Baked Eggplant And Herb Medley Recipe

Italian cuisine · 420 calories

Baked Eggplant and Herb Medley recipe

About this recipe

A hearty and flavorful baked dish featuring layers of eggplant, tomatoes, and peppers, seasoned with aromatic herbs and topped with melted cheeses. Perfect for a satisfying eggetarian dinner.

Ingredients

  • Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
  • 1kg 1kg Green Pepper
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • - Filippo Berio Garlic Flavoured Olive Oil
  • - Organic Dried Rosemary Hatton Hill Organic
  • 50G Pepper Black Ground BWFO
  • - Dolls House Miniature Handmade Parmesan Cheese Wheel
  • - The Cheese Lady Gruyère Reserve Classic Swiss Mountain Cheese
  • 1 Piece Red Bell Pepper, 1pcs | Gopuff
  • 250G Shallot Onion - 250g
  • - Nearly Naked Veg Basil 100g
  • - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

  1. 1. Preheat your oven to 350°F (175°C).
  2. 2. Peel and slice 1 large eggplant into 1/2-inch thick rounds. Lightly salt the slices and let them sit for 10 minutes to draw out moisture, then pat dry with a paper towel.
  3. 3. Slice 2 large red bell peppers into 6 slices each and cut 3 green peppers into 4 rings each. Peel and slice 3 medium onions into rings.
  4. 4. In a small bowl, combine 1 tablespoon fresh basil, 1 tablespoon dried rosemary, 1 tablespoon dried oregano, and 1 tablespoon dried rosemary. Set the herb mix aside.
  5. 5. Grease a 12 x 8 x 2-inch baking dish with 1/4 cup olive oil. Arrange 6 slices of eggplant in the dish and drizzle with 1/4 teaspoon olive oil.
  6. 6. Lightly sprinkle the eggplant slices with salt, pepper, and 1/4 teaspoon of the herb mix. Layer 6 onion rings, 6 red bell pepper slices, and 6 green pepper rings on top.
  7. 7. Sprinkle 1/4 teaspoon minced shallot over the vegetable layers. Repeat the layering process with the remaining eggplant, onion, red bell pepper, and green pepper slices in a second greased 12 x 8 x 2-inch baking dish.
  8. 8. Drizzle the top layers with 1/4 teaspoon olive oil and sprinkle with the remaining herb mix. Cover both dishes with aluminum foil and bake for 40 minutes.
  9. 9. Remove the foil and evenly sprinkle 1/4 cup grated Parmesan cheese and 1/4 cup grated Gruyere cheese over the vegetables in each dish.
  10. 10. Return the dishes to the oven and bake uncovered for an additional 5 minutes, or until the cheese is melted and bubbly.
  11. 11. Remove from the oven and let cool for a few minutes before serving. Enjoy your baked eggplant and herb medley!