Eggplant and zucchini dishes can be very different: dietary and lean, spicy and with meat fillings. Plus, they are so versatile that they fit almost any holiday table. These vegetables can be baked, fried, stuffed, and served as a snack.
It is necessary
-
- For the first recipe:
- zucchini;
- cottage cheese;
- Dutch cheese;
- garlic;
- dill;
- parsley;
- tarragon;
- salt;
- pepper;
- vegetable oil.
- For the second recipe:
- eggplant;
- salt;
- eggs;
- milk;
- garlic;
- basil;
- flour;
- soda;
- vegetable oil.
- For the third recipe:
- Swiss cheese;
- pine nuts;
- basil;
- cream;
- salt;
- pepper;
- zucchini;
- vegetable oil.
- For the fourth recipe:
- eggplant;
- salt;
- mayonnaise;
- olive oil;
- red onions;
- a tomato;
- hard cheese.
Instructions
Step 1
To prepare zucchini with aromatic curd, wash and peel 3 milk-ripened zucchini. For each zucchini, cut lengthwise 1, 5 centimeters from one side. Use a teaspoon to remove the core from the body. Rub 500 grams of cottage cheese through a sieve and grate 100 grams of Dutch cheese on a fine grater. Chop two peeled garlic cloves as small as possible.
Step 2
Wash and dry a few sprigs of dill and parsley, one sprig of tarragon. Chop the greens. Transfer the cheese, cottage cheese, herbs and garlic to a bowl, season with pepper, salt and stir. Stuff the zucchini with the prepared filling and cover with the cut tops, secure with toothpicks. Grease a baking sheet with vegetable oil, put the zucchini on it and put in an oven preheated to 180 ° C for half an hour.
Step 3
Fry the eggplants in the garlic batter. To do this, wash thoroughly, wipe with a napkin and cut one eggplant into circles. Prepare very salty water and soak the eggplant in it for 3 hours. Prepare the batter. Whisk 2 chicken eggs with a pinch of salt and 2 tablespoons of milk.
Step 4
Add a pinch of baking soda, 2 cloves of garlic minced through a garlic press, 2 teaspoons of dry basil. Pour in 200 grams of flour and mix well. Remove the eggplant mugs from the water and pat dry. Dip in batter and fry over medium heat, in vegetable oil, until a beautiful golden brown crust.
Step 5
To bake the zucchini in a peanut sauce, grate 100 grams of Swiss cheese on a coarse grater. Using a mill, chop 100 grams of pine nuts into small crumbs. Rinse and dry 4 basil sprigs, chop the herbs. In a bowl, combine the basil, cheese, nuts and 4 tablespoons of cream. Sprinkle with salt and pepper.
Step 6
Cut each of 4 young zucchini in half lengthwise. Place them in a greased baking dish. Spread the cooked peanut sauce over the zucchini, cover the tin with foil and bake for 20 minutes at 180 ° C.
Step 7
Bake the eggplant in the oven. To do this, cut 2 medium eggplants into pieces. You need to cut along the entire vegetable so that the slices are no more than 1 centimeter thick. Salt a little and brush the surface of each slice with mayonnaise. Chop as small as possible and sauté 2 large red onions in olive oil.
Step 8
Cut one large tomato into cubes. Place the eggplant slices on a baking sheet, place the onion and tomato on them. Rub about 120 grams of hard cheese on top. Bake in the oven for 20 minutes at 180 ° C.
