Ingredients

• Eggplants: 2 medium-sized
• Salt: To taste (for both the eggplant and overall seasoning)
• Tomatoes: 3 medium
• Carrots: 2 medium
• Green Pepper: 1 medium
• Bell Pepper: 1 (red, yellow, or orange for color contrast)
• Onion: 1 medium, chopped
• Olive Oil: 2-3 tablespoons
• Black Pepper: To taste
• Parsley: Fresh, chopped for garnish
• Optional spices: Paprika, thyme, or rosemary for extra flavor

Step-by-Step Instructions

Step 1: Prepare the Eggplants

1. Slice the Eggplants: Start by washing and slicing the eggplants into rounds or cubes, depending on your preference.
2. Salt the Eggplants: Sprinkle the eggplant slices generously with salt and let them rest for about 5 minutes. This process helps to draw out excess moisture and remove any potential bitterness from the eggplant.

Step 2: Prepare the Tomatoes

1. Blanch the Tomatoes: Score a small “X” on the bottom of each tomato and place them in a bowl. Pour boiling water over the tomatoes and let them steep for about 10 minutes. This will make it easier to peel them.
2. Peel and Chop: After steeping, peel off the tomato skins, chop the tomatoes into chunks, and set them aside.

Step 3: Prepare the Other Vegetables

1. Chop the Vegetables: While the eggplants and tomatoes are resting, peel and slice the carrots, chop the onion, green pepper, and bell pepper into bite-sized pieces.
2. Mix the Vegetables: In a large bowl, toss the eggplant, tomatoes, carrots, onions, and peppers together. Drizzle with olive oil, sprinkle with salt and pepper, and mix everything to ensure the vegetables are evenly coated with the seasoning.

Step 4: Bake the Vegetables

1. Preheat the Oven: Preheat your oven to 200°C (400°F).
2. Arrange the Vegetables: Spread the seasoned vegetables evenly in a single layer on a baking tray. You can line the tray with parchment paper for easier cleanup.
3. Bake: Place the tray in the oven and bake the vegetables for 45 minutes, stirring halfway through to ensure even roasting. The vegetables should become tender and slightly caramelized on the edges.

Step 5: Garnish and Serve

1. Garnish with Parsley: Once the vegetables are done baking, remove the tray from the oven. Sprinkle the dish with freshly chopped parsley to add a pop of color and freshness.
2. Serve: Serve hot as a side dish or as a main course with crusty bread, rice, or couscous. Enjoy!

Cooking Tips

1. Avoid Overcrowding: Make sure the vegetables are spread out in a single layer on the baking tray. Overcrowding can cause them to steam rather than roast, which may affect the texture and flavor.
2. Add More Spices: If you prefer a stronger flavor, feel free to add more spices such as smoked paprika, cumin, or dried herbs like rosemary and thyme to the vegetables before baking.
3. Vary the Vegetables: This recipe is highly versatile. You can add other vegetables like zucchini, mushrooms, or even sweet potatoes depending on what you have on hand.

Storage

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, you can either warm it up in the microwave or pop it back into the oven at 180°C (350°F) for about 10-15 minutes.
• Freezing: This dish freezes well, although the texture of the eggplants may become softer. To freeze, place the baked vegetables in an airtight container or freezer bag and store for up to 3 months. Thaw in the fridge before reheating in the oven.

Nutritional Information (Per Serving)

• Calories: 120-150 kcal
• Carbohydrates: 18 g
• Protein: 3 g
• Fat: 7 g
• Fiber: 6 g
• Vitamin A: 120% DV
• Vitamin C: 70% DV
• Calcium: 6% DV
• Iron: 8% DV

FAQs

1. Can I use other vegetables for this recipe?

Yes, you can substitute or add vegetables such as zucchini, mushrooms, or sweet potatoes. The roasting time might vary slightly depending on the vegetables you choose, but most should cook within the same range as eggplants and peppers.

2. How can I make this recipe spicier?

To add more heat, you can include a finely chopped chili pepper or add a pinch of red pepper flakes when seasoning the vegetables. Adjust the amount to your preferred spice level.

3. Can I prepare this dish in advance?

Yes, you can prepare the vegetables in advance by chopping and seasoning them. Store them in the fridge until you’re ready to bake. You can also bake the dish ahead of time and reheat it in the oven before serving.

4. What can I serve this dish with?

This vegetable medley pairs wonderfully with grilled meats, fish, or tofu. You can also serve it alongside rice, quinoa, or couscous for a more filling meal. A simple green salad or some crusty bread also make great accompaniments.

5. Can I cook this dish in an air fryer?

Yes, you can cook the vegetables in an air fryer instead of baking them. Set the air fryer to 200°C (400°F) and cook for 20-25 minutes, shaking the basket halfway through for even cooking.

Conclusion

This Baked Mediterranean Eggplant and Vegetable Medley is a simple yet flavorful dish that showcases the natural goodness of fresh vegetables. With minimal ingredients and seasoning, the vegetables shine on their own, creating a healthy, colorful, and satisfying meal. Whether served as a side dish or a main course, this recipe is sure to be a hit with family and friends. Plus, it’s customizable, easy to prepare, and packed with nutrients, making it a perfect addition to your weekly menu. Enjoy the vibrant flavors and healthy benefits of this delicious vegetable medley!