If you’re looking for a quick and delicious vegetarian dinner, this Baked Eggplants with Vegetables recipe is perfect for you. Ready in just 10 minutes of prep time, this dish combines the rich flavors of eggplant, onions, peppers, and cherry tomatoes with the savory taste of Parmesan cheese. It’s an easy and healthy meal that will impress your guests and become a weekend favorite. No meat needed, just pure vegetable goodness with a hint of cheesy delight.
Preparation Time:
- Prep Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
- Servings: 4 servings
- Kcal: 250 kcal per serving
Ingredients: For the Eggplant and Vegetables:
- 1 eggplant
- 3 onions
- 1 pepper
- 8-10 cherry tomatoes
- Salt
- Black pepper
- Paprika
- Parsley
- 2 cloves of garlic
- 1 tablespoon olive oil
- 2 tablespoons ketchup
- Dried pepper
- 60 grams Parmesan cheese
Directions:
- Prepare the Eggplant:
- Slice 1 eggplant and sprinkle with salt. Let it sit for a few minutes to draw out moisture, then pat dry.
- Prepare the Onions:
- Slice 3 onions and set aside.
- Prepare the Pepper:
- Slice 1 pepper into strips.
- Prepare the Tomatoes:
- Halve 8-10 cherry tomatoes.
- Season the Vegetables:
- Place the eggplant, onions, pepper, and tomatoes in a baking dish.
- Season with salt, black pepper, and paprika.
- Add Olive Oil:
- Drizzle 1 tablespoon of olive oil over the vegetables.
- Bake the Vegetables:
- Preheat the oven to 180°C (356°F).
- Bake the vegetables for 20 minutes.
- Prepare the Garlic and Parsley:
- Mince 2 cloves of garlic.
- Chop a bunch of parsley.
- Season the Baked Vegetables:
- After 20 minutes of baking, remove the vegetables from the oven.
- Add the minced garlic and chopped parsley.
- Season with more salt, black pepper, and paprika.
- Drizzle with a bit more olive oil.
- Add Ketchup and Dried Pepper:
- Add 2 tablespoons of ketchup and a pinch of dried pepper to the vegetables.
- Mix everything well.
- Add Parmesan Cheese:
- Grate 60 grams of Parmesan cheese and sprinkle it over the vegetables.
- Final Bake:
- Bake the vegetables again at 180°C (356°F) for another 20 minutes.
- Serve:
- Remove from the oven and let it cool slightly.
- Serve hot and enjoy.
Serving Suggestions:
- Serve this dish as a main course with a side of crusty bread.
- Pair it with a simple green salad for a complete meal.
- Enjoy it as a side dish alongside grilled fish or chicken.
Cooking Tips:
- Ensure to pat dry the eggplant slices after salting to remove excess moisture.
- Adjust the seasoning according to your taste preference.
- Use freshly grated Parmesan cheese for the best flavor.
Nutritional Benefits:
- Eggplant: Low in calories and high in fiber.
- Tomatoes: Rich in vitamins A and C.
- Parmesan Cheese: Provides protein and calcium.
Dietary Information:
- Vegetarian
- Gluten-Free: Ensure ketchup and all spices used are gluten-free.
- Dairy-Free Option: Substitute Parmesan with a dairy-free cheese alternative.
Nutritional Facts (per serving):
- Calories: 250 kcal
- Protein: 8g
- Fat: 15g
- Carbohydrates: 25g
- Fiber: 6g
Storage:
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe:
- Quick and easy to prepare.
- A healthy and flavorful vegetarian meal.
- Perfect for a weeknight dinner or a weekend meal.
Conclusion: This Baked Eggplants with Vegetables is a delightful and nutritious dish that’s sure to please everyone at the table. The combination of tender eggplant, savory vegetables, and melted Parmesan cheese makes for a satisfying and delicious meal. Enjoy this easy-to-make recipe and savor the rich flavors of the Mediterranean!
Frequently Asked Questions
- Can I use other types of cheese?
- Yes, feel free to use mozzarella, feta, or any other cheese you prefer.
- Can I add other vegetables to this dish?
- Absolutely, zucchini, mushrooms, and bell peppers work well in this recipe.
- How do I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Can I make this dish vegan?
- Yes, use a vegan cheese alternative or omit the cheese entirely.
- What can I use instead of ketchup?
- You can use tomato paste or a homemade tomato sauce.
- Can I prepare this dish ahead of time?
- Yes, you can prepare the vegetable mixture and store it in the refrigerator. Bake when ready to serve.
- Can I use dried parsley instead of fresh?
- Yes, use 1 teaspoon of dried parsley instead of fresh.
- What can I serve with this dish?
- Serve with crusty bread, a green salad, or as a side to grilled meats.
- How can I make this dish spicier?
- Add more dried pepper or a pinch of red pepper flakes.
- Can I freeze this dish?
- It’s best to enjoy this dish fresh, but you can freeze leftovers in an airtight container for up to 1 month. Reheat in the oven before serving.