Have you gathered a rich harvest of vegetables?Don’t know what to make from eggplants and zucchini? Then it will be useful for you to familiarize yourself with the contents of this article. The following describes the simple dishes of zucchini and eggplant. All that is required of you is the minimum amount of free time and the most ordinary products.
Eggplant and Zucchini Stew
List of ingredients (for 7 servings):
- 250 g onions;
- 10 g of garlic;
- eggplants and zucchini (470 g);
- 20-50 ml of water;
- 350 g tomatoes;
- vegetable (refined) oil - 2-3 tbsp. l .;
- 1-1.5 st. l spice.
Preparation:
1. Wash the vegetables with tap water.First we take eggplants, remove the peel from them and cut them into small cubes. If you bought young vegetables, then the skin can not clean. We start processing zucchini. They need to be thoroughly cleaned with a sharp knife, and then cut into cubes.
2Dishes from zucchini and eggplant suggest the use of other vegetables, for example, onions. So, take a few onions, clean them and cut them as small as possible. We put on the stove a deep frying pan and pour in the specified amount of oil. Now lay out the onion pieces. Fry for 3-5 minutes, setting medium heat.
3In the pan with onion add spices for satsivi. Mix all this for about one minute. Next, lay out zucchini with eggplant. Using a wooden spatula, mix the ingredients. Cover with a lid.
four.It remains to chop the tomatoes and add them to the pan to other vegetables. You can extinguish all this without a lid. At the end of the process, take garlic, peel it and chop it. Put to the vegetables. After 10-15 minutes, the stew will be ready. The dish is decorated with fresh herbs and served in portions.
Baked Eggplant with Zucchini
An important event is coming soon (the anniversary ofweddings, birthday, national holiday), and you do not know how to surprise the guests? An excellent option would be dishes from zucchini and eggplant. They are not only tasty, but useful.
Required products:
- onions - 1 piece;
- several medium sized eggplants;
- 250 grams of white bread;
- olive oil (1 tbsp is enough);
- two tomatoes;
- garlic (several denticles);
- two bell peppers (desirable red);
- 250 g of feta cheese;
- a bunch of parsley;
- oregano (fresh or dried);
- salt.
Practical part:
1. Cut the eggplant in half.Each half must be rubbed with salt. Leave in this form for 30 minutes. This will get rid of bitterness. The resulting juice gently poured into the sink. Preheat oven to 200 degrees. Put the foil on the baking sheet. On it we lay out eggplants (skinned up). We bake for half an hour. Then get out of the oven and let cool. From each eggplant we get pulp, but not all, but only 2/3. Everything that we took out, we will cut.
2We take a large frying pan, put on the fire and fry vegetables in it (peppers, tomatoes, onions). Add chopped garlic and oregano. Cover with a lid. Reducing the fire, simmer the vegetable mixture for at least 10 minutes. Do not forget to stir the dish. After this time, the lid can be opened, allowing the moisture to evaporate.
3Remove the vegetables from the plate, add the cheese and parsley. Salt and pepper. Thoroughly mix the resulting mass. We will fill each eggplant with it. And still need to drop a little olive oil. Send the dish to the oven for 30 minutes.
Now you know what dishes of zucchini and eggplant can be cooked. Enjoy your meal!
