EntranceSimple dishes of zucchini and eggplant. Pickled zucchini salad with sour milk
Eggplant and zucchini dishes appear on our table with the beginning of summer, because it is during this period that these vegetables become available in local markets, gardens and supermarket shelves. From these seemingly familiar vegetables, you can cook a large number of first and second courses, snacks, and even desserts.
Eggplant and zucchini are loved all over the world. In almost all cuisines of the world you will find eggplant and zucchini dishes, and this is not surprising, because they are not only tasty, but also very healthy. A large number of coarse fibers and fiber helps to quickly get full, and certain chemicals that are contained in these vegetables do not allow excess fats to be absorbed.
That is why zucchini and eggplant dishes can be eaten with meat and not be afraid to get better. How to cook eggplant and zucchini dishes for the whole family, we will consider below. Zucchini and eggplant are perfectly combined in taste with each other, and as an example, we suggest you cook delicious with eggplant.
Eggplant and zucchini dishes. Step by step recipes
Zucchini caviar with eggplant - recipeIngredients:
- Zucchini - 2 pcs., Carrots - 2 pcs., Onion - 1 pc.,
- Tomatoes - 2-3 pcs.,
- Eggplant - 1 pc.,
- Sunflower oil,
- Salt - 1 teaspoon,
- Sugar - 2 teaspoons,
- Vinegar - 3 teaspoons,
- Spices: black ground pepper, bay leaf, a few peas of allspice
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 on sunflower oil. Serve with sour cream and any jam. - Zucchini fritters with cheese sauce.
Compound:
- 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.
We add to the resulting homogeneous mass milk, 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 Bell 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. Compound:
- 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 vegetable oil in a well-heated skillet.
Serve with sour cream. - zucchini, stuffed with meat with 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, chopped meat can be replaced with vegetables - 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 circles of zucchini on a baking sheet, well greased with olive oil (do not put parchment paper because 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 dipped in prepared yoghurt 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 enamel pan, I add 500 grams of sugar there and bring 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 do 3 at the same time. three-liter jars, they just take cover 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.
Turkish tomato, demyanka, blue - and this is not a complete list of the “nicknames” of the well-known eggplant, whose birthplace is India. History is silent about when Europeans first learned about eggplant. According to one version, an Indian curiosity came to Western Europe at the end of the 16th century, called the “apple of madness”. For a completely incomprehensible reason, eggplants were first considered life-threatening as "causing confusion." It's been a long time before
than the "forbidden fruits" were finally tasted and fully rehabilitated. In Russia, eggplants began to be grown only in the 18th century - in the southern provinces they were affectionately dubbed blue and declared one of the best "table snacks". And in one culinary almanac of that time were mentioned healing properties eggplant - it was recommended to eat them "forgetful and absent-minded." The advantages of this product are mentioned even today. According to scientists, eggplants do contain substances that prevent the development of atherosclerosis, normalize blood circulation and brain function, and also help to remove toxins from the body. Stocking up on blue ones, give preference to small young fruits: they contain less solanine (this substance gives the pulp a characteristic bitterness). If you bought large fruits, before cooking, cut them into slices, salt, leave for a while at room temperature and then rinse with water.
Another representative of the vegetable family is the well-known zucchini. In different parts of the world, many dishes are prepared from zucchini - soups, sautés, caviar or stews. They are fried, baked, canned or stuffed. Not many people know that yellow zucchini flowers are also used in cooking. For example, in France and Italy they are dipped in batter and fried in small quantities. olive oil. It's simple and very tasty treat served with warm wheat bread and garlic sauce. Zucchini of an unusual rounded shape (they are called "balls" or "koloboks") are distinguished by their amazing delicate taste and perfect for stuffing. Choose a few small zucchini, peel them, cut each into 5 cm thick pieces, remove the seeds and some of the pulp and fill the blanks with stuffing. Stew or bake stuffed zucchini can be together with eggplants, tomatoes or onions, also filled with stuffing.
For 2 persons: eggplant - 2 pcs., carrots - 1 pc., Bulgarian pepper - 2 pcs., onion - 1 pc., eggs - 2 pcs., greens (any) - 1 bunch, olive oil, salt, ground black pepper
Wash eggplant, cut in half lengthwise. Take out the pulp with a spoon, chop. Bulgarian pepper, carrots and onions wash, peel, cut into small cubes. Lightly fry vegetables in olive oil. Whisk the eggs with a fork. Pour over fried vegetables. Salt and pepper. Fill the "boats" of eggplant with the resulting filling. Bake in the oven for 25-35 minutes at 180°C. Wash greens, dry, chop. Sprinkle over the finished dish.
Calorie per serving 175 kcal
Time for preparing from 45 minutes
7 points
For 10 persons: zucchini - 2 pcs., eggplant - 2 pcs., pork - 800 g, potatoes - 5 pcs., carrots - 1 pc., onion - 1 pc., garlic - 2 cloves, bell pepper - 2 pcs., vegetable oil , salt, ground black pepper
Meat cut into cubes. Heat vegetable oil in a saucepan. Fry the meat until golden brown. Peel the beam and garlic, chop. Saute in vegetable oil. Place in a bowl with meat. Wash, peel, coarsely chop potatoes, zucchini, eggplant, bell peppers and carrots. Lightly fry all vegetables. Send to the pan. Salt and pepper. Add water (so that it reaches the middle of vegetables and meat). Simmer over medium heat covered for 15-20 minutes. Before serving, the stew can be garnished with herbs.
