Vegetable Appetizer with Eggplant and Zucchini
⏳ Time
35 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
It is important to watch that the vegetables do not overcook and turn into puree. The appetizer is delightful precisely because of its unevenness and the ability to feel and recognize each vegetable. This dish, served hot, makes a great side dish. When served cold, it is a wonderful appetizer at the beginning of a meal, stimulating the appetite. Give it a try!
Ingredients
- Eggplants - 1 piece
- Courgette - 2 pieces
- Onion - 2 heads
- Baking Tomatoes - 3 pieces
- Garlic - 2 cloves
- Herbs - ½ bunch
- Salt - to taste
- Vegetable Oil - 5 fl oz
- Bay leaf - to taste
- Balsamic Vinegar - 2 teaspoons
- Lemon-Pepper Mix - to taste
Step by Step guide
Step 1
Peel the eggplant, cut it into small cubes (up to 1 cm), and place it in a bowl of water. If desired and time allows, you can remove the seeds.
Step 2
Wash the zucchini (young, small ones with undeveloped seeds that can be left in) and cut them into the same cubes as the eggplant.
Step 3
Slice the onion into thin rings.
Step 4
Blanch the tomatoes in boiling water, peel them, and cut them into slices.
Step 5
Heat the oil in a saucepan, add the finely chopped garlic and onion. Let them sauté lightly.
Step 6
Add the eggplant, draining the water first. Sauté for 5 minutes, stirring occasionally.
Step 7
Once the eggplant is sautéed and has absorbed the oil, add the zucchini, spices, and simmer for another 5-7 minutes. Keep an eye on the process and stir the vegetables occasionally to prevent burning.
Step 8
Add the herbs and vinegar. Mix well. Turn off the heat. Leave the saucepan covered for a few minutes.
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