Baked Zucchini & Eggplants with Mustard Cream

Da-da-da-daaa! Here is a recipe that I made up. I was actually going to bake some vegetables, and decided to make the dish more fun by adding some cream in it. And then I told myself “Why don’t you add a little bit of mustard?”.  And guess what! It was super-delicious and it was really easy to prepare, so I think I’ll put this recipe to “Ulya’s favorites”.

Baked Zucchini & Eggplants with Mustard Cream


  • 3 eggplants
  • 3 zucchinis
  • 1 onion
  • 1 cup cream
  • 1 tablespoon dijon mustard
  • 2 cloves of garlic
  • extra-virgin olive oil
  • pepper
  • salt
  • some cheese to sprinkle on top (like mozzarella)


Slice the eggplants and zucchinis to thin stripes. Put them in a mid-sized tray, and sprinkle with sliced onions, and some mashed garlic. Add some salt and pepper.

In another bowl, mix cream and mustard. Pour this on the vegetables.

Bake the vegetables for about 20 minutes in the oven preheated to 200 degrees C (390 degrees F). After 20 minutes, sprinkle the tops with some grated cheese, and bake for another 10 minutes.

With the leftover vegetables, I made some pasta. I simply baked one diced eggplant and one diced zucchini along with some diced potatoes. Then I sautéed them with little oil and added to my pasta. Yum!

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