PST-Algerie

Baked Zucchini and Eggplant with Mushroom-Cheese Topping

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1 Baked Zucchini and Eggplant with Mushroom-Cheese Topping
1.1 Ingredients
1.1.1 2 eggplants
1.1.2 6 tablespoons (90 ml) olive oil
1.1.3 1 teaspoon red pepper
1.1.4 Black pepper (to taste)
1.1.5 Salt (to taste)
1.1.6 1/2 teaspoon oregano
1.1.7 2 cloves garlic, finely chopped
1.1.8 3 tomatoes
1.1.9 1 onion
1.1.10 3 mushrooms
1.1.11 1-2 tablespoons (15-30 ml) oil
1.1.12 150 g (5.3 oz) cheese (preferably a melting cheese like mozzarella or cheddar)
1.2 Method of Preparation
1.2.1 1. Preparing the Vegetables
1.2.2 Wash and trim the ends of the zucchini. After trimming, slice them into rounds of even thickness and place them in a large bowl. Repeat the same process with the eggplants. Cut them into rounds, and place them in a separate bowl. Season the eggplants with salt, which will help them release any excess moisture. Allow them to sit for 15-20 minutes, then rinse thoroughly under cold water to remove the salt. Pat them dry with a clean kitchen towel and return them to the bowl.
1.2.3 2. Marinating the Vegetables
1.2.4 In a small mixing bowl, combine the olive oil, red pepper, oregano, chopped garlic, black pepper, and a pinch of salt. Stir until the marinade is well-mixed. Divide this mixture in half, pouring one portion over the zucchini and the other over the eggplants. Use your hands to toss the vegetables, ensuring they are evenly coated with the marinade. This step infuses the vegetables with robust flavors, making each bite a delightful experience.
1.2.5 3. Preparing the Tomatoes and Baking the Vegetables
1.2.6 Cut the tomatoes into thick circles. These will serve as a juicy, flavorful layer in our dish. Preheat your oven to 180°C (350°F).
1.2.7 Line a baking dish with parchment paper to prevent sticking and to make cleanup easier. Arrange the zucchini slices in a single layer in the dish. Place a slice of tomato on top of each zucchini round, followed by a slice of eggplant. This layering not only looks visually appealing but also ensures that each bite is a combination of the different textures and flavors.
1.2.8 Place the dish in the preheated oven and bake for 25 minutes. This slow roasting process will allow the vegetables to soften and their flavors to meld together perfectly.
1.2.9 4. Preparing the Mushroom and Cheese Topping
1.2.10 While the vegetables are baking, it’s time to prepare the savory topping. Peel and finely dice the onion. Wash the mushrooms thoroughly and cut them into small, even pieces.
1.2.11 In a small skillet, heat 1-2 tablespoons of oil over medium heat. Once the oil is hot, add the diced onions and sauté for 1-2 minutes until they become translucent. Add the chopped mushrooms to the pan, stirring occasionally. Allow the mushrooms to cook until they release their juices and become tender, which should take about 5 minutes. Remove the pan from the heat and set it aside to cool slightly.
1.2.12 While the mushroom mixture cools, grate the cheese using a coarse grater. Transfer the grated cheese to a large mixing bowl. Add the sautéed mushroom and onion mixture to the cheese, stirring until the ingredients are well-combined. This cheesy mushroom topping will add a rich, savory finish to the baked vegetables.
1.2.13 5. Finishing the Dish
1.2.14 After the vegetables have baked for 25 minutes, remove the dish from the oven. Carefully spoon a generous portion of the mushroom and cheese mixture onto each layered vegetable slice. Spread it evenly to cover the entire surface of the vegetables.
1.2.15 Return the dish to the oven and bake for an additional 20 minutes, or until the cheese is melted and golden brown. The cheese will form a delectable crust over the vegetables, while the mushrooms add an extra layer of flavor and texture.
1.2.16 6. Serving Suggestions
1.2.17 Remove the dish from the oven and allow it to cool slightly before serving. Serve the dish warm, either as a side dish or as a main course accompanied by a fresh salad or crusty bread. This baked zucchini and eggplant dish is not only visually stunning but also bursting with flavor, making it a perfect choice for a light and satisfying meal.
1.2.18 Nutritional Information
1.2.19 Servings: 4
1.2.20 Calories per serving: 280 kcal
1.2.21 Total Fat: 20 g
1.2.22 Saturated Fat: 7 g
1.2.23 Cholesterol: 25 mg
1.2.24 Sodium: 350 mg
1.2.25 Total Carbohydrates: 18 g
1.2.26 Dietary Fiber: 6 g
1.2.27 Sugars: 7 g
1.2.28 Protein: 10 g

Baked Zucchini and Eggplant with Mushroom-Cheese Topping

Table of Contents

Ingredients

  • 2 eggplants
  • 6 tablespoons (90 ml) olive oil
  • 1 teaspoon red pepper
  • Black pepper (to taste)
  • Salt (to taste)
  • 1/2 teaspoon oregano
  • 2 cloves garlic, finely chopped
  • 3 tomatoes
  • 1 onion
  • 3 mushrooms
  • 1-2 tablespoons (15-30 ml) oil
  • 150 g (5.3 oz) cheese (preferably a melting cheese like mozzarella or cheddar)

