GRILLED ZUCCHINI AND OR EGGPLANT (AUBERGINE)
What to do with all that home grown zucchini? A great refreshing summer side dish. Eat hot or slice and throw into a cold pasta salad. Serve it in a grilled veggie sandwich. For example Chicken With Zucchini and Roasted Pepper Wraps recipe #94658
Provided by Rita1652
Categories Vegetable
Time 16m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Slice zucchini in lengthwise into four slices.
- Mix oil, pepper, garlic, and oregano.
- Rub with oil mixture.
- Let marinate for about 30-60 minutes.
- Place zucchini on hot grill.
- Grill until browned.
- Remove from heat.
- Mix lime juice and cilantro together.
- Sprinkle with lime juice.
- Season with salt to taste.
Nutrition Facts : Calories 162.5, Fat 13.9, SaturatedFat 1.9, Sodium 23.6, Carbohydrate 9.5, Fiber 2.7, Sugar 4.4, Protein 3
ZUCCHINI AND/OR EGGPLANT (AUBERGINE) MEZE
This is a very 'easy' recipe that is really quite delicious - especially if you serve it with bbq'd meat - souvlaki and kebab come to mind immediately, but any grilled meat would be delicious served with this alongside. You certainly don't need to do both the zucchini and the eggplant together, you can do just the one.
Provided by evelynathens
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat up the olive oil in a large skillet over medium-high heat until quite hot.
- Dredge the eggplant and zucchini strips in flour, shake off excess flour and fry in olive oil until dark brown on both sides (this will take about 5 minutes per batch).
- Remove from oil and place on paper towelling to drain while you repeat frying with the remaining strips. (you may have to add a bit of oil to the pan - or not). Sprinkle lightly with salt.
- Serve immediately, sprinkled with the grated mizithra and accompanied by tzatziki (#59336). The idea is to get dab of tzatziki and spear a piece of eggplant or zucchini on your fork.
Nutrition Facts : Calories 45.8, Fat 0.4, SaturatedFat 0.1, Sodium 10.8, Carbohydrate 10.5, Fiber 5.5, Sugar 4.6, Protein 2.4
EGGPLANT (AUBERGINE) , ZUCCHINI AND CHICKEN PARMESAN
Very filling. This recipe contains a moderate amount of fat and sugar for a dish like this, but is a great source of protein.
Provided by Donna Luckadoo
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Slice chicken breasts in half so they are thin. Get 8 pieces to grill.
- Grill chicken, eggplant and zucchini until tender (I use my George Foreman grill).
- Preheat oven to 350°F.
- Spray a 9x13-inch baking dish with a nonstick spray.
- Layer chicken, eggplant, and zucchini horizontally or sideways covering the bottom of the baking dish.
- Add garlic and paprika to the tomatoes or salsa and pour over the layers of chicken and vegetables.
- Next add panko bread crumbs and mozzarella on top of the diced tomatoes, and then sprinkle on the Parmesan cheese.
- Cover and bake until hot and bubbly, about 20 to 30 minutes depending on your oven.
Nutrition Facts : Calories 246.2, Fat 6.1, SaturatedFat 1.7, Cholesterol 46.5, Sodium 559.3, Carbohydrate 14.1, Fiber 2.4, Sugar 3.1, Protein 32.2
BAKED ZUCCHINI EGGPLANT (AUBERGINE) AND TOMATOES
This is 3 veggies that we really like and they go very well together. This easy to make recipe comes from justvegetablesrecipes.com
Provided by Barb G.
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Arrange vegetables in layers in a sprayed baking dish, making sure mushrooms are covered so they don't dry out.
- Combine remaining ingredients and pour over vegetables; cover with with release foil; Bake at 400 degrees for about 30 minutes, serve.
PASTA WITH EGGPLANT AND ZUCCHINI
This timeless summer pasta dish was brought to The Times in 1991 by Pierre Franey in one of his 60-Minute Gourmet columns. Like so many of his dishes, it is at once elegant and easy, and no trouble to put together on a weeknight. Sauté the sliced eggplant and zucchini until golden while you make a quick sauce of canned crushed tomatoes, olive oil, garlic and herbs in another pot. Throw everything together, and simmer for about 15 minutes. Toss with cooked pasta and a shower of Parmesan. Dig in.
Provided by Pierre Franey
Categories dinner, easy, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the olive oil in a saucepan and add the garlic. Cook and stir without browning. Add the tomatoes, parsley, oregano, pepper flakes, salt and pepper. Stir to blend, bring to a boil and simmer for 15 minutes.
- Meanwhile cut off the ends of the eggplant and peel. Cut it into 1-inch cubes.
- Cut the ends off the zucchini and slice into 1-inch thick slices.
- Heat the remaining olive oil in a large skillet. When the oil is very hot, add the eggplant, zucchini, salt and pepper. Cook, tossing, until nicely browned and tender. Add to the tomato sauce. Mix well and cook for 15 minutes.
- Drop the pasta into salted boiling water and cook to the desired degree of doneness. Drain and reserve 1/2 cup of the cooking liquid.
- Return the pasta to the pot, add the reserved cooking liquid, the vegetable and sauce mixture, basil and Parmesan cheese. Toss and serve hot.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 14 grams, Carbohydrate 91 grams, Fat 20 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 1150 milligrams, Sugar 17 grams
EGGPLANT (AUBERGINE) AND ZUCCHINI CAKE
One of my personal favourites. Recipe description may appear long, but is really very easy. A bought tomato sauce can be used if preferred. Reheats well.
Provided by Sueie
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Thinly slice eggplant and zucchini lengthwise.
- Sprinkle with salt and place in colander, cover and leave for 30 minutes.
- Put tomatoes in bowl of boiling water for 40 seconds, then plunge in cold water.
- Using a sharp knife, peel off skin.
- Finely chop onion.
- In a large pan heat 2 tablespoons of oil add garlic and cook until coloured, add onion and cook gently until softened.
- Add tomatoes and sugar, bring to the boil, simmer for 30 minutes, uncovered to allowed sauce to thicken and reduce.
- Season with salt and pepper and add a few basil leaves.
- Rinse eggplant and zucchini and pat dry.
- Dip vegetables in flour and set aside.
- Whisk eggs in bowl and add parmesan cheese.
- In frying pan, heat oil.
- Dip eggplant and zucchini in egg mixture and fry until golden on both sides.
- Drain on paper towels and set aside.
- Preheat oven to 190C (375F).
- Slice mozarella cheese.
- Assemble dish by layering the ingredients in a 20cm (8 inch) springform cake tin.
- Place of third of eggplant in bottom, add half zucchini and a third of the cheese, tomato sauce and basil leaves.
- Then add a layer of eggplant, cheese, tomato sauce, basil leaves, remaining zucchini, cheese, tomato sauce, basil leaves and finally eggplant.
- Sprinkle over parmesan cheese and bake in oven 20-25 minutes until golden.
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