- chop: onion - in half rings, garlic - in slices, greens - coarsely chopped, all other vegetables cut into large cubes (if the zucchini is old - peel from thick skin and core with seeds);
- pour the bottom of the pan with oil (a layer of 1.5 cm), heat, fry the onion and garlic over low heat until the onion is very softened. As soon as the onion begins to brown - salt, add tomatoes and greens to it, fry for 3 minutes;
- add pepper. Increase heat to medium and sauté rapidly, stirring continuously for another 3-5 minutes. Then add zucchini and eggplant and continue rapid frying over persistent heat with constant or frequent stirring. Done in 5 minutes. Taste, add salt to taste, mix well;
- hot ratatouille is good sprinkled with plenty of fresh parsley. Chilled is just very good. Until the shiver ... :))
When the vegetables stand and cool, they will acquire a jelly and a more delicate, smooth taste.
Features of preparation and taste
Changes in the proportions of the dish are possible. You can take more zucchini or eggplant, or peppers. Add more onions and herbs. Do not overdo it with tomatoes, try not to be too sour.
If you do not eat fried, vegetables can be stewed. All the same in the composition of vegetables, in the sequence of addition, it will be necessary to stew under the lid and a little longer. Remember that stewed vegetables must be stirred. If tasty pieces stick to the walls of the pot or saucepan, add some water.
A small fire increases the cooking time of vegetables and more actively destroys vitamins. Therefore, it is better to stew and fry vegetables on medium or fast heat. But stir in time.
Another option for preparing ratatouille can be seen.
If you only have eggplant, garlic and pepper, you can make French-style stewed eggplant (recipe).
These delicious vegetables can also be stewed with meat - chicken (
And zucchini? Then it will be useful for you to familiarize yourself with the contents of this article. Below are simple dishes from zucchini and eggplant. All that is required of you is the minimum amount of free time and the most ordinary products.
List of ingredients (for 7 servings):
Cooking:
1. We wash the vegetables with tap water. First, take the eggplant, remove the peel from them and cut into small cubes. If you bought young vegetables, then the skin may not be peeled. Let's start processing zucchini. They need to be thoroughly cleaned with a sharp knife, and then cut into cubes.
And eggplant suggest the use of other vegetables, for example, onions. So, we take a few onions, clean them and cut them as small as possible. We put a deep frying pan on the stove and pour in the indicated amount of oil. Now lay out the onion pieces. Fry for 3-5 minutes on medium heat.
3. Add spices for satsivi to the pan with onions. Mix it all for about one minute. Next, lay out the zucchini with eggplant. Mix the ingredients with a wooden spatula. We cover with a lid.
4. It remains to finely chop the tomatoes and add them to the pan with other vegetables. You can stew all this already without a lid. At the end of the process, we take the garlic, peel it and chop it. I put it on vegetables. After 10-15 minutes, the stew will be ready. The dish is decorated with fresh herbs and served in portions.
with zucchini
An important event is coming up very soon (wedding anniversary, birthday, and you don’t know how to surprise your guests? Zucchini and eggplant dishes are an excellent option. They are not only tasty, but healthy.
Required products:
- onions - 1 piece;
- a few medium-sized eggplants;
- 250 g of white bread;
- olive oil (1 tbsp is enough);
- two tomatoes;
- garlic (several cloves);
- two bell peppers (preferably red);
- 250 g;
- bunch of parsley;
- oregano (fresh or dried);
- salt.
Practical part:
1. Cut the eggplant in half. Rub each half with salt. Leave it like this for 30 minutes. This will get rid of bitterness. The resulting juice is carefully poured into the sink. We heat the oven to 200 degrees. Lay foil on the baking sheet. Lay eggplant on it (skin side up). Bake for half an hour. Then take it out of the oven and let it cool. We take out the pulp from each eggplant, but not all, but only 2/3. Everything that we took out, we will cut.
2. We take a large frying pan, put it on the fire and fry vegetables (peppers, tomatoes, onions) in it. Add chopped garlic and oregano. Cover with a lid on top. Reduce the heat and simmer the vegetable mixture for at least 10 minutes. Do not forget to stir the dish. After this time, the lid can be opened, allowing the moisture to evaporate.
3. Remove vegetables from the stove, add cheese and parsley. Salt and pepper. Thoroughly mix the resulting mass. We will fill each eggplant with it. And still need to drip a little bit of olive oil. We send the dish to the oven for 30 minutes.
Now you know what zucchini and eggplant dishes you can cook. We wish you bon appetit!
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Compiled by Kashin S.P.
Your home chef. The best dishes from zucchini, pepper, eggplant
Eggplant salads
Eggplant salad with mayonnaise
Ingredients
Cooking method
Wash eggplants, bake, cool in a closed pan at room temperature.
