Can someone give me a yummy recipe for eggplant and zucchini?

I have already done a moussaka and eggplant/zucchini parmesan, ratouille (mix of many steamed veggies) and an eggplant sandwich (using breaded eggplant as substitute for meat) and an eggplant sandwich using two breaded eggplants as the "buns" and puting tamatoes, feta, basil and other such things in between.

Outside of that, I am not sure. Any (simple) recipes you have for me?

I ask for simple not because I am a bad cook, but because I am running a little low on ingredigents and don't feel like going out for them (supposed to down pour soon for the rest of the day). I am low on breadcrumbs, have almost no cheese but have other veggies to play around with (but completely out of patatoes). I desire something new and need to use my eggplant and zucchini NOW. I do have a good amount of spices and herbs..

so, suggestions?

 

I'm not a good one for eggplant recipes, but for zucchini you could always slice it thin and cook it with a little olive oil and an onion & garlic. My kids enjoy this most when I sprinkle a thin layer of mozzerella & parmesan cheese over the top right before serving it, but I like it without the cheese too

Zucchini also makes one heck of a yummy (healthy-ish?) chocolate muffin!
love,
mom

 

eggplant is really good used like taco meat...(wierd I know)
Like chop it up and drain it, then with a little olive oil in a pan sautee it. then you can roll it up in a tortilla with beans or rice or anything else that sounds good taco style (you can use corn tortillas and hard shells to its great)

 

You can sautee them both up and put them in some veggie loaf.
Thats what I always make when my cupboards are bare ..I have a link to a veggie loaf generator,can I post it here?

 

You mean aubergine and courgette

You could do stuffed zuccini, cut in half, scoop out gthe middle, mix the middle with whatever you like, blend and put it back in again. You cover it in tinfoil and bake it until it's brown then slice up, it's yummy!

 

I ended up doing that and it was pretty good.

Indian food is tough because of the delicate blend of spices...and adding them in at exactly the right moment.

 

I just cooked a meal with eggplant, zucchini, lentils, and tahini (sp?) sauce. I had naans on the side. It was fabulous.

 

My fave eggplant recipe is with baby eggplant. You chop it in half but not all the way, put spices in the middle and then cook it in a pot of some sort, i think its called a Wok..

 

Had an amazing meal at the local Buddhist centre which was included half a stuffed eggplant. Will try and find out the recipe for you (and me) cos I never seem to be able to make anything inspiring with the stuff myself!


Tend to just add it to a ratatouille type thing and stick it on the top of pasta with a bit of cheese.

I often find the skins go a bit tough if I try anything more exciting!

Clairex

 

You mean aubergines and courgettes, right?

 

Eggplant and squash stew

5 medium-sized potatoes, peeled and diced
1 large eggplant, peeled and diced
12 oz (350g) squash, diced
1 lb (450g) peas or cut green beans
3 tbs ghee or vegetable oil
1½ tsp black mustard seeds
2 dried chillies
3 bay leaves
1 tsp fenugreek seeds
1 tsp green anise seeds
1 tsp ground cumin
2½ cups (600ml) water
2 tsp brown sugar
2 tsp salt

Heat the ghee or vegetable oil in a large saucepan over medium heat.
Toss in mustard seeds, chillies, bay leaves and fenugreek seeds.
When the mustard seeds starts popping toss in the anise seeds and ground cumin.
Then immediately toss in the diced potatoes and fry until the potatoes are golden brown.
Toss in the diced eggplant and squash and fry for around 5 more minutes.
Toss in the peas and water and cook over medium heat for 15 minutes.
After 15 minutes stir in the salt and sugar and cook slowly until the vegetables are tender.

Serve with rice and puris.

Enjoy

Note: be careful about frying the fenugreek seeds for too long since they tend to go bitter.