Calorie per serving 315 kcal
Time for preparing from 60 minutes
Difficulty level on a 10-point scale 8 points
For 2 persons: zucchini - 300 g, eggs - 3 pcs., flour - 2 tbsp. l., garlic - 1 clove, dill - 1 bunch, vegetable oil, salt, ground black pepper
Dill wash, dry, finely chop. Peel the garlic, pass through the garlic press. Crack the eggs into a bowl, beat with a fork. Spice up. Add dill and garlic. Whisk again with a fork. Wash the zucchini, grate on a coarse grater. Connect with egg mass. Pour in the flour. Salt. To stir thoroughly. Heat vegetable oil in a frying pan. Spoon the mixture into the pan, forming pancakes. Fry on both sides until golden brown. Before serving, you can decorate with herbs.
Calorie per serving 230 kcal
Time for preparing from 35 minutes
Difficulty level on a 10-point scale 6 points
For 9 persons: zucchini - 1.2 kg, potatoes - 2 pcs., carrots - 1 pc., onion - 1 pc., garlic - 1 clove, chicken broth - 1 l, cream 20% - 200 ml, vegetable oil, salt , ground black pepper
Wash, peel and chop zucchini, potatoes, onions and carrots. Pass the garlic through a garlic press. Heat oil in a saucepan. Fry the onion and garlic until golden brown. Add remaining vegetables and some water. Simmer for 7-10 minutes. Salt and pepper. Pour in chicken bouillon. Cook until vegetables are ready. Drain the broth into a separate container. Blend vegetables in a blender. Heat the cream, send to a saucepan with vegetable puree. Thin with broth to desired consistency. Stirring, heat the soup until smooth. Can be served with croutons and chopped dill.
Calorie per serving 195 kcal
Time for preparing from 50 minutes
Difficulty level on a 10-point scale 7 points
For 6 persons: eggplant - 2 pcs., minced beef - 300 g, potatoes - 3 pcs., Bulgarian pepper - 1 pc., onion - 1 pc., tomato paste - 2 tbsp. l., flour - 2 tbsp. l., milk - 500 ml, eggs - 2 pcs., hard cheese - 100 g, olive oil, butter - 50 g, salt, ground black pepper
Wash eggplant, cut into slices. Salt, leave for 20 minutes. Wash potatoes, onions and peppers, peel. Cut potatoes into slices, onion and pepper into cubes. Fry potatoes until golden brown. Sauté the onion in vegetable oil. Add pepper, fry for 5 minutes. Send minced meat to the pan with vegetables and tomato paste. Salt, pepper, mix. Cook for 15-20 minutes. Grease a baking dish with olive oil. Submit fried potatoes. Spread minced meat with vegetables on top. Put the eggplant in the third layer. Melt in a saucepan butter. Add flour, stir. Pour in the milk, beat the mixture with a whisk. Lightly beat the eggs in a separate bowl, add to the saucepan. Salt, bring to a boil, cook for 5 minutes. Pour the contents of the form with sauce. Grate the cheese. Sprinkle them over the casserole. Bake for about 40-50 minutes at 180°C. Before serving, you can decorate with herbs.
Calorie per serving 335 kcal
Time for preparing from 2 hours
Difficulty level on a 10-point scale 9 points
For 3 persons: eggplant - 2 pcs., tomatoes - 2 pcs., feta cheese - 120 g, walnuts - 50 g, parsley - 1 bunch, olive oil, salt
Wash eggplant. Cut lengthwise into thin slices. Fry on both sides in olive oil. Place on paper towel to get rid of excess oil. Wash the tomatoes, cut into slices. Walnuts clean, dry in the oven, crush. Put cheese in a blender bowl, 1 tbsp. l. olive oil, crushed nuts. Beat until smooth. Wash parsley, dry. Put a slice of tomato, a little cheese-nut cream, a sprig of parsley on each layer of eggplant. Roll up the rolls and place on a plate. Garnish with a lettuce leaf before serving.
Calorie per serving 220 kcal
Time for preparing from 30 minutes
Difficulty level on a 10-point scale 6 points
For 5 persons: zucchini - 1 kg, carrots - 1 pc., onion - 2 pcs., garlic - 2 cloves, tomato paste - 2 tbsp. l., vegetable oil, salt, ground black pepper
Wash, peel and chop onions and carrots. Saute in vegetable oil. Wash the zucchini, cut into cubes. Fry lightly. Place the roast and zucchini in a saucepan. Salt and pepper. Simmer for 45 minutes, occasionally adding a little water. Pass the garlic through a garlic press. Add tomato paste and garlic to the pot. Mix. Cook another 15 minutes. Cool the mixture. Blend with a blender until puree.
Calorie per serving 95 kcal
Time for preparing from 70 minutes
Difficulty level on a 10-point scale 7 points
For 9 persons: eggplant - 1 pc., zucchini - 1 pc., chicken legs - 2 pcs., potatoes - 2 pcs., Bulgarian pepper - 1 pc., onion - 1 pc., garlic - 2 cloves, tomato paste - 4 tbsp. l., vegetable oil, salt, ground black pepper
Wash the legs, send to the pan. Pour in 2.5 liters of water. Bring to a boil, cook for 40 minutes. Then remove, separate the meat from the bones, chop, return to the pan. Wash potatoes, peel and chop coarsely. Put in a saucepan. Cook for 15-20 minutes. Peel onion and garlic, chop, fry in vegetable oil until soft. Peel the bell pepper, chop coarsely, cut the zucchini and eggplant into slices. Place in skillet with onions. Salt and pepper. Fry 5-7 minutes. Put the roasted vegetables and tomato paste into a saucepan. Bring soup to a boil. Cook for 10-15 minutes.
Calorie per serving 170 kcal
Time for preparing from 2 hours
Difficulty level on a 10-point scale 8 points
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(desirable red color);
- 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. Lower the fire, simmer vegetable mix 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!