Source: Elena_hramowa, AdobeStockZucchini and eggplant are one of the most delicious summer combinations. They harmoniously complement each other in a variety of main dishes, soups, side dishes, or appetizers. We've gathered 15 wonderful recipes where these vegetables are the main stars!
1. Zucchini, Eggplant, and Tomato Salad
Source: pinterest.comA light and very healthy salad made from readily available vegetables.
You will need: 2 eggplants, 2 zucchinis, 400 g tomatoes, 2 tsp olive oil, herbs, salt, aromatic herbs.
Preparation: Slice zucchini and eggplant into half-moon shapes, salt them, and grill or pan-fry. Cut tomatoes into wedges. Add chopped herbs to taste, season the salad, and drizzle with olive oil.
2. Eggplant and Zucchini Ratatouille
Source: koolinar.ruA classic French dish that can be served as an appetizer or a side dish.
You will need: 2 eggplants, 2 zucchinis, 8 tomatoes, 8 tbsp crushed tomatoes in their own juice, 1/2 head garlic, 2 bunches herbs, 8 tbsp olive oil, salt, ground black pepper, oregano.
Preparation: Mix crushed tomatoes in their own juice, half the oil, and all the spices. Pour the resulting sauce into a heatproof dish. Separately, mix minced garlic, herbs, and the remaining oil. Slice eggplants, zucchinis, and tomatoes into rounds of equal thickness and arrange them in the sauce, alternating. Drizzle with the garlic dressing, cover with foil, and bake the ratatouille in the oven for 70-90 minutes at 170 degrees Celsius.
3. Zucchini and Eggplant Sauté
Source: attuale.ruA versatile vegetable dish for a family dinner.
You will need: 2 zucchinis, 2 eggplants, 2 carrots, 2 onions, 4 bell peppers, 3 tomatoes, spices.
Preparation: Cut all vegetables into roughly equal medium pieces. Sauté onions with carrots until soft, add bell peppers, and after 2-3 minutes, add eggplants. A few minutes later, add tomatoes, season to taste, and simmer the sauté for 20-30 minutes with the lid on over low heat. Add zucchini, simmer for another 10 minutes, and remove from heat.
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4. Zucchini and Eggplant Caviar
Source: cookpad.comIf desired, you can even preserve it for winter in sterilized jars.
You will need: 3 kg zucchini, 3 kg eggplant, 2 kg bell pepper, 2 kg tomatoes, 1 kg onion, 1 kg carrots, 3-4 heads garlic, salt, spices.
Preparation: Peel and roughly chop all vegetables. Pass them through a meat grinder, mix, bring to a boil, and simmer for about 2 hours over low heat until desired thickness. At the end of cooking, add garlic, salt, and spices to taste. If you want to preserve the caviar for winter, transfer it to prepared jars, sterilize them for another 20 minutes in boiling water, and seal with lids.
5. Zucchini, Eggplant, and Cheese Salad
Source: fb.ruFeta, Suluguni, Mozzarella – any salty cheeses will work perfectly.
You will need: 2 eggplants, 2 zucchinis, 400 g cherry tomatoes, 300 g cheese to taste, 1 bunch cilantro, 4 tbsp olive oil, 8 tbsp soy sauce, 2 tsp lemon juice, sesame seeds, spices.
Preparation: Dice zucchini and eggplant and fry until golden brown in olive oil. Cut cherry tomatoes into quarters, chop cilantro, and dress the salad with the remaining oil, soy sauce, and lemon juice. Season to taste and sprinkle with sesame seeds.
6. Vegetable Soup with Zucchini and Eggplant
Source: pinterest.comThis lean soup is made without meat but is very hearty.
You will need: 2 zucchinis, 2 eggplants, 2 bell peppers, 2 onions, 2 tomatoes, 1 celery stalk, 2.5 L water, spices, aromatic herbs, fresh herbs.
Preparation: Chop and sauté onions until translucent directly in the pot, add finely chopped bell pepper and fry a little more. Every few minutes, add a new ingredient: first zucchini, then eggplant, then celery, and finally tomatoes. Cook vegetables until soft, season to taste, pour in water, and bring to a boil. Simmer the soup for 6-7 minutes, remove from heat, and sprinkle with chopped herbs.
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7. Vegetable Stew with Zucchini, Eggplant, and Mushrooms
Source: dzen.ruAnd to make the stew as hearty as possible – let's add potatoes!
You will need: 400 g zucchini, 400 g eggplant, 250 g mushrooms, 600 g potatoes, 2 tomatoes, 2 carrots, 1 onion, salt, spices.
Preparation: Cut all ingredients into medium pieces. Sauté onions with carrots until soft and add mushrooms. Cook for another 4-5 minutes, stirring.
Then add potatoes and cook for 5-7 minutes, then add zucchini and eggplant to the vegetables. After 5-7 minutes, season the stew and add chopped tomatoes. Cook the vegetables until tender over low heat with the lid on.
8. Zucchini and Eggplant Salad with Pickled Onions
Source: za-edoy.ruRegular yellow or red salad onions will work.
You will need: 2 eggplants, 2 zucchinis, 2 onions, 4 tomatoes, 2 tbsp vinegar, 6 tbsp water, 2 pinches sugar, 1 bunch herbs, salt, spices.
Preparation: Slice onions into thin strips, cover with water, vinegar, and sugar, and let marinate for 10-15 minutes. Roughly chop the remaining vegetables and mince the herbs. Fry eggplants and zucchinis until golden brown. Mix the salad, salt, and season to taste.
