Mediterranean Baked Eggplant Dinner Recipe

About this recipe

This hearty Mediterranean-inspired baked eggplant dish is perfect for dinner. Packed with roasted vegetables, creamy feta, and fresh herbs, it’s a satisfying meal for solution seekers.

Ingredients

• 25 g Parsley
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 125 g Red Bell Pepper
• 500 ml Oleev Extra Light Olive Oil
• 100 g Mooz Feta Greek Cheese Block
• 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 250 g Zucchini Green
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. Halve 1 large zucchini lengthwise and brush all sides with 2 tsp olive oil. Place the halves, cut side down, on a baking sheet.
3. 3. Bake the zucchini for 20 minutes. Meanwhile, peel and quarter 1 medium onion, peel 3 cloves of garlic, and cut 1 red bell pepper into large chunks.
4. 4. Brush the onion, garlic, and red bell pepper pieces with 1 tsp olive oil. Add them to the baking sheet with the zucchini and bake for an additional 25 to 30 minutes, or until all the vegetables are tender.
5. 5. Remove the vegetables from the oven and let them cool slightly. Scoop out the flesh of the zucchini and chop it roughly along with the roasted onion, garlic, and red bell pepper.
6. 6. In a mixing bowl, combine the chopped vegetables with 4 oz crumbled feta cheese, 2 tbsp chopped parsley, 1 tsp dried oregano, 2 tsp lemon juice, and a pinch each of sea salt and pepper. Mix well.
7. 7. Serve the mixture warm as a main dish, garnished with additional parsley if desired.