Mediterranean Vegetarian Bake Recipe

Name: Mediterranean Vegetarian Bake
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Cuisine: Fusion
Ingredients: 1 Bunch x 2 Coriander Leaves (Kotthambari); 150 g Spring Onion (Kandychi Path); 500 g Organically Grown Small Brinjal; 100 g Garlic - Single Clove; 125 g Red Bell Pepper (Lal Shimla Mirchi); 250 g Zucchini Green; 1 ltr Bertolli Extra Virgin Olive Oil; 16 g Orika Oregano; 100 g Jk Jeera Powder / Cumin Powder; 1 pack (100 g) Zoff Big Fennel Seeds Whole - Saunf; 250 g Mirchi Powder (Bedagi); 400G Chtoura White Beans In Brine; 250 g Freshcon Cooked Rajma; 250 ml Dabur Hommade Lemon Juice (Bottle); 1 kg Whole Farm Grocery Sugar (Packet); 70 g Namakwali Authentic Mix Seasoning Flavoured Salt; 100 g Catch Sprinklers - Black Pepper Powder

Fusion cuisine

About this recipe

This hearty Mediterranean-inspired vegetarian bake combines roasted eggplant, zucchini, and beans with aromatic spices for a satisfying dinner. Perfect for those seeking a flavorful and kosher-friendly meal.

Ingredients

1 Bunch x 2 Coriander Leaves (Kotthambari)
150 g Spring Onion (Kandychi Path)
500 g Organically Grown Small Brinjal
100 g Garlic - Single Clove
125 g Red Bell Pepper (Lal Shimla Mirchi)
250 g Zucchini Green
1 ltr Bertolli Extra Virgin Olive Oil
16 g Orika Oregano
100 g Jk Jeera Powder / Cumin Powder
1 pack (100 g) Zoff Big Fennel Seeds Whole - Saunf
250 g Mirchi Powder (Bedagi)
400G Chtoura White Beans In Brine
250 g Freshcon Cooked Rajma
250 ml Dabur Hommade Lemon Juice (Bottle)
1 kg Whole Farm Grocery Sugar (Packet)
70 g Namakwali Authentic Mix Seasoning Flavoured Salt
100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. Preheat oven to 350°F. Cut 2 small brinjals into cubes and place them in a shallow roasting pan. Drizzle with 2 tablespoons of olive oil, toss to coat, and cover the pan with aluminum foil. Bake for 30 minutes, stirring once halfway through. Remove from the oven and set aside.
2. In a large Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add 2 diced spring onions and cook until translucent, about 4 minutes. Add 3 minced garlic cloves and cook for another minute until fragrant.
3. Stir in 2 diced red bell peppers and 2 sliced zucchinis. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add 2 tablespoons of dried oregano, 1 tablespoon of ground cumin, 1 teaspoon of fennel seeds, and 1-2 tablespoons of mirchi powder (adjust to taste). Mix well, then gently fold in the roasted brinjal cubes. Simmer over low heat for 20 minutes.
5. Add 1 1/2 cups of cooked white beans, 1 1/2 cups of cooked kidney beans, 3 tablespoons of lemon juice, 1 teaspoon of sugar, and 1/3 cup of chopped fresh coriander leaves. Season with salt and freshly ground pepper to taste. Simmer for an additional 5 minutes.
6. Serve hot, optionally garnished with chopped green onions.