Method of Preparation

1. Preparing the Vegetables
Wash and trim the ends of the zucchini. After trimming, slice them into rounds of even thickness and place them in a large bowl. Repeat the same process with the eggplants. Cut them into rounds, and place them in a separate bowl. Season the eggplants with salt, which will help them release any excess moisture. Allow them to sit for 15-20 minutes, then rinse thoroughly under cold water to remove the salt. Pat them dry with a clean kitchen towel and return them to the bowl.
2. Marinating the Vegetables
In a small mixing bowl, combine the olive oil, red pepper, oregano, chopped garlic, black pepper, and a pinch of salt. Stir until the marinade is well-mixed. Divide this mixture in half, pouring one portion over the zucchini and the other over the eggplants. Use your hands to toss the vegetables, ensuring they are evenly coated with the marinade. This step infuses the vegetables with robust flavors, making each bite a delightful experience.
3. Preparing the Tomatoes and Baking the Vegetables
Cut the tomatoes into thick circles. These will serve as a juicy, flavorful layer in our dish. Preheat your oven to 180°C (350°F).
Line a baking dish with parchment paper to prevent sticking and to make cleanup easier. Arrange the zucchini slices in a single layer in the dish. Place a slice of tomato on top of each zucchini round, followed by a slice of eggplant. This layering not only looks visually appealing but also ensures that each bite is a combination of the different textures and flavors.
Place the dish in the preheated oven and bake for 25 minutes. This slow roasting process will allow the vegetables to soften and their flavors to meld together perfectly.
4. Preparing the Mushroom and Cheese Topping
While the vegetables are baking, it’s time to prepare the savory topping. Peel and finely dice the onion. Wash the mushrooms thoroughly and cut them into small, even pieces.
In a small skillet, heat 1-2 tablespoons of oil over medium heat. Once the oil is hot, add the diced onions and sauté for 1-2 minutes until they become translucent. Add the chopped mushrooms to the pan, stirring occasionally. Allow the mushrooms to cook until they release their juices and become tender, which should take about 5 minutes. Remove the pan from the heat and set it aside to cool slightly.
While the mushroom mixture cools, grate the cheese using a coarse grater. Transfer the grated cheese to a large mixing bowl. Add the sautéed mushroom and onion mixture to the cheese, stirring until the ingredients are well-combined. This cheesy mushroom topping will add a rich, savory finish to the baked vegetables.
5. Finishing the Dish
After the vegetables have baked for 25 minutes, remove the dish from the oven. Carefully spoon a generous portion of the mushroom and cheese mixture onto each layered vegetable slice. Spread it evenly to cover the entire surface of the vegetables.
Return the dish to the oven and bake for an additional 20 minutes, or until the cheese is melted and golden brown. The cheese will form a delectable crust over the vegetables, while the mushrooms add an extra layer of flavor and texture.
6. Serving Suggestions
Remove the dish from the oven and allow it to cool slightly before serving. Serve the dish warm, either as a side dish or as a main course accompanied by a fresh salad or crusty bread. This baked zucchini and eggplant dish is not only visually stunning but also bursting with flavor, making it a perfect choice for a light and satisfying meal.
Nutritional Information
  • Servings: 4
  • Calories per serving: 280 kcal
  • Total Fat: 20 g
  • Saturated Fat: 7 g
  • Cholesterol: 25 mg
  • Sodium: 350 mg
  • Total Carbohydrates: 18 g
  • Dietary Fiber: 6 g
  • Sugars: 7 g
  • Protein: 10 g
» MORE:  Potato and Ground Beef Rolls with Mushroom Tomato Salad Table of Contents Ingredients For the Potato Roll: 5–6 medium-sized potatoes, grated 3 eggs 1 tsp salt Black pepper, to taste Smoked paprika, to taste 3 tbsp (0.2 cups) regular flour 1 green bell pepper, thinly sliced 1 red bell pepper, thinly sliced Vegetable oil, for greasing 1.1 lbs (500 g) ground beef 1 onion, finely chopped 2 garlic cloves, minced 1 large tomato, diced 2.5 oz (70 g) tomato paste Italian herbs, to taste Parmesan cheese, grated (1.8 oz or 50 g) A bunch of parsley, finely chopped Salt and black pepper, to taste For the Mushroom Tomato Salad: 3–4 large mushrooms, sliced 2–3 tomatoes, sliced Fresh lettuce leaves, chopped 1 garlic clove, grated 1 tbsp Greek yogurt 1 tsp mustard Salt and black pepper, to taste Directions For the Potato Roll: Prepare the Potato Layer: In a large bowl, whisk together eggs, salt, black pepper, smoked paprika, and flour until smooth. Add grated potatoes, green bell pepper, and red bell pepper to the mixture. Stir well. Line a sheet pan with parchment paper and drizzle with vegetable oil. Spread the potato mixture evenly across the pan in a thin layer. Bake in a preheated oven at 180°C (356°F) for 20 minutes. Prepare the Meat Filling: Heat vegetable oil in a skillet over medium heat. Add ground beef and break it into small pieces. Cook until browned. Add chopped onion and sauté for 2–3 minutes. Then add minced garlic and cook for another minute. Stir in diced tomato, tomato paste, Italian herbs, smoked paprika, salt, and black pepper. Mix well and cook until the tomatoes are softened. Add chopped parsley, mix thoroughly, and remove from heat. Assemble the Rolls: After baking, remove the potato layer from the oven and cut it into even rectangles. Place a portion of the meat mixture on one edge of each rectangle and roll it up tightly into a log. Sprinkle grated Parmesan over the rolls, reserving some for later. Return the rolls to the oven and bake for another 10 minutes at 180°C (356°F). For the Mushroom Tomato Salad: Heat a skillet with a drizzle of vegetable oil and sauté sliced mushrooms until golden brown. Add sliced tomatoes to the skillet and cook for 2 minutes. In a bowl, combine chopped lettuce, grated garlic, Greek yogurt, mustard, salt, and pepper. Mix well. Add the sautéed mushrooms and tomatoes to the salad and sprinkle with the remaining Parmesan cheese. Serving Suggestions Serve the potato rolls warm with the mushroom tomato salad on the side. Garnish with freshly chopped parsley for added color and flavor.

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