From zucchini and eggplant, you can cook not only stew, but also many other delicious, original dishes, for example, sauté. It is worth noting that these vegetables go well with tomatoes, their special taste is perfectly emphasized by garlic. Try to cook fried zucchini with eggplant and tomatoes, even gourmets will appreciate this dish.
You can cook sauteed not only from young zucchini, ripe fruits are also suitable, you just need to peel them and remove the seeds. During frying, it is important to constantly stir the vegetables so that they do not burn, but slowly soften. Remember to use only refined sunflower oil. The dish is prepared quite quickly, it can be served for dinner.
Taste Info Second: zucchini and eggplant
Ingredients
- large zucchini - 1 pc.;
- tomatoes - 2 pcs.;
- garlic - 3 cloves;
- medium-sized eggplant - 1 pc.;
- carrot - 1 pc.;
- premium flour - 50 g;
- refined oil - 45 ml;
- bulb bulb - 1 pc.;
- salt, freshly ground pepper - to your own taste.
How to cook fried eggplant with garlic and zucchini
Eggplants must first be washed, and then cut into medium-sized pieces, sprinkled with a little salt. Now you need to leave the chopped eggplant for half an hour so that bitterness stands out from them. After the lapse of time, rinse the vegetable under running water, then let the liquid drain, throwing it into a colander.
Peel the onion, rinse, cut into small cubes.
Carrots will need to be cut into strips; for this purpose, you can use a special grater for chopping vegetables for Korean salads.
If necessary, cut off the skin from the zucchini, cut into approximately the same cube as the eggplant.
The next step is to chop the tomatoes. Peel the garlic cloves, grate or simply pass through a press.
Heat the pan, pour in the refined oil. Put chopped eggplants on a hot surface, fry them until golden.
Advice: You can cook the dish in a saucepan if you don’t have a large frying pan on hand.
Send zucchini here along with carrots and onions.
Mix everything thoroughly, add freshly ground pepper and, if necessary, salt.
After the juice released from the vegetables has partially evaporated, add the tomatoes, add wheat flour.
On a note: Instead of flour, you can use corn starch or potato starch.
Stir the contents of the pan, wait until it boils. Lower the flame, cover with a lid, and continue simmering. Cook the dish until the vegetables soften.
Advice: Vegetables should not be stewed for too long so that they retain their original appearance and do not turn into porridge.
At the final stage of cooking, add garlic, it will add savory flavors to the finished vegetable dish. Mix everything again, remove the pan from the stove.
Fried eggplants with zucchini and garlic in a pan are ready, you can arrange them on plates and serve. Garnish each serving with a sprig of herbs, if desired. Enjoy your meal!
In the summer-autumn season, when eggplants and zucchini ripen in the beds, it is worth preparing a vegetable saute from them. The dish is fragrant, juicy and vitamin. Equally tasty both cold and hot. Can be served alone or as an accompaniment to meat, poultry or fish.
Total cooking time: 30 minutes
Cooking time: 20 minutes
Yield: 2 servings
Ingredients
- eggplant - 1 pc.
- zucchini - 1 pc.
- onion - 1 pc.
- bell pepper - 1 pc.
- carrots - 1 pc.
- tomatoes - 1-2 pcs.
- salt and sugar - to taste
- a mixture of ground peppers - 2-3 chips.
- sunflower oil - 2 tbsp. l.
- garlic - 2 teeth
- a mixture of Italian herbs - 2 chips.
- basil - for serving
Cooking
First of all, you need to prepare the eggplant. To do this, I washed the little blue ones and cut them into large cubes, salted them and left them for half an hour so that the bitterness would go away with the juice. The skin does not need to be peeled off.
I peeled the onion and carrot, cut the onion into thin quarter rings, and the carrot into thin semicircles. In a saucepan (a deep frying pan with a thick bottom is suitable), I heated the vegetable oil, laid out the vegetables and simmered until soft. The fire should be slightly above medium, cook for about 2-3 minutes, tossing in the air like French cooks, or stirring with a spatula, whichever is more convenient for you.
To passivated vegetables sent zucchini, cut into large pieces. She continued to fry without changing the heat for about 5 more minutes.
I squeezed the salted eggplants from excess moisture and sent them to a saucepan. Stirred, covered with a lid and simmered for 5-6 minutes, reducing the heat to medium.
In the meantime, I cleaned the Bulgarian pepper from the seeds, cut it into a large cube. I sent it to the saucepan and continued to simmer under the lid for 3-4 minutes.
