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A Healthy & Delicious Middle Eastern-Inspired Vegetable Bake This Middle Eastern Vegetable Bake is a vibrant and nourishing dish packed with layers of roasted eggplant, zucchini, and tomatoes, all infused with aromatic spices. Finished with a creamy tahini drizzle, this dish is naturally vegan, gluten-free, and full of rich Mediterranean flavors. It’s perfect as a main dish, side, or meal prep option, and best of all, it’s easy to make!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine Mediterranean, Middle East
Servings 4
Calories 220 kcal

Ingredients
  

For the Vegetable Bake:

  • 1 large eggplant sliced into ¼-inch rounds
  • 2 zucchinis sliced into rounds
  • 3 tomatoes sliced into rounds
  • 1 small red onion thinly sliced
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp smoked paprika
  • ½ tsp ground cinnamon
  • Salt & black pepper to taste

For the Tahini Drizzle:

  • ¼ cup tahini
  • 2 tbsp lemon juice
  • 1 garlic clove minced
  • ¼ tsp cumin
  • 2-3 tbsp warm water to thin out the sauce
  • Salt to taste

Optional Toppings:

  • Fresh parsley or cilantro chopped
  • 2 tbsp pomegranate seeds for a sweet contrast
  • Toasted pine nuts

Instructions
 

  • Prepare the Vegetables: Preheat your oven to 400°F (200°C).
  • Slice the eggplant, zucchini, and tomatoes into even rounds to ensure even cooking.
  • Sprinkle a little salt over the eggplant slices and let them sit for 10 minutes to remove excess moisture. Pat dry with a paper towel.
  • Season & Assemble the Bake: In a small bowl, mix the olive oil, cumin, coriander, smoked paprika, cinnamon, salt, and pepper.
  • Brush both sides of the eggplant and zucchini slices with the spiced olive oil mixture.
  • In a baking dish, alternate layers of eggplant, zucchini, tomato, and red onion, slightly overlapping each slice for a beautiful pattern.
  • Drizzle any remaining oil mixture over the top.
  • Bake to Perfection: Cover with foil and bake for 25 minutes.
  • Remove the foil and bake for another 15 minutes until the vegetables are soft and slightly caramelized.
  • Make the Tahini Drizzle: In a small bowl, whisk together tahini, lemon juice, garlic, cumin, salt, and warm water until smooth. Add more water if needed to reach a drizzling consistency.
  • Serve & Garnish: Drizzle the tahini sauce over the baked vegetables.
  • Sprinkle with fresh parsley, pomegranate seeds, or toasted pine nuts for extra flavor and texture.
  • Serve warm as a main dish or a flavorful side.

Notes

  • Want extra flavor? Roast the vegetables on a baking sheet before layering them in the dish for even deeper caramelization.
  • Serving ideas: Pair with warm pita bread, quinoa, or a fresh tabbouleh salad.
  • Make it ahead: The baked veggies and tahini sauce can be made in advance and stored separately for up to 3 days.
  • Spice it up! Add a pinch of chili flakes or harissa for extra heat.
This Middle Eastern Vegetable Bake is full of rich flavors, creamy textures, and a touch of Middle Eastern magic. Try it for dinner tonight and let us know how you like it! 😊🍆🥒
Keyword Middle Eastern vegetable bake