Then peel and chop them, add crushed garlic with salt, season with mayonnaise and garnish with parsley.
Eggplant salad with garlic
Ingredients
300 g of eggplant, 20 ml of vegetable oil, 1 clove of garlic, 1 tablespoon of table vinegar, 1 tablespoon of soy sauce, dill, salt.
Cooking method
Eggplant wash, peel, cut lengthwise and cook until tender. Then cool them, cut into strips, add vegetable oil, soy sauce, vinegar, salt. Mix everything, put in a salad bowl, sprinkle with finely chopped garlic and dill on top.
Eggplant salad with walnuts
Ingredients
300 g of eggplant, 100 g of walnuts, 2 tablespoons of vegetable oil, dill and parsley, pepper, salt.
Cooking method
Wash eggplant and greens. Cut eggplant into slices, salt and fry on both sides in vegetable oil until golden brown. Put the prepared eggplants on a dish, pepper, sprinkle with crushed walnuts, finely chopped herbs and serve.
Fried eggplant salad with mushrooms
Ingredients
300 g of eggplant, 200 g of mushrooms, 1 onion, 30-40 ml of vegetable oil, 150 g of mayonnaise, parsley and dill, pepper, salt.
Cooking method
Wash eggplant, cut into slices. Sort the mushrooms, wash, cut into slices. Onion peel, wash, cut into rings. Rinse parsley and dill, chop.
Put eggplants, mushrooms and onions in a pan with heated vegetable oil, salt, pepper, fry for 10-15 minutes.
Then cool and season with mayonnaise. Sprinkle the finished salad with herbs and serve.
Eggplant and tomato salad
Ingredients
500 g eggplant, 350 g tomatoes, 120 g green onions, 200 g mayonnaise, parsley, pepper, salt.
Cooking method
Wash eggplant and tomatoes, cut into slices. Boil eggplants in salted water and cool, add chopped tomatoes, chopped green onions. Season with mayonnaise, pepper, garnish with herbs and serve.
Baked eggplant salad
Ingredients
300 g of eggplant, 200 g of tomatoes, 30 ml of vegetable oil, 20 ml of table vinegar, parsley, pepper, salt.
Cooking method
Wash vegetables and parsley. Eggplant bake, peel, cut lengthwise into small strips, put on a dish, salt, pepper to taste, season with vegetable oil and vinegar. Decorate the salad with tomatoes, chopped slices, parsley and serve.
Spicy eggplant salad
Ingredients
300 g of eggplant, 150 g of bell pepper, 100 g of tomatoes, 3 cloves of garlic, 1 tablespoon of vegetable oil, 1 teaspoon of table vinegar, parsley, pepper, salt.
Cooking method
Wash vegetables. Eggplant and pepper bake over high heat, peel. Blanch the tomatoes, peel, finely chop the garlic. Mix everything, salt, pepper, season with vinegar and vegetable oil. Put in a salad bowl, garnish with tomato slices and parsley, serve.
Summer eggplant salad
Ingredients
300 g eggplant, 3 tomatoes, 2 bell peppers, 1 onion, 3 cloves of garlic, 2 lemons, 3 tablespoons of vegetable oil, cumin, parsley and basil, pepper, salt.
Cooking method
Wash vegetables and herbs. Cut the eggplant lengthwise and bake. Then cool, peel and cut into cubes. Tomatoes, peppers and onions cut into cubes, salt and mix with eggplant. Mix chopped garlic, cumin, vegetable oil and squeeze lemon juice. Fill the salad with the prepared mixture and sprinkle with chopped herbs.
Salad with eggplant and asparagus
Ingredients
3 eggplants, 3-4 potato tubers, 200 g boiled asparagus, 1 tomato, 200 g sour cream, 1 tablespoon grated horseradish, dill and parsley, pepper, salt.
Cooking method
Wash vegetables and herbs. Eggplant bake, peel, cut into cubes. Boil potato tubers, peel, cut into cubes. Mix potatoes, eggplant and asparagus, cut into small cubes, salt and mix.
Season the salad with sour cream mixed with grated horseradish and salt, garnish with tomato slices, chopped herbs and serve.
Salad "Beauty"
Ingredients
300 g eggplant, 100 g pitted prunes, 150 g sour cream, 1 tomato, 50 g walnuts, parsley, pepper, salt.
Cooking method
Wash vegetables and herbs. Eggplant bake, cool, peel and cut into cubes. Cut the tomato into slices, add pitted prunes, crushed walnuts and mix with eggplant. Add salt, pepper to the finished salad, season it with sour cream, mix and garnish with parsley.
