Saute eggplant and zucchini with mushrooms in a frying pan

Hello, gourmets! We prepare a saute of eggplant and zucchini with mushrooms in a frying pan at home. I came up with it last night. The zucchini season went uphill and so I decided that it was time to get rid of them somehow quietly! By the way, this version of the eggplant and zucchini dish is suitable for both meat lovers – with a steak just right, and for those who do not eat meat – a vegetarian version of the dish.

I did not wait until the zucchini grew the size of horses, and I picked zucchini in the garden. Well, I bought eggplants in the store, unfortunately they do not grow in my region in the garden.

How to cook eggplant and zucchini saute

In this recipe for eggplant and zucchini sauce, I decided that I should use the French method of slicing vegetables – Julienne. Yes, you might think that I mixed up something, but no. Russian Julienne is a dish of chicken, mushrooms and cheese, invented by French chefs a century ago. But in fact Julienne is called shredding products with thin straws. All that is not cut into strips is Julienne!

We take our eggplants, zucchini, mushrooms and celery and cut everything into thin strips. Chopped eggplants for saute, put in salted cold water for 15-20 minutes to remove the bitterness. The water will turn a darkish color, this is the bitterness from the eggplant gone. We put the eggplant straws in a colander so that the remaining water drains away.

Fry all the ingredients of the saute separately. While frying, peel and chop a couple of garlic cloves on a grater or finely chop with a knife. We will add garlic at the very end of the preparation of the honeycomb, so more flavor will be preserved.

To improve the aromatics and taste, we add simple spices in each stage of roasting. Fry the mushrooms with dried thyme. Thyme reveals the taste of mushrooms and they become simply divine. Zucchini fry with ground cumin, salt and paprika. Fry eggplants with salt, cayenne pepper flakes, ground dried ginger and ground black pepper. If you don’t like spicy food, then just don’t add pepper flakes.

Once you have fried all the ingredients, mix them together in a frying pan and add garlic. The aroma in the kitchen is incredible, the neighbors will envy.

Recipe type: Exclusive

Recipe type: Russian

Yield: 4

Prep time: 25 mins

Cook time: 30 mins

Total time: 55 mins

Ingredients:

Eggplant – 450 grams

Zucchini – 420 grams

Celery – 100 grams

Champignons – 300 grams

Garlic – 2 cloves

Vegetable oil – 8 tablespoons

Thyme – 1.5 teaspoons

Cumin – 1 teaspoon

Paprika – 1 teaspoon

Salt – 1.5 teaspoons

Ground ginger – 0.5 teaspoons

Black pepper – 1 teaspoon

Directions:

1. Cut mushrooms, eggplant, zucchini and celery into thin strips.

2. Peel and finely chop the garlic.

3. Soak the eggplants in cold salted water for 20 minutes.

4. Heat 3 tablespoons of oil in a frying pan at maximum temperature

5. Fry the mushrooms with thyme for 8-10 minutes on maximum heat. Remove from the pan. leave the oil in the pan.

6. Fry the celery for 3 minutes.

7. Add zucchini, cumin, paprika, salt and 2 tablespoons of oil to the celery. Cook for 6-7 minutes. Set aside from the pan.

8. Heat 3 tablespoons of oil on maximum heat.

9. Add cayenne pepper flakes to the pan.

10. Add eggplant, ginger, salt, ground black pepper. Cook for 6 minutes.

11. Return the remaining ingredients to the pan. Mix everything together.

12. Add the garlic to the pan and stir. Remove from the heat and serve.