Baked zucchini eggplant tomato recipe. Zucchini and eggplant baked with cheese and tomatoes. Cooking delicious grilled eggplants and zucchini in the oven

With the arrival of summer comes the heat. In such weather, you don’t really want to stand at the stove for a long time and invent something complicated to satisfy your hunger. And I don’t really want to eat fatty and heavy foods. You can, of course, switch to vegetable soups and salads, but for men this is not food, so they require something more substantial. What can you do so as not to exhaust yourself and feed your family? There are so many vegetable recipes that can be prepared very quickly. This recipe is baked zucchini with tomatoes and cheese in the oven.

Oven-baked zucchini with tomatoes and cheese

Ingredients:

Cooking method:

For our recipe, we take medium-sized zucchini with soft skin. It is desirable that the seeds inside are small.

First, turn on the oven and heat it to 180 - 200 degrees. Cut the zucchini into slices approximately 0.5 cm thick. Place them in a bowl, pepper, salt and add the spices we deem necessary. Thyme, basil, thyme, and oregano go well with zucchini. Mix the contents of the bowl well, separating the zucchini from each other so that the salt and spices have the opportunity to get on each circle. Leave the zucchini for 5 minutes.

Now cut the tomatoes into thin slices. Grease the baking dish with oil. The bottom and sides of the mold can be rubbed with garlic. Lay out the tomatoes and zucchini so that the circles alternate. Pour sour cream over the tomatoes and zucchini. Then break 2 eggs, add 2 tablespoons of sour cream (milk), salt and pepper. Beat until smooth and pour the contents of the mold. You need to distribute the mixture so as to evenly cover the entire surface. Place everything in the oven and bake for 30 minutes. When the dish is cooked, sprinkle grated cheese on top and return to the oven for another 5 minutes.

This is a very tasty and uncomplicated dish. Be sure to try it - you will like it!

There are many vegetable dishes. There are a lot of them in the hot season. Zucchini and tomatoes always produce well. Therefore, dishes made from them can be called popular. We offer you another recipe for oven-baked zucchini with tomatoes. It turns out healthy and very tasty. The dish will come in handy if you are on a diet. It is not at all harmful to the figure.

Zucchini baked in the oven with cheese and tomatoes

Ingredients:

Cooking method:

Cut the zucchini into slices and sprinkle them with salt and pepper. Line a baking dish with foil and place the zucchini on it in one or two layers. Let the zucchini bake for 20 minutes at 180 degrees. In the meantime, we are preparing the tomato dressing. Pour tomato juice over the cooked zucchini, and if you are using fresh tomatoes, grate them and sprinkle over the zucchini. You can put tomatoes cut into circles on top of the zucchini. We do this after the zucchini is cooked. Sprinkle grated cheese on top and place in the oven for 5 minutes. The dish is ready. Bon appetit!

When eggplants appear on the market and in the garden, zucchini becomes not very interesting. We fill ourselves up with zucchini and begin to invent dishes with eggplants. There are many dishes with tomatoes and eggplants that are not difficult to prepare.

Oven-baked eggplants with tomatoes and cheese

Ingredients:

Cooking method:

We separate the eggplants from the stalk and cut them lengthwise into 4-5 pieces. Rub the inside with salt and pepper and set aside for 20 minutes. Peel the tomatoes and cut into cubes. Fry them a little in vegetable oil, adding pepper, salt, sugar, lemon juice. Squeeze the garlic through a press and simmer for 5-7 minutes. Place the eggplants in a baking dish. Place tomatoes cut into rings and sliced ​​cheese into the cuts of the eggplants. We also add greens.

Place the prepared sauce on top of the eggplants. Preheat the oven to 200 degrees and bake for 20 minutes. After this, grate the cheese and sprinkle it on the eggplants and leave in the oven for another 5 minutes.

We offer another recipe for oven-baked eggplant with cheese and tomatoes.

Ingredients:

Cooking method:

Cut the eggplants into slices half a centimeter thick. Add salt and let it brew a little. Cover the baking sheet with parchment and grease it with vegetable oil. Place eggplant slices on top of the parchment.