Neapolitan salad
Ingredients
300 g eggplant, 200 g boiled meat
chicken, 2 small pickled cucumbers, 1 small beetroot, 1 carrot, 1 celery root, 50 ml vegetable oil, 200 g mayonnaise, parsley, pepper, salt.
Cooking method
Wash vegetables and herbs. Eggplant cut into cubes, salt, leave for 15 minutes, then fry in vegetable oil until golden brown.
Cut chicken meat, beets, pickled cucumbers and celery into small cubes, grate carrots on a coarse grater. Add fried eggplant, chopped parsley, mayonnaise, salt, pepper and mix everything.
Decorate the finished salad with parsley and serve.
Salad "Exquisite"
Ingredients
300 g of eggplant, 300 g of boiled chicken meat, 200 g of champignons, 1 cucumber, 200 ml of white wine, 50 ml of vegetable oil, parsley, pepper, salt.
Cooking method
Wash vegetables and herbs. Eggplant cut into small pieces, salt, leave for 15-20 minutes, then lightly fry in vegetable oil.
Finely chop chicken meat, mushrooms, cucumber and parsley, mix with fried eggplant, salt, pepper, pour wine. Then cool slightly and serve.
Salad "Magnum"
Ingredients
2 eggplants, 1 zucchini, 400 g of peeled tomatoes, 200 g of chicken fillet, 2 green bell peppers, 1 onion, 125 ml of strong broth, 3 tablespoons of vegetable oil, 2 cloves of garlic, dill and parsley, ground Bulgarian red pepper, salt.
Cooking method
Wash vegetables and greens, dry and cut into cubes.
Put the vegetables in a saucepan, sprinkle with vegetable oil and simmer covered for 8-10 minutes.
Rinse the chicken fillet, blot with a napkin, cut into strips. Season the remaining oil with salt, pepper, finely chopped garlic, sprinkle the chopped fillet with it, cover with foil and leave for 15-20 minutes. Then add chicken fillet, tomatoes with juice, broth, herbs to the vegetables and simmer for another 5-10 minutes.
Season the salad with salt, pepper and mix.
You can serve toast with butter or black bread with the salad.
Eggplant salad with cheese
Ingredients
700 g eggplant, 40 ml vegetable oil, 200 g grated cheese, dill, salt.
Cooking method
Eggplant wash, bake, cool, peel and finely chop.
Then fry them in vegetable oil, stirring constantly. Cool the eggplant, sprinkle with salt, grated cheese and finely chopped dill, then serve.
Eggplant and Bean Salad
Ingredients
500 g of eggplant, 200 g of beans, 1-2 onions, 1 tablespoon of sugar, 2-3 tablespoons of vegetable oil, dill and parsley, pepper, salt.
Cooking method
Wash vegetables and herbs. Soak the beans in water for 5 hours, then boil until tender. Peel the eggplant, cut into strips and boil in salted water for 10 minutes.
Then boiled eggplant mixed with boiled beans, chopped onions, vegetable oil and season with sugar, salt and pepper. When serving, sprinkle with finely chopped dill and garnish with parsley.
Eggplant salad with green peas
Ingredients
600 g eggplant, 200 g green peas, 2 hard-boiled eggs, 2 onions, 1 apple, 60 ml vegetable oil, 100 g mayonnaise, 100 g sour cream, 2 garlic cloves, dill and parsley, salt.
Cooking method
Wash the eggplant, peel, cut into slices, salt and simmer in a pan in vegetable oil for 15-20 minutes. Peel the onion, cut into cubes, fry, mix with eggplant and cool. Then mix the stewed vegetables with canned peas, finely chopped eggs and an apple, salt.
Red Sox Salad
Ingredients
400 g of eggplant, 1 onion, 150 g of tomato paste, 3 tablespoons of olive oil, 1 clove of garlic, dill and parsley, pepper, salt.
Cooking method
Wash and clean vegetables. Finely chop the onion and saute in olive oil for 2-3 minutes. Wash the eggplant, cut into long longitudinal slices and put in a pan with onions. Add crushed garlic to the mixture, salt, pepper, then add tomato paste, stir and simmer vegetables for 10-15 minutes. Sprinkle the prepared vegetables with herbs and serve.
Zucchini salads
Salad of zucchini with mushrooms
Ingredients
300 g zucchini, 100 g canned mushrooms, 1-2 pickled cucumbers, 150 g boiled chicken meat, 1 tomato, 60 g mayonnaise, 60 ml vegetable oil, 40 g flour, dill, pepper, salt.
Cooking method
Washed and peeled zucchini cut into slices, salt, pepper, roll in flour and fry in vegetable oil. Pass the remaining products through a meat grinder, add mayonnaise and mix. Put the resulting mixture with a spoon on each circle of zucchini and garnish with dill.