Tomatoes were doused with boiling water and peeled, cut into cubes. I poured the tomatoes into the saucepan. I added finely chopped garlic, a little salt and sugar to taste. Stirred, closed the lid and stewed the vegetables in their own juice until fully cooked - about another 5-7 minutes. Do not let the pieces of vegetables boil too much, the zucchini should be a little crispy.
The final touch is a couple of pinches of dried Italian herbs.
Sauteed eggplant and zucchini can be eaten hot, but it is best served cold after it has infused. Additionally, you can decorate with basil leaves and sprinkle with chopped garlic. Enjoy your meal!
Cold days are getting closer and closer, there are fewer and fewer seasonal vegetables. And how you want to eat dishes from fresh vegetables all year round ... While there are still stocks of vegetables, you can cook delicious food. I suggest cooking stewed vegetables with eggplant and zucchini. This hearty lunch and even dinner is easy to prepare and takes very little time.
For cooking, take such products.
So, let's prepare all the components. Eggplants take not very large, so that the seeds are not very large. If desired, vegetables can be peeled. Rinse and dry with a towel. Trim the ponytails on both sides and cut into moderate cubes. Sprinkle with salt and leave for 30 minutes.
In the meantime, rinse the zucchini, dry, cut into the same cubes. If the vegetables are ripe, peel and remove the seeds.
Peel the onion and cut into random pieces.
To make the dish look more spectacular, take sweet peppers of different colors. It must be meaty. Rinse, remove seeds, chop coarsely.
Rinse the tomatoes, make a cross cut on top. Dip the tomatoes for 30-50 seconds in boiling water, then in cold water. Peel off the skin and cut into small pieces.
Rinse eggplant, let drain. Heat oil in a frying pan. Add eggplant pieces. Fry over high heat until golden brown. Stir occasionally.
Then fry the zucchini in the same pan until golden brown.
Fry sweet pepper in the same mode.
We return the fried eggplants, zucchini, sweet peppers to the pan. Add onion, chopped tomato. Salt and pepper to taste. Mix and simmer for 10-15 minutes.
Stewed vegetables with eggplant and zucchini are ready.
Enjoy your meal!
What can be cooked from eggplant and zucchini? Recipes for delicious and healthy dishes
Eggplant and zucchini complement each other perfectly. Eggplant gives satiety, and zucchini gives juiciness, so dishes that contain both of these vegetables turn out to be very successful. Of course, each in itself is very good, but try to cook vegetable caviar from eggplant and zucchini - and you will immediately feel the difference. Absolutely everyone likes such caviar - it is not too sharp, like eggplant, and not too fresh, like zucchini caviar. And what else can be cooked from eggplant and zucchini? There are a lot of recipes - these are all kinds of vegetable and meat stews, open pies with vegetable filling, casseroles, cold and hot snacks, and so on.
Recipes for zucchini and eggplant
Caviar from baked eggplant and zucchini
Ingredients: 2 eggplants, 1 zucchini, 2 onions, 3 tomatoes, salt to taste, vegetable oil.
How to cook. Pierce the eggplant in several places, place on a baking sheet and place in a hot oven. Bake until soft. It is even better to bake the eggplants on the fire - put them on the splitter, make a strong fire and bake until they are soft. If they burn, it’s not scary, the skin will be peeled off, and the eggplants will turn out “with smoke”. Let the cooked eggplant cool slightly, remove the skin. Cut lengthwise into 4 pieces (do not cut all the way through), put in a colander to drain the bitterness. Then chop the eggplant with a knife.
While the eggplants are cooking, fry the onion in a cauldron, put the zucchini and simmer until soft. Mash everything with a crush, add the grated tomatoes, after five minutes put the eggplant and salt to taste. After 5-7 minutes, the caviar will be ready.
Greek vegetable stew
Ingredients: 3 eggplants, 2 zucchini, 2 onions, 3 sweet bell peppers, 3-4 tomatoes, 5-6 potatoes, 300 gr. feta cheese or not very salty cheese, 2/3 cup vegetable oil, herbs, salt and pepper.
How to cook. We cut all vegetables (except tomatoes) into large pieces and put them in a baking dish or on a baking sheet. Three tomatoes on a grater. Pepper, salt, sprinkle with spices (basil and oregano are ideal), pour over with oil, mix. Pour over chopped tomatoes and put in a hot oven. Cook for 40 minutes over medium heat. Then add finely chopped cheese or feta, reduce the fire, put in the oven for another 20 minutes. Sprinkle the finished stew with herbs. If you want the stew to be juicy, add some water and cover with foil.
vegetable crumble
Ingredients: 2 small zucchini, 1 medium eggplant, 1 sweet bell pepper, 3 tomatoes, 1 onion, 3 cloves of garlic, rosemary and thyme, 120 gr. unsalted cheese, 100 ml. low-fat cream or milk, 100 gr. butter, 200 gr. flour, 1 yolk, salt, ground pepper, vegetable oil.
