Baked Persian Eggplant and Zucchini Stew (Khorak-e Bademjan va Kadu)
"Experience a masterclass in Persian vegetable artistry with this stunning hasselback-style bake that transforms humble garden staples into a gourmet masterpiece."
Instructions
Preheat the oven to 180°C (350°F). Lightly grease a deep baking dish with a little olive oil.
Trim the ends of the eggplants and zucchinis. Slice them into thick rings, keeping the slices attached at the base so each vegetable remains whole.
Slice three of the tomatoes and the potatoes into thin rounds. Carefully tuck the tomato and potato slices between the cuts of the eggplants and zucchinis.
Arrange the prepared vegetables upright and snugly in the baking dish. Season evenly with salt and black pepper, then drizzle with the remaining olive oil.
Bake uncovered for 30–40 minutes, until the vegetables are tender and lightly golden but still holding their shape.
Remove the dish from the oven. Roughly chop the remaining tomatoes and place them in the center of the dish along with the cooked peas.
Sprinkle the grated cheese evenly over the vegetables and return to the oven for about 10 minutes, until the cheese is melted and lightly browned.
Serve hot, straight from the baking dish, as a satisfying vegetarian main or a hearty side dish.