Zucchini Andor Eggplant Aubergine Meze Recipes

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GRILLED ZUCCHINI AND OR EGGPLANT (AUBERGINE)



Grilled Zucchini and or Eggplant (Aubergine) image

What to do with all that home grown zucchini? A great refreshing summer side dish. Eat hot or slice and throw into a cold pasta salad. Serve it in a grilled veggie sandwich. For example Chicken With Zucchini and Roasted Pepper Wraps recipe #94658

Provided by Rita1652

Categories     Vegetable

Time 16m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 lb zucchini
2 tablespoons olive oil
1 teaspoon oregano, dried
1/2 teaspoon garlic powder
pepper, to taste
2 tablespoons lime juice
1 teaspoon fresh cilantro, chopped
salt, to taste

Steps:

  • Slice zucchini in lengthwise into four slices.
  • Mix oil, pepper, garlic, and oregano.
  • Rub with oil mixture.
  • Let marinate for about 30-60 minutes.
  • Place zucchini on hot grill.
  • Grill until browned.
  • Remove from heat.
  • Mix lime juice and cilantro together.
  • Sprinkle with lime juice.
  • Season with salt to taste.

Nutrition Facts : Calories 162.5, Fat 13.9, SaturatedFat 1.9, Sodium 23.6, Carbohydrate 9.5, Fiber 2.7, Sugar 4.4, Protein 3

BAKED ZUCCHINI EGGPLANT (AUBERGINE) AND TOMATOES



Baked Zucchini Eggplant (Aubergine) and Tomatoes image

This is 3 veggies that we really like and they go very well together. This easy to make recipe comes from justvegetablesrecipes.com

Provided by Barb G.

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 medium thinly sliced eggplant
1 medium thinly sliced zucchini
2 tomatoes, sliced thinly
1 medium onion, thinly sliced
1/2 cup sliced mushrooms
1/4 teaspoon dried thyme
1/4 cup chicken stock
3 garlic cloves, minced
1 tablespoon soy sauce
1 dash pepper
cooking spray

Steps:

  • Arrange vegetables in layers in a sprayed baking dish, making sure mushrooms are covered so they don't dry out.
  • Combine remaining ingredients and pour over vegetables; cover with with release foil; Bake at 400 degrees for about 30 minutes, serve.

ZUCCHINI AND/OR EGGPLANT (AUBERGINE) MEZE



Zucchini And/Or Eggplant (Aubergine) Meze image

This is a very 'easy' recipe that is really quite delicious - especially if you serve it with bbq'd meat - souvlaki and kebab come to mind immediately, but any grilled meat would be delicious served with this alongside. You certainly don't need to do both the zucchini and the eggplant together, you can do just the one.

Provided by evelynathens

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 large eggplant, sliced thin lengthwise (1/4 inch thick slices)
1 -2 large zucchini, sliced thin lengthwise (1/4 inch thick slices)
flour (for dredging)
olive oil, to fry in
grated mizithra cheese
tzatziki (#59336)

Steps:

  • Heat up the olive oil in a large skillet over medium-high heat until quite hot.
  • Dredge the eggplant and zucchini strips in flour, shake off excess flour and fry in olive oil until dark brown on both sides (this will take about 5 minutes per batch).
  • Remove from oil and place on paper towelling to drain while you repeat frying with the remaining strips. (you may have to add a bit of oil to the pan - or not). Sprinkle lightly with salt.
  • Serve immediately, sprinkled with the grated mizithra and accompanied by tzatziki (#59336). The idea is to get dab of tzatziki and spear a piece of eggplant or zucchini on your fork.

Nutrition Facts : Calories 45.8, Fat 0.4, SaturatedFat 0.1, Sodium 10.8, Carbohydrate 10.5, Fiber 5.5, Sugar 4.6, Protein 2.4

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