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Middle Eastern Vegetable Bake

Serves 4 to 6 Entree vegetarian

Middle Eastern Vegetable Bake

Middle Eastern Vegetable Bake is a comforting staple across home kitchens, where it is often prepared as a casual weeknight dish or a simple addition to a family feast. This version captures the essence of Middle Eastern home cooking, with ingredients that are readily available and techniques that have been passed down through generations. Traditionally, there's no need for precise measurements; a pinch of this and a splash of that, guided by intuition and taste, bring the dish to life.

The result is a medley of tender eggplant, zucchini, and tomatoes, each slice soaking up the rich olive oil and mingling with aromatic herbs. The vegetables are roasted to perfection, allowing their natural sweetness to come forward, enhanced by the right touch of fine sea salt and black pepper. Serve it warm, straight from the oven, inviting everyone to savor the simple yet profound flavors that define this beloved dish.

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, drizzle with 80 ml olive oil, and season generously with fine sea salt and black pepper. Toss the vegetables gently to coat them evenly with the oil and seasoning.
  2. Heat a large, heavy-bottomed skillet over medium heat. Add a bit of olive oil to the pan. Once the oil is shimmering, add the sliced eggplant in a single layer. Cook the eggplant slowly, turning occasionally, until it becomes soft and golden brown on both sides. This should take about 5-7 minutes per side, and the eggplant should be tender and slightly translucent.
  3. Remove the eggplant from the skillet and set aside. In the same skillet, add a little more olive oil if necessary, and add the zucchini slices. Cook them in the same manner as the eggplant, until they are tender and have a slight golden hue. This will take about 4-5 minutes per side. Remove the zucchini and set aside with the eggplant.
  4. Add the sliced tomatoes to the skillet, cooking them just until they start to soften and release their juices, about 3-4 minutes. The tomatoes should still hold their shape but be soft to the touch. Remove them from the skillet and set aside.
  5. Layer the cooked vegetables in a baking dish, starting with the eggplant, followed by zucchini, and then tomatoes. Sprinkle each layer with a pinch of fine sea salt, black pepper, and your choice of herbs, such as thyme or oregano, for added flavor.
  6. Preheat your oven to 180°C (350°F). Cover the baking dish with foil and bake in the oven until the vegetables are tender and the flavors meld together, about 25-30 minutes. The vegetables should be soft but not mushy, and the dish should have a fragrant aroma.
  7. Remove the foil and bake for an additional 5-10 minutes to allow the top to brown slightly. This will give the dish a nice texture contrast. Once done, taste for salt and adjust if necessary. Serve the Middle Eastern Vegetable Bake warm, as part of a shared meal.
Cover of Authentic Middle Eastern Cuisine
From the cookbook

Authentic Middle Eastern Cuisine

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

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