Lemon cake with kefir without oil. Lemon cake "wet" with kefir
Warm salad side dish.
Ingredients
Eggplants - 200 grams
zucchini - 200 grams
bell pepper - 200 grams
mushrooms - 200 grams
balsamic vinegar - 2 tbsp.
garlic - 2 cloves
honey - 2 tsp.
salt
ground black pepper
vegetable oil - 3 tbsp.
For 1 serving (108.2 g):
Calories: 48.2 kcal.
Fat: 2 g.
Carbohydrates: 6.9 g.
Proteins: 1.3 g.
Preparation
Everything is simple here. Fry chopped vegetables and mushrooms in a grill pan or bake in the oven (I cooked in an air fryer) until cooked.
Prepare the sauce - mix vinegar, vegetable oil, honey, salt, pepper and chopped garlic.
Season the prepared vegetables while still hot. Let stand for 10-15 minutes and serve.
It’s also tasty when the vegetables have cooled, but it’s better when they’re warm.
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Pizza that makes you crazy.
Ingredients:
For the test we need
1. 500g flour
2. ½ - 1 glass of water
3. 100g sl butter
4. A pinch of salt
5. A pinch of sugar
For the filling we need
1. 4 tomatoes
2. 2 eggplants
3. 1 bell pepper
5. 300 grams of cheese
For the sauce we need
1. 200 g sour cream
3. 1 tsp. asafoetida
4. 1 tsp. turmeric
Preparation:
And also fry the zucchini.
Pour over the sauce.
And sprinkle with cheese.
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Pizza that makes you crazy.
Ingredients:
For the test we need
1. 500g flour
2. ½ - 1 glass of water
3. 100g sl butter
4. A pinch of salt
5. A pinch of sugar
For the filling we need
1. 4 tomatoes
2. 2 eggplants
3. 1 bell pepper
4. 2 small zucchini
5. 300 grams of cheese
For the sauce we need
1. 200 g sour cream
2. 100 g tbsp vegetable oil
3. 1 tsp. spices asafoetida
4. 1 tsp. turmeric
5. 3 tbsp. spoons of herbs de Provence mixture*
Herbs de Provence seasoning is sold in almost all supermarkets in our city. But if you still haven’t found it, replace it with a 1:1 combination of Basil and Oregano spices.
Preparation:
Roll out the dough and place in the oven for 15-2 minutes
Prepare the Sauce. You can prepare it in advance, but it is important that it is hot at the time of pouring, that is, it will need to be heated later. Mix the ingredients and cook for 2-3 minutes.
Fry the eggplants in vegetable oil until golden brown.
And also fry the zucchini.
We take our base out of the oven and grease it with sauce, put zucchini and eggplant on top.
Sprinkle bell pepper on top.
Pour over the sauce and place in the oven for 5-7 minutes.
Remove from the oven and place tomatoes on top.
Pour over the sauce.
And sprinkle with cheese.
Bake in the oven for a few minutes and you're done.
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Pizza that makes you crazy.
Ingredients:
For the test we need
1. 500g flour
2. ½ - 1 glass of water
3. 100g sl butter
4. A pinch of salt
5. A pinch of sugar
For the filling we need
1. 4 tomatoes
2. 2 eggplants
3. 1 bell pepper
4. 2 small zucchini
5. 300 grams of cheese
For the sauce we need
1. 200 g sour cream
2. 100 g tbsp vegetable oil
3. 1 tsp. spices asafoetida
4. 1 tsp. turmeric
5. 3 tbsp. spoons of herbs de Provence mixture*
Herbs de Provence seasoning is sold in almost all supermarkets in our city. But if you still haven’t found it, replace it with a 1:1 combination of Basil and Oregano spices.
Preparation:
Roll out the dough and place in the oven for 15-2 minutes
Prepare the Sauce. You can prepare it in advance, but it is important that it is hot at the time of pouring, that is, it will need to be heated later. Mix the ingredients and cook for 2-3 minutes.
Fry the eggplants in vegetable oil until golden brown.
And also fry the zucchini.
We take our base out of the oven and grease it with sauce, put zucchini and eggplant on top.
