This Layered Eggplant and Vegetable Bake is a wholesome, hearty dish featuring layers of roasted eggplant, sautéed vegetables, and melted cheese. Served with a tangy garlic yogurt sauce, it’s perfect for a family meal or a comforting dinner.
Preparation Time
- Prep Time: 30 minutes
- Cooking Time: 70 minutes
- Total Time: 1 hour 40 minutes
Ingredients
For the Eggplant Layers:
- 4 eggs
- Salt, to taste
- Black pepper, to taste
- 100 ml cream
- 3 tbsp flour
- Dill, chopped
- Parsley, chopped
- 1 large eggplant, sliced
- Salt, to taste
- 1 tsp dried garlic
- 1 tsp paprika
- Olive oil, for brushing
For the Vegetable Filling:
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 carrot, grated
- 1 bell pepper, diced
- 200 g mushrooms, sliced
- Salt, to taste
- Black pepper, to taste
- 1 tsp paprika
- 1 tomato, diced
For Topping:
- 100 g cheese, grated
For the Garlic Yogurt Sauce:
- 2 tbsp yogurt
- 1 tbsp mayonnaise
- 1 clove garlic, minced
- 1/2 pickled cucumber, finely chopped
Directions
Prepare the Eggplant Layers:
- Preheat the oven to 180°C (356°F).
- In a bowl, whisk eggs, salt, black pepper, cream, flour, dill, and parsley until smooth.
- Lay eggplant slices on a baking sheet, season with salt, dried garlic, and paprika, and brush with olive oil.
- Bake for 20 minutes, turning halfway through.
Prepare the Vegetable Filling:
- Heat vegetable oil in a skillet over medium heat.
- Sauté onion until translucent, then add garlic and cook for 1 minute.
- Stir in carrot, bell pepper, and mushrooms. Cook until softened.
- Add tomato, salt, black pepper, and paprika. Cook until vegetables are well combined.
Assemble the Bake:
- In a greased baking dish, layer roasted eggplant slices, followed by the vegetable mixture. Repeat until all ingredients are used.
- Top with grated cheese.
- Bake in the oven at 180°C (356°F) for 30 minutes.
Prepare the Garlic Yogurt Sauce:
- In a small bowl, mix yogurt, mayonnaise, minced garlic, and chopped pickled cucumber.
Final Bake:
- After 30 minutes, remove the bake from the oven, spread cheese evenly on top, and bake for another 20 minutes until cheese is golden and bubbly.
Serve:
- Let the bake cool slightly before serving. Serve with garlic yogurt sauce on the side.
5 Serving Suggestions
- Pair with a fresh green salad for a balanced meal.
- Serve with crusty bread or pita for a satisfying dinner.
- Add a side of roasted potatoes or rice for extra comfort.
- Garnish with fresh parsley or dill for added flavor.
- Serve as a side dish to grilled meat or fish.
Cooking Tips
- Slice eggplant evenly for consistent cooking.
- Let the eggplant sit with salt for a few minutes to reduce bitterness before roasting.
- Use a mix of mozzarella and cheddar for a flavorful cheese topping.
- Adjust spices in the vegetable filling to suit your taste.
- Store leftovers in an airtight container and reheat in the oven for best results.
Nutritional Benefits
- Eggplant: Rich in antioxidants and fiber.
- Vegetables: Provide vitamins, minerals, and dietary fiber.
- Yogurt Sauce: Adds probiotics and a refreshing tang.
Dietary Information
- Vegetarian-friendly.
Nutritional Facts (Per Serving – Serves 6)
- Calories: 250
- Protein: 10 g
- Carbohydrates: 15 g
- Fat: 15 g
- Fiber: 5 g
- Sugar: 4 g
Why You’ll Love This Recipe
- Packed with nutritious vegetables and herbs.
- Versatile as a main dish or side.
- Tangy garlic yogurt sauce complements the rich flavors.
- Simple ingredients with a gourmet result.
Conclusion
This Layered Eggplant and Vegetable Bake with Garlic Yogurt Sauce is a delicious and comforting dish that combines the rich flavors of roasted eggplant and vegetables with a creamy topping. It’s perfect for family dinners or gatherings, offering a healthy and satisfying option.
Frequently Asked Questions
- Can I use zucchini instead of eggplant? Yes, zucchini works well as a substitute.
- Can I make it vegan? Use plant-based cream, cheese, and yogurt alternatives.
- What other vegetables can I add? Try spinach, kale, or roasted butternut squash.
- Can I freeze leftovers? Yes, freeze portions in airtight containers and reheat in the oven.
- What if I don’t have cream? Substitute with milk or a plant-based alternative.
- Can I add protein? Add cooked chicken or tofu to the vegetable filling.
- How do I prevent soggy eggplant? Salt and let it sit for 10 minutes, then pat dry before roasting.
- What cheese works best? Mozzarella, cheddar, or gouda are excellent options.
- How do I store leftovers? Store in the fridge for up to 3 days in an airtight container.
- Can I skip the yogurt sauce? Yes, but it adds a refreshing contrast to the dish.