Zucchini salad with crayfish
Ingredients
400 g zucchini, 30 crayfish, 150 g canned green peas, 100 g celery, 2 eggs, 2 fresh cucumbers, 1 tomato, 150 g mayonnaise, dill and parsley, sugar, pepper, salt.
Cooking method
Wash vegetables and herbs. Rinse the crayfish, pour salted boiling water, add dill and parsley, cook until tender. Peel the zucchini, cut into strips and boil in salted water. Cucumbers, hard-boiled eggs and celery cut into strips. Crayfish necks and zucchini cut into cubes, mix everything, add green peas, sugar, salt and pepper. Dress the salad with mayonnaise and let it brew.
Before serving, decorate the salad with tomato slices and herbs.
raw zucchini salad
Ingredients
300 g zucchini, 1 onion, 10 g horseradish, 150 g mayonnaise, parsley and dill, green onion, pepper, salt.
Cooking method
Wash vegetables and herbs. Peel and grate the zucchini on a coarse grater, mix them with finely chopped onion and horseradish grated on a fine grater. Add pepper, salt, finely chopped greens, season with mayonnaise and serve.
Zucchini salad with onions
Ingredients
300 g zucchini, 200 g tomatoes, 1 onion, green onions, sour cream, coriander, dill and parsley, salt.
Cooking method
Wash the zucchini, peel, grate on a coarse grater.
Add chopped onions and tomatoes, finely chopped green onions and dill and parsley, add coriander. Salt, season with sour cream and serve.
zucchini salad
Ingredients
800 g zucchini, 1 lemon, 2-3 cloves of garlic, 4 tablespoons of vegetable oil, marjoram, pepper, salt.
Cooking method
Wash, peel and finely chop the zucchini. Combine zucchini, lemon juice, grated lemon zest, finely chopped garlic, marjoram, salt, pepper and add vegetable oil.
Put in the refrigerator for 3 hours to marinate everything. Mix everything again before serving.
Zucchini salad
Ingredients
200 g of zucchini, 2 cloves of garlic, 1 onion, 10 g of mustard, 30 ml of vegetable oil, dill, pepper, salt.
Cooking method
Wash the zucchini, peel and grate on a coarse grater, add finely chopped onion.
Then rub the garlic with salt, mix with vegetable oil, mustard, pepper and finely chopped dill. Pour the mixture over the zucchini and serve.
Zucchini salad with vegetable oil
Ingredients
200 g of zucchini, 30 ml of vegetable oil, 2 tablespoons of table vinegar, parsley and dill, spices, pepper, salt.
Cooking method
Wash the zucchini, peel, cut into cubes, season with vinegar and vegetable oil. Then let it brew for 1 hour. Put the zucchini in a salad bowl, sprinkle with chopped herbs, spices, salt, pepper and serve.
Zucchini salad with mayonnaise
Ingredients
600 g zucchini, 3 eggs, 60 ml vegetable oil, 5 g mustard, lemon juice, pepper, salt.
Cooking method
Wash the zucchini, peel and boil in salted water, then cut into slices. Then mix vegetable oil, egg yolks, mustard, lemon juice, pepper and salt. Pour chopped zucchini with cooked mayonnaise, put in a salad bowl and serve.
Zucchini salad with horseradish
Ingredients
200 g zucchini, 1 onion, 10 g grated horseradish, 100 g mayonnaise, parsley, pepper, salt.
Cooking method
Wash the zucchini, peel and grate on a coarse grater. After that, mix the mayonnaise with finely chopped onion, grated horseradish and chopped parsley, salt and pepper. Mix the resulting mass with grated zucchini, garnish with herbs and serve.
Zucchini Salad with Tomatoes
Ingredients
600 g zucchini, 3-4 tomatoes, 80 ml vegetable oil, 10 ml lemon juice, 4 garlic cloves, dill, salt.
Cooking method
Boil washed and peeled zucchini in salted water, cool, cut into slices, put in a salad bowl and pour dressing made from vegetable oil, lemon juice, garlic mashed with salt and chopped herbs. Place tomato slices around the edges of the salad bowl.
Canned Zucchini Salad
Ingredients
1 can of canned zucchini, 1 carrot, 1 onion, 3 cloves of garlic, 30 ml of vegetable oil, dill, pepper, salt.
Cooking method
Canned zucchini cut into small cubes, mix with finely chopped onions. Season the salad with vegetable oil mixed with finely chopped garlic. Put the finished salad in a salad bowl, sprinkle with finely chopped dill, salt and pepper. Decorate the finished salad with carrot slices and serve.
Salad of canned zucchini with chicken
Ingredients
200 g canned zucchini, 300 g boiled chicken meat, 100 g canned peas, 2 eggs.