Sprinkle bell pepper on top.
Pour over the sauce and place in the oven for 5-7 minutes.
Remove from the oven and place tomatoes on top.
Pour over the sauce.
And sprinkle with cheese.
Bake in the oven for a few minutes and you're done.
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Pizza that makes you crazy.
Ingredients:
For the test we need
1. 500g flour
2. ½ - 1 glass of water
3. 100g sl butter
4. A pinch of salt
5. A pinch of sugar
For the filling we need
1. 4 tomatoes
2. 2 eggplants
3. 1 bell pepper
4. 2 small zucchini
5. 300 grams of cheese
For the sauce we need
1. 200 g sour cream
2. 100 g tbsp vegetable oil
3. 1 tsp. asafoetida
4. 1 tsp. turmeric
5. 3 tbsp. spoons of herbs de Provence mixture*
Herbs de Provence seasoning is sold in almost all supermarkets in our city. But if you still haven’t found it, replace it with a 1:1 combination of Basil and Oregano spices.
Preparation:
Roll out the dough and place in the oven for 15-2 minutes
Prepare the Sauce. You can prepare it in advance, but it is important that it is hot at the time of pouring, that is, it will need to be heated later. Mix the ingredients and cook for 2-3 minutes.
Fry the eggplants in vegetable oil until golden brown.
And also fry the zucchini.
We take our base out of the oven and grease it with sauce, put zucchini and eggplant on top.
Sprinkle bell pepper on top.
Pour over the sauce and place in the oven for 5-7 minutes.
Remove from the oven and place tomatoes on top.
Pour over the sauce.
And sprinkle with cheese.
Bake in the oven for a few minutes and you're done.
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Pizza that makes you crazy
Ingredients:
For the test:
- 500 g flour
- 1 glass of water
- 100 g butter
- a pinch of salt
- a pinch of sugar
For filling:
- 4 tomatoes
- 2 eggplants
- 1 bell pepper
- 2 small zucchini
- 300 g cheese
For the sauce:
- 200 g sour cream
- 100 g vegetable oil
-1 teaspoon asafoetida
- 1 teaspoon turmeric
- 3 tablespoons seasoning
Roll out the dough and place in the oven for 15-2 minutes.
Prepare the Sauce. You can prepare it in advance, but it is important that it is hot at the time of pouring, that is, it will need to be heated later. Mix the ingredients and cook for 2-3 minutes.
Fry the eggplants in vegetable oil until golden brown. And also fry the zucchini.
We take our base out of the oven and grease it with sauce, put zucchini and eggplant on top. Sprinkle bell pepper on top. Pour over the sauce and place in the oven for 5-7 minutes.
Remove from the oven and place tomatoes on top.
Pour over the sauce. And sprinkle with cheese.
Bake in the oven for a few minutes until done.
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Ingredients
pepper - 2 pcs.,
tomato - 5-6 pcs.,
zucchini - 2 pcs.,
eggplant - 2 pcs.,
tomato paste - 3 tbsp.,
vegetable oil - 2 tbsp.,
salt, basil, thyme, marjoram
Cooking method:
First you need to make a lecho for ratatouille. Wash the tomatoes and peppers, remove the seeds from the peppers. Cut two tomatoes and all the peppers into small pieces, add salt.
Pour vegetable oil into a heated frying pan, wait until it warms up, put peppers and tomatoes in it, lightly fry for 2-3 minutes, add 3 tbsp. water and 3 tbsp. tomato paste, salt, you can add adjika or hot pepper. Stir and simmer with the lid closed for 7-10 minutes.
While the lecho is stewing, you need to prepare the vegetables for ratatouille. Wash eggplants, zucchini and tomatoes. Peel the zucchini (the peel can be left if the zucchini is young); the eggplants do not need to be peeled. Cut all vegetables into slices no more than 3-5 mm thick; the cutting knife must be sharp.