Now prepare the garlic water. Pass the garlic through a press and pour boiling water over it. Brush each circle with freshly prepared garlic water.

Let's move on to the cheese. We grate it and sprinkle it over the eggplants, grating some ground black pepper on top.

Cut the tomatoes into slices and place them on top of the cheese. Salt and pepper. Leave the pan to stand for a while so that the eggplants have time to soak up the garlic. Place the eggplants with cheese and tomatoes in the oven for 25-30 minutes, preheated to 200 degrees. Let our appetizer cool and place it on a dish, sprinkling with fresh parsley.

Bon appetit!

We have collected the best recipes for zucchini baked in the oven with tomatoes. Add minced meat, eggplant or mushrooms to them and it will turn out even tastier!

• 1 zucchini (preferably young, so that it does not have a loose center with grains);
• 2 tomatoes;
• 100 g cheese;
• 3 cloves of garlic;
• Vegetable oil;
• Salt, black pepper.

Wash the zucchini, peel the skin and cut it into slices. The thickness of each circle should be approximately 1 cm.

Wash the tomatoes, cut out the dark center and cut them into circles. The thickness of a tomato circle is 0.5 cm. To prevent the tomatoes from bruising and the juice leaking out of them, you need to cut them with a sawing motion, without pressing on the tomato.

Peel the garlic and chop it using a press.

In a dry, hot frying pan, fry the zucchini slices on both sides until lightly browned.

Moisten a baking sheet with vegetable oil and place the fried zucchini on it.

Place crushed garlic on top of each zucchini slice.

Place tomato slices on the garlic. Salt and pepper them.

Grind the cheese using a coarse grater.

Place on a baking sheet.

Place the pieces in the oven (t=180°C) for 20-25 minutes.

Zucchini with tomatoes baked in the oven under a cheese crust is ready! Serve them with greens. Bon appetit!

Recipe 2: how to bake zucchini and tomatoes in the oven (with photo)

Baked vegetables perfectly highlight the taste of almost any meat dish. You can also supplement them with garlic sauce or sour cream. Enjoy an incredibly tasty, satisfying and at the same time dietary dish.

• Young zucchini 2 pieces
• Tomatoes 3–4 pieces
• Onion 1 piece (small)
• ½ teaspoon ground pepper mixture (optional)
• ½ teaspoon dried herbs (optional)
• Salt to taste
• Olive oil 4 tablespoons

Rub the onion in your hands to make it easier to remove the skins later. Then remove the remaining roots and tops. Wash the onion and cut into rings or halve and chop into half rings, whichever is more convenient for you.

Place the tomatoes in the sink and rinse with warm water one by one, wiping each one with your hands. Make cuts near the place where the stalk used to be and remove its remains. Cut the tomatoes peeled in this way into thick rings, since thin ones can simply fall apart during cooking. Cut the vegetables carefully with a sharp knife so as not to crush the pulp.

Rinse the zucchini with water and remove any adhering dirt with a brush. Since we chose young vegetables, there is no need to peel them, but if you are preparing this dish out of season and you only have stale ingredients on hand, then you will definitely need to remove the thick peel from them by simply cutting it off with a knife. Cut the washed and peeled zucchini into rings of medium thickness.

Carefully place all the vegetables in a deep bowl and preheat the oven to 230 degrees Celsius. Salt and pepper the vegetables and add dried herbs. Carefully mix all ingredients together. Grease a heat-resistant baking tray with olive oil, and then place the vegetables in it one after another so that they alternate.

Keep in mind that there is significantly less onion, so distribute it evenly among the other ingredients. Pour a small amount of vegetable oil on top of the dish formed in this way and place in the oven. Cooking vegetables according to this recipe takes 15-18 minutes. After this time, the zucchini will become softer, and the onions and tomatoes will release juice.

Recipe 3: zucchini baked with tomatoes and minced meat in the oven

• Zucchini - 3 pcs.
• Minced meat - 100-150 g
• Rice - 2 tbsp. spoons
• Tomatoes - 3-4 pcs.
• Hard cheese – 150 g
• Salt - to taste
• Ground black pepper - to taste
• Sour cream - 2 tbsp. spoons
• Tomato paste - 1 tbsp. spoon

Boil the rice and mix with minced meat, add salt, pepper and stir. Cut the zucchini into slices 5 mm thick. Cut the tomatoes into thinner slices.