How to cook. Cut the cold butter into flour mixed with salt and rub it into crumbs with your hands. Add yolk and beat again. Put in the refrigerator for half an hour.
Cut zucchini and eggplant into cubes, sprinkle with a pinch of sugar, mix, put in a colander and leave for 20 minutes (excess juice and bitterness should go away). Remove the skin from the tomato, cut the pulp into cubes. Finely chop the onion. Fry all vegetables in oil, add garlic at the end. Transfer to a blender, grind to the desired consistency, pepper, salt.
On a baking sheet (cover it with parchment), put the prepared butter crumbs, bake for 15 minutes over medium heat until golden brown. Grate cheese, mix with cream, salt and pepper. Put vegetables in portioned salad bowls, cheese with cream on top and sprinkle with baked crumbs.
Baked vegetables with mushrooms
Ingredients: 1 eggplant and zucchini, 5 potatoes, 1 carrot, onion and bell pepper, 3 tomatoes, 250 gr. fresh champignons, 3 cloves of garlic, 200 gr. sour cream, 150 gr. cheese, salt and pepper, vegetable oil.
How to cook. Cut the onion into half rings, pepper into small cubes, finely chop the garlic. Cut all other vegetables into thin slices. In turn, fry the vegetables (except the tomato) in oil until golden brown, the onion should be fried last, and when it is almost ready, add the chopped mushrooms. Lay in layers in a baking dish. First comes garlic, then potatoes, carrots, half an onion with mushrooms. Salt and pepper again, grease with sour cream. We put eggplant, zucchini, fried peppers and fresh tomatoes. Don't forget to salt and pepper each layer. Spread onion with mushrooms on top, grease with sour cream, sprinkle with cheese and bake over medium heat for 30 minutes.
Moussaka of zucchini and eggplant
Ingredients (arbitrary proportions): eggplant, zucchini, bell pepper, tomatoes, hot green pepper, onion, minced meat, a glass of water or broth, salt and ground pepper, vegetable oil.
How to cook. Cut the eggplant into slices, cover with cold water for 15-20 minutes. Then rinse and squeeze lightly. Cut the zucchini and pepper into medium pieces. Finely chop the tomatoes and onions, free the hot peppers from the seeds and chop them too.
Prepare two pans, heat a little oil in each. In one, put the onion and hot pepper, lightly fry. In another, fry eggplant, zucchini, bell pepper. When the vegetables are almost ready, pour in the broth or water and simmer, covered, until tender. Put the minced meat in a pan with onions and peppers, mix and fry. After 15 minutes, put the tomatoes, salt, pepper. Mix the contents of both pans, heat through and serve with boiled rice.
Grilled vegetables in marinade
Ingredients: 3 eggplants, 2 zucchini, 2 bell peppers, 1 onion, 5-6 champignons.
For the marinade: 3 cloves of garlic, 1 tbsp. l. basil and parsley, 3 tbsp. l. lemon juice and vegetable oil.
How to cook. Cut eggplant into slices, sprinkle with salt. After 15 minutes, rinse under water, dry. We cut the zucchini into circles, the onion into slices, the pepper into quarters. We cut off the legs of the mushrooms. We mix all the ingredients for the marinade, pour vegetables and mushrooms, marinate for at least an hour (in the refrigerator). Fry vegetables in a frying pan with a corrugated bottom or on an electric grill. Add a little honey or sugar to the remaining marinade and pour over the prepared vegetables.
Pumpkin with zucchini and eggplant
Ingredients: 300 gr. pumpkin, zucchini and eggplant, a glass of sour cream, flour, salt, pepper.
How to cook. We cut the pumpkin into slices, zucchini and eggplant - in circles. Dip in flour and fry in oil. We put it in layers in a cauldron, salt and pepper, pour in a little water and simmer until the pumpkin is soft. Then add sour cream and heat it up. Sprinkle the finished dish with herbs.
Zucchini and eggplant they are added to stews with meat, chicken, delicious casseroles are prepared from them (especially with tomatoes and cheese). Do not forget to sprinkle the eggplants with salt before cooking and leave for a while so that the bitterness goes away, and then rinse. Otherwise, the finished dish may be slightly bitter. However, eggplant varieties without bitterness mostly come across, but it’s still better to play it safe.