Place the prepared lecho in a baking dish and spread it over the bottom in an even layer. And then lay out the vegetables cut into circles in even rows, alternating zucchini, eggplant and tomatoes, as shown in the photo. When all the vegetables are placed in the form, you need to salt them and sprinkle with a small amount of dried seasonings: basil, marjoram and thyme, this gives the dish a pleasant taste and smell. Ratatouille must be covered with food foil, folding it tightly under the edges of the form. Bake for 15-20 minutes in the oven at a temperature of 150-180 degrees.
When serving on a plate, first put a little lecho, and then the ratatouille itself, you can decorate with herbs.
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Ratatouille Recipe preparation time: 1 hour 20 minutes.
The recipe is good for: fasting, dinner, lunch.
Number of servings: 4 pcs.
Ingredients for the Ratatouille recipe:
For the sauce
Sweet pepper 2 pcs. Tomatoes 2 pcs. Onions 1 pc. Salt 1 pinch Refined sunflower oil 2 tbsp. l.
Vegetables
Tomatoes 2 pcs. Eggplants 1 pc. Zucchini 1 pc.
For refueling
Fresh green basil 1 bunch Fresh dill 1 bunch Fresh parsley 1 bunch Garlic 3 cloves Olive oil 5 tbsp. l.Provencal herbs 1 tbsp. l.
"Ratatouille"
Summer continues... right now you really want to enjoy the taste of vegetables and fruits “from the garden”. They are rich in water, contain no calories, no fat and have no cholesterol at all. Also, vegetables and fruits strengthen our health by nourishing the body with vitamins and minerals.
Today we have “Ratatouille” - a traditional Provencal dish that became even more popular after the release of the cartoon of the same name. Initially, “Ratatouille” was considered the food of peasants, who could eat what grows “on the ground” if not them.
About cooking. Despite the large number of “body movements”, the process is not tiring. It takes a little more time to cut tomatoes, eggplants and zucchini, but if you have a special grater in your arsenal of kitchen utensils, you will do everything faster and more accurately.
Yes, and also, be sure to add Provencal herbs to the dressing, because without them there is no “country” cuisine of the Provence region, where everything that grows is eaten.
Preparing the Ratatouille recipe:
To prepare you will need: tomatoes, sweet peppers, eggplants, zucchini, herbs (to taste), garlic, vegetable and olive oil (you can just use vegetable oil), a mixture of Provençal herbs.
First, prepare the vegetable sauce. Bake the peppers in the oven at 180°C until the skin is black (about 30 minutes).
Transfer hot peppers to a plastic bag. Roll well and let cool.
Finely chop the onion.
Grate the tomatoes.
After the pepper has cooled slightly, remove the skin, remove the seeds and cut into cubes.
Fry onions, grated tomatoes and peppers in vegetable oil, add salt. Simmer until the sauce thickens a little (about 5-10 minutes).
Transfer the sauce to a baking dish and smooth it out.
Cut zucchini, tomatoes and eggplant into slices.
Prepare the dressing. Finely chop the greens, squeeze the garlic through a press, add olive oil, a mixture of Provençal herbs and add salt.
Place tomato, eggplant, and zucchini on top of the sauce, alternating.
Drizzle the herb dressing on top. Cover with foil. Place in the oven and bake at 180°C for 1 hour.
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Eggplant casserole
We will need: Eggplants - 2-3 pcs.
Onion - 1-2 pcs.
Minced meat - 0.5 kg.
Tomatoes - 4-5 pcs.
Cheese - a lot! A couple of glasses in grated form at least.
Vegetable oil,
salt, spices.
Basil works very well in this recipe, both dried and fresh.
Cut the eggplant into slices, sprinkle with salt and leave for 30 minutes to “blow a tear.” Then squeeze and fry in vegetable oil on both sides.
Rub the mold with garlic and grease with oil.
Layer layers of eggplant, tomato slices, minced meat or mushrooms fried with onions, a layer of grated cheese, and of course salt, pepper and other spices to taste. Repeat the same layers until the shape is filled. Top with thick cheese. Bake as you would a potato casserole until the cheese is melted and browned. Let cool slightly and set.
And then the options:
1. Instead of eggplant, you can take zucchini.
2. You can add a layer of sliced and stewed bell peppers.
3. You can add a layer of boiled potatoes cut into slices.
4. You can not just add cheese on top, but mix cheese with sour cream (mayonnaise). You can add garlic to the cheese and mayonnaise mixture, and not to the casserole.
