Vegan Baked Eggplant and Zucchini

The Vegan Baked Eggplant and Zucchini is a great meal option for vegans. Vegans will not feel guilty as this recipe contains plant-based components, which are healthy and light. The time to prepare this dish is just 45 minutes. The ingredients and the steps for making this Vegan Baked Eggplant and Zucchini are very simple and to the point. For this recipe, there is no need of professional skills. This dish comes out as delicious and fulfilling. Both the zucchini and eggplant make up this incredible and flavorful dish. Prepare this dish when you are busy, or for parties, occasions, gatherings, events, or for a family meal.

STATS:

• Preparation duration: 15 minutes
• Portion size: 1 cup
• Course: Main or side dish
• Cook time: Thirty minutes
• Caloric count: 180 kcal
• Total duration: 45 minutes
• Diet: Vegan
• Cuisine: Mediterranean-inspired
• Serving: 4 servings

EQUIPMENT:

• Oven
• Measuring spoons
• Baking dish
• Large mixing bowl
• Sharp knife
• Cutting board

INGREDIENTS:

• 1 tsp salt
• One medium eggplant
• Two medium zucchinis
• 2 tbsp olive oil
• Half teaspoon black pepper
• 1 tsp garlic powder
• One tsp dried oregano
• ½ tsp paprika
• 2 tbsp chopped fresh parsley (optional)

INGREDIENT NOTES:

EGGPLANT:

• This is one of the basic thing in this dish. It can easily soak up the taste of other ingredients and becomes tender after it bakes. A substitute idea is bell peppers or mushrooms.

ZUCCHINI:

• Another main vegetable in this dish is zucchini. This makes the overall dish feel lighter. It can cook very nicely in some time, and it maintains the extra taste of eggplant. Use broccoli or yellow squash for a different idea.

OLIVE OIL:

• Olive oil can add a nice flavor to the dish, and it can also help in baking. Use sunflower oil for substitution.

SALT:

• Adding salt will omit the extra bitter taste of the eggplant and improve the overall taste of the dish. Utilize sea salt for substitution.

BLACK PEPPER:

• Using black pepper in the dish can include a bit of heat. Also, it will deepen the overall taste of this dish. One more idea for you is chili flakes or white pepper.

GARLIC POWDER:

• Garlic powder can include a mild garlic taste in the dish. Another alternative can be the use of onion powder.

DRIED OREGANO:

• This can include a classic flavor of herbs in the dish. Other ideas include basil or thyme.

PAPRIKA:

• Paprika will add a nice color to the dish. Use cumin for a different flavor.

PARSLEY:

• Adding parsley will make the overall dish very fresh. Green onions are an alternative option for this.

INSTRUCTIONS:

1. Warm the oven to 200°C.
2. Then, rinse the zucchini and eggplant to make them clean.
3. Cut them with a knife into round pieces.
4. Put them inside a large bowl, and include all the other components except parsley.
5. Coat both the zucchini and eggplant in the mixture.
6. Then assemble them in the baking dish in one layer.
7. Baking time for this dish is only 30 minutes.
8. Flip the veggies at halftime.
9. After baking, spread some parsley and enjoy your baked dish.

SERVING SUGGESTIONS:

• You can eat this dish with some cooked rice.
• Take some pita and have these baked veggies with it to make the meal fulfilling.
• When preparing any vegan pasta, consider placing these veggies over it.
• Make a bowl of vegan grains and include these veggies over it.
• For sides, try pairing this dish with tahini sauce or hummus.

TIPS:

• When cutting both the zucchini and eggplant, be sure to cut them equally.
• To cook the veggies evenly from all sides, be sure to flip them at halftime.
• Be sure to put the veggies in one layer.
• Let the veggies sit for some time and then eat them.
• To include a fresh feeling to the dish, try including some lemon juice after it bakes.

STORAGE INFORMATION:

FRIDGE:

• The veggies will stay fine for only 4 days if you use a sealed box to keep them.

FREEZER:

• You will need a freezer box for the freezing of this dish for a maximum of 2 months.

FAQs:

Can I not utilize oil for this baked dish?

• You can skip oil if you desire and instead utilize vegetable broth in its place for moisture.

What are suggestions for other kinds of veggies for this dish?

• You can try the use of bell peppers, onions, or tomatoes.

Will this recipe come out spicy?

• The spiciness level for this dish will be very mild.

Is it fine to prepare this dish beforehand?

• To make this dish in advance, cut the veggies and refrigerate them before time.

NUTRITIONAL INFORMATION:

Calcium: 60 grams

Vitamin A: 520 IU

Calories: 180 kcal

Total carbs: 20 g

Net carbs: 14 grams

Fiber: 6 g

Protein: 4 grams

Fat: 10 g

Iron: 1.8 g

Sodium: 380 grams

Potassium: 620 g