Have you harvested a rich crop of vegetables? Do not know what to cook from eggplant and zucchini? Then it will be useful for you to familiarize yourself with the contents of this article. Simple dishes of zucchini and eggplant are described below. 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 of onions;
- 10 g of garlic;
- eggplant and zucchini (470 g each);
- 20-50 ml of water;
- 350 g of tomatoes;
- vegetable (refined) oil - 2-3 tbsp. l .;
- 1-1.5 Art. l spices.
Cooking:
1. We wash vegetables with tap water. First, take the eggplant, peel them and cut into small cubes. If you bought young vegetables, then the skin can not be peeled. Getting started processing zucchini. They need to be thoroughly cleaned with a sharp knife, and then cut into cubes.
2. Dishes from zucchini and eggplant suggest the use of other vegetables, for example, onions. So, take a few onions, peel them and cut them as small as possible. We put a deep frying pan on the stove and pour the indicated amount of oil. Now put the pieces of onion. Fry for 3-5 minutes, setting medium heat.
3. In the pan with onions add spices for satsivi. Mix it all for about one minute. Next, spread the zucchini with eggplant. Using a wooden spatula, mix the ingredients. Cover with a lid.
4. It remains to finely chop the tomatoes and add them to the pan to other vegetables. You can put out all this without a lid. At the end of the process we take garlic, peel it and chop. 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
Very soon an important event is planned (wedding anniversary, birthday, all-Russian holiday), and you do not know how to surprise guests? A great option would be dishes from zucchini and eggplant. They are not only tasty, but also healthy.
Required Products:
- onions - 1 piece;
- several medium-sized eggplants;
- 250 g of white bread;
- olive oil (1 tablespoon is enough);
- two tomatoes;
- garlic (a few cloves);
- two bell peppers (preferably red);
- 250 g feta cheese ;
- a bunch of parsley;
- oregano (fresh or dried);
- salt.
The 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 is carefully poured into the sink. Preheat the oven to 200 degrees. We put foil on a baking sheet. We lay eggplants on it (peeled up). Bake for half an hour. Then we take it out of the oven and let it cool. From each eggplant we get the pulp, but not the whole, but only 2/3. Everything that we took out, we will cut.
2. We take a large frying pan, put on a fire and fry vegetables in it (peppers, tomatoes, onions). Add chopped garlic and oregano. Cover with a lid. After reducing the heat, 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 moisture to evaporate.
3. Remove the vegetables from the stove, add cheese and parsley. Salt and pepper. Mix thoroughly the resulting mass. With it we will fill every eggplant. And you need to drip a little olive oil. Put the dish in the oven for 30 minutes.
Now you know what dishes from zucchini and eggplant can be prepared. Enjoy your meal!