That zucchini or eggplant is cooked faster. Recipes for delicious zucchini and eggplant baked in the oven

Turkish tomato, demyanka, blue - and this is not a complete list of "nicknames" of the well-known eggplant, whose homeland is India. History is silent about when Europeans first learned about eggplant. According to one of the versions, the Indian curiosity came to Western Europe at the end of the 16th century, receiving the name "the apple of madness". For a completely incomprehensible reason, eggplant was initially considered life-threatening as "clouding the mind." It's been a long time before

than the "forbidden fruits" finally tasted and completely rehabilitated. In Russia, eggplants began to be grown only in the 18th century - in the southern provinces they were affectionately christened blue and declared one of the best "table snacks". And in one culinary almanac of that time, the healing properties of eggplants were also mentioned - it was recommended to eat them "for the forgetful and absent-minded." The advantages of this product are still mentioned today. According to scientists, eggplants do contain substances that prevent the development of atherosclerosis, normalize blood circulation and brain function, and also promote the elimination of toxins from the body. Stocking up on blue ones, give preference to small young fruits: they have less solanine (this substance gives the pulp its characteristic bitterness). If you bought large fruits, cut them into slices before cooking, salt them, 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 a little olive oil. It's simple and very delicious treat served with a warm wheat bread and garlic sauce... Zucchini unusual round shape(they are called "balls" or "koloboks") are distinguished by their amazing delicate taste and are ideal for stuffing. Select a few small zucchini, peel them, cut each into 5 cm thick pieces, remove the seeds and some pulp and fill the blanks with the filling. Stew or bake stuffed zucchini can be combined with eggplants, tomatoes or onions, also filled with filling.

For 2 persons: eggplants - 2 pcs., carrots - 1 pc., Bulgarian pepper - 2 pcs., onions - 1 pc., eggs - 2 pcs., greens (any) - 1 bunch, olive oil, salt, ground black pepper

Wash the eggplants, cut in half lengthwise. Take out the pulp with a spoon, chop. Bell pepper, carrots and onions, wash, peel, cut into small cubes. Lightly fry the vegetables in olive oil. Shake eggs with a fork. Pour them over the fried vegetables. Season with salt and pepper. Fill the eggplant “boats” with the resulting filling. Bake in the oven for 25-35 minutes at 180 ° C. Wash greens, dry, chop. Sprinkle it on the finished dish.

Calorie content per serving 175 kcal

Cooking time from 45 minutes

7 points

For 10 persons: zucchini - 2 pcs., eggplant - 2 pcs., pork - 800 g, potatoes - 5 pcs., carrots - 1 pc., onions - 1 pc., garlic - 2 cloves, Bulgarian pepper - 2 pcs., vegetable oil , salt, ground black pepper

Cut the meat into cubes. Heat in a saucepan vegetable oil... Fry the meat until golden brown... Peel and chop the beam and garlic. Saute in vegetable oil. Place in a saucepan with meat. Wash, peel, and chop potatoes, zucchini, eggplants, bell peppers and carrots. Fry all vegetables lightly. Send to the pan. Season with salt and pepper. Add water (so that it reaches the middle of vegetables and meat). Simmer over medium heat, covered for 15-20 minutes. Garnish with herbs before serving.

Calorie content per serving 315 kcal

Cooking time 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

Wash the dill, dry it, chop finely. Peel the garlic, pass through a garlic press. Break eggs into a cup, shake with a fork. Spice up. Add dill and garlic. Beat again with a fork. Wash the zucchini, grate on a coarse grater. Combine with egg mass. Add flour. Salt. To stir thoroughly. Heat vegetable oil in a frying pan. Spoon the mixture into the pan to form the pancakes. Fry on both sides until golden brown. Garnish with herbs before serving.

Calorie content per serving 230 kcal

Cooking time 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., onions - 1 pc., garlic - 1 clove, chicken broth - 1 l, 20% cream - 200 ml, vegetable oil, salt , ground black pepper

Wash, peel, 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. Season with salt and pepper. Pour in chicken bouillon... Cook until vegetables are ready. Drain the broth into a separate container. Beat vegetables with a blender. Heat the cream, send to the pan with vegetable puree... Dilute with broth to the desired consistency. While stirring, heat the soup until smooth. Can be served with croutons and chopped dill.

