Baked Zucchini and Eggplant with Mushroom-Cheese Topping
Ingredients
2 eggplants
6 tablespoons (90 ml) olive oil
1 teaspoon red pepper
Black pepper (to taste)
Salt (to taste)
1/2 teaspoon oregano
2 cloves garlic, finely chopped
3 tomatoes
1 onion
3 mushrooms
1-2 tablespoons (15-30 ml) oil
150 g (5.3 oz) cheese (preferably a melting cheese like mozzarella or cheddar)
Method of Preparation
1. Preparing the Vegetables
Wash and trim the ends of the zucchini. After trimming, slice them into rounds of even thickness and place them in a large bowl. Repeat the same process with the eggplants. Cut them into rounds, and place them in a separate bowl. Season the eggplants with salt, which will help them release any excess moisture. Allow them to sit for 15-20 minutes, then rinse thoroughly under cold water to remove the salt. Pat them dry with a clean kitchen towel and return them to the bowl.
2. Marinating the Vegetables
In a small mixing bowl, combine the olive oil, red pepper, oregano, chopped garlic, black pepper, and a pinch of salt. Stir until the marinade is well-mixed. Divide this mixture in half, pouring one portion over the zucchini and the other over the eggplants. Use your hands to toss the vegetables, ensuring they are evenly coated with the marinade. This step infuses the vegetables with robust flavors, making each bite a delightful experience.
3. Preparing the Tomatoes and Baking the Vegetables
Cut the tomatoes into thick circles. These will serve as a juicy, flavorful layer in our dish. Preheat your oven to 180°C (350°F).
Line a baking dish with parchment paper to prevent sticking and to make cleanup easier. Arrange the zucchini slices in a single layer in the dish. Place a slice of tomato on top of each zucchini round, followed by a slice of eggplant. This layering not only looks visually appealing but also ensures that each bite is a combination of the different textures and flavors.
Place the dish in the preheated oven and bake for 25 minutes. This slow roasting process will allow the vegetables to soften and their flavors to meld together perfectly.
4. Preparing the Mushroom and Cheese Topping
While the vegetables are baking, it’s time to prepare the savory topping. Peel and finely dice the onion. Wash the mushrooms thoroughly and cut them into small, even pieces.
In a small skillet, heat 1-2 tablespoons of oil over medium heat. Once the oil is hot, add the diced onions and sauté for 1-2 minutes until they become translucent. Add the chopped mushrooms to the pan, stirring occasionally. Allow the mushrooms to cook until they release their juices and become tender, which should take about 5 minutes. Remove the pan from the heat and set it aside to cool slightly.
While the mushroom mixture cools, grate the cheese using a coarse grater. Transfer the grated cheese to a large mixing bowl. Add the sautéed mushroom and onion mixture to the cheese, stirring until the ingredients are well-combined. This cheesy mushroom topping will add a rich, savory finish to the baked vegetables.
5. Finishing the Dish
After the vegetables have baked for 25 minutes, remove the dish from the oven. Carefully spoon a generous portion of the mushroom and cheese mixture onto each layered vegetable slice. Spread it evenly to cover the entire surface of the vegetables.
Return the dish to the oven and bake for an additional 20 minutes, or until the cheese is melted and golden brown. The cheese will form a delectable crust over the vegetables, while the mushrooms add an extra layer of flavor and texture.
6. Serving Suggestions
Remove the dish from the oven and allow it to cool slightly before serving. Serve the dish warm, either as a side dish or as a main course accompanied by a fresh salad or crusty bread. This baked zucchini and eggplant dish is not only visually stunning but also bursting with flavor, making it a perfect choice for a light and satisfying meal.
Nutritional Information
Servings: 4
Calories per serving: 280 kcal
Total Fat: 20 g
Saturated Fat: 7 g
Cholesterol: 25 mg
Sodium: 350 mg
Total Carbohydrates: 18 g
Dietary Fiber: 6 g
Sugars: 7 g
Protein: 10 g