Recipe: Tasty aubergine and zucchini

aubergine and zucchini. Meanwhile in a bowl mix together olive oil, lemon juice, crushed garlic and spices. Slice zucchini in lengthwise into four slices. Mix oil, pepper, garlic, and oregano.

Arrange the slices of the eggplant, zucchini, and tomato on top of the cooked onions and peppers, alternating the vegetables, in an attractive pattern, stacking them and fanning them across the surface of the dish. Dip eggplant and zucchini in egg mixture. Dredge in panko mixture, gently pressing mixture to adhere. You can cook aubergine and zucchini using 16 ingredients and 3 steps. Here is how you cook it.

Ingredients of aubergine and zucchini

1. Prepare 1 large of aubergine peeled cubed bitesized.
2. You need 2 of zucchini halved and chopped.
3. Prepare 1 1/2 tsp of salt.
4. It's 1 tsp of ginger powder.
5. It's 2 tbsp of granulated garlic powder.
6. Prepare 1 tbsp of chili oil.
7. You need 1 tsp of crushed chili pepper seeds.
8. Prepare 1 tsp of sesme oil.
9. You need 1/4 cup of olive oil.
10. It's 1/3 cup of Heinz ketchup.
11. It's 1/4 cup of water.
12. Prepare 1/4 cup of sugar.
13. You need 1/4 cup of Shaolxing wine.
14. It's 3 tbsp of rice wine vinegar.
15. Prepare 1 tbsp of cornstarch.
16. You need 2 tbsp of water.

Arrange eggplant and zucchini on prepared rack; coat with cooking spray. Heat the coconut oil in a big pan over medium heat and then add the curry paste and cook until the coconut oil and the curry paste melt together. Add the zucchini and the eggplant and cook for a couple minutes, then pour the coconut milk. Arrange one-third of zucchini and eggplant slices in a single layer.

aubergine and zucchini instructions

1. heat olive oil add chili oil add grarlic the aubergine and zucchini.
2. add water spices every thing stir fry on high heat 5 minutes.
3. mix water 2 tablespoons and cornstarch together add solution to dish keep stirring enjoy.

Scatter one-third of blistered tomatoes over, then dollop half of ricotta mixture over tomatoes. They are the basis of caponata (see recipe from Manualla Zangara below), and are frequently found in Mediterranean cooking. Roasted eggplant takes on a smoky flavor, and is the staple ingredient in baba ghanoush. 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.