• eggplant 1 pc.
  • zucchini or zucchini 1 pc.
  • parmesan 100 g
  • sesame seeds 1 tbsp
  • For the marinade:
  • olive oil 1 tbsp
  • soy sauce 1 tbsp
  • provencal herbs 1 tbsp
  • juice of half a lemon
  • minced garlic 1 clove
  • salt 1/3 tsp
Eggplant with zucchini in the oven

1. Grate the parmesan on a coarse grater and mix with the sesame seeds.

2. Wash the eggplant and zucchini, cut into slices 1 cm thick.

3. Combine all the ingredients for the marinade and add the pieces of vegetables. Mix well and leave for half an hour.

4. Line a baking sheet with foil or parchment paper, put eggplants and zucchini on top.

5. Sprinkle vegetables with a mixture of cheese and sesame seeds.

6. Send the eggplants with zucchini to the oven preheated to 200 C for about 15 minutes. Finished vegetables should be soft.

7. Serve baked vegetables as a main course or side dish.

JUST-A-COOK

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