Baked eggplants and marrows (squash) Recipe

Baked eggplants and marrows (squash)


  • green medium size marrows (at least one, max 2)
  • eggplants (at least one, max 3)
  • 1 green pepper
  • 3-4 tomatoes
  • 1/2 onion
  • olive oil 3-4 tbs
  • patience

How to make Baked eggplants and marrows (squash)

  1. Peal the eggplants and cut them in small pieces (choose the shape you like best)
  2. Peal the marrows and cut them in small pieces. Here was my first surprise. The marrows leave a liquid which left traces on my skin as if it would be dry out. They vanished in 2-3h.
  3. Mix the pieces with lots of salt and leave for about 15 minutes then wash them before adding them to the oven
  4. Cut the onion, tomatoes and green pepper
  5. Pre-heat the oven. My oven does not have any temperature settings so I light it 5-10 minutes on a low gas settings.
  6. Heat the oil and add the onion.
  7. Add (stack) the marrows, eggplants, pepper and tomatoes (in that order). Initially I though the eggplants would bake more difficult, so I put them to the bottom, but in reality they where ready much before the marrows.
  8. Add water to almost cover, salt and pepper and put into the oven
  9. Wait for about 1:30 - 2h or until all the pieces are soft. Remember to stir from time to time to change the layers order or add more water if needed. To the end only 2-3 mm of liquid should remain.
  10. Optionally after closing the oven add cheese and leave in the oven for 2-5 more minutes to meld
  11. Enjoy.
  • len
    len says

    Friday I went to the market and it was full of green marrows (squash). I remember my grandmother was doing some dish with them but I never cooked one myself so I decided to try. I bought 3 medium size green marrows. And since I also bought eggplants for an eggplant salad I though why not prepare a dish from eggplants and marrows.

  • lucia
    lucia says

    Fantastic darling!

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