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ROASTED GREEN BEANS, GRILLED EGGPLANT AND ZUCCHINI WITH GARLIC MUJDEI

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ROASTED GREEN BEANS, GRILLED EGGPLANT AND ZUCCHINI WITH GARLIC MUJDEI

ROASTED GREEN BEANS, GRILLED EGGPLANT AND ZUCCHINI WITH GARLIC MUJDEI

This dish could easily convince me to become vegetarian. It’s my first time roasting green beans, and I have to admit I prefer them over boiled. The grilled eggplant is so flavorful and tender, I could have sworn it was meat.

πŸ•’ Prep & Cook Time: 50-55 min

🍽️ Servings: 3

Ingredients

  • 1 eggplant
  • 1 zucchini
  • 500 g green beans (yellow pods)
  • 5 garlic cloves, divided
  • Salt and freshly ground black pepper, to taste
  • Olive oil

Garlic Mujdei:

  • 2 garlic cloves
  • Salt
  • Water

Instructions

  1. Wash vegetables. Trim the ends of green beans. Slice eggplant and zucchini into Β½ cm thick rounds.
  2. Crush 3 garlic cloves and mix with 2 tablespoons olive oil. Toss green beans in this mixture, seasoning with salt and pepper to coat well. Spread beans on a baking tray lined with parchment paper or foil. Roast at 200Β°C (390Β°F) for about 45 minutes.
  3. Crush the remaining 2 garlic cloves and mix with a small cup of olive oil. Brush this garlic oil on both sides of eggplant and zucchini slices.
  4. Preheat grill or grill pan and lightly oil it. Grill vegetables on both sides for about 2 minutes each, adding oil to the grill between batches.
  5. Place all grilled vegetables in a large bowl, season with salt and pepper to taste.
  6. Prepare mujdei by crushing 2 garlic cloves with salt, then mixing in about half a cup of water until smooth. Pour mujdei over the vegetables and gently toss to combine without breaking the slices.
  • No additional oil is needed in the mujdei since vegetables are already coated.
  1. Serve warm or cold. Great as a salad, especially with added parsley and chopped nuts, or as a side dish.

Serving Suggestions

Enjoy as a light vegetarian meal or a refreshing side salad. Adding fresh parsley and nuts enhances texture and flavor.

πŸ’‘ Tips

  • Roasting green beans intensifies their flavor and adds a pleasant texture.
  • Brush grill pan with oil frequently to prevent sticking and achieve perfect grill marks.
  • Gently toss with mujdei to preserve vegetable shapes.

πŸ“ Final Thoughts

This simple yet flavorful dish combines smoky grilled vegetables with a garlicky, tangy mujdei dressing. It’s an excellent example of how plant-based ingredients can shine with minimal preparation, making it a perfect addition to any meal.