Turkish tomato, demyanka, blue - and this is not a complete list of the “nicknames” of the well-known eggplant, whose birthplace is India. History is silent about when Europeans first learned about eggplant. According to one version, an Indian curiosity came to Western Europe at the end of the 16th century, called the “apple of madness”. For a completely incomprehensible reason, eggplants were first considered life-threatening as "causing confusion." It's been a long time before
than the "forbidden fruits" were finally tasted and fully rehabilitated. In Russia, eggplants began to be grown only in the 18th century - in the southern provinces they were affectionately dubbed blue and declared one of the best "table snacks". And in one culinary almanac of that time, the healing properties of eggplants were also mentioned - they were recommended to be eaten by "forgetful and absent-minded." The advantages of this product are mentioned even today. According to scientists, eggplants do contain substances that prevent the development of atherosclerosis, normalize blood circulation and brain function, and also help to remove toxins from the body. Stocking up on blue ones, give preference to small young fruits: they contain less solanine (this substance gives the pulp a characteristic bitterness). If you bought large fruits, before cooking, cut them into slices, salt, leave for a while at room temperature, and then rinse with water.
Another representative of the vegetable family is the well-known zucchini. In different parts of the world, many dishes are prepared from zucchini - soups, sautés, caviar or stews. They are fried, baked, canned or stuffed. Not many people know that yellow zucchini flowers are also used in cooking. For example, in France and Italy they are dipped in batter and fried in a little olive oil. This simple and very tasty treat is served with warm wheat bread and garlic sauce. Zucchini of an unusual rounded shape (they are called “balls” or “koloboks”) have an amazing delicate taste and are ideal for stuffing. Choose a few small zucchini, peel them, cut each into 5 cm thick pieces, remove the seeds and some of the pulp and fill the blanks with stuffing. You can stew or bake stuffed zucchini with eggplant, tomatoes or onions, also filled with stuffing.
For 2 persons: eggplant - 2 pcs., carrots - 1 pc., Bulgarian pepper - 2 pcs., onion - 1 pc., eggs - 2 pcs., greens (any) - 1 bunch, olive oil, salt, ground black pepper
Wash eggplant, cut in half lengthwise. Take out the pulp with a spoon, chop. Bulgarian pepper, carrots and onions wash, peel, cut into small cubes. Lightly fry vegetables in olive oil. Whisk the eggs with a fork. Pour over fried vegetables. Salt and pepper. Fill the "boats" of eggplant with the resulting filling. Bake in the oven for 25-35 minutes at 180°C. Wash greens, dry, chop. Sprinkle over the finished dish.
Calorie per serving 175 kcal
Time for preparing from 45 minutes
7 points
For 10 persons: zucchini - 2 pcs., eggplant - 2 pcs., pork - 800 g, potatoes - 5 pcs., carrots - 1 pc., onion - 1 pc., garlic - 2 cloves, bell pepper - 2 pcs., vegetable oil , salt, ground black pepper
Meat cut into cubes. Heat vegetable oil in a saucepan. Fry the meat until golden brown. Peel the beam and garlic, chop. Saute in vegetable oil. Place in a bowl with meat. Wash, peel, coarsely chop potatoes, zucchini, eggplant, bell peppers and carrots. Lightly fry all vegetables. Send to the pan. Salt and pepper. Add water (so that it reaches the middle of vegetables and meat). Simmer over medium heat covered for 15-20 minutes. Before serving, the stew can be garnished with herbs.
Calorie per serving 315 kcal
Time for preparing from 60 minutes
Difficulty level on a 10-point scale 8 points
For 2 persons: zucchini - 300 g, eggs - 3 pcs., flour - 2 tbsp. l., garlic - 1 clove, dill - 1 bunch, vegetable oil, salt, ground black pepper
Dill wash, dry, finely chop. Peel the garlic, pass through the garlic press. Crack the eggs into a bowl, beat with a fork. Spice up. Add dill and garlic. Whisk again with a fork. Wash the zucchini, grate on a coarse grater. Combine with egg mass. Pour in the flour. Salt. To stir thoroughly. Heat vegetable oil in a frying pan. Spoon the mixture into the pan, forming pancakes. Fry on both sides until golden brown. Before serving, you can decorate with herbs.
Calorie per serving 230 kcal
Time for preparing from 35 minutes
Difficulty level on a 10-point scale 6 points
For 9 persons: zucchini - 1.2 kg, potatoes - 2 pcs., carrots - 1 pc., onion - 1 pc., garlic - 1 clove, chicken broth - 1 l, cream 20% - 200 ml, vegetable oil, salt , ground black pepper
Wash, peel and chop zucchini, potatoes, onions and carrots. Pass the garlic through a garlic press. Heat oil in a saucepan. Fry the onion and garlic until golden brown. Add remaining vegetables and some water. Simmer for 7-10 minutes. Salt and pepper. Pour in chicken broth. Cook until vegetables are ready. Drain the broth into a separate container. Blend vegetables in a blender. Heat the cream, send to the pan with vegetable puree. Thin with broth to desired consistency. Stirring, heat the soup until smooth. Can be served with croutons and chopped dill.
