Oven-Baked Eggplant and Zucchini
A light yet incredibly delicious dish. Absolutely wonderful. Oven-baked eggplant and zucchini are a great side dish for chicken, meat, or barbecue. These baked vegetables pair wonderfully with boiled potatoes or rice. They can also be served as a dish on their own or as sandwiches on bread.
Updated : 16 June, 2026
Easy
About 30 min.
Ingredients
1
Eggplant
1
Young courgettes
1
Tomato
0.5
Bell pepper
2
Garlic
to taste
Dry spices
1 tablespoon
Olive oil
to taste
Greens
1 dessertspoon
Salt
0.5 dessertspoon
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you bake eggplant and zucchini rounds with garlic in the oven? Prepare the necessary ingredients. It is better to use a young zucchini. Herbes de Provence can be either dried or fresh. I used frozen Herbes de Provence. If desired, you can add a small amount of chili pepper. Preheat the oven in advance to 180-220°C (350-425°F), using the top-and-bottom heat setting.
Step 2
Wash the vegetables and herbs, peel the garlic, and remove the stem and seeds from the pepper. Cut the zucchini and eggplant into rounds about 1 cm (about 3/8 inch) thick. If you are using garden eggplants, the rounds should be soaked in salted water to remove bitterness. Store-bought eggplants usually do not require this step.
Step 3
Cut the tomato in half and grate each half on a coarse grater, discarding the skin. Grate the bell pepper on the same grater as the tomato. Instead of a grater, you can use a blender and purée the vegetables in it.
Step 4
Add the Herbes de Provence or other spices you like to the tomato and pepper mixture. Add the garlic pressed through a press and pour in 1 tablespoon of olive oil. Add salt and sugar, though if you are using a seasonal tomato, you can leave out the sugar. Mix everything until smooth.
Step 5
Pour the sauce over the eggplant and zucchini and mix them well. For convenience, I use a plastic bag. In it, you can distribute the marinade evenly over all the rounds in just a few seconds.
Step 6
Line a baking dish with parchment paper. Arrange the eggplant and zucchini rounds slightly overlapping. If the overlap is too heavy, there is a chance the vegetables may turn mushy.
Step 7
If desired, you can also place cherry tomatoes in the dish, drizzle them with olive oil, and lightly season them with salt and pepper.
Step 8
Place the vegetables in the preheated oven and bake for 20-30 minutes. Then switch on the convection setting and leave the eggplant and zucchini for another 5 minutes to brown lightly, though you can also cook the vegetables through using the regular setting. The exact time and temperature depend on your oven. Sprinkle the finished eggplant and zucchini with finely chopped herbs.
Step 9
These baked vegetables, zucchini and eggplant, are delicious both hot and cold. As an option, several baked rounds can be placed on a piece of fresh bread and served with a cup of tea. Enjoy your meal!
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