Place 1 tbsp on each zucchini circle. spoon of minced meat, place a slice of tomato on top. In this form, place the zucchini tightly on a baking sheet with the side surfaces up.

Place tomato paste in a separate bowl.

Add sour cream and water (200 g) to tomato paste. Add salt and mix.

Pour the prepared mixture over the zucchini with minced meat and tomatoes. Place in preheated oven for 35 minutes.

5-7 minutes before it’s ready, sprinkle the zucchini casserole with grated cheese and put the baking sheet back in the oven.

Zucchini baked in the oven with minced meat, rice and tomatoes is ready.

Recipe 4: zucchini, eggplant and tomatoes in the oven

Zucchini and eggplant baked in the oven with cheese are a simple and quick, but no less tasty appetizer (maybe even a main course), which will give you a lot of pleasure and will also benefit your body, because dishes baked in the oven retain healthy substances and vitamins.

The spices in the composition help the dish to open up, making it more piquant. Control the amount and composition of spices at your discretion, making the dish spicier or milder to taste.

• Eggplant - 2 pcs. (young, medium size)
• Zucchini - 2 pcs. (young, medium size)
• Tomato - 2 pcs. (large)
• Garlic - 2 teeth.
• Mozzarella - 120 g
• Salt - to taste
• Greens - to taste (for serving)
• Red hot pepper - to taste
• Black pepper - to taste
• Coriander - 1 pinch(s) (ground)

For this dish, it is better to take eggplants and zucchini that are young, medium in size and approximately the same thickness, so that the “turrets” are even.

Cut the eggplants into circles of at least 1 cm. I did not cut off the skin from them, as it is very tender. If your eggplants have a thicker skin, remove it.

Place the eggplants in a bowl and add salt (about 0.75 tsp) - this will get rid of the bitterness. Leave the vegetables for 15 minutes.

Rinse the eggplants with cold water and dry with paper towels.

The zucchini should also be chopped, but there is no need to add salt.

Blanch two large ripe tomatoes. Simply put, treat the vegetables with boiling water to remove the skin. To do this, use a sharp knife to make cross-shaped cuts: the first near the attachment of the stalk, and the second on the opposite side of the tomato.

Place the tomatoes in boiling water for 40 seconds - 1 minute, remove and rinse with cold water. Pry the skin with a knife and easily remove it.

Mash the peeled tomatoes into a paste with a fork (you can crush them in a blender), add red and black pepper, a pinch of ground coriander, a little salt and chopped garlic cloves.

Cut the mozzarella into circles according to the size of our “towers”. I found a large head of mozzarella cheese, so I cut out the circles I needed using a mold of a suitable diameter, and used the remaining cheese on the pizza.

Place most of the tomato dressing in a ceramic or glass dish.

Assemble the vegetable “towers”: eggplant ring - add a little salt - tomato dressing - zucchini ring - a little salt - tomato dressing - eggplant - zucchini. Tomato dressing between vegetables will add juiciness to the dish (you can make a layer of tomato ring).

The “turrets” can be made not so high, for example, you can arrange the vegetables in a fan, as is done in the famous ratatouille dish.

Don’t rush to add the cheese, it will melt quickly, and the vegetables will still be raw.

Bake eggplants and zucchini for 25-30 minutes at 180" (the time may increase slightly depending on the characteristics of the oven). After 25 minutes, remove the dish from the oven, carefully arrange the cheese and leave for another 7-10 minutes.

When serving, add tomato dressing to the bottom of the plate, then baked vegetables and garnish with herbs. Bon appetit!

Recipe 5: zucchini with tomatoes and garlic in the oven

A simple way to bake not only zucchini, but also eggplant and pumpkin. The expenditure of time, labor, and food during preparation does not raise doubts about the practicality of this dish.

