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Japanese Vegetable Bake 2

Serves 4 to 6 Entree vegetarian

Japanese Vegetable Bake 2

Japanese Vegetable Bake 2 is a comforting dish that finds its place on home tables across Japan. It's a dish that embodies the essence of everyday cooking, where the cook relies on intuition—salt is judged by hand, and a generous hand at that, allowing each ingredient to shine. This home version captures the informal elegance of a typical Japanese family meal, where everyone gathers around to share in the bounty.

The bake offers a delightful medley of flavors and textures, with the tender eggplant, zucchini, and juicy tomatoes melding together under a drizzle of olive oil. The dish is seasoned simply with fine sea salt and black pepper, letting the natural sweetness of the vegetables come through, elevated by fresh herbs. It's a humble yet satisfying creation, perfect for sharing and savoring at the family 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 thin, even slices, about 1/4 inch thick, to ensure they cook evenly. Slice the tomatoes slightly thicker, around 1/3 inch, to maintain their structure during baking. Season the slices with fine sea salt and black pepper to taste, allowing the flavors to meld while you prepare the base.
  2. In a large skillet, heat 80 ml of olive oil over medium heat. Add finely chopped onion and cook slowly, stirring occasionally, until the onion becomes translucent and soft, releasing a sweet aroma. This will take about 5 to 7 minutes, and the onion should not brown, as it will form the gentle flavor base for the vegetables.
  3. Preheat your oven to 180°C (350°F). In a baking dish, layer the eggplant, zucchini, and tomato slices in a shingled pattern, alternating each vegetable. Drizzle the remaining olive oil over the layered vegetables, ensuring they are well-coated, which will help them roast evenly and develop a rich flavor.
  4. Sprinkle your choice of herbs over the top, such as thyme or oregano, to add an aromatic layer to the dish. Cover the baking dish with aluminum foil, sealing the edges tightly to trap steam and allow the vegetables to cook through without drying out.
  5. Place the dish in the preheated oven and bake for about 30 minutes. Remove the foil and continue baking for an additional 10 to 15 minutes, or until the vegetables are tender and the edges start to caramelize slightly, indicating they are done. The eggplant should be soft, and the zucchini should have a slight bite, while the tomatoes should hold their shape but be juicy.
  6. Once baked, taste the vegetables and adjust the seasoning with additional fine sea salt and black pepper if needed. Serve the Japanese Vegetable Bake 2 warm, as part of a shared meal, allowing everyone to enjoy the harmonious blend of flavors and textures.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

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

Available soon on Amazon…

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