TOP 5 recipes with photos of eggplant and zucchini cooking at home. Tips and subtleties of cooking. Video recipes.
With the usual eggplants and zucchini, they prepare a variety of summer vegetable dishes that are simple to perform and everyone eats them with pleasure. Therefore, we bring to your attention the TOP-5 popular recipes for summer vegetable dishes from eggplant and zucchini for every taste. Try, experiment, and cook for the family's joy. And the tips and subtleties of cooking these summer vegetables will help you make the right treats so as not to harm your figure and be in the culinary trend.
Cooking tips and subtleties
- Eggplant and zucchini go well together in a duet. But they can also be supplemented with other vegetables: unchanged bell peppers, onions, carrots, different types of cabbage, hearty potatoes, beans …
- When buying eggplant and zucchini, pay attention to the stalk: it should be firm and green.
- Vegetables absorb a lot of oil when frying, so use a grill pan or drizzle the vegetables with oil before frying without pouring it into the pan.
- To remove excess oil after frying, put the pieces on paper napkins.
- Salt the fruits at the end of cooking, otherwise they will release a lot of juice when cooking, which is good when cooking stews and bad when frying.
- Place vegetables only in well-heated oil.
- Eggplants, especially when ripe, may contain solanine, which adds bitterness to the dish. If the bitterness is not spicy, remove it: sprinkle the sliced slices with salt and wash them after half an hour.
Fried eggs with eggplant, zucchini and tomatoes
A simple recipe for breakfast is scrambled eggs with vegetables. It turns out the dish is very juicy and healthy, and most importantly, it is quickly and easily prepared from vegetables available in summer.
- Caloric content per 100 g - 183 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Eggs - 5 pcs.
- Zucchini - 0, 5 pcs.
- Bulb onions - 1 pc.
- Ground black pepper - to taste
- Vegetable oil - for frying
- Eggplant - 1 pc.
- Garlic - 2 cloves
- Bulgarian pepper - 1 pc.
- Parsley - a few twigs
- Tomatoes - 1 pc.
- Salt to taste
- Green onions - 2 pcs.
Cooking scrambled eggs with eggplant, zucchini and tomatoes:
- For eggplant with zucchini, cut off the stalks and cut the fruits into cubes with a side of 1 cm. If the eggplants are bitter, salt them and leave for 20 minutes to give off bitterness, then rinse and dry.
- Peel and chop onions and garlic.
- Peel the bell peppers and cut into squares.
- Cut the tomato into small pieces.
- Finely chop the green onion.
- In a frying pan in vegetable oil, fry the eggplants, zucchini, bell peppers and onions for 10 minutes.
- Then salt and add the tomatoes with green onions and garlic.
- Continue grilling vegetables for 10 minutes and pepper to taste.
- Make 5 small depressions in the vegetable mass, and pour eggs into each.
- Season with salt and pepper and sprinkle with chopped parsley.
- Cover the pan and fry the eggs with eggplant, zucchini and tomatoes until the protein is cooked.
Eggplant, zucchini and carrot pancakes
Unusual vegetable pancakes without potatoes. Thanks to the zucchini and eggplant, the pancakes are soft, the onions provide juiciness, and the carrots give a bright color. Great breakfast and snack.
Ingredients:
- Zucchini - 1 pc.
- Eggplant - 1 pc.
- Carrots - 1 pc.
- Bulb onions - 1 pc.
- Eggs - 1 pc.
- Flour - 150 g
- Salt to taste
- Ground black pepper - to taste
- Vegetable oil - for frying
Cooking pancakes from eggplant, zucchini and carrots:
- Wash the zucchini and grate on a medium grater.
- Peel the carrots and grate them on a fine grater.
- Remove the peel from the eggplant, and grate the pulp on a coarse grater.
- Peel and puree the onions with a serrated grater.
- Put all the vegetables in a large bowl, beat in the eggs and stir.
- Season with salt, pepper, flour and stir.
- Grease a frying pan with vegetable oil, heat and spread in 2 tablespoons. dough, forming potato pancakes.
- Fry eggplant, zucchini and carrot pancakes on both sides over medium heat until golden brown.
