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Embark on a culinary journey with this delicious Baked Eggplant and Vegetable Medley recipe. Perfect for any occasion, this dish combines the rich flavors of eggplant with the vibrant tastes of bell peppers, mushrooms, and cherry tomatoes, all crowned with the melty delight of mozzarella cheese.
Preparation Time:
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Ingredients:
2 eggplants, sliced
Salt and black pepper to taste
Olive oil or avocado oil for drizzling
1 sweet bell pepper, sliced
6 mushrooms, sliced
10 cherry tomatoes, halved
4 cloves of garlic, minced
100 g mozzarella cheese, shredded
4 eggs
Fresh parsley, chopped for garnish
Directions:
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Preheat your oven to 200°C (400°F).
Arrange the sliced eggplants on a baking sheet. Drizzle with oil, and season with salt and pepper. Bake for 20 minutes until tender.
In a bowl, mix the bell pepper, mushrooms, cherry tomatoes, and garlic with a bit of oil, salt, and pepper.
Remove the eggplants from the oven, top with the vegetable mixture, and crack the eggs over the top. Sprinkle shredded mozzarella cheese evenly.
Reduce the oven temperature to 190°C (370°F) and bake for another 15 minutes, until the eggs are set.
Garnish with chopped parsley before serving.
Serving Suggestions: Serve hot as a main course with a side of crusty bread or over cooked quinoa for a satisfying meal.
Cooking Tips:
Ensure your vegetables are cut uniformly for even cooking.
Adding a sprinkle of red pepper flakes can add a nice heat to the dish.
Nutritional Benefits:
High in protein from the eggs and cheese.
Packed with fiber from the vegetables.
Rich in vitamins and antioxidants.
Heart-healthy choice due to olive oil.
Dietary Information:
Gluten-free.
Suitable for vegetarian diets.
Storage:
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