Eggplant dish with pumpkin

Eggplant dish with pumpkin

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

I still had some eggplant in the freezer but I wanted something other than eggplant salad. And since I always have pumpkin in the house, I thought that this combination between eggplant and zucchini will be a bad taste. And I was very right :). Lots of vegetables, garlic and basil flavor .... mmmm a goodness that I highly recommend

  • 400-500 gr ripe and chopped eggplant
  • 1 suitable zucchini
  • 1 yellow onion
  • 1 red onion
  • 1/2 red pepper
  • 1/2 green pepper
  • 1 red
  • salt and pepper
  • 3 cloves of garlic
  • green basil
  • 2-3 tablespoons oil
  • 2-3 cups of water

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Eggplant dish with pumpkin:

We clean and wash the vegetables.

Finely chop the onion and pepper and put them in a wok (or any deep frying pan) with a little oil to harden. I also add a little water so as not to fry in oil.

Then add the eggplant and zucchini cut into small cubes.

Put two cups of water and let it boil, stirring from time to time.

Add salt and pepper to taste.

After about 20 minutes when the water has dropped and the zucchini is almost boiled, add the peeled and finely chopped tomato. (if the zucchini is not cooked, add a little more water)

Leave for another 5 minutes and add the finely sliced ​​garlic and chopped basil. Leave for another 4-5 minutes then turn off the heat.

It can be served both hot and cold.

Have a good appetite like we had!

Tips sites


You can also use fresh eggplants cut into cubes and hardened first in oil

Curry with eggplant and pumpkin

From time to time I get an Indian appetite and most of the time I want a curry with lots of vegetables. That's why I say it's a shame not to take advantage of the fact that the market is full and not to try this preparation.
You can adapt recipes according to your tastes, you can add other vegetables, such as potatoes, cauliflower, etc.
Try the recipe for a new culinary experience or to satisfy your appetite!

Recipe: Eggplant salad with pumpkin

Preparation Eggplant salad with pumpkin
Bake the eggplant, clean it and let it cool and drain. Peel a squash, grate it and boil it in salted water. When cooked, the pumpkins are drained into a strainer.
Meanwhile, prepare the mayonnaise from an egg yolk and oil.
After they have cooled and drained, the eggplant and zucchini are finely chopped or ground, rubbed with a little salt and then mixed with finely chopped onion and mayonnaise. Add 1 tablespoon of sour cream to the salad.
Serve eggplant and pumpkin salad with slices of tomatoes and peppers.

1 Ingredients for Eggplant and Pumpkin Salad 2 Eggplant and pumpkin salad 3 Eggplant and pumpkin salad

Eggplant and pumpkin, a cholesterol-lowering food



Food Mediterranean it is appreciated in the world, because it offers a nutritional balance healthy!
Vegetables and greens occupy a leading place!

Spiced in every way, they are on everyone's table, every day!

Here's another way to prepare eggplant and pumpkin, simple, fast and tasty. It is a low calorie meal, very rich in fiber and brings benefits brain if consumed constantly. In addition, eggplant is beneficial for the liver and decreases cholesterol. They are especially recommended for women at menopause.

- cut slices & # 8211 zucchini long and eggplant wide & # 8211 about half a cm
- salt on both sides and bake in a pan, without adding oil
- bake the slices on both sides, not more than one minute, remove and place layers on the plate
- season with garlic, parsley and garnish with a drizzle of olive oil!

It is good to prepare them a few hours before serving, so the flavors will blend and entice you!

Eggplants and zucchini can accompany anything else: meat, eggs, cheese, but they are good and only with a fresh piece of bread next to it!

It is an excellent food for the days of post during the week, and it is necessary to be part of your diet, if you want to successfully cross the big fasts Christian Orthodox, of the year.

Find out the truth about cholesterol in general and egg cholesterol in the article Cholesterol, a lie as big as the planet! See what lies behind this myth located on the Aqui Ahora website, here .

Eggplant dish with pumpkin

A delicious recipe for eggplant food with zucchini for winter from: eggplant, zucchini, tomatoes, bell peppers, onions, garlic, thyme, oil and salt.


  • 1 eggplant
  • 2 zucchini
  • 3 tomatoes
  • 1 bell pepper
  • 1 onion
  • 2-3 cloves of garlic
  • thyme
  • oil
  • salt

Method of preparation:

Wash the vegetables, peel the onion and cut it into scales. Heat the oil and fry the onion quickly. Add finely chopped garlic, thinly sliced ​​pepper, diced eggplant and sliced ​​zucchini.

When the vegetables have softened, add the peeled tomatoes and cut into thin slices, add a cup of water, salt to taste and simmer for 45 minutes, stirring occasionally. After the sauce has dropped quite a bit and the vegetables are cooked, turn off the heat, sprinkle with thyme, stir and cover with a lid.

Leave covered until the jars are ready. Sterilize them in boiling water, dry them well (wipe them with a paper towel), after which you can put the food in jars. Tighten the lids and simmer for 30 minutes.

Pumpkin bite

Cut the zucchini into long slices, bake on a grill pan greased with oil.

Heat the butter in a pan. Add the chopped onion, lightly fry, then add the meat. Stir, stirring constantly, for about 5 minutes. Add the tomato juice with the diced tomatoes, salt, spices to taste, and keep on high heat, stirring, until the liquid evaporates. Leave to cool, then add the egg and 100 g of cheese.

On the bottom of a form (20/30) greased with oil are placed slices of zucchini lining the surface. Pour the filling, level and place the rest of the zucchini slices.

Pour the liquid cream evenly all over, sprinkle with the rest of the grated cheese, then the Parmesan cheese.

