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Fried zucchini and eggplant with garlic

0
6773
Kitchen European
Calorie content 123.7 kcal
Portions 3 port.
Cooking time 15 minutes.
Proteins * 3 gr.
Fats * 7 gr.
Carbohydrates* 17.5 g
* per 100 gr. product
Fried zucchini and eggplant with garlic
Content

Zucchini and eggplant fried in flour is the simplest and most delicious dish that can be an excellent side dish for meat, chicken and fish. Pairing fried vegetables with a savory garlic sauce is a good idea for a quick snack or a party meal.

Ingredients

Cooking process

step 1 out of 5
For cooking, choose a young squash with a soft skin and no seeds. We wash the zucchini, cut off the ends on both sides and cut the zucchini into thin rings, 5-6 mm thick.
step 2 out of 5
We wash the eggplant, cut off the stalk and cut into thin round plates 5-7 mm thick. Sprinkle the sliced ​​eggplant with salt and leave for 10-15 minutes so that the bitterness in the eggplant goes away with the liquid that will stand out during the pickling process.
step 3 out of 5
Combine flour with a teaspoon of salt. Dip each piece of zucchini in flour on both sides and put in a preheated pan with vegetable oil. Fry the zucchini on both sides until golden brown. We remove the finished zucchini on a plate covered with a paper towel so that it absorbs excess vegetable oil.
step 4 out of 5
After the eggplants have been marinated in salt, they must be rinsed with cold water and drained. Then also roll in flour and fry in vegetable oil until golden brown.
step 5 out of 5
Serve the cooked zucchini with eggplant while still warm. In a small plate, mix sour cream, garlic passed through a press and a little salt. Mix everything well and serve the sauce to the vegetables. Bon Appetit!

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