• Young zucchini – 1 kg
• Fresh tomatoes – 0.5 kg
• Garlic – 5-6 cloves
• Green onions - 5-6 feathers
• Dill and parsley – 1 bunch
• Sour cream – 1 glass
• Egg – 1-2 pcs
• Vegetable oil – 5-6 tbsp. spoons
• Salt - to taste

For this dish, it is better to choose medium-sized zucchini with small grains. Peel the zucchini and cut into slices 1 cm thick.

Wash the garlic, green onions, dill and parsley and chop finely.

Mix all the greens with the zucchini, add salt, pour oil, and place on a small baking sheet.

Wash the tomatoes, cut into circles.

Place tomatoes on top of zucchini.

Place the baking sheet with vegetables in the oven, preheated to 190 degrees, for 15-20 minutes.

Beat sour cream with eggs (to taste, you can beat with herbs, ground breadcrumbs, grated cheese, feta cheese, chopped garlic).

After 15-20 minutes, remove the baking sheet from the oven and pour this mixture over the vegetables.

Place back in the oven until browned.

Can be served as a side dish or as an independent dish. Bon appetit!

Recipe 6, simple: zucchini and tomatoes covered with cheese crust

• tomatoes - 1-2 pcs.;
• zucchini - 200-250 g;
• sweet bell pepper - 1 pc.;
• sour cream - 20 g;
• milk - 2.5 tbsp. l.;
• egg - 1 pc.;
• hard cheese - 25-30 g;
• spices, ground black pepper, salt - to taste.

Serve hot with sour cream or your favorite sauce. Be sure to prepare the most delicious, very tender zucchini baked with tomatoes and cheese!

Recipe 7, step by step: cherry tomatoes and zucchini in the oven

An ideal dish for those who watch their figure.

• Zucchini squash - 300 g
• Cherry tomatoes – 200 g
• Carrots – 60 g
• Onion - 60 g
• Fetaxa in cubes - to taste
• Salt - to taste
• Pepper - to taste
• Vegetable oil - for frying

Wash the zucchini and cut into slices about 1 cm thick, place in a refractory dish, lightly salt and pepper.

Fry grated carrots and chopped onions in a frying pan with vegetable oil until golden brown.

Place fried onions and carrots on the zucchini.

Cut the tomatoes into 2 parts and arrange.

Top with cubed fetax, salt and pepper to taste. Place in an oven preheated to 200 degrees for 40 minutes.

Bon appetit!

Recipe 8: zucchini with potatoes and tomatoes (with photos step by step)

• Zucchini - 1 piece
• Tomato - 2 pieces
• Potatoes - 2 pieces
• Garlic - 2-3 cloves
• Sour cream - 2-3 tbsp. spoons (preferably low-fat)
• Cheese - 150 Grams
• Salt - To taste
• Vegetable oil - 1 tbsp. spoon
• Greens - To taste (Parsley, dill, can be added to the finished dish for beauty.)

Cut the tomatoes, potatoes and zucchini into thin and, if possible, small circles.

Step-by-step recipes for cooking delicious meat with zucchini and eggplant in the oven: a great dinner

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

5 gr.

Carbohydrates

79 kcal.

Option 1: Meat with zucchini and eggplant in the oven - a classic recipe

One of the healthy and inexpensive dishes that can be quickly prepared in the oven is meat with zucchini and eggplant. The flavor range is perfectly complemented by tomatoes, onions and properly selected spices.

Eggplants contain fiber, magnesium, phosphorus and vitamins C, B and PP. It is because of the latter that the vegetable is especially recommended for people suffering from cigarette addiction, as it makes it easier to endure nicotine hunger. Eggplant also helps remove fluid from the body and improves the functioning of the cardiovascular system.

Zucchini is included in the list of the most dietary products; moreover, purchased in the spring, thanks to the vitamins C, B and calcium it contains, they help fight vitamin deficiency. They are advised to be used for high blood pressure, frequent stress, kidney disease and excess weight. To ensure that zucchini does not lose its beneficial properties, it should be cooked together with the peel and seeds with minimal use of salt and oil.

