Delicious vegetables - baked eggplant with zucchini and sauce. Salty-sour taste with a pungent aftertaste and rich garlic aroma. Step-by-step recipe with a photo. Video recipe.
While the vegetable season is in full swing, you definitely need to use them, and not only fresh, but also baked. The last option is dietary and much healthier. Therefore, I propose a simple summer recipe - baked eggplant with zucchini with sauce in the oven. It is a tasty and flavorful low-calorie snack that is quick and easy to prepare. In just an hour, you will get an independent dish or an ideal side dish for meat and fish dishes. Moreover, you won't have to stand at the stove for a long time: put the eggplants and zucchini on a baking sheet, pour the sauce and send to the oven. In addition, this is a budget dish, because all vegetables are now very cheap.
According to this recipe, you can cook both zucchini separately and eggplant separately. It will also turn out very tasty, but the dish with vegetables in a duet turns out to be especially tasty. It is advisable to take eggplants, zucchini and tomatoes of the same diameter so that they look beautiful in the finished dish. Since the vegetables cut into rings will fold one after the other, creating a beautiful composition. The products in this recipe were prepared in the oven. However, if desired, they can be simmered on the stove over low heat under a lid or in a slow cooker.
- Caloric content per 100 g - 90 kcal.
- Servings - 2
- Cooking time - 50 minutes
Ingredients:
- Zucchini - 1 pc.
- Sweet pepper - 1 pc.
- Tomatoes - 4-5 pcs.
- Bitter pepper - 1 pod
- Eggplant - 1 pc.
- Basil - 3-4 sprigs
- Onions - 1 pc.
- Salt - 0.5 tsp or to taste
- Garlic - 2 cloves
- Vegetable oil - for frying
- Cilantro - 3-4 branches
- Spices and spices to taste
Step by step cooking of baked eggplant with zucchini and sauce, recipe with photo:
1. Wash zucchini, eggplants and tomatoes and dry with a paper towel. Cut them into rings of the same size, about 5-6 mm each. Save one tomato for the sauce. If you use mature eggplants, they contain harmful solanine, which gives the vegetable a bitter taste. To remove it, sprinkle the sliced fruits with salt and leave for half an hour. Then rinse with running water and dry.
2. Place the diced onions and bell peppers in a heated skillet with vegetable oil. Saute vegetables over medium heat until light golden brown.
3. Wash the remaining tomato, dry it, cut into cubes and put into the pan in fried peppers and onions. Season the sauce with salt and black pepper and sauté until the tomato is tender.
4. Select a convenient baking dish and place the prepared sauce on the bottom.
5. Lay the rings of eggplant, zucchini and tomatoes alternately on top. Sprinkle them with chopped garlic and hot peppers and finely chopped herbs. Cover the form with foil and send it to a heated oven to 180 degrees for half an hour. You can serve baked eggplants with zucchini with sauce warm or chilled.
See also a video recipe on how to cook baked vegetables: zucchini, eggplant, tomatoes.
