Mediterranean

Eggplant and Tomato Bake

Name: Eggplant and Tomato Bake
Total time: 1 h 10 min
Yield: 5 servings
Cuisine: Mediterranean
Ingredients: 3 eggplants; 2 zucchini; 3 Yukon gold potatoes; 4 tomatoes; 1 onion; 5 garlic cloves; 1/2 cup olive oil; 1 tbsp dried oregano; 1/3 cup chopped parsley; 1.5 tsp salt

Elena @elena_crete

Eggplant and Tomato Bake is Mediterranean home cooking, eaten at dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

70 min Medium High fiber Vegetarian Vegan Halal Gluten free Dairy free Pescatarian

Watch how to cook Eggplant and Tomato Bake

Someone making it start to finish, so you can see what the steps look like.

Baked Eggplant with tomatoes (very quick!) - Italian side dish Play the video

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand. Eggplant and Tomato Bake carries none of them. That is a checked answer rather than an ingredient list nobody read.

Every tracked allergen in Eggplant and Tomato Bake
Allergen	In this dish
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 400 kcal
Protein: 4 g
Carbs: 46 g
Fat: 22 g
Fiber: 10 g
Sugar: 2 g
Sodium: 780 mg
Saturated fat: 3 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Eggplant and Tomato Bake takes about 70 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at dinner. It is at its best in summer, which is when what goes into it is worth buying.