Calorie content per serving 195 kcal

Cooking time 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 the eggplants, cut into slices. Salt, leave for 20 minutes. Wash and peel potatoes, onions and peppers. Cut potatoes into slices, onions and peppers into cubes. Fry potatoes until golden crust... Saute 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. To lay out fried potatoes... Spread the minced meat with vegetables on top. Put the eggplants in a third layer. Melt the butter in a saucepan. Add flour, mix. Pour in milk, whisk the mixture. Beat eggs lightly in a separate container, add to a saucepan. Season with salt, bring to a boil, cook for 5 minutes. Pour the sauce over the contents of the mold. Grate the cheese. Sprinkle them over the casserole. Bake for about 40-50 minutes at 180 ° C. Garnish with herbs before serving.

Calorie content per serving 335 kcal

Cooking time from 2 hours

Difficulty level on a 10-point scale 9 points

For 3 persons: eggplants - 2 pcs., tomatoes - 2 pcs., feta cheese - 120 g, walnuts - 50 g, parsley - 1 bunch, olive oil, salt

Wash the eggplants. Slice lengthwise into thin slices. Fry on both sides in olive oil. Place on a paper towel to get rid of excess oil. Wash the tomatoes, cut into slices. Walnuts peel, dry in the oven, crush. Put cheese in a blender bowl, 1 tbsp. l. olive oil, crushed nuts. Beat until smooth. Wash and dry the parsley. On each layer of eggplant, put a slice of tomato, a little cheese-nut cream, a sprig of parsley. Roll up rolls and place on a plate. Garnish with a lettuce leaf before serving.

Calorie content per serving 220 kcal

Cooking time from 30 minutes

Difficulty level on a 10-point scale 6 points

For 5 persons: zucchini - 1 kg, carrots - 1 pc., onions - 2 pcs., garlic - 2 cloves, tomato paste - 2 tbsp. l., vegetable oil, salt, ground black pepper

Wash, peel, chop onions and carrots. Saute in vegetable oil. Wash the courgettes, cut into cubes. Fry lightly. Place the fry and zucchini in a saucepan. Season with salt and pepper. Simmer for 45 minutes, sometimes adding a little water. Pass the garlic through a garlic press. Add tomato paste and garlic to a saucepan. Mix. Cook for another 15 minutes. Cool the mixture. Beat with a blender until puree consistency.

Calorie content per serving 95 kcal

Cooking time 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 take out, separate the meat from the bones, chop, return to the pan. Wash the potatoes, peel and chop coarsely. Put in a saucepan. Cook for 15-20 minutes. Peel the onion and garlic, chop, fry in vegetable oil until soft. Peel the bell peppers, chop coarsely, cut the courgette and eggplant into slices. Place in a skillet with the onion. Season with salt and pepper. Fry for 5-7 minutes. Put the vegetable fry and tomato paste in a saucepan. Bring the soup to a boil. Cook for 10-15 minutes.

Calorie content per serving 170 kcal

Cooking time from 2 hours

Difficulty level on a 10-point scale 8 points

With the arrival of autumn, vegetables and fruits that are useful for our body ripen. These include zucchini and eggplant. You can cook vegetables different ways... Someone prefers someone - baked, someone - raw, and someone prefers stewed.

Stewing vegetables is pretty easy. You don't need to spend a lot of time in the kitchen and be tied to a frying pan. Housewives will be able to pay attention to household chores, while delicious and healthy stews will be cooked on the stove.

Products for cooking stewed zucchini with eggplant

For the recipe you will need following ingredients:

• 2 medium courgettes.
• 2 small eggplants.
• A couple of carrots.
• 5-6 tomatoes.
• 2 onions.
• 3-4 cloves of garlic.
• 3 tablespoons of vegetable or olive oil.

Salt to taste. If the taste is too sour, season with sugar.

It is worth noting that the ratio of peeled and chopped zucchini, tomatoes and eggplants should be the same.

Cooking method

Peel the onion, chop it into small cubes. Pour oil into a preheated pan. Then add chopped onion. Fry it over medium heat, covered with a lid.

While the onions are browning, you can peel and chop the carrots. Pour the chopped carrots into the pan. Simmer over low heat.

Finely chop the washed, peeled tomatoes and add to the ingredients that have already been fried. Continue simmering under a tightly closed lid over medium heat.

Peel the zucchini and cut into slices or slices. Add zucchini to carrots, onions and tomatoes. Wash the eggplants well, peel and cut in the same way as zucchini. Pour them into the pan with the rest of the vegetables.

Mix all ingredients thoroughly, salt to taste. Reduce heat and simmer until vegetables are tender. How much eggplant to stew in a pan with zucchini? This is a rather lengthy process and will take about two hours.

When the vegetables are completely ready, you need to add chopped garlic cloves to them. Mix everything well again, cover and simmer for about two to three minutes.

