Zucchini and eggplant are not only cooked separately - they go well with each other, as well as with other vegetables, cereals, meat and fish. Healthy and juicy fruits are stuffed, fried, stewed, pickled. Zucchini has a neutral taste, eggplant is more piquant, while they can be used with garlic, with various spices and herbs.
Fried zucchini and eggplants according to the classic recipe
For this simple and quick dish, you need to take one eggplant and zucchini, rinse well, dry, cut off the backs with stalks. Vegetables should be fresh, young.
Cut the fruit into circles of the same thickness. Sometimes eggplants are grinded, so before cooking them you need to use a simple culinary trick:
- salt the chopped vegetables on all sides;
- postpone for 20 minutes;
- place in a colander;
- rinse and drain with water.
Sift 6 tablespoons of flour into a separate bowl, mix with a couple of teaspoons of salt. Roll the zucchini in the mixture on both sides and fry in hot vegetable oil. When the circles are browned, turn them over to the other side, fry until golden brown and remove from the pan.
Roll the prepared eggplants in flour and fry on both sides in vegetable oil until golden brown, put on the zucchini. Peel a clove of garlic, pass through a press or chop very finely. Mix with 0.5 cups of sour cream. Serve sour cream sauce with zucchini and eggplant.
Zucchini stuffed with eggplant and meat
Boil some buckwheat to make 3-4 tablespoons. For a couple of young zucchini and eggplant, one carrot, 0.5 pods of sweet pepper and a bunch of parsley, wash and dry. Divide each zucchini lengthwise in half, remove the pulp with a spoon. Leave it only by the peel to form the cups. Sprinkle the inside of the fruit with fresh lemon juice.
Peel 2 eggplants, cut into slices, add salt and leave for 15 minutes. Then rinse in a colander, squeeze. Peel the onion, a couple of garlic cloves, and carrots. Remove the stalk and core, seeds from the pepper. Chop all vegetables, chop parsley.
Fry a little 100 grams of ground beef or pork in hot vegetable oil in a cast-iron saucepan, then add onions and carrots. Saute with stirring for 5-7 minutes. Combine with bell pepper, eggplant and simmer until vegetables are tender.
Put other ingredients in the roast:
- buckwheat;
- parsley;
- garlic;
- table salt to taste;
- freshly ground black pepper to taste.
Stir all products well. Divide the resulting mixture into equal portions and fill the zucchini halves with them. Grease a baking dish or baking sheet with vegetable oil, put the stuffed fruits with the filling on top.
Preheat the oven to 200 ° C, cook vegetables in it for half an hour, then remove and sprinkle with 150 grams of grated cheese. Put back in the oven, and when the cheese mass is melted, remove the stuffed zucchini from the oven. Eat cold or hot, it will be especially tasty if served with natural yogurt.
Stew with zucchini and eggplant in a slow cooker
Wash and dry all the vegetables and herbs you need to make the vegetable stew:
- 1 eggplant;
- 1 milk zucchini;
- 3 tomatoes;
- 2 carrots;
- 2 onions;
- 4 cloves of garlic;
- 2 potatoes;
- pod of sweet pepper;
- a bunch of fresh dill.
Peel off the skin of the eggplant, cut the fruit into cubes, sprinkle with table salt and set aside for half an hour. Peel and chop the rest of the vegetables. Preheat the multicooker on the "Stew" or "Fry" mode, pour a couple of tablespoons of olive oil into the bowl and sauté onions and carrots in it for a couple of minutes.
Put vegetables in a multicooker bowl in layers:
- potatoes;
- carrots;
- Bell pepper;
- washed and squeezed eggplant;
- zucchini;
- tomatoes.
Season with salt and pepper the vegetable mixture, pour in a small amount of broth or water and cook on the "Stew" mode. Cooking time - half an hour. Add the crushed garlic 10 minutes before the end of cooking and stir the stew.
Homemade caviar with zucchini and eggplant
Wash and towel dry 3 zucchini, and they can be old, but without signs of deterioration and damage. Peel vegetables, core with seeds. Rinse well and dry the other ingredients of the homemade caviar:
- 2 eggplants;
- 2 carrots;
- 3 tomatoes;
- 2 bell peppers;
- a bunch of parsley.
Remove the husk from a couple of onions and 4-5 garlic cloves. Peel all vegetables. Cut the tomatoes on top with a cross, blanch, then remove the skin. Chop the parsley with a knife, chop the garlic with a garlic press, grate the carrots, cut the remaining vegetables into small slices.
