Khorak-e Bademjan va Kadu (خوراک بادمجان و کدو) — Persian Baked Eggplant and Zucchini Medley

• 600 gSmall eggplants (about 4 small; sliced into 8 mm rounds)
• 10 gSea salt (divided; includes salting eggplant)
• 450 gMedium zucchinis (about 3 medium; sliced into 8 mm rounds)
• 450 gMedium potatoes (about 2 medium; peeled and sliced into 4–5 mm rounds)
• 450 gMedium tomatoes (about 3 medium; sliced into 6–8 mm rounds)
• 200 gCooked peas (drained well; fresh or thawed frozen)
• 60 mlExtra virgin olive oil (4 tbsp, plus extra for greasing the dish)
• 2 gBlack pepper (about 1 tsp, freshly ground)
• 120 gGrated cheese (mozzarella or a mild melting cheese; grated)

Instructions

1. 1

   Slice the eggplants into 8 mm rounds. Lay them in a colander over a bowl and sprinkle with 6 g sea salt, turning once to coat. Let stand 20 minutes to draw out bitterness and excess moisture. Meanwhile, slice zucchini, potatoes, and tomatoes as directed so they bake evenly.

2. 2

   Heat the oven to 220°C / 425°F (200°C fan). Lightly oil a 23×33 cm (9×13 in) baking dish. Rinse the eggplant slices under cool water, then pat very dry with towels. Dry surfaces are key for roasting rather than steaming, which keeps the bake vibrant and not watery.

3. 3

   Arrange eggplant slices on a large sheet pan. Brush or drizzle with 30 ml olive oil. Roast 15 minutes, flip, then roast 10 minutes more until softened and lightly browned. This pre-roast concentrates flavor and prevents the eggplant from collapsing into mush during the final bake.

4. 4

   While the eggplant roasts, toss potato slices with 15 ml olive oil, 2 g sea salt, and half the black pepper. Spread on a second sheet pan in a single layer. Roast at 220°C / 425°F for 20 minutes, turning once halfway, until the edges begin to color and the centers are just tender.

5. 5

   Reduce oven to 200°C / 400°F (180°C fan). Build the bake: layer half the potatoes in the dish, then half the zucchini, half the roasted eggplant, and half the tomatoes. Scatter half the cooked peas. Sprinkle with 2 g sea salt and the remaining black pepper. Repeat the layers once more.

6. 6

   Drizzle the remaining 15 ml olive oil over the top. Cover tightly with foil and bake 25 minutes at 200°C / 400°F to meld flavors and finish cooking the zucchini and tomatoes. Remove foil, sprinkle evenly with grated cheese, and bake uncovered 12–15 minutes until bubbling and lightly golden.

7. 7

   Rest the dish 10 minutes before serving so the layers set and slice cleanly. Taste a corner and adjust with up to 0–2 g additional sea salt if needed. Serve warm as a main with bread or rice, or at room temperature as part of a mixed spread.