The dish is ready. You can let the stewed zucchini with eggplant cool, or you can immediately serve them on the table, sprinkle with finely chopped parsley or dill. This dish will appeal to fans of vegetables, both cold and hot.

Zucchini and eggplant with sour cream recipe

Among the many recipes for stewed zucchini with eggplant, it is worth paying attention to where sour cream is used as a dressing. The dairy product gives the finished dish refined taste... Stewed zucchini with eggplant will appeal to all family members.

To prepare the dish you will need:

• 3 medium zucchini.
• 4-5 small eggplants.
• 3 cloves of garlic.
• 200 grams of sour cream, preferably with a high percentage of fat.
• A little vegetable oil, about 3-4 tablespoons.
• Spices - black pepper and paprika - add a spicy taste to the dish.
• Chopped greens.

We start cooking stewed zucchini with eggplant.

This is a fairly simple recipe, so both an experienced housewife and a beginner can cook it.

The process of preparing a dish with sour cream

How to stew eggplants with zucchini and sour cream correctly? This is not difficult.

My zucchini, peel off the peel, chop into cubes and salt. Pour vegetable oil into a preheated frying pan and put the zucchini on it. Cover the pan with a lid. We take the eggplant and repeat the whole process. Wash thoroughly, get rid of the peel, cut into small cubes and salt.

After that, we send the eggplants to the pan. Mix everything thoroughly. Cover with a lid, simmer over low heat for about half an hour, stir constantly. If you want to get a crispy crust on vegetables, then you need to simmer the dish over high heat for about ten to fifteen minutes, without stopping stirring. Turn off the fire.

Let's make sour cream sauce. For this you need to take milk product, mix it with chopped garlic. Add fresh herbs, dill and spices to the dish. Fill with the resulting mixture stewed zucchini with eggplant. It is necessary to let the finished dish brew for about 5-10 minutes under a tightly closed lid. Then you can transfer it to a beautiful dish and serve both hot and cold.

Stewed zucchini with eggplant seasoned with sour cream is a very tasty and, importantly, healthy dish.

Vegetable stew with eggplant and zucchini is prepared as simply as possible. Even a novice inexperienced housewife can repeat such a dish. And help her detailed recipes with various additional ingredients.

V classic version The recipe includes a wide variety of vegetables. But eggplants (2 pcs.) And zucchini (1 large fruit) became the basis in it. Also taken: 1 sweet red pepper, 3-4 garlic cloves, 2 tomatoes, salt, a small bunch of fresh herbs, onion.

1. The main ingredients of the dish are washed and cut into medium cubes. Zucchini are covered with salt for 15 minutes, after which they are washed again with water - this will relieve them of bitterness.
2. Cut the pepper into cubes, the tomato - any pieces (you must first peel it).
3. The onion is cut in half rings and fried in any fat until transparent. Next, the vegetable is cooked for a couple of minutes along with the pepper.
4. Zucchini and eggplants follow, frying continues for another 3-4 minutes.
5. It remains to add the tomatoes, salt the mixture, add any seasonings if desired.
6. Simmer for 20 minutes under the lid.

A dish is served with a slice butter sprinkled with chopped herbs.

How to cook in a multicooker?

It is very easy to make a vegetable stew in a miracle casserole. This recipe will include: 4 eggplants, salt, 2 bell peppers of any color, 2 small zucchini, an onion, 4-5 cloves of garlic, 4 tomatoes, a pinch of sugar, a mixture of Provencal herbs.

1. Eggplants are washed, cut into strips, sprinkled with salt and set aside to get rid of the bitterness.
2. Onions and garlic are peeled and finely chopped.
3. Tomatoes are first peeled off and then sliced.
4. In the bowl of the device on any fragrant oil in the "Baking" program, first the onion and garlic are fried for about 3 minutes, then tomatoes are added to it, and the mixture is cooked for another 7-8 minutes.
5. Next, all the other chopped vegetables, as well as washed from salt and squeezed eggplants, are put into the multicooker.
6. After adding salt and spices, the "Frying" program starts, and the treat is cooked for 40 minutes.

For juiciness, you can add half a glass of water to vegetables.

With cabbage

Fresh White cabbage will make the treat even more juicy and tasty. In addition to this vegetable (230 g), it is also taken: 2 eggplants and carrots, medium zucchini, onion, salt, 3 large tablespoons of tomato paste.

1. Zucchini and eggplants are cut lengthwise, then placed in a greased form, slices down, and cooked in a hot oven until soft. Then just knead with a fork.
2. Carrots, cabbage and onions are finely chopped, fried for a couple of minutes in any fat, then stewed in the same pan until softened.
3. It remains to transfer the zucchini and eggplants to the rest of the vegetables, salt the mass, add tomato paste and warm the treat for another 7-10 minutes under a closed lid.

