Eggplant and tomato medley bake

Discover the perfect summer dish with our Eggplant and Tomato Medley Bake! This healthy, flavorful recipe features fresh zucchini, eggplant, red pepper, and cherry tomatoes baked to perfection and topped with crumbled feta cheese and basil. Easy to make and bursting with Mediterranean flavors, it's an ideal vegetarian dinner option that the whole family will love!

  • 04 Apr 2025
  • Cook time 40 min
  • Prep time 15 min
  • 4 Servings
  • 9 Ingredients

Eggplant and tomato medley bake

The Eggplant and Tomato Medley Bake is a delightful and colorful dish that combines the earthy flavors of eggplant, the sweetness of cherry tomatoes, and the aromatic essence of fresh basil. Perfect for a light dinner or a side dish, this recipe is both nutritious and easy to prepare. Let's dive into this Mediterranean-inspired culinary experience!

Ingredients:

2 zucchini
400g
1 eggplant
450g
1 red pepper
80g
1 onion
160g
2 tbsp olive oil
27g
2 cups cherry tomatoes
360g
2 garlic cloves
6g
1/2 cup feta cheese
120g
1/2 cup basil leaves
3.50g

Instructions:

1. Preheat the Oven:
Preheat your oven to 375°F (190°C).
2. Prepare the Vegetables:
- Slice the zucchini into rounds about 1/4 inch thick.
- Dice the eggplant into bite-sized cubes.
- Chop the red bell pepper into small pieces.
- Thinly slice the onion.
- Halve the cherry tomatoes.
- Mince the garlic cloves.
- Chop the fresh basil leaves.
3. Combine the Vegetables:
In a large mixing bowl, combine the zucchini, eggplant, red bell pepper, onion, cherry tomatoes, and minced garlic.
4. Season and Drizzle:
Drizzle the olive oil over the mixed vegetables. Sprinkle with salt and pepper to taste. Toss everything well to ensure the vegetables are evenly coated with the olive oil and seasoning.
5. Bake the Vegetables:
Transfer the seasoned vegetable mixture to a large baking dish, spreading them out in an even layer. Place the dish in the preheated oven and bake for about 30 - 35 minutes, or until the vegetables are tender and slightly caramelized.
6. Add Feta Cheese:
Remove the baking dish from the oven and sprinkle the crumbled feta cheese evenly over the top of the vegetables.
7. Bake Again:
Return the dish to the oven and bake for an additional 5 - 10 minutes, until the feta cheese is slightly melted and golden.
8. Finish with Basil:
Once baked, remove the dish from the oven and immediately sprinkle the chopped fresh basil leaves over the top.
9. Serve:
Let the Eggplant and Tomato Medley Bake cool for a few minutes before serving. Enjoy this dish warm, either as a flavorful side or a delightful vegetarian main course.

Tips:

- Preheat your oven to ensure even baking for all vegetables.

- Slice the vegetables uniformly to ensure they cook evenly.

- Salting the eggplant slices and letting them sit for 15 minutes before cooking can help remove any bitterness.

- Use a sharp knife to finely chop the garlic for maximum flavor release.

- Sprinkle the feta cheese over the top of the bake just before the final few minutes of baking to allow it to melt slightly without burning.

- Garnish with fresh basil leaves just before serving to maintain their vibrant color and fresh taste.

With its vibrant colors and heartwarming flavors, the Eggplant and Tomato Medley Bake is a satisfying dish that is sure to please any crowd. The combination of tender vegetables, creamy feta, and fresh basil creates a harmony of flavors that's both healthy and delicious. Enjoy this dish on its own, or pair it with your favorite grilled protein for a complete meal.

Nutrition Facts
Serving Size400 grams
Energy
Calories 160kcal8%
Protein
Protein 8g5%
Carbohydrates
Carbohydrates 20g6%
Fiber 7g18%
Sugar 12g12%
Fat
Fat 14g16%
Saturated 4.95g16%
Cholesterol 27mg-
Vitamins
Vitamin A 120ug13%
Choline 33mg6%
Vitamin B1 0.20mg17%
Vitamin B2 0.43mg33%
Vitamin B3 2.26mg14%
Vitamin B6 0.58mg34%
Vitamin B9 90ug22%
Vitamin B12 0.49ug20%
Vitamin C 60mg69%
Vitamin E 1.33mg9%
Vitamin K 20ug17%
Minerals
Calcium, Ca 190mg15%
Copper, Cu 0.23mg26%
Iron, Fe 1.31mg12%
Magnesium, Mg 54mg13%
Phosphorus, P 210mg16%
Potassium, K 870mg26%
Selenium, Se 5ug9%
Sodium, Na 340mg23%
Zinc, Zn 1.64mg15%
Water
Water 360g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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