For the sauce 30 g sour cream, 30 g mayonnaise, dill and parsley, sugar, salt and pepper to taste.
Cooking method
Canned zucchini cut into cubes. Chicken meat cut into small pieces. Hard boil eggs, cool, peel and cut into slices. Mix sour cream and mayonnaise, add salt, pepper, sugar, dill and parsley, mix everything.
Season chicken meat, zucchini and green peas with sauce. First put egg slices in a salad bowl, cook salad on them, decorate with chopped herbs and serve.
Canned zucchini salad with rabbit meat
Ingredients
300 g canned zucchini, 400 g fried rabbit meat, 4 eggs, 100 g canned peas, 100 g pickled swede, dill, pepper, salt.
Cooking method
Finely chop canned zucchini and turnips. Cut rabbit meat into small pieces. Hard boil eggs, cool, peel and cut into slices. Combine all products, add canned green peas, salt, pepper and mix. Put the finished salad in a deep salad bowl and garnish with dill.
Zucchini salad with pickles and apples
Ingredients
300 g of zucchini, 200 g of pickles, 100 g of apples, 1 onion, 60 ml of vegetable oil, lemon juice and zest of 1 lemon, dill and parsley, sugar, salt.
Cooking method
Wash the zucchini and greens, peel the zucchini and grate on a coarse grater. Add finely chopped cucumbers, onions, apples, chopped lemon zest, sugar, salt. Season with a mixture of vegetable oil and lemon juice. Decorate the finished salad with dill and parsley.
Pickled zucchini and apple salad
Ingredients
400 g pickled zucchini, 300 g apples, 150 g sour cream, parsley, sugar, salt.
Cooking method
Cut marinated zucchini into cubes. Peel apples and seeds, cut into cubes and mix with zucchini. Then add sugar, salt, season with sour cream, mix, garnish with finely chopped parsley and serve.
Marinated zucchini salad with potatoes
Ingredients
400 g marinated zucchini, 200 g potatoes, 1 onion, 60 ml vegetable oil, dill and parsley, pepper, salt.
Cooking method
Wash vegetables and herbs. Boil potatoes in their skins, peel, cut into cubes. Finely chop the onion, cut the marinated zucchini into slices. Thoroughly mix the prepared products, salt, pepper, season with vegetable oil and mix again. Garnish with herbs before serving.
Pickled zucchini salad with sour milk
Ingredients
400 g marinated zucchini, 150 ml sour milk (or kefir), 50 ml vegetable oil, 2-3 garlic cloves, parsley, pepper, salt.
Cooking method
Finely chop pickled zucchini.
Wash and cut greens. Whisk sour milk with vegetable oil, rubbed with salt, garlic, pepper and pour over the resulting mixture of zucchini. Garnish with finely chopped herbs and serve.
Pickled zucchini salad with horseradish
Ingredients
300 g marinated zucchini, 1 carrot, 50 g sour cream, 80 g horseradish, green onions, dill and parsley, pepper, salt.
Cooking method
Cut marinated zucchini into cubes, add chopped green onions, grated horseradish, salt, pepper and mix everything thoroughly. Dress the salad with sour cream and garnish with slices of carrots and chopped herbs.
Pickled zucchini salad with garlic
Ingredients
300 g marinated zucchini, 2 tablespoons vegetable oil,
5 cloves of garlic, green onions, parsley, salt.
Cooking method
Cut marinated zucchini into small pieces. Add chopped green onions and garlic, mashed with salt and vegetable oil. Sprinkle with finely chopped herbs before serving.
Squash salads
Squash and carrot salad
Ingredients
300 g squash, 1-2 carrots, 1-2 cloves of garlic, 100 g sour cream, 100 g mayonnaise, dill and parsley, pepper, salt.
Cooking method
Wash vegetables and herbs. Boil patissons in salted water. Grate carrots on a coarse grater. Peel and mince the garlic. Mix mayonnaise and sour cream, add garlic, finely chopped dill, salt, pepper and mix everything.
Season the finished salad with the prepared sauce, garnish with parsley and serve.
Squash and tomato salad
Ingredients
300 g patissons, 3 tomatoes, 1 onion, 2 cloves of garlic, 150 g mayonnaise, cumin, parsley and basil, pepper, salt.
Cooking method
Wash vegetables and herbs. Boil patissons in salted water. Cut the tomatoes into slices, chop the onion and garlic. Mix all the vegetables, salt, pepper, add mayonnaise, chopped herbs, cumin and mix again.
Decorate the finished salad with parsley, chopped basil and serve.
Squash and potato salad
Ingredients
200 g patissons, 300 g potatoes, 100 g canned green peas, 2 eggs, 200 g mayonnaise, green onions, dill and parsley, pepper, salt.
