A great snack and addition to any side dish! It will complement fried meat, fish, cutlet, and mashed potatoes … An economical and healthy meal. A step-by-step recipe with a photo of a saute of zucchini and eggplant. Video recipe.
Saute of zucchini and eggplant is a dish that often comes in handy when you need to quickly whip up something in addition to the main side dish. Surely each housewife stewed vegetables in a pan and each has her own recipe with cooking secrets. Depending on the composition of vegetables, cutting method and stewing technology, the same set of vegetables will turn into a stew or sauté.
The proposed zucchini and eggplant sauté recipe is surprisingly simple and delicious. Therefore, it will be relevant for young and inexperienced housewives. Translated from French, "sote" means "to jump", i.e. jumping vegetables in a frying pan. Since the technology for cooking vegetables is as follows: products are fried over high heat, occasionally stirring and shaking the pan. Vegetables can be simply fried, or further stewed in their own juice. In any case, you get a tasty, juicy, nutritious and healthy dish! Zucchini with eggplant, together with other vegetables and spices, create a fragrant and juicy texture that is great both hot and cold. How to properly cook eggplant and zucchini sauté you will learn in detail from the recipe below.
See also how to make summer vegetable sauté.
- Caloric content per 100 g - 126 kcal.
- Servings - 3
- Cooking time - 45 minutes
Ingredients:
- Zucchini - 1 pc.
- Ground black pepper - a pinch
- Hot pepper - 0.5 pods
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Tomatoes - 1 pc.
- Eggplant - 2 pcs.
- Greens - a few twigs
Step-by-step cooking of zucchini and eggplant sauté, recipe with photo:
1. Wash the eggplants under running water and dry with a paper towel. If you are using ripe fruits, then remove the bitterness from them, which is inherent in old vegetables. To do this, sprinkle them with salt in chopped form and leave for half an hour. When droplets of moisture form on the surface, this means that bitterness came out of the fruit along with them. Rinse the eggplants under cold water to rinse everything off and pat dry with a paper towel.
2. Wash the tomatoes, dry with a paper towel and cut into cubes.
Peel hot peppers from seeds and finely chop.
Wash the greens, dry and finely chop.
3. Wash, dry and cut the courgettes into cubes the same size as the eggplant.
4. In a skillet, heat the vegetable oil and add the zucchini with eggplant. Fry food over medium heat until almost cooked through and until lightly golden brown.
5. Send tomatoes, hot peppers and chopped herbs to the pan. Season vegetables with salt and a pinch of pepper.
6. Stir the food over medium heat and fry for another 7-10 minutes. Serve the cooked sauté of zucchini and eggplant hot, freshly cooked. However, after cooling, it will be just as tasty.
See also a video recipe on how to make sautéed eggplant and zucchini.
