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Fried Zucchini with Eggplants
Instructions
I cut the eggplants and zucchini into thin rounds, 5–7 mm. Thin rounds fry quickly and look attractive in the finished dish, while thick ones can stay raw inside. I rub them with salt and leave them for 30 minutes – the bitterness of the eggplants will go away with the juice that is released. After that, be sure to blot the vegetables with a paper towel.
I fry the rounds over high heat in olive oil for 2–3 minutes on each side until a golden crust forms. High heat is needed to build the crust – over low heat the vegetables will "stew" in their own juice. Fry the zucchini and the eggplants separately, as they take different times to cook.
I let the fried vegetables cool completely on paper towels – they will soak up the excess oil. Warm vegetables would melt the cold sauce and lose their shape.
I make the sauce: in a bowl I mix sour cream and mayonnaise in equal proportions, add finely chopped garlic (through a press) and fresh dill. I let it rest for 15 minutes – the garlic releases its aroma and the sauce takes on a piquant character.
I serve the cooled fried zucchini with eggplants together with the sour cream and garlic sauce. You can drizzle the sauce over the top or serve it in a separate bowl as a dip.
Tips
- 1
Serve the slices separately with the sauce, or roll them up with cream cheese inside – an interesting way to present them for a festive table.
- 2
You can layer them with sauce and cheese to make a vegetable lasagne, which is baked in the oven for 20 minutes.
- 3
They go wonderfully with meat, fish and fresh vegetable salads – a versatile summer snack. Eggplant rolls are made on a similar principle.
- 4
The piquant garlic sauce highlights the sweetness of the vegetables – do not skip the garlic, or the flavour will lose its depth.
FAQ
Do the eggplants need to be soaked? +
It is enough to sprinkle the sliced eggplants with salt and leave them for 30 minutes – the salt will draw out the bitter juice (solanine), and the eggplants will turn tender. Young eggplants with pale seeds are not bitter, so soaking is not required. If you happen to have mature ones with dark seeds, be sure to soak them. An alternative to "dry" soaking is to soak the sliced eggplants in salted water (1 tbsp per litre) for 30 minutes. After any soaking, be sure to squeeze out the water before frying – otherwise the oil will spit because of it.
Can the vegetables be baked instead of fried? +
Yes, bake at 200 °C for 15–20 minutes on oiled parchment, turning them over halfway through. You will need three to four times less oil – the dish will be more diet-friendly (35 kcal per 100 g). Baked vegetables are less "greasy" but also less aromatic, without the characteristic fried crust. You can also cook them on a grill or a grill pan – they will get attractive "stripes". Over coals or on a barbecue is the most authentic summer option, with a smoky accent.
How long does the snack keep? +
In the refrigerator in a sealed container – up to 2 days. Keep the sauce separately from the vegetables – otherwise they will "release" their juice and the snack will become watery. Before serving, combine the chilled vegetables with the fresh sauce. The flavour of the vegetables with the sauce comes through best 1–2 hours after they are combined – so dress them ahead, but only a couple of hours before serving. I do not recommend freezing – after thawing the vegetables lose their structure and become watery.
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