Rosa Cooking

Marinated eggplants and zucchini

A specialty of Tuscan cuisine is summer refreshment from the typical fruits of the Mediterranean. Apart from being unusual, simple and delicious, it is very practical since it can stay in the fridge for several days. It is extremely suitable with grilled meat.

Marinated eggplants and zucchini

Preparation steps

  • Clean zucchini and eggplant and cut into 0.5 cm thick slices.
  • Salt them, but the aubergines a little earlier, so that the salt will extract the bitter juice from them. Then dry them well with absorbent paper. Cut the garlic into thin slices and the pepper into rings.
  • Arrange the zucchini and eggplants in one layer on an oiled baking sheet, oil them lightly on the surface and place them in the oven at 220 ° C for about 15 minutes.
  • Arrange the roasted aubergines and zucchini in a bowl, and sprinkle each row with garlic leaves.
  • Bring the vinegar, water, pepper and to a boil and pour hot over the vegetables. Sprinkle with fresh basil leaves and leave covered overnight.

Serving

Marinated eggplants and zucchini can be served as a stand-alone meal or as a side dish to various dishes.

Advice

You can store vegetables prepared in this way in the refrigerator for a few days. Served with slices or cubes of white sheep cheese and a slice of prosciutto, it will be a nice and tasty, real Mediterranean meal.

Tags

appetizers balance barbecue basil eggplant eggplants garlic healthy food italian cuisine lunch marinade salads side dish to try out veg vegetables zucchini

You might also like...

Beetroot and carrot juice

Beetroot and carrot juice

When you feel down, it’s time to treat yourself to a large dose of natural vitamins from freshly squeezed juices! An attractively colorful glass of refreshing beetroot, carrot and lemon drink will work on your beauty both inside and out!

Fine stew with chicken

Fine stew with chicken

This stew will also be enjoyed by children, even if they are not overly fond of vegetables. Set aside a little more than half an hour to prepare and you will get a delicious dish "with a spoon" that will warm you comfortably on cold winter days.

Ham in bread

Ham in bread

Ham in bread is usually baked for Easter, New Year and various big celebrations. If you want its smell and taste, you can coat a smaller piece of ham with the dough.

Marinated venison

Marinated venison

Pour the cooled marinade over the diced meat and leave it to rest overnight. In addition to softening the meat and reducing the specific smell of game, the marinade will also serve to soak the meat when stewing. Economical first of all, and the result…

Mushroom spread

Mushroom spread

This little dish is simple and unusual, and especially a new taste and a good idea for a meatless or vegetarian meal.

Shaggy physics

Shaggy physics

The richness of vitamin A from carrots and calcium and iodine from algae in combination with oriental spices will give a rounded, nutritionally rich meal. You can also combine Haziki seaweed with other stewed vegetables or tofu, and you can replace it with arame seaweed.

Tunisian carrot puree

Tunisian carrot puree

And while the thing about carrot puree seems quite simple, the difference is made by little secrets, such as the addition of vinegar, capers and cumin. We wish you a good taste with carrot puree in the Tunisian way!

Veal steak rolls in sauce

Veal steak rolls in sauce

The rolled gourmet story on your plate will give a real unfolding of flavors with a happy ending to the meal you will want to repeat.