5. You can grease the layer of minced meat with sour cream.
In general, you can do it every day and not repeat it.
Saute the peeled and diced onion in olive oil, then add the eggplants and zucchini to it and, stirring, fry for 3-5 minutes over high heat. Salt, season with freshly ground pepper and dried oregano. Add the tomatoes and simmer our sauce with a lid for 15-20 minutes.
Boil the shells al dente, mix with the resulting sauce, half the grated cheese and fresh basil cut into strips. Place in the pan, sprinkle the remaining grated cheese on top and bake in a preheated oven for 10 minutes.
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Vegetables baked with cheese: Vegetables baked with cheese:
There are a huge variety of eggplant recipes. One of the best ways to cook vegetables is by roasting!
We will need:
Eggplant (small) - 1 pc.,
Zucchini (small) - 1 pc.,
Tomato - 2 pcs.,
Bell pepper (green) - 1 pc.,
Greens (various) - 2-3 sprigs,
Garlic - 1 head,
Cheese cheese - 100-130 g,
Natural yogurt - 200 g,
Olive oil - 2 tbsp. spoons,
Salt,
Pepper.
What to do:
Cut the eggplant, tomato and zucchini into thin rings, and the bell pepper into strips.
Peel the garlic, grind together with salt. Rub the zucchini and eggplant with the garlic mixture.
Grease a baking dish with olive oil, place the eggplant, tomato and zucchini slices so that the pieces overlap each other. Add a little salt and pepper and sprinkle with diced cheese.
Add the bell pepper, pour in the remaining olive oil, pour in the yogurt and bake in the oven at 200 degrees for about 30 minutes, covered with foil. Then remove the foil and bring the dish to readiness at a temperature of 180 degrees.
Serve baked vegetables with chopped herbs as an independent dish or as a side dish for a meat dish.
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600 g zucchini,
400 g eggplants,
1 egg,
1 tbsp. sour cream,
2 tbsp. l. vegetable oil,
greens, salt.
1. Zucchini and eggplant must be cut into circles, the width of which is about 1.5 cm.
2. Next, salt the eggplants, mix and leave for 40 minutes.
3. Then squeeze out the vegetables and drain the resulting liquid.
4. Place zucchini and eggplants alternately on a pre-greased baking sheet, sprinkle vegetable oil on top.
5. Place a baking sheet in an oven preheated to 200 oC and bake the vegetables until they are browned.
6. At this time, eggs, sour cream, chopped herbs and salt must be mixed and beaten with a mixer.
7. After waiting for the vegetables to brown, remove them from the oven and pour in the resulting mixture, then place the baking sheet in the oven and bake until done.
Zucchini casserole can be eaten both hot and cold, as a main dish or snack.
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Vegetable caviar with garlic
Ingredients
eggplants 150 g
zucchini 150 g
carrots 1 piece
onion 1 piece
white cabbage 100 g
green onion 30 g
tomato puree 2 tbsp. l.
vegetable oil 2 tbsp. l.
vinegar 3% 1 tsp.
garlic 4 cloves
salt, ground black pepper
Peel the eggplants and zucchini. Salt the eggplants, let stand for 20 minutes, rinse. Bake the vegetables in the oven and chop finely.
Chop onions, carrots, cabbage into strips and sauté in oil, adding tomato puree. Then mix with chopped zucchini and eggplant and simmer for 10-15 minutes, stirring occasionally.
Season the caviar with vinegar, salt, pepper, chopped garlic and cool. When serving, sprinkle with chopped green onions.
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Layered tartine with eggplant
In such dishes, in my opinion, it is completely unnecessary to give any proportions.
Therefore, we will need:
Puff pastry
Eggplant
Zucchini (small)
Tomatoes
Parsley, garlic, lemon zest
Salt and pepper, respectively.
* First you need to prepare everything. Cut eggplants and zucchini into circles and fry in vegetable oil
* Now this thing - I think it's called persilade - is a mixture of parsley, garlic and lemon zest - finely chopped.
