How to Cook Appetizing sweet and sour zucchini and eggplant

sweet and sour zucchini and eggplant. Eggplant is sauteed, then coated in a spicy sweet sauce. Eggplant, zucchini, red bell pepper, tomatoes and rice are simmered with Marsala wine and fresh herbs. Reviews for: Photos of Eggplant, Zucchini and Sweet Red Pepper Stew.

This is a very easy recipe for sautéed vegetables. This recipe for canning zucchini sweet and sour pickles features turmeric in the simple brine. Pickling is a great way to preserve summer zucchini from Peel and thinly slice onions and add them to the bowl. You can have sweet and sour zucchini and eggplant using 13 ingredients and 2 steps. Here is how you cook that.

Ingredients of sweet and sour zucchini and eggplant

1. You need 2 small of aubergine eggplant peeled and cubed.
2. Prepare 5 medium of zucchini sliced in half and chopped.
3. You need 1 tsp of garam masala.
4. You need 1 tsp of turmeric.
5. Prepare 1 tsp of salt.
6. Prepare 1 1/2 tbsp of rice wine vinegar.
7. It's 1/4 cup of hoisin sauce.
8. You need 2 tbsp of minced garlic.
9. You need 1 small of onion cut in half sliced.
10. You need 1 1/2 tbsp of sugar.
11. It's 1/4 cup of water.
12. It's 1 tsp of cornstarch.
13. Prepare 1 tsp of ground black pepper.

Sprinkle salt over the zucchini and onions and toss to combine. Cover with crushed ice or ice. Cut the eggplant into medium sized pieces. In a frying pan, put some oil and lightly fry the eggplant pieces.

sweet and sour zucchini and eggplant instructions

1. heat some vegetable oil in a pan add onion spices garlic cook for 2 minutes add eggplant and zucchini cook stirring occasionally for 2 minutes add vinegar and sugar let simmer covered for 5 minutes.
2. mix water and cornstarch have extra water ready it may thicken to much if so add water to thin.

This take on eggplant Parmesan uses zucchini in place of the eggplant. The substitution here is very simple: I just use the zucchini in place of the eggplant. Rather than bake the breaded, pan-fried disks as one big layered mass in a baking dish, I form these into little individual stacks with alternating. Dip eggplant and zucchini in egg mixture. Dredge in panko mixture, gently pressing mixture to adhere.