Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, sauteed zucchini and eggplant. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
This is a very easy recipe for sautéed vegetables. Simply cut up zucchini, eggplant and sweet potato, season with salt, pepper and dried rosemary, and you. A friend is having a bumper crop of eggplant and thankfully, he has been sharing some of his garden goodies with my husband and me.
Sauteed Zucchini and Eggplant is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Sauteed Zucchini and Eggplant is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have sauteed zucchini and eggplant using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Sauteed Zucchini and Eggplant:
- Get 1 large crispy zucchini
- Take 1 large fresh eggplant
- Take 1 Tbsp crushed garlic
- Prepare 1/2 tsp black pepper
- Prepare 1 tsp mixed herbs
- Prepare 2 Tbsp vegetable oil
- Get to taste Salt
Both of these diet-friendly veggies are low in calories, making them excellent guilt-free options for when you need to munch on a snack at work. Sautéed zucchini is a quick, easy, and healthy side dish. I love this version with zucchini cooked with garlic and butter. Throw in chopped tomatoes with the zucchini and cook until the zucchini is crisp-tender and the tomatoes collapse a little and release some of their juices.
Steps to make Sauteed Zucchini and Eggplant:
- Toss eggplants and zucchini together and mix in the seasoning until evenly distributed
- Heat oil in a shallow saucepan on medium and stir in the garlic until fragrant
- Sautee the vegetables in the heated oil until desired level of doneness
- Enjoy with pasta or as is
A little while ago I posted a recipe for nasu dengaku (eggplant with miso glaze) where I explained how hard of a time I had cooking eggplant well. I wouldn't alter this recipe in any other way. The flavors of the garlic (always use fresh) tomatoes etc. were perfect. Dip eggplant and zucchini in egg mixture. Dredge in panko mixture, gently pressing mixture to adhere.
So that’s going to wrap it up with this exceptional food sauteed zucchini and eggplant recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