* Cut out circles from puff pastry. Place a teaspoon of persilada on each, fan out slices of eggplant, zucchini and tomato on top, sprinkle another spoonful of pesilada on top.
* Bake in the oven at 200C until the dough is ready - it should rise and brown.
*Can be eaten both hot and cold. Ideal with a glass of red...
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"Ratatouille"
38kcal per 100g
Zucchini (young) - 1 piece
Eggplant - 2 pcs
Tomato - 3 pcs
tomato sauce - 1 pack.
Onions - 0.5 pcs
Garlic - 3 teeth.
Spices
Salt
Now the sauce: pepper the tomato sauce and season with spices. Add finely chopped garlic and onion, mix well. Grease a deep dish with tomato sauce and begin to lay it out. I placed the vegetable rings vertically. Actually, you need to place them slightly diagonally. Cover with foil and bake in the oven until ready at a temperature of about 150 degrees.
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Ingredients:
Eggplants - 400 gr.
zucchini or zucchini - 400 gr.
tomatoes - 400 gr.
For the sauce
tomatoes 400 gr.
bell pepper - 400 gr.
onion - 200 gr.
vegetable oil - 40 ml.
tomato paste -350 ml.
greens for decoration
salt, pepper to taste
garlic optional
Preparation:
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Ingredients:
Eggplants - 400 gr.
zucchini or zucchini - 400 gr.
tomatoes - 400 gr.
For the sauce
tomatoes 400 gr.
bell pepper - 400 gr.
onion - 200 gr.
vegetable oil - 40 ml.
tomato paste -350 ml.
Provençal herbs (sometimes called French herbs)
greens for decoration
salt, pepper to taste
garlic optional
Preparation:
For ratatouille, it is very important to choose the right size vegetables. Then the dish looks especially impressive. Zucchini, eggplant and tomatoes should be approximately the same cross-sectional diameter. In addition, it is good that the tomatoes are strong, otherwise it will be difficult to cut them into thin slices.
1) Wash the bell peppers and bake in the oven (180-200 degrees, 40-60 minutes) until brown spots appear. Place the peppers in a bag and cool.
2) Cut the peppers, remove the seeds and stem, chop
3) Peel and chop the onions as well. Heat vegetable oil, fry the onion until soft, add chopped bell pepper to it and fry everything together for about 5 minutes. Add tomato paste
4) Now add salt and cook the sauce over low heat for about 10 minutes.
5) While the sauce is cooking, you can safely wash the vegetables, cut them into slices and lightly salt the eggplants and zucchini.
6) Add finely chopped garlic and Provencal herbs to the sauce and grind everything with a blender.
7) Place the sauce in a baking dish.
8) And vegetables. Sprinkle vegetables with vegetable oil, ideally olive oil.
9) Cover the pan with foil and place in an oven preheated to 200 degrees for about 50-60 minutes.
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Ingredients:
Eggplants - 400 gr.
zucchini or zucchini - 400 gr.
tomatoes - 400 gr.
For the sauce
tomatoes 400 gr.
bell pepper - 400 gr.
onion - 200 gr.
vegetable oil - 40 ml.
tomato paste -350 ml.
Provençal herbs (sometimes called French herbs)
greens for decoration
salt, pepper to taste
garlic optional
Preparation:
For ratatouille, it is very important to choose the right size vegetables. Then the dish looks especially impressive. Zucchini, eggplant and tomatoes should be approximately the same cross-sectional diameter. In addition, it is good that the tomatoes are strong, otherwise it will be difficult to cut them into thin slices.
1) Wash the bell peppers and bake in the oven (180-200 degrees, 40-60 minutes) until brown spots appear. Place the peppers in a bag and cool.
2) Cut the peppers, remove the seeds and stem, chop
3) Peel and chop the onions as well. Heat vegetable oil, fry the onion until soft, add chopped bell pepper to it and fry everything together for about 5 minutes. Add tomato paste
4) Now add salt and cook the sauce over low heat for about 10 minutes.
5) While the sauce is cooking, you can safely wash the vegetables, cut them into slices and lightly salt the eggplants and zucchini.