Calorie per serving 195 kcal
Time for preparing from 50 minutes
Difficulty level on a 10-point scale 7 points
For 6 persons: eggplant - 2 pcs., minced beef - 300 g, potatoes - 3 pcs., Bulgarian pepper - 1 pc., onion - 1 pc., tomato paste - 2 tbsp. l., flour - 2 tbsp. l., milk - 500 ml, eggs - 2 pcs., hard cheese - 100 g, olive oil, butter - 50 g, salt, ground black pepper
Wash eggplant, cut into slices. Salt, leave for 20 minutes. Wash potatoes, onions and peppers, peel. Cut potatoes into slices, onion and pepper into cubes. Fry potatoes until golden brown. Sauté the onion in vegetable oil. Add pepper, fry for 5 minutes. Send minced meat and tomato paste to the pan with vegetables. Salt, pepper, mix. Cook for 15-20 minutes. Grease a baking dish with olive oil. Lay out the fried potatoes. Spread minced meat with vegetables on top. Put the eggplant in the third layer. Melt the butter in a saucepan. Add flour, stir. Pour in the milk, beat the mixture with a whisk. Lightly beat the eggs in a separate bowl, add to the saucepan. Salt, bring to a boil, cook for 5 minutes. Pour the contents of the form with sauce. Grate the cheese. Sprinkle them over the casserole. Bake for about 40-50 minutes at 180°C. Before serving, you can decorate with herbs.
Calorie per serving 335 kcal
Time for preparing from 2 hours
Difficulty level on a 10-point scale 9 points
For 3 persons: eggplant - 2 pcs., tomatoes - 2 pcs., feta cheese - 120 g, walnuts - 50 g, parsley - 1 bunch, olive oil, salt
Wash eggplant. Cut lengthwise into thin slices. Fry on both sides in olive oil. Place on paper towel to get rid of excess oil. Wash the tomatoes, cut into slices. Peel walnuts, dry in the oven, crush. Put cheese in a blender bowl, 1 tbsp. l. olive oil, crushed nuts. Beat until smooth. Wash parsley, dry. Put a slice of tomato, a little cheese-nut cream, a sprig of parsley on each layer of eggplant. Roll up the rolls and place on a plate. Garnish with a lettuce leaf before serving.
Calorie per serving 220 kcal
Time for preparing from 30 minutes
Difficulty level on a 10-point scale 6 points
For 5 persons: zucchini - 1 kg, carrots - 1 pc., onion - 2 pcs., garlic - 2 cloves, tomato paste - 2 tbsp. l., vegetable oil, salt, ground black pepper
Wash, peel and chop onions and carrots. Saute in vegetable oil. Wash the zucchini, cut into cubes. Fry lightly. Place the roast and zucchini in a saucepan. Salt and pepper. Simmer for 45 minutes, occasionally adding a little water. Pass the garlic through a garlic press. Add tomato paste and garlic to the pot. Mix. Cook another 15 minutes. Cool the mixture. Blend with a blender until puree.
Calorie per serving 95 kcal
Time for preparing from 70 minutes
Difficulty level on a 10-point scale 7 points
For 9 persons: eggplant - 1 pc., zucchini - 1 pc., chicken legs - 2 pcs., potatoes - 2 pcs., Bulgarian pepper - 1 pc., onion - 1 pc., garlic - 2 cloves, tomato paste - 4 tbsp. l., vegetable oil, salt, ground black pepper
Wash the legs, send to the pan. Pour in 2.5 liters of water. Bring to a boil, cook for 40 minutes. Then remove, separate the meat from the bones, chop, return to the pan. Wash potatoes, peel and chop coarsely. Put in a saucepan. Cook for 15-20 minutes. Peel onion and garlic, chop, fry in vegetable oil until soft. Peel the bell pepper, chop coarsely, cut the zucchini and eggplant into slices. Place in skillet with onions. Salt and pepper. Fry 5-7 minutes. Put the roasted vegetables and tomato paste into a saucepan. Bring soup to a boil. Cook for 10-15 minutes.
Calorie per serving 170 kcal
Time for preparing from 2 hours
Difficulty level on a 10-point scale 8 points
