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Eastern European Vegetable Bake 2

Serves 4 to 6 Entree vegetarian

Eastern European Vegetable Bake 2

Eastern European Vegetable Bake 2 brings the essence of home cooking to the table, reflecting the everyday simplicity and warmth found in Eastern European kitchens. This dish, often prepared when the garden's bounty is at its peak, celebrates the vibrant produce of late summer and early autumn. It is a staple for family meals, where the abundance of fresh vegetables is cherished and shared among loved ones.

The bake features tender slices of eggplant, zucchini, and tomatoes, all harmonized with a generous drizzle of olive oil and a sprinkle of herbs, creating a comforting medley of flavors. The vegetables meld together, each bite offering a soft, savory taste with a hint of earthiness. Seasoned to taste, this dish invites a relaxed and communal style of serving, embodying the unassuming yet deeply satisfying nature of Eastern European cuisine.

Ingredients

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

Method

  1. Begin by washing the vegetables thoroughly. Slice the eggplant, zucchini, and tomatoes into even, 1/4-inch thick rounds. Lay the slices on a clean kitchen towel and sprinkle them generously with fine sea salt. Let them sit for about 10 minutes to draw out excess moisture, which will help the vegetables roast more effectively.
  2. In the meantime, prepare the base of the bake. Dice one medium onion finely. Heat 40 ml of olive oil in a large skillet over medium heat. Add the diced onion and cook gently, stirring occasionally, until the onion becomes translucent and soft, releasing a sweet aroma.
  3. Rinse the salted vegetable slices under cold water to remove excess salt and pat them dry with a paper towel. Layer the eggplant, zucchini, and tomato slices in a large baking dish, alternating each type of vegetable. Drizzle the remaining 40 ml of olive oil over the layered vegetables, ensuring even coverage.
  4. Sprinkle your choice of herbs over the top of the vegetables. Traditional Eastern European herbs such as dill, parsley, or thyme work well. Season with black pepper to taste.
  5. Cover the baking dish with aluminum foil and place it in a preheated oven at 180°C (350°F). Bake until the vegetables are tender and the eggplant is creamy, about 45 minutes. Remove the foil for the last 10 minutes to allow the top to brown slightly.
  6. Once out of the oven, taste a piece of each vegetable and adjust the seasoning with additional salt if necessary. The bake should have a harmonious blend of flavors, with the vegetables soft yet holding their shape. Serve warm, allowing the dish to be the centerpiece of a shared meal.
Cover of Authentic Eastern European Cuisine
From the cookbook

Authentic Eastern European Cuisine

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

Available soon on Amazon…

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