6) Add finely chopped garlic and Provencal herbs to the sauce and grind everything with a blender.
7) Place the sauce in a baking dish.
8) And vegetables. Sprinkle vegetables with vegetable oil, ideally olive oil.
9) Cover the pan with foil and place in an oven preheated to 200 degrees for about 50-60 minutes.
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Baked vegetable salad.
Ingredients for making baked vegetable salad:
eggplants – 2-3 pcs.
zucchini (zucchini) – 1-2 pcs.
bell pepper – 2-3 pcs.
green cilantro
garlic
olive oil
lemon juice or balsamic vinegar
salt
ground black pepper
Method for preparing baked vegetable salad:
Bake peppers, eggplants, zucchini (zucchini) on a skewer or in the oven. The readiness of peppers is determined by the blackening of the skin; eggplants and zucchini (they take longer to cook) are determined by the more noticeable softness of the fruit.
Dip each vegetable into a bowl of cold water and remove the skin. There is no need to peel the zucchini. Cut the baked vegetables into small cubes. Mix.
Finely chop the cilantro, grate the garlic or finely chop it with a knife, if desired, finely chop the green onions or cut the onions into half rings.
Mix everything, add salt and pepper, a little lemon juice or balsamic vinegar, and pour in olive oil. Serve with barbecue.
Have a nice and tasty holiday!
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Zucchini-eggplant baked with chicken, mushrooms, tomatoes and cheese Recipe:
Eggplants-3 -4 pcs.
Zucchini-3-4 pcs.
minced chicken-500 g
champignons-500 g
onions - 2-3 heads
garlic - 4 cloves
sour cream - 400 g
tomatoes-3-4 pcs.
hard cheese-300 g
salt and pepper to taste
Take zucchini and eggplant* (pre-soak the eggplant in slightly salted water to remove the bitterness), cut it in half and remove all the pulp with a tablespoon.
Simmer the pulp over low heat, zucchini separately, eggplant separately, then fry the minced chicken, finely chopped mushrooms with onions (half rings) until half cooked (fry everything separately, except onions and mushrooms)
Fill the boats with zucchini and eggplant in this order:
1. minced meat
2.vegetable pulp
3.mushrooms with onions
4.coat with sour cream and sprinkle with finely chopped garlic
5. tomatoes in half circles
6.cheese on a fine grater
Bake in the oven at 180 degrees, line the baking sheet with foil and grease with vegetable oil!
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Zucchini baked with tomatoes and cheese
Ingredients for zucchini baked with tomatoes and cheese
Zucchini (small) - 1-2 pcs.
tomatoes - 2-3 pcs.
hard cheese - 50 g
salt, pepper - to taste
Method for preparing zucchini baked with tomatoes and cheese
Cut the zucchini into slices 1.5-2 cm thick. Salt, pepper and place in the oven, preheated to 180 degrees, for 7 minutes.
Then place a tomato slice on each zucchini slice and put in the oven for another 5 minutes.
Grate the cheese, sprinkle on the zucchini and leave in the oven until the cheese melts.
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Zucchini in the oven 1. Cut the washed eggplants and zucchini separately from each other into circles () Zucchini in the oven 1. Cut the washed eggplants and zucchini separately from each other into circles approximately 1.5 cm thick. 2. Add some salt to the “blue ones,” mix and leave for 1 hour. 3. Then squeeze them lightly and drain the liquid. 4. Place the prepared vegetable rounds on a greased baking sheet, alternating eggplants with zucchini. 5. Sprinkle vegetable oil on top. 6. Place the baking sheet in an oven preheated to 200°C. 9. After the vegetables are slightly browned, take them out, pour the whipped mixture on top and put them back in the oven. The original recipe for ratatouille that came to us from France. This dish is suitable for hot () The original recipe for ratatouille that came to us from France. This dish is perfect for the hot summer months as it includes seasonal vegetables and doesn't take much time to prepare. A quick and easy recipe for delicious and flavorful ratatouille. How to cook ratatouille 2 medium eggplants 2-3 zucchini 3-4 tomatoes 300-400g fresh potatoes 2 onions 2-3 cloves of garlic Greens (thyme, oregano) Olive oil Salt and pepper Preparation: Cut the eggplant into slices. Salt them and let them sit for about 20 minutes. This is how eggplants lose their bitterness. Then rinse them. If desired, you can sprinkle the dish with grated cheese at the end. If you want a crispy crust on top of the vegetables, at the end of cooking, sprinkle the dish with breadcrumbs and grated cheese and bake until golden brown!
