Zucchini and Eggplant Baked with Tomatoes and Sour Mizithra
Zucchini and eggplant baked with tomatoes, a fresh basil tomato sauce, and tangy mizithra cheese. This easy Mediterranean-inspired dish is packed with fresh flavors and makes a delicious light meal or side dish
Zucchini and eggplant baked with tomatoes, a fresh basil tomato sauce, and tangy mizithra cheese. This easy Mediterranean-inspired dish is packed with fresh flavors and makes a delicious light meal or side dish
Info
Prep Time:
15mCook Time:
30mDifficulty Level:
Ingredients
- 3 medium zucchini
- 3 small, firm red tomatoes
- 3 Tsakonian eggplants, or other small eggplants
- 2 yellow bell peppers, cut into large strips
- Olive oil, as needed
- Salt, to taste
- Freshly ground black pepper, to taste
- A little fresh or dried oregano
- 10½ oz (300 g) xynomyzithra (a type of sour Greek cheese)
- Olive oil, as needed
- 14 oz (400 g) peeled cherry tomatoes, homemade or store-bought
- 1 garlic clove
- A few fresh basil leaves
- Salt, to taste
- Freshly ground black pepper, to taste
Directions
Wash and dry the vegetables thoroughly.
Using a mandoline or a sharp knife, slice the zucchini very thinly and place them in a bowl. Season with salt, pepper, a little oregano, and a drizzle of olive oil. Toss gently until evenly coated. Repeat the process with the eggplant.
Slice the tomatoes very thinly. Arrange them on a tray or plate and sprinkle lightly with salt and oregano.
Make the sauce: Heat a little olive oil in a skillet over medium heat. Add the garlic and sauté for 1 minute, until fragrant.
Add the peeled cherry tomatoes, season with salt and pepper, and simmer for about 5 minutes, until the tomatoes begin to break down and the sauce thickens slightly.
Spread the tomato sauce over the bottom of a small, round ovenproof baking dish, about 9-10 inches (23-25 cm) in diameter. Scatter a few basil leaves over the sauce.
Arrange the vegetables upright in the baking dish, alternating a row of zucchini slices, a row of tomato slices, and a little xynomizithra between them. Continue with a row of eggplant slices and a row of yellow pepper strips.
Continue arranging the vegetables in this pattern until the baking dish is full. Reserve any remaining xynomyzithra for serving.
Drizzle the top with a little olive oil and bake in a well-preheated 400°F (200°C) oven for about 30 minutes, or until the top is lightly browned and the vegetables are tender.
As soon as the dish comes out of the oven, while it is still piping hot, spoon 1-2 tablespoons of xynomizithra over the surface. The residual heat will gently melt the cheese.
Serve at room temperature with fresh bread and a little pesto.
Recipe Tips
Let the baked vegetables rest for about 10-15 minutes before serving. This gives the flavors time to meld and makes the dish easier to serve without losing its beautiful layered arrangement.
