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Thai Vegetable Bake 2

Serves 4 to 6 Entree vegetarian

Thai Vegetable Bake 2

Thai Vegetable Bake 2 is a quintessential home-cooked dish, reflecting the casual elegance of Thai family meals. It is not tied to a specific celebration but rather enjoyed any day when fresh produce is abundant and a shared meal is desired. This version captures the essence of how a Thai family cook would prepare it, with a free hand for seasoning and a generous use of olive oil to bring out the flavors.

The dish should be a harmonious blend of tender eggplant, zucchini, and tomatoes, each absorbing the rich olive oil and aromatic herbs. Seasoned with a discerning touch of fine sea salt and black pepper, the bake is a comforting, flavorful experience meant for sharing with those around the table.

Ingredients

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

Method

  1. Start by washing and drying 1 eggplant, 2 zucchini, and 2 tomatoes. Cut the eggplant and zucchini into 1/4-inch thick slices. Dice the tomatoes into small, even pieces. Place all the vegetables in a large mixing bowl and drizzle with 80 ml of olive oil. Season generously with fine sea salt and black pepper, tossing to ensure each piece is well coated.
  2. Heat a large, heavy-bottomed skillet over medium heat. Add a bit more olive oil to the pan to coat the bottom. Once the oil is shimmering, add the eggplant slices in a single layer. Cook them slowly, turning occasionally, until they are golden brown and soft, about 5 to 7 minutes. Remove the eggplant from the skillet and set aside.
  3. In the same skillet, add the zucchini slices. Cook them in the remaining oil, stirring occasionally, until they are tender and have a slight golden color, about 4 to 5 minutes. Remove the zucchini from the skillet and set aside with the eggplant.
  4. Add the diced tomatoes to the skillet, along with any remaining oil from the bowl. Cook the tomatoes gently, stirring occasionally, until they break down and form a thick, chunky sauce, about 5 minutes. The tomatoes should be soft and fragrant, with a rich, deep red color.
  5. Return the cooked eggplant and zucchini to the skillet with the tomato sauce. Stir gently to combine, making sure all the vegetables are coated in the sauce. Sprinkle with your choice of herbs, such as basil or cilantro, and stir again.
  6. Continue to cook the vegetable mixture over low heat for another 5 minutes, allowing the flavors to meld together. The dish is ready when the vegetables are tender and the sauce has thickened slightly, clinging to the vegetables.
  7. Taste the vegetable bake and adjust the seasoning with more fine sea salt and black pepper if needed. Serve the Thai Vegetable Bake 2 warm, as part of a shared meal, allowing everyone to enjoy the rich, savory flavors.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

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

Available soon on Amazon…

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