Celebrate the coming of the summer with a real seasonal dish: a light vegetable stew with eggplant and zucchini can become as satisfying a separate dish, and an ardent accompaniment for your favorite side dishes.
Recipe for vegetable stew with zucchini and eggplant
Ingredients:
- onion - 340 g;
- garlic teeth - 8 pcs .;
- fresh tomatoes - 900 g;
- zucchini and eggplants - 300 g;
- sweet pepper - 400 g;
- laurel leaves - 4 pieces;
- Ground coriander - 2 tbsp. spoons;
- olive oil - 65 ml.
Preparation
Before you prepare a stew from zucchini and eggplant, all vegetables should be thoroughly washed and cleaned, and then cut into cubes with a side of one and a half centimeters. Vegetables and aubergines mix, put into a sieve, generously sprinkle with salt, then leave for half an hour. Salted vegetables rinse with cold water.
On the oil warmed up in the brazier, save the onions with the seeds of coriander and garlic. Add to the frying all prepared vegetables, as well as laurel leaves. Leave the stew to simmer for a minimum of half an hour, and then prepare for the tasting.
Stew of vegetables with chicken, eggplant and courgette
Ingredients:
- vegetable oil - 45 ml;
- corn grain - 1 item;
- chicken fillet - 450 g;
- zucchini - 380 g;
- eggplant - 300 g;
- garlic teeth - 2 pieces;
- curry paste - 2 tbsp. spoons;
- root of ginger - 2.5 cm piece;
- chicken broth - 480 ml;
- green coriander.
Preparation
In an abundance of vegetable oil fry chopped chicken until half cooked. Put chicken and eggplant cubes into the chicken, and when the vegetables are empty, add the curry paste and a mixture of grated ginger with garlic. As soon as you hear a spicy scent - pour in the chicken broth. Vegetable curry with zucchini and eggplant will be ready in 20 minutes. 3-4 minutes until ready in the stew, add corn, and sprinkle with coriander greens before serving.
Recipe for a stew of zucchini and eggplant in the oven
Ingredients:
- eggplant - 240 g;
- zucchini - 300 g;
- sweet pepper - 250 g;
- tomatoes - 440 g;
- onion - 150 g;
- pumpkin - 200 g;
- the laurel leaf;
- twigs of thyme - 2-3 pcs .;
- wine vinegar - 15 ml.
Preparation
Bring the oven temperature to 180 degrees. Arrive half-rings of onions with laurel and thyme, and while the roast is cooked, randomly cut the eggplant, pumpkin, zucchini and sweet pepper. Blanch the tomatoes, peel, pulp. Lay the vegetables to fry, pour them with tomato puree and vinegar. Bake vegetable stew with eggplant and vegetable marrow for 25 minutes.