Baked Eggplant and Zucchini in the Oven – Step-by-Step Recipe

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When baked in the oven, vegetables fully reveal their flavor and retain a pleasant texture. Eggplant and zucchini pair especially well together, making for light, aromatic, and very appetizing dishes. Serve them as a standalone appetizer, a side dish, or an accompaniment to meat and fish. We're sharing a simple step-by-step recipe!

Preparation time: 50 minutes.
Servings: 4.

Ingredients

• 2 eggplants;
• 2 zucchinis;
• 2 tomatoes;
• 2 cloves of garlic;
• 2 sprigs of cilantro;
• 2 tablespoons olive oil;
• 1 teaspoon dried oregano;
• 1/2 teaspoon ground black pepper;
• 1 teaspoon salt.

Step-by-Step Recipe

1. Wash and slice all vegetables into rounds about 1 cm thick.
2. Press the garlic through a press and mix it with olive oil, oregano, ground black pepper, and salt.
3. Arrange the vegetables in a baking dish, alternating layers of eggplant, zucchini, and tomatoes. Brush them with the aromatic olive oil and spices, then cover with foil.
4. Bake the dish for about 30 minutes in the oven at 180 degrees Celsius (350°F). After that, remove the foil and bake the vegetables for another 10-15 minutes. Before serving, sprinkle with chopped cilantro.