August is the only month when all the vegetables for this dish are cheap and ripe at once. Oven roasting is more convenient than grilling: there are no coals to watch, and the result is the same — vegetables with caramelised edges and concentrated flavour.

The recipe was shared by the culinary section of gazeta.pl.

What you will need

The proportions are flexible — use what you have, keeping roughly equal parts. For four servings:

  • 2 aubergines
  • 2 courgettes
  • 4 tomatoes
  • 2 onions
  • 3–4 cloves of garlic
  • olive oil
  • salt, black pepper
  • fresh herbs: rosemary, thyme, basil
  • 100 g feta
  • a handful of nuts

How to cook it

  1. Slice the aubergines into rounds, sprinkle with salt and leave for 15 minutes. Pat dry with kitchen paper and cut into quarters.
  2. Cut the courgettes into thick rounds.
  3. Peel the onions and cut them into quarters.
  4. Halve the tomatoes and slice the garlic thinly.
  5. Put the vegetables in a baking dish, drizzle with olive oil, season, add the herbs and toss.
  6. Bake for 30 minutes in an oven preheated to 180 degrees.
  7. Take the dish out, scatter over the nuts and crumbled feta, and return it to the oven for another 15 minutes so the cheese bakes in.

Salting the aubergines is not a whim: it draws out bitterness and excess moisture, after which the vegetable absorbs less oil. The dish is good warm and cold the next day, and leftovers work well in pasta or on sandwiches.

Nota bene

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