How to cook zucchini and eggplant deliciously: tips from Yevhen Polivoda

Eggplant and zucchini are vegetables that go well with each other and with many other foods. A variety of dressings, spices, spicy ingredients – everything will do. As the season of these vegetables is in full swing, the famous chef Yevhen Polivoda shared a selection of zucchini and eggplant dishes with the STB TV channel.

Zucchini and eggplant ratatouille

Ingredients:

• eggplant - two medium
• zucchini - two medium
• tomatoes - 0.5 kg

For the sauce:

• bell pepper - 2 pcs.
• tomatoes - 350 g
• onion - 200 g
• 2 sprigs of thyme
• salt
• oil

For the dressing:

• garlic - 2-3 cloves
• vegetable oil - 4 tbsp.
• herbs to taste
• salt
• pepper

Method of preparation:

1. Cut the eggplant into thin slices. Salt and leave for 30 minutes to remove the bitterness.
2. Prepare the sauce: put the bell peppers in a baking dish and put them in the oven for about 30 minutes at 180 degrees. Wrap the finished peppers in cling film or a bag and leave them to cool.
3. Peel the peppers, remove the seeds and cut them into small cubes. Finely chop the onion and garlic. Peel the tomatoes and dice them as well.
4. Fry the onion in vegetable oil, add pepper and fry for 2-3 minutes. Add the tomatoes and simmer for 5-7 minutes until the sauce begins to thicken.
5. Grind the vegetable mixture in a blender, add thyme leaves (optional). Pour the sauce in an even layer into the dish in which the ratatouille will be baked.
6. Cut the zucchini and tomatoes into thin slices.
7. Put the eggplant, zucchini and tomatoes in the baking dish alternately.
8. To prepare the dressing, finely chop the greens, mix with finely chopped garlic and oil. Add salt and pepper.
9. Pour the dressing over the dish, cover with foil and put in the oven, preheated to 180 degrees for one hour.

Korean salad Hye

Ingredients:

• eggplants - 5-6 pcs.
• tomatoes - 5-6 pcs.
• bell pepper - 2 pcs.
• onions - 3 heads
• hot pepper - 1 pod
• parsley - a bunch
• garlic -10 cloves

• salt - a pinch
• sugar - a pinch
• soy sauce - to taste
• vinegar 9% - 1 tsp.
• oil

Method of preparation:

1. Prepare the vegetables: wash them, cut off the stalks of eggplants and tomatoes, peel the seeds from the peppers, peel the garlic, peel the onions, cut them into half rings and soak them in cold water.
2. Cut the eggplants into strips lengthwise and then crosswise to make triangles, and salt well.
3. Put the eggplants in boiling water for 3-4 minutes, do not let them float. After cooking, rinse with cold water, squeeze lightly and leave in a colander to drain off excess liquid.
4. Put the eggplants in a deep bowl, sprinkle with salt, sugar and pepper. Add the chopped bitter pepper, removing the seeds from it.
5. Cut the tomatoes into small pieces, chop the onion and bell pepper into thin half rings, and finely chop the parsley.
6. Add the bell pepper, half of the tomatoes, half of the onions to the eggplant, and mix everything thoroughly.
7. Fry the remaining onion until it becomes transparent. After that, immediately send it to the eggplant and mix.
8. Add the remaining tomatoes, a little vinegar and soy sauce. Add finely chopped garlic and herbs.
9. Mix everything well with your hands, lightly pressing down so that the vegetables release their juice, and put it in the refrigerator for several hours to marinate.

Eggplant rolls with cheese

Ingredients:

• eggplant - 0.5 kg
• cream cheese - 100 g
• tomatoes - 2 pcs.
• herbs - parsley, dill, cilantro - to taste
• garlic - 2-3 cloves
• salt
• oil

Method of preparation:

1. Cut the eggplant into slices, about 1 cm thick. To prevent the dish from being bitter, salt the eggplant and leave it for 20-30 minutes.
2. During this time, make the paste: chop the garlic and herbs, mix with cream cheese, and salt.
3. Fry the eggplant in vegetable oil. To remove excess moisture, pat them dry with a paper napkin.
4. Cut the tomatoes into strips.
5. Spread the cheese paste on the eggplant in a thin layer, put a strip of tomato and roll it into rolls.