Cooking method
Wash vegetables and herbs. Boil patissons in salted water. Boil potatoes and eggs, peel and cut into thin slices. Mix with canned green peas, chopped dill, salt, pepper and season with mayonnaise. Garnish the finished salad with finely chopped onion feathers, parsley and serve.
Squash salad with green peas
Ingredients
300 g patissons, 200 g green peas, 2 hard-boiled eggs, 1 onion, 60 ml vegetable oil, 100 g mayonnaise, 100 g sour cream, 2 garlic cloves, dill and parsley, salt.
Cooking method
Wash the squash, peel, cut into slices and boil in salted water for 15-20 minutes. Peel the onion, cut into cubes, fry in hot oil, mix with squash and cool. Then mix the cooked vegetables with canned peas, finely chopped eggs, salt.
Put everything in a salad bowl, season with sauce made from mayonnaise, sour cream and finely chopped garlic, sprinkle with chopped herbs and serve.
Good old zucchini and eggplant recipes
pleasant for the stomach
The first thing to remember when preparing zucchini and eggplant dishes is that they can give a lot of juice, or they can not give it at all (if you do everything right). And the cooking technology will be completely different in these cases. So let's get started!
A dish of zucchini and eggplant,
which can be used as a side dish for meat or fish, or simply spread on a piece of black bread as vegetable caviar.We wash and clean 1 young zucchini and 2 medium eggplants. We cut them into cubes (the size of the cubes depends on what dish you are going to cook: for a vegetable side dish - larger, for caviar - smaller). We put them on a heated frying pan without oil! This is fundamentally important! For this dish, we need the zucchini not to release too much juice, otherwise we will end up with soup. Therefore, it is better to add oil after the vegetables are slightly stewed and they have already stopped releasing juice.
After adding the oil, add one large, finely chopped onion and one apple, cut into cubes of the same size as the vegetables. Salt, pepper to taste. You can add greens. Simmer until ready. The apple gives this dish a special piquancy.
little blue
Eggplants need to be washed and cut (together with the peel) into slices. Lightly simmer in the oil at the bottom of the pan. After that, add finely chopped cabbage to the pan, add a little water and simmer over low heat until tender. At the end, add salt, spices, a spoonful of sour cream and a little tomato paste. I often replace the latter with fresh or canned tomatoes. It can be served on the table as a separate dish. Eggplant in combination with cabbage acquire a taste reminiscent of mushrooms. Very peculiar! Try it.Another blue dish
Several eggplants are washed, cut into slices and laid out on a hot frying pan. Fried in oil over high heat. Next, diced sweet bell pepper and one tomato are added there. All vegetables are stewed until tender. At the end, garlic (1-2 cloves) is squeezed into the resulting mass, everything is stirred. A few pieces of cheese are placed on top. The fire is turned off. And all this is closed for a few minutes with a lid so that the cheese melts. You can serve directly on the pan.Zucchini
- Zucchini casserole. For this, one medium-sized young zucchini is suitable. It needs to be washed, peeled and cut into slices. Next, put it on a hot frying pan without oil, lightly fry. As soon as it stops giving juice, add a little oil or diced smoked lard to the pan.
When the fat is melted, then pour in the finely chopped head of onion. After a while, add the tomato, cut into slices, into the mass. When the vegetables are ready, pour them with a mixture prepared in advance, consisting of 1 egg, 2 tablespoons of mayonnaise or sour cream, salt and finely chopped parsley. Cover the pan with a lid and leave on fire until the filling is ready (hardening).
- Zucchini fried in batter. Peel the zucchini and cut into circles one centimeter thick, salt to taste and let them stand in a bowl for 5-7 minutes.
Prepare batter (batter) - beat, salt, egg with flour. It is good to heat the sunflower oil in a frying pan, and fry the slices of zucchini on both sides, after dipping each in batter. Serve hot with sour cream.
- Zucchini fritters. Peel the zucchini, remove the seeds from the core and grate on a coarse grater. Add an egg, 1/2 teaspoon salt, 1 teaspoon sugar, 2-3 tablespoons of semolina, on the tip of a soda knife. Let stand for 15-20 minutes so that the semolina absorbs excess moisture and swells. If the dough is thin, add flour to make it approximately the same as for flour pancakes.
Fry in sunflower oil. Serve with sour cream and any jam. - Zucchini fritters with cheese sauce.
Composition:
- Milk - 1 l.
- Flour - 600 g.
- Zucchini - 1 pc.
- Cheese (processed) - 200 g.
- Eggs - 3-4 pcs.
- Ham or ham - 100 g.
- Sweet pepper - 1 pc.