9. Chicken with Zucchini and Eggplant in the Oven
Source: postila.ruA diet-friendly and very easy-to-prepare dish for every day.
You will need: 2 chicken fillets, 2 eggplants, 2 zucchinis, 4 tomatoes, 400 ml sour cream, 100-150 g hard cheese, garlic, salt, spices, aromatic herbs.
Preparation: Slice chicken fillet into small thin pieces, and eggplant, zucchini, and tomatoes into rounds. Arrange everything in a heatproof dish, alternating, and bake for 35-40 minutes in the oven at 200 degrees Celsius. Mix sour cream, grated cheese, garlic, salt, spices, and herbs to taste. Pour this sauce over the dish and bake for another 20 minutes at 180 degrees Celsius.
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10. Zucchini and Eggplant in Sour Cream
Source: menunedeli.ruInstead of sour cream, you can also use plain yogurt or heavy cream.
You will need: 2 zucchinis, 2 eggplants, 2 onions, 200 ml sour cream, spices, fresh herbs.
Preparation: Dice zucchini and eggplant. Mince and lightly fry onions, add eggplants, and after 5-7 minutes, add zucchinis. Cook everything together for another 5-7 minutes, stirring. Mix sour cream, herbs, and spices to taste. Pour over the dish and simmer for another 2-3 minutes.
11. Zucchini and Eggplant in Sweet and Sour Sauce
Source: lifehack365.ruServe the finished dish with boiled rice or your favorite noodles.
You will need: 4 eggplants, 2 zucchinis, 4 bell peppers, 2 carrots, 40 g ginger, 4 cloves garlic, 200 ml water, 8 tbsp soy sauce, 4 tbsp honey, 4 tbsp potato starch, 4 tbsp apple cider vinegar, salt, spices.
Preparation: Cut all vegetables into medium pieces. Coat eggplants and zucchinis in starch. Fry eggplants until golden brown and set aside. Fry the remaining vegetables in the same way, one by one. Grate garlic and ginger, mix them with water, soy sauce, apple cider vinegar, honey, salt, and spices. Bring this sauce to a boil, add all the vegetables, and simmer for 2-3 minutes with the lid on.
12. Zucchini and Eggplant Salad for Winter
Source: pinterest.comA real lifesaver in the cold season when vegetables are scarce.
You will need: 800 g eggplant, 600 g zucchini, 600 g bell pepper, 400 g tomatoes, 300 g onion, 20 g garlic, 120 ml vegetable oil, 50 g fresh herbs, salt, spices.
Preparation: Dice all vegetables. Fry onions in oil until golden brown, add bell pepper, fry a little more, and then add eggplant. When the eggplant softens, add zucchini. Finally, add tomatoes to the pan. Simmer the salad until excess moisture evaporates, and at the end, add minced garlic, herbs, salt, and spices to taste. Seal the preparation in sterilized jars.
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13. Zucchini, Eggplant, and Minced Meat Casserole
Source: 1000.menuAny kind of minced meat will work for this recipe.
You will need: 2 eggplants, 2 zucchinis, 300 g minced meat, 2 tomatoes, 4 eggs, 4 tbsp sour cream, 100 g hard cheese, spices.
Preparation: Season and place minced meat in a baking dish. Top with thinly sliced eggplant and zucchini. Whisk eggs with sour cream and pour over the casserole. Then arrange tomato slices and sprinkle everything with grated cheese. Bake for 40 minutes in the oven at 180 degrees Celsius, covering with foil if necessary.
14. Eggplant and Zucchini in Vegetable Sauce for Winter
Source: vosadu-li-vogorode.ruAn incredibly delicious and moderately spicy assortment.
You will need: 6 eggplants, 4 zucchinis, 6 carrots, 3 kg tomatoes, 1 kg apples, 6 tbsp tomato paste, 5-6 cloves garlic, 4 tbsp apple cider vinegar, 5-6 tbsp salt, 5-6 tbsp sugar, bay leaf, cloves, allspice berries, spices.
Preparation: Pass tomatoes, apples, and garlic through a meat grinder. Bring this mixture to a boil, pour in 2 cups of water, and add sliced carrots, tomato paste, sugar, and salt.
Simmer everything together for 30-40 minutes over low heat, then add apple cider vinegar, spices, and 1-2 tbsp oil. Simmer for another 15 minutes. Slice zucchini and eggplant into rounds and fry until golden brown. Arrange them in sterilized jars, pour the resulting sauce over them, and seal for winter.
15. Eggplant and Zucchini Fritters
Source: cookpad.comAn unusual take on vegetable fritters, for when all the classic recipes have become boring.
You will need: 400 g eggplant, 200 g zucchini, 300 g feta or Adyghe cheese, 1 onion, 100 g flour, 5 eggs, 1 bunch green onions, 5 cloves garlic, 1 bunch fresh herbs, paprika, salt, spices.
Preparation: Peel and grate eggplant, zucchini, and onion on a coarse grater. Sprinkle with salt, let sit for half an hour, then squeeze out excess liquid. Mince garlic, green onions, and fresh herbs. Crumble or grate the cheese.
Whisk eggs and mix them with flour until smooth, add all other ingredients with spices, and mix the batter. Using a spoon, drop fritters onto a pan and fry them on both sides until golden brown.