Baked Zucchini with Eggplant
Description
A light and appetizing appetizer that can be prepared not only for lunch or dinner, but also for a festive table.
Instructions
- 1
Step 1
1. The recipe for baked zucchini with eggplant is very simple. First, wash, pat dry, and slice the eggplants into medium-thick rings. Sprinkle them with salt and set aside for a while.
- 2
Step 2
2. Wash the zucchini, pat dry, and slice into rings as well. If desired, you can lightly salt them and let them sit for 5–10 minutes.
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Step 3
3. Wash and dry the tomatoes (firm ones are easier to slice evenly). Cut into rounds of roughly the same size.
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Step 4
4. Wash the sweet pepper, pat dry, and remove the seeds and stem. Cut into small sticks. Wash the hot pepper and pat dry. If desired, remove the seeds so the pepper is less spicy. Cut into very thin rings or half-rings.
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Step 5
5. Hard cheese, preferably not too salty, grate on a medium or fine grater.
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Step 6
6. It’s time to assemble the dish. Grease a heatproof baking dish with vegetable oil. Arrange the eggplants on the bottom (it’s best to rinse off excess salt first). Place the tomatoes on top; you can add a little salt if you like. Peel the garlic and press it through a garlic press or grate it. Spread it over the tomatoes. Top with a slice of sweet pepper and a slice of hot pepper. The next layer is a round of zucchini. Repeat all the layers if you like. Sprinkle grated cheese on top and bake in a well-preheated oven for 35–45 minutes, until a golden crust forms. For baked zucchini with eggplant at home, you can cover the dish with foil for the first 15 minutes. The finished dish can be served hot or cold.