- Vegetable oil
- Greens, salt, sugar to taste.
Mix eggs with salt and sugar.
Add milk to the resulting homogeneous mass, but not all, but 800 ml. (after we prepare the sauce with the rest of the milk.), we gradually mix in the flour there.
Rinse the zucchini well, peel, remove the seeds and chop on a coarse grater.
Add chopped zucchini to the dough and add a small amount of vegetable oil there, mix well.
As a result, we get a dough similar in density to sour cream.We bake our pancakes.
Sauce preparation:
Cut into strips sweet pepper, ham and chop the greens.
Fry flour (about 2 tablespoons) in a dry frying pan until the color changes.
The remaining milk is slightly warmed up and mixed with flour.
While stirring, heat the milk almost to a boil and dissolve the melted cheese in it.Remove the sauce from the stove and add finely chopped ham and pepper to it.
Cool the sauce a little and add herbs and spices to taste.
Our dish is ready! - Zucchini-potato pancakes. Composition:
- 1 bulb
- 2 eggs
- 3 potatoes
- 1 young squash or zucchini (240 g)
- 2 tbsp. l. flour
- 1 st. l. starch
- ~1 tsp salt
Cooking:
The dough for these pancakes is convenient to prepare in a blender. Break the eggs into the bottom of the blender, then put the onion sliced into slices, the zucchini cut into small circles and potatoes. Turn on the blender and grind everything into a homogeneous mass. If there is no blender, then grate onions, potatoes and zucchini on a fine grater.
Add flour, starch and salt. Mix. Fry pancakes on both sides in vegetable oil in a well-heated pan.
Serve with sour cream. - Zucchini stuffed with meat and rice. Prepare minced meat, as for dumplings and add boiled rice to it in a ratio of 2: 1 (for 2 parts of meat, 1 part of rice).
Cut the peeled zucchini into slices, 1.5 cm thick, carefully remove the middle from the circles and place them on a frying pan or baking sheet, poured with vegetable oil. In the middle of the slices, put the cooked minced meat with rice, lightly pour over sour cream or mayonnaise and put in a heated oven for 20 minutes. Sprinkle with herbs before serving.
In this recipe, if desired, minced meat can be replaced with vegetable - from carrots, cabbage, onions and rice. - Zucchini baked in the oven.
Ingredients:
- young zucchini - 5 pieces
- flour - 1 cup
- breadcrumbs - 1 tablespoon
- parmesan or regato cheese - 1-2 tablespoons
- paprika - 1/2 teaspoon
- olive oil - 3-4 tablespoons
- salt pepper.
Three cheese on a fine grater or grind in a blender.
Mix flour, breadcrumbs, paprika and cheese in a bowl.
Lightly coat the zucchini with olive oil with a brush or just with your hands.
Add the zucchini to the mixture and coat well on all sides. Shake lightly to remove excess flour. We heat the oven to 200 degrees. We lay out the mugs of zucchini on a baking sheet, well greased with olive oil (do not put parchment paper, as zucchini stick to it). We take care that the zucchini do not lie on top of each other.
Bake them in batches (do not fit all together) until browned, 10-15 minutes, thicker mugs 20 minutes.
We take out the zucchini, eat them hot and crispy, sprinkling with olive oil or balsamic vinegar or dipping them in prepared yogurt sauce. - Zucchini jam. It can be cooked like pumpkin, but zucchini is more tender, and I cook it like this: I prepare syrup from 1.5 kg of sugar and 1.5 glasses of water.
I cut the zucchini, peeled and with the seeds removed, into cubes about a centimeter by a centimeter (they should be about 1.5 kg in weight, like sugar), and dip into hot syrup.
I leave for 1.5-2 hours so that the zucchini is soaked in syrup.
Return to heat and bring to a boil, stirring gently with a wooden spoon. I take it off the heat and let it cool again, you can even leave it overnight.
The third time I put it on fire and add 1 large, finely chopped lemon with zest. Lemon can be replaced with orange.
I cook until cooked, usually after the jam boils, about 15 minutes. The jam is very tasty. - Zucchini and cherry plum jam. Cook 2 large zucchini in cubes in the same way as in the previous recipe.
Take 1 kg of cherry plum of any color (plum, like zucchini, appears on the market at about the same time), remove the seeds in it, if the fruits are large, you can cut them into halves.
Pour zucchini and cherry plum with sugar (in a ratio of 1: 1) in a cooking basin and leave for 6-7 hours, I usually leave it overnight.
In the morning I put it on the fire, mix it gently so that the sugar remains do not burn, bring it to a boil and set it aside again, again for several hours, as time permits. For those who work, this method of cooking, in three steps, is very convenient.
