Cheerful Zucchini
Ingredients:
- 1 zucchini, peeled and sliced
- 1-2 eggs for breading
- Flour
- Salt
- Gouda or Edam cheese
- 5-6 cherry tomatoes
- Mayonnaise
- 2-3 garlic cloves
Preparation:
Peel and slice the zucchini into rounds. Sprinkle with salt and let them sit for 20-30 minutes to release water. Drain and bread them in flour and beaten eggs. Fry the breaded zucchini rounds and arrange them in a baking dish. Top each slice with a small piece of cheese (slightly smaller than the zucchini rounds), a slice of cherry tomato, a pinch of salt, a dollop of mayonnaise, and finely chopped garlic. Bake in the oven until golden.
Recipe by: Maslacak
Image credit: wallpaperflare.com
Stuffed Eggplants
Ingredients:
- 1 kg small eggplants
- 500 g tomatoes
- 500 g onions
- 2 carrots
- 1 small celery root
- Garlic
- Bay leaf
- Breadcrumbs
- Parsley
- Pepper
- Oil
- Salt
Preparation:
Choose eggplants of equal size, preferably small. Wash them (don’t peel), trim the stems, and hollow them out for stuffing. Briefly blanch the eggplants in boiling water, then set aside.
For the filling, sauté chopped onions in oil, then add diced carrots and celery. Once softened, add chopped tomatoes, half a garlic bulb, parsley, bay leaf, salt, and pepper. Fill the prepared eggplants with this mixture, cover with tomato slices, and sprinkle with breadcrumbs. Bake at 225°C (about 435°F) until golden. Serve hot or cold.
Recipe by: Little Cookbook
credit Jankowska, Lilia
