My Boyfriend and I love oven roasted veggies. You will realise this as the seasons pass. One of our favorit summer vegetables are eggplants – so many great dishes can be done. I like to get inspired by the Oriental such as the Mediterranean cuisine when I want to create something new with eggplants.
This recipe is as simple as can be. Eggplants, zucchini, tomatoes and sweet potatoes seasoned with Olive oil, lemon and salt. Topped with a buffalo-mozzarella and some balsamic vinegar reduction. This is the kind of food we love on hot summer days.
INGREDIENTS
Serves 2
preparation time 20 minutes, baking time 1h 15 minutes
- 1 large eggplant
- 1 large zucchini
- 2 medium size zucchini
- 1 big sweet tomato
- 1 medium size onion
- a few cloves of garlic
- 1 lemon
- olive oil, salt and basil
STEP BY STEP
- Preheat the oven to 200°C and prepare a casserole or a gratin dish.
- Cut all vegetables into rounds.
- Add the eggplant to a bowl and coat with 3 Tablespoons of olive oil.
- In a separate bowl add the other vegetables and coat with 2 to 3 Tablespoons of olive oil (when it comes to Mediterranean dishes, I like to be generous when using olive oil).
- Combine eggplant and the other vegetables, add ½ tablespoon of sea salt and stir using your hands.
- If you like bitter flavors you can cut the lemon into rounds as well and add it to the vegetables. If you don’t like bitter flavors juice the lemon and use the juice to season when the vegetables are roasted.
- Add everything to the casserole, cover with tin foil and bake for 30 minutes. After 30 minutes take the foil away and bake for another 30 minutes. Turn on the grill function and bake 15 minutes longer or until the top vegetables are golden.
- Plate the vegetables, top with the mozzarella and season with, salt, olive oil, pepper and balsamic vinegar reduction.
Enjoy!!