If you stew the stew for a little longer, then the ingredients will finally soften, and the dish can become a vegetable gravy for meat or any side dish.

With eggplant, zucchini and potatoes

To add satiety to the dish, use potatoes. In addition to potatoes (8-10 pcs.), The treat will include: eggplant, 2 small zucchini, 4 tomatoes, 2 onions and the same amount of carrots, salt, pinch of paprika, chili and turmeric, 1 tbsp. purified water. How to cook an eggplant and potato stew is described below.

1. All vegetables are washed, peeled and cut into small cubes. Eggplant must first be soaked in cold water to relieve him of bitterness.
2. Vegetables are fried in turn on the heated fat. First, the onion - until transparent. Then potatoes, salt and spices are sent to him.
3. After 5 minutes, you can add carrots and zucchini.
4. After another 7-8 minutes, prepared eggplants are added to the container.
5. It remains to pour the ingredients with water, close the lid and simmer for 10-12 minutes.
6. After adding the tomatoes, simmer for another 5-7 minutes.

Before serving, let the dish brew a little to make it even juicier and more aromatic.

With the addition of pumpkin

Many housewives have no idea what dishes you can add pumpkin to. Vegetable stew is one of the best options. For him, not only fresh, but also frozen vegetables are suitable, as well as: 2 pcs. eggplants, onions, carrots, bell peppers, 1 zucchini, 230 g pumpkin, a bunch of green onions, salt.

1. It is convenient to cook in a multicooker. First, in the "Fry" program, chopped carrots and onions are sautéed in oil.
2. Then other vegetables, cut into cubes, are placed in the bowl of the device. The mass is salted.
3. The dish is cooked in the "Stew" program for 25 minutes under a closed lid.

A couple of minutes before readiness, chopped green onions, and the food is thoroughly mixed.

How to make a stew in the oven?

For cooking, you can use one large mold or portioned pots. It will include the following ingredients: 2 pcs. eggplant, zucchini, bell pepper, 4 potato tubers, 3 garlic cloves, 240 g feta cheese, salt, a pinch of thyme and oregano, 350 g canned tomatoes, olive oil.

1. All vegetables (except potatoes) and garlic are washed and chopped coarsely. But it is better to cut the eggplants smaller, otherwise they may turn out to be tough.
2. The cheese is cut into cubes, the potatoes are cut into thin slices.
3. All ingredients are laid out in a mold, sprinkled with herbs, salt and olive oil.
4. Bake for 45 minutes in a hot oven.
5. 5-7 minutes before cooking, the stew is sprinkled with crumbled cheese.

The dish is served to the table with aromatic homemade bread.

Sweet pepper recipe

Sweet Bulgarian pepper makes a great addition to any option vegetable stew... You can take yellow, red, green (3 pcs.). In addition to pepper used: carrots, garlic to taste, 3 tomatoes, 3 eggplants, onion, zucchini, a pinch of hot pepper, salt.

1. The eggplants are cut, sprinkled with salt and left for 10-12 minutes, then thoroughly washed with water.
2. The carrots are grated with the largest cells, and the onions, peppers and zucchini are diced. Garlic can simply be passed through a press.
3. Roasting is prepared from carrots and onions in any fat.
4. Eggplants with garlic, zucchini and pepper are fried in a separate bowl.
5. Then both mixtures are combined, salted, peeled and stewed under a closed lid for 25 minutes.
6. 10 minutes before readiness, slices of peeled tomatoes are poured into the treat.

For juiciness, you can add tomato paste to the dish.

Interesting! Bell peppers of different colors differ in the composition of vitamins and microelements.

Original! Provencal

This recipe turns out to be very delicious stew called "Ratatulli", which can replace and cold appetizer, and a side dish for meat. His recipe includes: 3 eggplants, 4 young zucchini, onion, 5 tomatoes, 2 garlic cloves, half a lemon, olive oil, salt, a pinch of thyme and nutmeg.

1. All vegetables are well washed and cut into cubes. Eggplants are soaked from bitterness, tomatoes are peeled before slicing.
2. For the preparation of "Ratatulli", a cauldron is always taken. Olive oil is well heated in a container, after which all prepared vegetables are laid.
3. After 3-5 minutes of stewing, salt, seasonings, chopped garlic are added to the cauldron.
4. The meal languishes under the lid for 45 minutes.

Before serving, portions of the stew are poured with lemon juice.