Ingredients:

• pork loin - 300 grams;
• zucchini - 1 piece;
• eggplant - 1 piece;
• tomatoes - 3 pieces;
• hard cheese - 100 grams.

Step 1: cut the eggplant and zucchini, first lengthwise into two equal parts, and then into thin semicircles; the easiest way to do this is with a vegetable cutter;

Step 2: Place the chopped vegetables in a bowl, add salt and leave for ten minutes.

Step 3: rinse them with water, place them in an even layer on a greased baking sheet, bake for ten minutes at a temperature of 190 C;

Step 4: cut the meat into plates and beat it not too thin with a hammer;

Step 5: place eggplants and zucchini, mustard, meat, tomatoes in a heat-resistant form in layers, add salt and spices to taste (for example, universal vegetable seasoning), grate cheese on top;

Step 6: bake for 35-40 minutes at 180 C.

If you don’t want to bake vegetables, you can simply fry them in a frying pan in a small amount of vegetable or olive oil. Russian cheese, as well as suluguni and mozzarella, are suitable.

Option 2: Meat with zucchini and eggplant in the oven - Sochi-style pork

For meat prepared according to this recipe, rice or mashed potatoes are suitable as a side dish.

Ingredients:

• pork - 0.5 kg;
• cheese - 250 g;
• tomato -150 g
• eggplant - 200 g;
• zucchini - 200 g;
• sweet pepper - 270 g;
• garlic - 1 head;
• sour cream - 1 glass.

Step-by-step cooking method:

Step 1: cut the meat into thin slices, beat on both sides, put in a mold, pepper, salt, pour over soy sauce;

Step 2: place pepper chopped into rings on top of the meat;

Step 3: cut eggplants and zucchini into slices, place in a separate bowl, sprinkle with salt and leave for 10 minutes to remove excess bitterness and juice;

Step 4: brown the eggplants and zucchini on both sides in a preheated frying pan, place on top of the peppers;

Step 5: for the garlic sauce: mix sour cream with finely chopped herbs and garlic;

Step 6: cut the tomatoes into circles, cover them with a layer of pepper, grease with garlic sauce;

Step 7: bake at 190-200 C for 20 minutes;

Step 8: take out the pan, place the cheese on top of the dish in plates and put back in the oven for another 5-7 minutes until the cheese is browned.

Before serving, cool slightly and cut into portions.

Option 3: Meat with zucchini and eggplant in the oven - “Rostovskaya” pork

In taste and cooking technology, this dish is reminiscent of the famous “French-style meat” recipe, only a little lighter and more summery. The peculiarity of this option is that even after standing in the refrigerator overnight, the next day the taste will remain just as juicy and rich.

Ingredients:

• pork (loin) - 600 g;
• zucchini - 140 gr;
• eggplant - 140 gr;
• tomatoes - 130 gr;
• hard cheese - 100 g;
• mayonnaise or sour cream - 100 ml.

Step-by-step cooking method:

Step 1: rinse the meat with water, dry it, cut into pieces no larger than 1 cm, add spices to taste;

Step 2: place foil or baking paper in a baking dish or baking sheet, place the pieces of pork tightly together;

Step 3: chop the zucchini and eggplant into not too thick circles; if the vegetables are young, then there is no need to peel them;

Step 4: cut the tomatoes into circles;

Step 5: lay out vegetables in layers: first zucchini, then eggplant, tomatoes on top;

Step 6: grease everything with mayonnaise, grate cheese on a coarse grater;

Step 7: preheat the oven to 180C, place the dish for 40-45 minutes.

The preparation of this option does not require strict adherence to all the steps and ingredients. To diversify the taste, you can get a little creative: choose any vegetables and arrange them in a different order. It is advisable to place the potatoes under the meat, at the very bottom, in which case it will bake better.

Option 4: Meat with zucchini and eggplant in the oven, baked with potatoes

This option does not require a separate side dish; moreover, the potatoes are baked at the same time as the vegetables and meat, preventing them from falling apart during the cooking process. In addition, the taste of the entire dish will be more juicy and rich as a result.

Meat prepared according to this recipe is suitable not only for a weekday, but will also take its rightful place at the head of the holiday table.

