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

• - CHATCHAWAN Fresh Thai Round Eggplant
• 1 Kg Yellow/White Onion 1kg
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• - Sunita Lemon Juice Organic
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• - Schwartz Italian Seasoning
• 70G Mill & Mortar Citrus Salt Flakes, 70G

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.