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Indian Vegetable Bake 2

Serves 4 to 6 Entree vegetarian

Indian Vegetable Bake 2

This Indian Vegetable Bake is a beloved dish from the heart of Indian home kitchens, where the art of cooking is passed down through generations without the need for precise measurements. Instead, the cooks rely on intuition and taste, using a liberal hand with salt and fat. It's a dish that finds its place on the table during casual family gatherings, offering a comforting blend of seasonal vegetables that are as much about the method as they are about the ingredients.

Expect a medley of tender eggplant, zucchini, and tomatoes, each absorbing the rich olive oil, as they meld together beneath a sprinkle of fresh herbs. The result is a harmonious balance of flavors and textures, where the vegetables hold their shape but yield to the fork's gentle pressure. Serve it warm, allowing the flavors to shine in their simplicity, inviting the table to savor each bite.

Ingredients

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

Method

  1. Begin by preparing the vegetables: slice 1 eggplant, 2 zucchini, and 2 tomatoes into even, thin rounds, about 1/4 inch thick. This ensures they cook evenly. Place the slices in a large bowl and drizzle with 80 ml olive oil. Sprinkle with fine sea salt and black pepper to taste, ensuring each slice is lightly coated with the seasoning and oil. Toss gently to combine, being careful not to break the slices.
  2. In a large, deep skillet or a heavy-bottomed pan, heat a little more olive oil over medium heat. Add finely chopped onion and cook slowly until the onion becomes soft and translucent, stirring occasionally. This should take about 5 to 7 minutes, and the onion will start to release a sweet aroma, indicating it's ready.
  3. Layer the seasoned eggplant, zucchini, and tomato slices over the softened onions in the pan. Start with a layer of eggplant, followed by zucchini, and then tomatoes. Repeat the layers until all the vegetables are used up. This layering allows the flavors to meld together beautifully as they cook.
  4. Cover the pan with a lid and reduce the heat to low. Allow the vegetables to cook slowly, steaming in their own juices. Check occasionally to ensure they are not sticking to the bottom. The vegetables are done when they are tender and have absorbed the flavors, which you can tell when the eggplant becomes soft and the zucchini is easily pierced with a fork.
  5. Once the vegetables are cooked to the right texture, sprinkle your choice of fresh herbs over the top. Common choices include cilantro or mint, which add a fresh, aromatic note to the dish. Taste the bake and adjust the seasoning with more salt and black pepper if needed. Serve the Indian Vegetable Bake 2 warm, allowing the flavors to be enjoyed at their fullest.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

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

Available soon on Amazon…

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