Ingredients:

• pork - 1 kg;
• zucchini - 150 gr;
• eggplant - 150 gr;
• tomatoes - 140-150 gr;
• potatoes - 400-500 gr.

To prepare the marinade:

• mustard - 1 tbsp. spoon;
• salt - 1 teaspoon;
• lemon juice - 1 teaspoon;
• olive oil - 2 tbsp. spoons;
• coriander seeds (ground) - 1 teaspoon;
• garlic - 3 teeth.

Step-by-step cooking method:

Step 1: chop the garlic, mix all the ingredients for the marinade;

Step 2: make several deep (¾ of the thickness) cuts approximately 1.5 cm wide in the washed and dried pork;

Step 3: carefully rub the meat, especially in the places of cuts, with the prepared marinade, wrap in cling film and put in the refrigerator overnight;

Step 4: chop the eggplant and zucchini into circles no wider than 5 mm and soak in salted cold water for one hour;

Step 5: cut the tomatoes in the same way;

Step 6: Remove the meat from the refrigerator, fill each cut with vegetable pieces and carefully transfer to the prepared baking dish;

Step 7: Place the potatoes next to or around the meat in the same shape;

Step 8: Preheat the oven to 180 C, bake for an hour.

This dish is a unique variation on the theme of ratatouille. Zucchini and eggplant baked in the oven are perfectly complemented by fresh tomatoes, aromatic spices and cheese. If you want to make an easy and juicy summer side dish, write down the recipe!

Ingredients:

- zucchini – 1 pc. medium size;
- eggplants – 1-2 pcs. small size;
- ripe, fleshy tomatoes – 2 pcs.;
- semi-hard or hard cheese – 200 g;
- garlic – 2 cloves;
- fresh thyme (optional) – 2-3 sprigs;
- vegetable oil – 50 g;
- Provençal herbs – a pinch;
- ground black pepper - a pinch;
- table salt - to taste.

How to cook with photos step by step

1. Wash the eggplants. If the vegetables are “old”, then it is advisable to peel them, because the skin of slightly overripe “blue” ones becomes tough and bitter, and the dish may turn out to be tasteless. Cut the eggplants into thin slices about 3 mm thick. Place them in a deep bowl and cover with salt. Stir. Leave the eggplants with salt at room temperature for half an hour.




2. There will be time to do other vegetables. Also choose young zucchini. They do not have hard seeds and tough thick skin. If it’s no longer the season for young vegetables, but you still want to try baked zucchini with eggplant, then peel the top layer of zucchini and remove the core. Cut the pulp into thin slices. Young zucchini can be cut into rings, as in the photo.

And you will probably like this one, it turns out very tasty.

3. Tomatoes also need to be thinly sliced ​​using a sharp knife. To make the dish juicy and tasty, use ripe, fleshy tomatoes. If desired, they can be pre-blanched and the skin removed. Boil some drinking water in a saucepan. Dip the tomatoes into it and blanch for a few minutes. Then remove the tomatoes from the water, cool slightly and remove the skin; it comes off very easily. All you have to do is cut the tomatoes into slices.






4. Also cut the cheese into thin slices. If you wish, you can grate it on a coarse grater. I baked zucchini and eggplant with domestically produced mozzarella. But I think it will be delicious with other cheese, for example, Gouda, Tiltieser, Dutch or Russian.




5. The eggplants have probably already released their juice. Drain it, and rinse the “little blue” ones to remove salt in plenty of running water. Squeeze them well but gently. Grease a ceramic or metal baking dish with vegetable oil. Place a layer of eggplant in it.




6. Zucchini on top.






7. Then - tomatoes. Add a little salt to each layer of vegetables and sprinkle with ground pepper and Provençal herbs.




8. The last layer is cheese. You can make several layers if the shape and quantity of ingredients allows.




9. Prepare aromatic filling. To do this, heat vegetable oil in a frying pan. Place thyme sprigs in it. Cook over medium heat.