- Serve hot with sour cream.
Ratatouille with potatoes
Ratatouille is a delicious French vegetable dish. The difference between this recipe and the traditional dish is that in addition to eggplants, zucchini and tomatoes, potatoes are used, which makes the food satiety.
Ingredients:
- Eggplant - 200 g
- Zucchini - 200 g
- Tomatoes - 200 g
- Sweet bell pepper - 150 g
- Potatoes - 150-180 g
- Olive oil - 2 tablespoons
- Garlic - 1 clove
- Thyme - 1-2 branches
- Salt to taste
- Black pepper - to taste
Cooking ratatouille with potatoes:
- Pass the garlic through a press, mix with vegetable oil and leave for 5 minutes for the oil to infuse and acquire a flavor.
- Wash the zucchini and eggplant, cut off the tails, cut into 7 mm thick slices.
- Peel the potatoes and cut into rings.
- Peel sweet bell peppers and cut into cubes.
- Wash the tomatoes and cut into rings.
- In a baking dish, alternate standing all the vegetables: eggplants, zucchini, tomatoes and potatoes.
- Season with salt and pepper, cover vegetables with aromatic olive oil and add thyme sprigs.
- Put the ratatouille with potatoes to bake in the oven at 220 ° C for 20-25 minutes.
Stew with eggplant and zucchini
Vegetable stew is a healthy daily dish. It will be an excellent independent dish or side dish and will complement meat, poultry, fish.
Ingredients:
- Eggplant - 1 pc.
- Zucchini - 1 pc.
- Carrots - 1 pc.
- Bulb onions - 1 pc.
- Bulgarian pepper - 1 pc.
- Tomato juice - 100 ml
- Salt to taste
- Flour - 4 tablespoons
- Sugar to taste
- Sunflower oil - 30 ml.
- Black pepper - to taste
Cooking Eggplant and Zucchini Stew:
- Peel the onions, chop in any way and place in a thick-bottomed saucepan with heated vegetable oil.
- Peel the carrots, cut into circles and add to the pan to the onion.
- Cut the courgettes into cubes and add to the saucepan.
- Wash the eggplant, cut into 1 cm thick circles, roll them in flour and put in a saucepan with vegetables.
- Remove the seed capsule from the bell pepper and chop finely.
- Wash the tomatoes and chop them into wedges.
- Add bell peppers, tomatoes and tomato juice to the listed vegetables.
- Cover the saucepan and simmer the vegetables over medium heat, stirring occasionally.
- After 15 minutes, when they start up the juice, salt and pepper everything, add sugar and simmer until tender for 20-25 minutes.
Baked zucchini and eggplant with cheese filling
A delicious and elegant appetizer of baked zucchini and eggplant in the oven with cheese filling will not take much time to cook. And thanks to baking, vegetables are much more dietary and less high in calories than fried in a pan.
Ingredients:
- Zucchini - 2 pcs.
- Eggplant - 2 pcs.
- Tomatoes - 2 pcs.
- Salt - 1 tsp
- Parsley - a few twigs
- Refined oil - 5-6 tablespoons
- Hard boiled eggs - 3 pcs.
- Hard cheese - 100 g
- Garlic - 3-4 cloves
- Mayonnaise - 100 g
- Salt - a pinch
Cooking baked zucchini and eggplant with cheese filling:
- For the cheese filling, grate cheese, boiled eggs on a fine grater, add mayonnaise, garlic passed through a press, salt and mix.
- Wash the zucchini and eggplant and cut into 1 cm slices.
- Salt the vegetables, stir to distribute the salt evenly, and leave for 20 minutes.
- When the vegetables are juiced, place them in a colander and drain.
- Drizzle with refined oil, stir and place in a single layer on a lined baking sheet with foil.
- Send them to a heated oven at 250 ° C for 20 minutes.
- Cool the cooked vegetables at room temperature and collect the snack.
- Put a little cheese filling on a circle of eggplant, place a circle of zucchini on top. Place the cheese filling and a slice of tomatoes on it.
- Garnish with baked zucchini and cheese-filled eggplant with parsley leaves.
