Korean Vegetable Bake

Ingredients

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

Method

1. Start by preparing the vegetables. Slice 1 eggplant, 2 zucchini, and 2 tomatoes into 1/4-inch thick rounds. Lay them out on a large cutting board or tray. Sprinkle the slices with fine sea salt and let them sit for about 10 minutes to draw out excess moisture, which will help them cook evenly and enhance their flavor.
2. While the vegetables are resting, finely chop one onion. In a large, oven-safe skillet or baking dish, heat 40 ml of olive oil over medium heat. Add the chopped onion and cook slowly, stirring occasionally, until the onion becomes translucent and soft, releasing a sweet aroma. This will form the flavorful base of your bake.
3. After the vegetables have rested, gently pat them dry with a paper towel to remove the moisture drawn out by the salt. Layer the eggplant, zucchini, and tomato slices in the skillet or baking dish over the softened onions. Arrange them in an overlapping pattern, alternating the vegetables for a visually appealing dish.
4. Drizzle the remaining 40 ml of olive oil evenly over the layered vegetables. Sprinkle with your choice of herbs, such as thyme or oregano, and season with black pepper to taste. This step ensures the vegetables are well-coated and seasoned, enhancing their natural flavors as they bake.
5. Place the skillet or baking dish in a preheated oven at 375°F (190°C). Bake until the vegetables are tender and the edges are slightly caramelized, which should take about 30 to 40 minutes. The dish is ready when the vegetables are soft to the touch and have absorbed the flavors of the herbs and oil, creating a harmonious blend.
6. Once baked, taste the dish and adjust the seasoning with more salt if necessary. Serve the Korean Vegetable Bake warm, directly from the skillet or dish, allowing everyone at the table to share and enjoy the home-cooked flavors.