Karol Smith
Delightful Mediterranean Baked Delight: A Nutritious and Flavorful Journey to the Heart of the Mediterranean
Discover the tantalizing flavors and vibrant aromas of our Mediterranean Baked Delight, a dish that marries the sun-kissed bounty of the Mediterranean coast with the comforting warmth of a baked casserole. Imagine diving into a casserole where tender eggplant, ripe tomatoes, and sweet bell peppers meld seamlessly with the savory undertones of olives and the aromatic depth of oregano and basil. This dish is perfect for an evening feast or a weekend family gathering, offering a glimpse into the soul of Mediterranean cuisine where every bite is a celebration of taste and nutrition.
Stories tell that dishes like this one have graced family tables from Greece to southern Italy for centuries, embodying the spirit of community, love for fresh produce, and simplicity in cooking. This Mediterranean Baked Delight pairs beautifully with a glass of crisp white wine and the company of good friends.
Ingredients:
– 2 medium eggplants, sliced into 1/4 inch-thick rounds
– 2 tablespoons olive oil (plus extra for drizzling)
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 red bell peppers, sliced into strips
– 1 large onion, thinly sliced
– 4 cloves garlic, minced
– 4 large tomatoes, chopped
– 1 cup kalamata olives, pitted and halved
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/2 cup crumbled feta cheese
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup breadcrumbs
– Fresh basil leaves for garnishing
Instructions:
1. Prepare the Eggplants:
– Preheat your oven to 375°F (190°C). Lay the eggplant slices on a baking sheet, sprinkle with salt, and let them sit for about 15 minutes to draw out moisture. Pat the slices dry with paper towels.
– Drizzle the eggplant with some olive oil and lightly season with pepper. Bake for 15-20 minutes until tender and slightly golden.
2. Sauté the Vegetables:
– In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and bell peppers and sauté until soft, about 5-7 minutes.
– Add the garlic and stir for another minute. Then, add the tomatoes, cooking until the mixture is soft and thickened, about 10 minutes.
– Stir in the olives, oregano, and basil. Season with salt and pepper to taste.
3. Assemble the Dish:
– In a large baking dish, layer with half of the baked eggplant rounds. Spread half of the tomato and pepper mixture over the eggplants. Sprinkle with half of the feta cheese.
– Repeat the layers with the remaining eggplant, tomato mixture, and feta cheese.
4. Top and Bake:
– Combine the Parmesan cheese and breadcrumbs in a bowl. Sprinkle this mixture evenly over the top of the casserole.
– Drizzle a bit of olive oil over the top for a crunchy, golden finish.
– Bake the dish in the preheated oven for about 25-30 minutes until the top is golden and bubbly.
5. Garnish and Serve:
– Once out of the oven, allow the dish to cool slightly. Garnish with fresh basil leaves for a burst of color and aromatic finish.
– Serve warm, accompanied by a simple green salad and crusty bread to mop up all the delicious flavors.
Cooking Tips:
– For an added layer of flavor, grill the eggplant slices instead of baking them. This adds a subtle smokiness to the dish.
– Feel free to use a mix of green and black olives for a varied taste profile.
Pairing Ideas:
Enjoy this Mediterranean Baked Delight with a chilled glass of Sauvignon Blanc or a herbal-infused iced tea. And, why not end the meal with a light dessert, like lemon sorbet, to cleanse the palate and enhance the Mediterranean dining experience?