In the evening, I cook the jam until fully cooked - any housewife knows how to determine the readiness of the jam (a droplet does not spread on a plate). - Compote of zucchini and yellow cherry plum. We prepared such a compote for the winter in Lithuania, where yellow cherry plum grows everywhere, but in St. Petersburg it was not to be seen. But the southern, red cherry plum is also suitable.
I always prepare compotes without sterilization, using the triple filling method. (I cook pickled vegetables the same way.)
In a three-liter jar prepared for compote, I pour 0.5 liters of cherry plum, and cut into slices, without peel and core, 2 not very large zucchini. I fill it with boiling water and leave it for 10 minutes. Then I pour this water into an enameled pan, add 500 grams of sugar there and bring it to a boil so that the sugar melts.
I again pour the syrup into a jar and keep it for about 30 minutes. If there is not enough syrup in the jar, I add boiling water. I am preparing a metal lid and a seamer. I drain the syrup from the jar and bring it to a boil again. I pour it out for the third time - the syrup should be almost to the very top.
I immediately roll it up, turn the jar upside down and wrap it with a thick blanket - wadded or woolen. I usually make 3 three-liter jars at the same time, they are just covered with one blanket.
After 5 hours they can be “released” - the compote is ready for the winter, it will be well preserved. - Marinated zucchini. In prepared clean 1-3-liter jars, we put greens on the bottom, as in cucumbers - a couple of currant leaves, cherries, parsley and dill sprigs, a couple of bay leaves. On top we lay zucchini tightly cut into circles, as for compote. If the zucchini is young, thin, the core does not need to be removed.
Fill with boiling water. Let's stand for 20 minutes. Drain the water into a saucepan. Add 1 tbsp. a spoonful of salt, 4 tablespoons of sugar. Bring to a boil, and pour over the zucchini again. We are still waiting 20 minutes.
Drain the brine into a saucepan, throw 10-12 black peppercorns there, bring to a boil, and pour in 100 grams of 9% vinegar (vinegar does not need to be boiled!).
Pour the zucchini in a jar with the finished marinade, immediately roll it up, turn the jar over and under the “fur coat”, i.e. under the blanket. The taste of pickled zucchini is no worse than cucumbers, even more tender.
You can also pickle a round variety of zucchini - squash, just cut them into segments.
In the summer-autumn season, when eggplants and zucchini ripen in the beds, it is worth preparing a vegetable saute from them. The dish is fragrant, juicy and vitamin. Equally tasty both cold and hot. Can be served alone or as an accompaniment to meat, poultry or fish.
Total cooking time: 30 minutes
Cooking time: 20 minutes
Yield: 2 servings
Ingredients
- eggplant - 1 pc.
- zucchini - 1 pc.
- onion - 1 pc.
- bell pepper - 1 pc.
- carrots - 1 pc.
- tomatoes - 1-2 pcs.
- salt and sugar - to taste
- a mixture of ground peppers - 2-3 chips.
- sunflower oil - 2 tbsp. l.
- garlic - 2 teeth
- a mixture of Italian herbs - 2 chips.
- basil - for serving
Cooking
First of all, you need to prepare the eggplant. To do this, I washed the little blue ones and cut them into large cubes, salted them and left them for half an hour so that the bitterness would go away with the juice. The skin does not need to be peeled off.
I peeled the onion and carrot, cut the onion into thin quarter rings, and the carrot into thin semicircles. In a saucepan (a deep frying pan with a thick bottom is suitable), I heated the vegetable oil, laid out the vegetables and simmered until soft. The fire should be slightly above medium, cook for about 2-3 minutes, tossing in the air like French cooks, or stirring with a spatula, whichever is more convenient for you.
To passivated vegetables sent zucchini, cut into large pieces. She continued to fry without changing the heat for about 5 more minutes.
I squeezed the salted eggplants from excess moisture and sent them to a saucepan. Stirred, covered with a lid and simmered for 5-6 minutes, reducing the heat to medium.
In the meantime, I cleaned the Bulgarian pepper from the seeds, cut it into a large cube. I sent it to the saucepan and continued to simmer under the lid for 3-4 minutes.
Tomatoes were doused with boiling water and peeled, cut into cubes. I poured the tomatoes into the saucepan. I added finely chopped garlic, a little salt and sugar to taste. Stirred, closed the lid and stewed the vegetables in their own juice until fully cooked - about another 5-7 minutes. Do not let the pieces of vegetables boil too much, the zucchini should be a little crispy.
The final touch is a couple of pinches of dried Italian herbs.
Sauteed eggplant and zucchini can be eaten hot, but it is best served cold after it has infused. Additionally, you can decorate with basil leaves and sprinkle with chopped garlic. Bon Appetit!