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Wash the eggplants, peel them and cut into slices approximately 4-5 mm thick. Generously salt the eggplant slices and leave for 20 minutes until the bitterness goes away, then rinse off the salt and drain the water completely. Place the eggplants on top of the zucchini and sprinkle with herbs de Provence.
To prepare the sauce in which we will simmer zucchini and eggplant, we will need tomatoes, sour cream, salt, herbes de Provence, sweet pepper and dill with parsley.
Wash the tomatoes, cut into two parts. Wash the pepper, remove the seeds and stem, cut into medium pieces. Place tomatoes and peppers in a blender bowl and grind until smooth. This can also be done using a meat grinder, but then it is better to grind using a grid with small holes.
Add chopped herbs, salt and Provençal herbs to the resulting tomato mixture.
Add sour cream to the tomato mixture.
Mix the resulting tomato sauce thoroughly and pour it over the zucchini and eggplants.
Sprinkle grated cheese on top.
Cover the pan tightly with foil (it is better to fold the foil in two layers).
Zucchini stewed with eggplant in the oven turns out juicy, aromatic and very tasty.
Cook with love! Bon appetit!
Summer and autumn are rich in various vegetables. And we are happy to use them for food, both fresh and in various other forms: stewed, boiled, salted, pickled, fried and, of course, baked.
Moreover, the ratio of taste and healthiness of vegetables baked in the oven is apparently the most optimal. After all, vegetables baked in the oven with cheese are always incredibly tasty! Eggplants and zucchini - especially baked with cheese in the oven.
In addition, the use of spices helps to reveal and emphasize the depth of taste of this dish.
And baking vegetables is much healthier than frying them. The recipe is very simple, but this does not prevent the dish from being delicious.
To prepare you will need:
eggplants 1-2 pcs.,
zucchini 1-2 pcs.,
tomatoes 3-4 pcs.,
cheese 70-100 g,
vegetable oil 2-3 tbsp.,
spices (salt, ground black pepper, ground coriander, chili, mustard, ginger, garlic, asafoetida or any others - to taste)
Preparation:
Eggplants and zucchini should be chosen young, not yet ripe, with a small amount of seeds. It is better to take ripe tomatoes.
Cut eggplants and zucchini into “wheels” 0.5-1 cm thick.
Place the chopped eggplants in cold salted water for 20-30 minutes. so that the bitterness goes away. If the eggplants are very young, this is not necessary.
Place the eggplants in a separate bowl, sprinkle them with vegetable oil and mix well.
Lightly grease the sheet (mould) with vegetable oil.
Place vegetables in rows in the following order: eggplants-tomatoes-zucchini-tomatoes-eggplants...etc.
……………………………………..
Lightly salt, add garlic and other spices you prefer, sprinkle grated cheese on top. You can choose any cheese. Mozzarella cheese goes very well.
Add a little mayonnaise on top. You can replace it with a small amount of vegetable oil mixed with lemon juice. Or do without mayonnaise altogether. Eggplants and zucchini baked in the oven turn out delicious in any way.
Bake vegetables in the oven for 25-35 minutes at t= 180°-200°.
This dish - vegetables baked with cheese in the oven - can be served both hot and cold.
These vegetables are great as a side dish for a meat dish. They can be successfully used as a cold appetizer.
Chances are you'll like both options. After all, baked vegetables with cheese are not only tasty, but also healthy.
Bon appetit!
Try and or “Tail of the Firebird” It’s also simple and delicious!
You can cook it a little differently. Watch this short video.
Step-by-step recipes for cooking delicious meat with zucchini and eggplant in the oven: a great dinner
2017-09-26 Yakovleva KiraGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
4 gr.
5 gr.
Carbohydrates
4 gr.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 festive 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.