10. Then add the peeled and sliced ​​garlic. Be careful because garlic burns quickly. Fry the spices for 30 seconds until they release all their aromas into the oil. Pour the oil into the mold with the zucchini, eggplant, tomatoes and cheese. Cover the pan with a lid or aluminum baking foil. Place in a preheated oven. Bake zucchini and eggplant at 180 degrees for 40-60 minutes until fully cooked. To ensure the cheese turns golden brown, remove the lid or foil from the pan 10-15 minutes before the end of baking.






Serve hot as a side dish with fish or

In the oven Bake zucchini and eggplant at 200 degrees.

In a slow cooker Bake zucchini with eggplants on the “Stew” mode.

How to bake zucchini with eggplant

Products
Zucchini - 1 kilogram gram
Eggplants - 700 grams
Sour cream - 250 milliliters
Breadcrumbs - 2 tablespoons
Vegetable oil - 2 tablespoons
Eggs - 1 piece
Salt - to taste
Greens (parsley, dill, cilantro) - to taste

Food preparation
1. Thoroughly wash 1 kilogram of eggplants and 700 grams of zucchini under running water and pat them dry with a towel.
2. Take turns cutting the zucchini and eggplant into circles, each 1.5 centimeters thick.
3. Place the eggplants in a separate container, lightly rubbing each eggplant circle with salt.
4. Mix the salted eggplants in a container and leave for 1 hour.
5. After an hour, lightly squeeze the eggplants, drain the water remaining after the squeeze.
6. In a separate bowl, prepare a dressing for vegetables: combine 1 egg, 250 milliliters of sour cream, salt, chopped herbs and 2 tablespoons of breadcrumbs.
7. Mix the mixture thoroughly.

How to cook zucchini and eggplant in the oven
1. Set the oven temperature to 200 degrees.
2. Grease a baking sheet with oil and heat in the oven.
3. Place eggplants and zucchini alternately on a heated baking sheet at a distance of 1 centimeter from each other.
4. Sprinkle vegetables with vegetable oil and place on a baking sheet in the oven.
5. Bake vegetables until golden brown, about 15 minutes.
6. After 15 minutes, remove the baking sheet with vegetables from the oven, pour the egg-sour cream mixture over the vegetables and return the baking sheet to the oven.
7. Bake the zucchini and eggplants until cooked for another 20 minutes.

How to cook zucchini and eggplant in a slow cooker
1. Set the multicooker to “Baking” mode.
2. Grease the multicooker bowl with vegetable oil and heat for about 2 minutes.
3. Place zucchini and eggplants on the bottom of the multicooker bowl and bake for 10 minutes until golden brown, without closing the multicooker lid.
4. After 15 minutes, pour the egg-sour cream mixture into the zucchini and eggplants.
5. Set the multicooker to “Stew” mode and set the cooking time to 20 minutes.
6. Close the multicooker bowl and simmer the vegetables until the end of the cooking mode.
7. Open the lid of the multicooker and let the vegetables cool slightly.

Fkusnofacts

Zucchini with eggplants can be served as both hot and cold. Zucchini with eggplants can be either an independent dish or serve as a side dish for meat, fish, or served as an appetizer on a holiday table.

To make a dish of zucchini and eggplant more satisfying 5 minutes before the end of cooking, you can sprinkle the vegetables with grated cheese. You can also bake zucchini with tomatoes and onions, previously fried in vegetable oil.

Better for baking choose young zucchini and eggplant, since they have thin skin and no coarse seeds. If the zucchini is old, then it is better to cut off the peel and remove the core with the seeds: the thick peel of zucchini will not bake well due to its density and thickness.

If you stew zucchini and eggplants or keep them in the oven for 15 minutes longer, the vegetables will soften, turn out very tender and melt in your mouth.

Baking or stewing eggplants is healthier than frying them, since frying eggplants requires a lot of oil and turns out greasy. When baking eggplants, they do not require a lot of oil and the taste of the vegetables is more pronounced.

- Calorie content zucchini with eggplant in egg-sour cream mixture - 95 kcal/100 grams.

- Cost of products to prepare zucchini with eggplants according to our recipe, the average price in Moscow in season is 100 rubles, out of season - from 700 rubles. (as of December 2017).