Oven-baked vegetables: eggplant and zucchini with tomatoes and spices - a delicious, healthy and effective dish. Condiments and spices add a delicious aroma to the appetizer.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Summer enriches our table. This wonderful time gives us a wide opportunity to diversify the menu with all kinds of vegetables. We use vegetables for food in a variety of forms: fresh, stewed, boiled, fried, pickled, and of course, baked. Oven-baked zucchini and eggplant with tomatoes is a quick and easy snack. It is delicious and will give you a lot of pleasure, as well as replenish the body with healing substances. In addition, products baked in the oven retain the maximum amount of useful vitamins.
The added spices help the dish open up, making it savory. Control the composition and amount of spices at your discretion, making the appetizer spicy, soft, salty, pungent, in general, to taste. By the way, according to your preference, the composition of vegetables can be diversified and supplemented. For example, add onions and bell peppers, and potatoes for satiety. This dish can be as an addition to meat or fish steak, or serve as the main dish, in the form of a warm salad. For the latter, place the vegetables on a platter and drizzle with olive oil and soy sauce.
- Caloric content per 100 g - 89 kcal.
- Servings - 4
- Cooking time - 45 minutes
Ingredients:
- Eggplant - 1 pc.
- Zucchini - 1 pc.
- Tomatoes - 4-5 pcs.
- Salt - 0.5 tsp
- Ground black pepper - 0.5 tsp
- Olive or vegetable oil - 2 tablespoons
- Soy sauce - 2 tablespoons
Step by step cooking of zucchini and eggplant baked in the oven with tomatoes:
1. Wash all vegetables and pat dry with a paper towel. Then cut into rings of the same thickness, about 5 mm.
Note
:
- Use young eggplants, because you will have to extract bitterness from the old ones. To do this, sprinkle the sliced fruits with salt and leave for 15 minutes so that droplets of moisture stand out from them. This is bitterness, i.e. harmful solanine. After the vegetables, rinse under running water and dry.
- Also use dairy zucchini. The older ones have a hard skin and large seeds. They will have to be cut and removed.
- Take tomatoes that are dense and firm, so that when baked, they do not turn into gruel.
2. Take a convenient baking dish and place alternating between eggplant and courgette. Season them with salt and pepper and drizzle with soy sauce and olive oil.
3. Top with tomato rings. When baked, juice will be released from them, which will saturate the eggplants with zucchini. Heat the oven to 180 degrees and send the vegetables to bake for half an hour. They cook quickly, so don't overdo them or they'll burn. Serve the finished meal both warm and chilled.
See also a video recipe on how to cook baked vegetables: zucchini, eggplant, tomatoes.
