Mediterranean Baked Eggplant Delight Recipe

About this recipe

A wholesome and flavorful vegan dish featuring layers of tender eggplant, onion, and tomato, enhanced with a zesty lemon and olive oil dressing. Perfect for a satisfying dinner solution.

Ingredients

• 250 g Small-Purple Brinjal (Baingan)
• 500 g Organically Grown Small Brinjal
• 100 g Sambar Onion Peeled
• 2.5 Kg Austin Whole Peeled Tomato
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 5Ltr Vittorio Pomace Olive Oil
• 35 g On1Y Grinder Italian Seasoning Flakes
• 1 pack (1 kg) Annapurna Iodized Crystal Salt | Kal Uppu
• 500 g Tomato - Hybrid

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Slice 2 medium eggplants, 2 medium onions, and 2 medium tomatoes into very thin slices.
3. 3. Lightly grease a casserole dish with 1 tablespoon of olive oil. Arrange the slices in layers: start with eggplant, followed by onion, and then tomato. Sprinkle a pinch of salt and 1 teaspoon of Italian seasoning between each layer.
4. 4. In a small bowl, mix 3 tablespoons of lemon juice with 2 tablespoons of olive oil. Drizzle this mixture evenly over the layered vegetables.
5. 5. Bake the casserole uncovered for about 50 minutes, basting occasionally with the juices that form in the dish.
6. 6. Remove from the oven and let it cool slightly before serving. Leftovers can be stored in the freezer for later enjoyment.