Our condo association held a social last week.  Since it was going to be right outside our patio, of course we would attend, but what would we bring?

I decided to reach into the techniques I use to prep eggplant and zucchini for my Persian cooking and make some antipasti.

To add some color I included some store-bought roasted peppers, but I have to say that my eggplant and zucchini were devoured very quickly, the peppers were the last to be cleared off the plate.

Eggplant and Zucchini Antipasti

1 large Italian eggplant

1 large zucchini

2-3 Tbsp olive oil

Kosher salt

Directions

Preheat the oven to 425F. Line a baking sheet with parchment paper, drizzle with 1 Tbsp oil.

Peel the eggplant and slice in half lengthwise. Slice each half lengthwise about 1/2” thick. Slice the zucchini into rounds about 1/3″ thick. 

Working in batches, place on the baking sheet and drizzle with about 1 Tbsp oil.  Sprinkle with sea salt.

Bake for 30 – 45 minutes, turning every 10 – 15 minutes until browned. Remove from oven and place on paper towels.

Arrange on a serving tray and enjoy!