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Chinese Vegetable Bake 2

Serves 4 to 6 Entree vegetarian

Chinese Vegetable Bake 2

Chinese Vegetable Bake 2 is a cherished staple in many home kitchens, exemplifying the unpretentious yet satisfying approach of family-style cooking. Crafted with a simple mix of eggplant, zucchini, and tomatoes, this dish reflects the ease and intuition with which Chinese home cooks often prepare meals. It's a weekday favorite, seamlessly fitting into the rhythm of daily life, where salt is judged by feel and a generous hand ensures each bite delivers comfort.

The result is a warm, hearty bake where the tender eggplant melds with the juicy burst of tomatoes, all elevated by the aromatic embrace of olive oil and fresh herbs. A gentle seasoning of fine sea salt and black pepper underscores the natural flavors, inviting diners to savor the dish's simplicity and warmth. Sharing is inherent in its design, making it a delightful addition to a communal table.

Ingredients

  • 1eggplant
  • 2zucchini
  • 2tomatoes
  • 80 mlolive oil
  • herbs — chopped
  • to tastefine sea salt and black pepper

Method

  1. Begin by washing and drying 1 eggplant, 2 zucchini, and 2 tomatoes. Cut the eggplant and zucchini into 1/4-inch thick rounds, and slice the tomatoes into slightly thicker rounds to retain their juiciness during baking. Arrange the slices on a large baking sheet, drizzle with 80 ml of olive oil, and sprinkle generously with fine sea salt and black pepper. Toss the vegetables gently to ensure they are evenly coated with oil and seasoning.
  2. Preheat your oven to 180°C (350°F). While the oven heats, finely chop a medium onion. In a large skillet, add a splash of olive oil and heat over medium-low. Add the chopped onion and cook slowly, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. This slow cooking will develop a sweet base flavor for the bake.
  3. Once the onion is soft, remove the skillet from heat. Layer the seasoned eggplant, zucchini, and tomato slices over the onion in the skillet, slightly overlapping them in a circular pattern. This layering will allow the flavors to meld and the vegetables to cook evenly.
  4. Sprinkle a mix of your preferred herbs over the top of the layered vegetables. Common choices include fresh or dried thyme, oregano, or basil. The herbs should be distributed evenly to infuse the dish with their aroma and enhance the taste.
  5. Cover the skillet with a lid or aluminum foil to trap steam, and place it in the preheated oven. Bake until the vegetables are tender and the eggplant is soft enough to easily pierce with a fork, which indicates they have absorbed the flavors well.
  6. Remove the skillet from the oven and uncover it. Taste a piece of each type of vegetable and adjust the seasoning with more fine sea salt and black pepper if needed. The dish is ready when the vegetables are tender and flavorful.
  7. Serve the Chinese Vegetable Bake 2 directly from the skillet, encouraging everyone at the table to share and enjoy the communal experience typical of Chinese home cooking.
Cover of Authentic Chinese Cuisine
From the cookbook

Authentic Chinese Cuisine

This recipe is from Authentic Chinese Cuisine by Yassine Sbiti — the Chinese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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