoes a try. You won't be disappointed!
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