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  • תמונת הסופר/תmor beja

Dreamy eggplant and zucchini antipasti!

It's so simple and easy to make so that it's funny to me to even post a recipe for it.

But it's really insanely delicious and every time I make it I get requests for a recipe,

So I said come on! Why not?

Try it .. maybe you would like it too :)

Oven-roasted zucchini and eggplant with thyme and sea salt, served with sour cream and kind of a germolata sauce - lots of parsley and some mint finely chopped, lots of olive oil, crushed garlic, sea salt, black pepper and a touch of chili flakes. You can also add lemon zest, you can replace the parsley with coriander or the mint with basil. It's open to your creativity.

This sauce is super simple to make and I really like it, I also put it on grilled fish, pastries, drizzle on a salad or just dip bread in it. yummy.


  • 1 medium-large eggplant

  • 3 zucchinis

  • 4 cloves of garlic

  • Half a bunch of parsley

  • 10 mint leaves

  • Sea salt

  • Black pepper

  • 4-5 stalks of thyme

  • Chilli flakes

  • Extra virgin olive oil


  • Mix a third of a cup of olive oil with half a teaspoon of black pepper and two cloves of crushed garlic.

  • Cut the eggplant and zucchini into thin slices and arrange in a pan on baking paper.

  • Brush the slices with the olive oil mixed with the pepper and garlic.

  • Sprinkle over a little sea salt.

  • Place in a preheated oven at 200 degrees Celsius for half an hour - 40 minutes or until the eggplant and zucchini are well roasted.

  • Meanwhile, prepare the sauce - chop the parsley together with the mint finely and mix with half a cup of olive oil [more or less], half a teaspoon of black pepper, two cloves of crushed garlic, half a teaspoon of sea salt and a pinch of chili flakes. If necessary add more olive oil.

  • Once the eggplants and zucchini have come out of the oven and cooled a bit, transfer to a plate.

  • Drizzle over the sauce, generously!

  • And serve with sour cream.



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