If you have fresh zucchini and eggplant in your fridge, and you want to cook something tasty and unusual, then I suggest making zucchini and eggplant sticks in cheese breading. Step-by-step recipe with a photo. Video recipe.
It is a shame that the season for zucchini and eggplant is so short. But while the summer season continues, I am posting seasonal recipes for these vegetables. Many different dishes are prepared from zucchini and eggplants. They are stuffed, baked, fried, pickled, etc. And how many variants of dishes, where they are used. It is very tasty to cook delicious and healthy zucchini pancakes for breakfast, and stuffed eggplants with minced meat for dinner. It's a good idea to cook a light vegetable soup or stew. Make a casserole out of zucchini, and chips for eggplant. All these recipes can be found on the pages of the site. But today we will prepare an interesting not beaten snack - zucchini and eggplant sticks in cheese breading. Delicate zucchini and savory eggplant go well with salty melted cheese.
The appetizer is prepared very quickly and from a minimal set of products. In addition to vegetables, you will need eggs and cheese. You can cook just one vegetable if you wish, or supplement them with other foods. For example, make an assortment of eggplants, zucchini, cauliflower or bell peppers. Delicious appetizer, both cold and hot. It's nice to serve it with a glass of cold beer and a cup of hot tea. In addition, you can take the chopsticks with you to work as a snack or give your child to school.
- Caloric content per 100 g - 120 kcal.
- Servings - 2
- Cooking time - 45 minutes
Ingredients:
- Zucchini - 1 pc.
- Ground black pepper - a pinch
- Hard cheese - 150 g
- Eggs - 2 pcs.
- Spices and herbs to taste
- Eggplant - 1 pc.
- Salt - 0.5 tsp or to taste
Step by step preparation of zucchini and eggplant sticks in cheese breading, recipe with photo:
1. Wash and dry eggplants and zucchini with a paper towel. Cut the vegetables into strips about 1.5 cm thick and 5 cm long. Grate the cheese on a medium grater. Carry out preliminary work with eggplants, if you use them ripe - remove the bitterness. To do this, sprinkle the sliced fruits with salt and leave for half an hour. Droplets of moisture form on their surface, which can be washed off under running water. With a young vegetable, such actions are not carried out, because there is no bitterness in them.
2. Pour eggs into a bowl, add salt and a pinch of ground pepper. Also add any spices and spices. Whisk the eggs until smooth and smooth.
3. Dip vegetable sticks into the egg mixture and twist them several times. So that they are completely covered with batter.
4. Transfer the sticks to the cheese shavings and turn them over to cover them.
5. Grease a baking dish with vegetable oil or cover with parchment paper and lay out the breaded vegetables.
6. Heat the oven to 180 degrees and send zucchini and eggplant sticks in cheese bread to bake for 20 minutes.
See also a video recipe on how to cook baked eggplant under a cheese crust.
