Vegetables are always tasty and healthy. They can be either an independent snack or a great addition to meat dishes.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
A variety of vegetable snacks are rich in all kinds of vitamins. Therefore, many chefs and housewives enjoy such recipes with great attention and are prepared for the everyday table and the festive menu. Simple, original and delicious vegetable dishes are the key to a dietary and balanced diet. I propose to cook a delicious and healthy appetizer of eggplant, zucchini and tomato. It is prepared quickly and will easily help you diversify your daily menu, besides, it will enrich your diet with vitamins. It can be served both as a cold appetizer and as a hot side dish for the main dish.
I would like to note the following about the dish. If you plan to serve it as a cold snack, then you can make semi-finished products in advance, fry the zucchini with eggplant rings and store in a container. And then just chop the tomatoes and collect the appetizer. I do not advise you to pre-cut the tomatoes, otherwise they will flow, which will ruin the entire appearance and taste of the finished snack. And yet, despite the fact that some of the products can be prepared in advance, you should not store a fully prepared snack. If you accidentally made it more than intended, then just throw it away, because after a few hours the tomatoes will flow and all the vegetables will droop.
- Calorie content per 100 g - 130 kcal.
- Servings - 10 Snacks
- Cooking time - 20 minutes
Ingredients:
- Zucchini - 1 pc.
- Eggplant - 1 pc.
- Tomatoes - 1 pc.
- Garlic - 2-3 cloves or to taste
- Mayonnaise - 50 g
- Refined vegetable oil - for frying
- Salt - 1/2 tsp or to taste
- Ground black pepper - 1/4 tsp or to taste
Cooking vegetable snacks
1. Wash the zucchini under running water, dry and cut into rings about 5-7 mm thick. Very fine cuts, the zucchini will dry out during frying, large ones will not let them roast well inside.
2. In a preheated skillet in vegetable oil, fry the zucchini on both sides for about 3-4 minutes until golden brown. When you fry it on the second side, be sure to season it with salt and pepper.
3. Wash the eggplant and cut into rings. If the fruits are old, then bitterness may be present in them, so immerse them in water with salt for half an hour. Then rinse and pat dry. With young fruits, such a procedure can be avoided.
4. Eggplants, as well as zucchini, fry in a pan in vegetable oil on both sides until golden brown. Since eggplants absorb a lot of oil, it is best to fry them in a non-stick pan to use less fat. Also, eggplants can be baked on a baking sheet in the oven, then a minimum of oil will be used at all, it will be enough just to grease the baking sheet.
5. Now shape the appetizer. Place the eggplant rings on a plate and season with garlic.
6. Pour mayonnaise on each piece.
7. Place the tomato rings on top, which have been washed and dried with a paper towel, and season with salt.
8. Put the zucchini on top of the tomatoes. Season them with garlic and mayonnaise as well.
9. The appetizer is ready and can be served. If you wish, you can decorate it with fresh herbs on top.
See also a video recipe on how to cook fried zucchini and eggplant with tomatoes.
