Eggplant and Zucchini Antipasti

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


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!



Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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