Baked Vegetables with an Eggplant Sauce Recipe

Name: Baked Vegetables with an Eggplant Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: tomatoes 4 large or several smaller ones; zucchini 3, cut into quarters lengthwise; bell peppers 2, cored and thickly sliced; an onion, peeled and cut into wedges; olive oil; ground cumin a teaspoon; harissa paste (or other hot sauce) 2 teaspoons; pine nuts a handful; raisins a handful; large eggplants 2; olive oil; creamy yogurt scant 1/2 cup (100g); mint leaves a handful, chopped

Servings: persons

tomatoes 4 large or several smaller ones
zucchini 3, cut into quarters lengthwise
bell peppers 2, cored and thickly sliced
an onion, peeled and cut into wedges
olive oil
ground cumin a teaspoon
harissa paste (or other hot sauce) 2 teaspoons
pine nuts a handful
raisins a handful
large eggplants 2
olive oil
creamy yogurt scant 1/2 cup (100g)
mint leaves a handful, chopped

1
Preheat the oven to 400F (200C).
2
Make the eggplant cream: cut the eggplants in half lengthwise, score the flesh with several deep etches, then sprinkle generously with salt and set aside for half an hour.
3
Wipe off the salt, place in a baking dish, pour over a few glugs of oil, then bake until thoroughly soft.
4
You should be able to crush the flesh with a fork.
5
Leave the oven set to 400F (200C).
6
Scrape the eggplant flesh from the skin and mash with the yogurt and enough olive oil to make a paste that is thick enough to drizzle.
7
Season with salt, black pepper, and the chopped mint.
8
Meanwhile, put the tomatoes, zucchini, bell peppers, and onion in a roasting pan or baking dish, toss with olive oil and a little salt, and roast for a good forty-five minutes to an hour to become tender.
9
Toward the end of cooking, gently stir in the cumin, harissa paste, pine nuts, and raisins.
10
Remove from the oven and serve with a drizzle of the eggplant sauce.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: tomatoes 4 large or several smaller ones, zucchini 3, cut into quarters lengthwise, bell peppers 2, cored and thickly sliced, an onion, peeled and cut into wedges, and more.

Yes, Baked Vegetables with an Eggplant Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Vegetables with an Eggplant Sauce

How did you like this recipe?

Frequently Asked Questions