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Roasted eggplant & zucchini with tomato dressing
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Prep Time:
35 minutes
Cook Time:
105 minutes
Total Time:
140 minutes
Ingredients:
  • 12 small (about 70g each) Lebanese zucchini
  • 12 small (about 65g each) baby eggplants
  • 60ml (1/4 cup) olive oil
  • 1 tsp dried oregano leaves
  • Salt & freshly ground black pepper
  • 3 (about 435g) ripe tomatoes, halved
  • 36.40 gm extra virgin olive oil
  • 20.00 ml red wine vinegar
  • 1 garlic clove, thinly sliced
Instructions:
  • Preheat your oven to 200°C. Make 3 shallow lengthwise cuts on each zucchini and eggplant. Place them in a large baking dish, drizzle with oil, sprinkle oregano, season with salt and pepper, then toss well to coat. Bake for 1 3/4 hours until the vegetables are soft and tender.
  • Prepare the tomato dressing by grating the tomatoes into a bowl, discarding the skin. Mix in the oil, vinegar, garlic, salt, and pepper. Stir until well combined.
  • Drizzle the tomato dressing over the hot vegetables and let them marinate until ready to serve. Enjoy warm or at room temperature.

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