Fry the onion in a deep cast-iron skillet in vegetable oil until it becomes transparent. Add carrots, simmer over low heat for 5-6 minutes. Combine with eggplants, cover the pan and cook for another 5-6 minutes. Add the zucchini, stir in the vegetable mixture and continue braising, stirring the contents of the pan regularly.
After half an hour, add pepper, after another 10 minutes - tomatoes and garlic. When the tomato juice begins to stand out, put the parsley, stir, salt and pepper to taste, if the tomatoes are sour, then sugar. Put a pinch of ground spices: bay leaf, nutmeg, allspice.
Darken the vegetables under the lid, and when the liquid evaporates, turn the contents of the pan in a blender into a homogeneous mass. It is good to warm it up while stirring, let the excess juice evaporate. Keep the caviar at room temperature, serve cooled down.
If you need to make a preparation for the winter, then hot, transfer the caviar to a sterilized container and roll it up. Allow to cool in the room, wrapped in a towel, then move to the cold.
Beef with eggplant, zucchini and tomatoes
Eggplants and zucchini will successfully complement any meat, increasing the calorie content and satiety of the dish. You can take 800 grams of beef shoulder or neck. Free the meat from bones, tendons, films, rinse, dry. Cut into equal sized chunks and place in a saucepan or thick-bottomed saucepan.
Mix half a glass of vegetable oil with 4 cloves of crushed garlic, 2 teaspoons of paprika. Put a mixture of peppers, table salt to taste. Pour butter over the meat and leave to marinate for 20-25 minutes.
Wash, peel vegetables. Chop a couple of carrots into rings. Dip 3 tomatoes in boiling water, then quickly remove the skin and cut the pulp into cubes. Chop a couple of onions, zucchini, eggplant, sweet pepper pods.
Turn on moderate heat under a saucepan or saucepan where the beef was marinated. Fry the meat, turning it over until it turns white on both sides. Add tomato paste and 1 bay leaf. Simmer covered over low heat for 10 minutes. Add the rest of the vegetables and cook until the beef is tender. Serve with herbs.
Eggplant and zucchini appetizer with aromatic marinade
It is recommended to start preparing a savory snack with pickled vegetables 3 hours before serving. First you need to wash the eggplant (fresh, young, so as not to taste bitter), as well as 0.5 milk zucchini, a couple of tomatoes and a sprig of cilantro, basil, parsley.
Thinly cut off the peel of the eggplant, cut the fruit into very thin circles. Make pricks on each ring with a knife. Then place in the blender bowl:
- slices of peeled tomatoes;
- peeled garlic clove;
- slices of zucchini;
- greens;
- a teaspoon of balsamic vinegar;
- 0.5 teaspoon of natural honey;
- a teaspoon of pumpkin seed oil;
- 2.5 grams of curry;
- a tablespoon of freshly squeezed lemon juice.
Scroll the aromatic mixture in mashed potatoes, pour over the eggplant mugs and send them in a bowl for 3 hours to the refrigerator compartment, covered with cling film or a lid. Serve cold appetizer with meat dishes.
Zucchini and eggplant salad for the winter
Vegetable salads can be canned so that in winter there is always a tasty snack at hand for lunch or dinner. First you need to prepare a dozen fresh eggplants and zucchini each. Rinse in running water, dry with a towel and grind into rings. Line a baking sheet with parchment, add chopped vegetables and sprinkle with sunflower oil. Salt.
Wrap a large pod of red bell pepper in foil, put on the oven rack. Bake the zucchini with eggplants on a baking sheet for 10 minutes at a temperature of 200 ° C, and keep the peppers in the oven for 10 minutes longer.
Wash, peel a dozen heads of onions and 7-8 carrots. Grate the carrots on a medium grater. Chop the onion and fry in a cast-iron pan in vegetable oil for 3 minutes, then combine with carrots and sauté over medium heat until soft.
Remove the hot pepper from the foil, hold it under running cold water and free it from the skin, then remove the stalk and the middle with the seeds, cut the fruit into slices. Blanch and peel the tomatoes, grind in a blender into a homogeneous puree.
Place the tomato sauce in a thick-bottomed saucepan, boil over moderate heat. Add pepper, 4-5 crushed garlic cloves. Chop a bunch of parsley, very finely chop the seedless chili pod. Mix all ingredients with tomatoes, salt and sugar to taste.
Boil the tomato sauce for 5 minutes, then pour in 5 tablespoons of 9% vinegar, stir well and turn off the stove. In a sterilized container, first put a layer of fried onions and carrots, then baked zucchini and eggplants, repeat the carrot-onion layer and pour the tomato sauce over the blank. Roll up, wrap the vegetable salad and let cool in the room before leaving for the cold.