Place in a preheated oven at 200 degrees C for 45 minutes or until the surface is browned.

It is not served immediately, but after about 30 minutes, when it will be easier to cut.

The same can be done with eggplant.

TOTAL: 1755 grams, 2935.5 calories, 169.8 protein, 242.8 fat, 25.2 carbohydrates, 5.4 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

Fasting food with eggplant and pumpkin

I was inspired by this recipe from Nepal, where I ate a hot salad with ripe eggplant, tomatoes, peppers and garlic with some plain rice. I added some zucchini, red onions and basil.

Ingredients for about 4 servings:

  • A medium-sized eggplant
  • A zucchini
  • A big red onion
  • A big red bell pepper
  • 3 cloves of garlic
  • About 10 cherry tomatoes of different colors
  • For taste: salt, pepper and dried basil to taste
  • 3-4 tablespoons of olive oil and half a glass of water

1. Wash the vegetables and cut into cubes (eggplant, peppers and zucchini). Cut the onion into strips, crush the garlic in a mortar. Tomatoes are cut in half.

2. Heat the oil in a non-stick pan and add the vegetables, which cook for about 5-7 minutes.

3. When they start to brown a little, add water, cover with a lid and cook simmered over medium heat until the vegetables are soft (about 10 minutes).

Musaca with eggplant and pumpkin - a popular and beloved food

  • Eggplant bite with pumpkin (Maria Matyiku / Epoch Times) Eggplant bite with pumpkin
  • Baked eggplants (Maria Matyiku / Epoch Times) Baked eggplants
  • Preparing meat paste (Maria Matyiku / Epoch Times) Preparing meat paste
  • Preparing pumpkins (Maria Matyiku / Epoch Times) Preparing pumpkins
  • Laying eggplant, pumpkin and meat layers (Maria Matyiku / Epoch Times) Laying eggplant, pumpkin and meat layers
  • Beaten eggs are mixed with fatty yogurt or cream and spread over the muscatel (Maria Matyiku / Epoch Times) Beaten eggs are mixed with fatty yogurt or cream and spread over the muscatel
  • Baked mousse tray (Maria Matyiku / Epoch Times) Baked moussaka tray
  • After removing from the oven, the moussaka is allowed to cool for a few minutes, then portioned and served (Maria Matyiku / Epoch Times) After removing from the oven, the moussaka is allowed to cool for a few minutes, then portioned and served
  • We wish you good luck! (Maria Matyiku / Epoch Times) We wish you good luck!

Over the years, this moussaka recipe has become one of the favorite dishes of both family and friends. It stands out for its simplicity, is relatively light and very tasty. In the spring, veal / veal can be replaced with lamb. To give it a Greek accent, a little cinnamon can be added to the composition of the meat.


2 medium eggplants,
2 zucchini (500 g,
olive oil,
500 g of veal (or lamb, beef or turkey may be used),
2 medium onions, peeled and chopped,
2 - 3 cloves of garlic,
250 ml tomato sauce,
1 teaspoon dried thyme,
1 teaspoon salt,

1/2 teaspoon freshly ground black pepper

For the sauce:
1 cup sour cream,
3 eggs


Grease a normal baking tray measuring 33 X 23 cm.

The eggplant is peeled and then cut into circular slices 1-1.5 cm thick. Sprinkle with salt and put in a strainer and leave for approx. an hour to drain the bitterness. After an hour, the eggplant is passed through a stream of water to wash the salt. Dry using paper towels or gauze, then bake lightly on the hob. They can also be grilled. When they turn a slightly brown color, they turn to the other side.

Peel a squash, grate it and slice it.

Cut the onion into small pieces and put the garlic cloves in the press.

Put 2-3 tablespoons of oil in a pan, then add the chopped onion. Cook for 2-3 minutes until the onion becomes glassy, ​​then add the minced meat and garlic. Stir until the meat changes color. Add thyme, salt and pepper to taste and tomato sauce. Boil over low heat until the tomato shock subsides. Set aside.

In a pan greased with oil, put a layer of eggplant. The meat is divided into two: the first part is spread over the eggplant, then the slices of pumpkin are placed, previously given through breadcrumbs or flour. Spread the remaining meat over the pumpkin. Place the last layer of eggplant over the meat.

Beaten eggs as for the omelet, mix with fatty yogurt or cream, season to taste and pour evenly over the muscat.

Place the tray in the oven at 180C and bake for about 45 minutes. After removing from the oven, let the moussaka cool for a few minutes, then portion and serve while hot.

If you liked this article, we invite you to join, with a Like, the community of readers on our Facebook page.

Healthy vegetarian recipes: Eggplant salad with boiled pumpkin

We want as many healthy recipes as possible and most vegetarian recipes follow this rule. Vegetarian food is elevated to the rank of living, clean food, the basis of a diet that promotes health, optimal levels of cholesterol and triglycerides, with a high capacity to protect against heart disease and premature aging. It is not for nothing that we often see images of people who do not show their age and attribute everything to their vegetarian diet.

Today I present you such a vegetarian recipe that I really like and that I will definitely have on the Christmas table: eggplant salad with boiled pumpkin.

Ingredients you need for the simplest pumpkin eggplant salad:

  • baked eggplants
  • boiled pumpkin enough to fit the fork easily in the middle of them
  • 2-3 cloves of garlic
  • 1-2 small onions
  • salt and pepper
  • sunflower oil
  • tomatoes and parsley for decoration

The minced aubergines are finely chopped and in the composition they are added to the boiled pumpkin, which we will grind just as finely. If you want, at the end you can also use the cake mixer to get a super creamy salad.

In the composition we add finely ground garlic, finely chopped onion, salt and pepper, good quality oil. At the end we will decorate only if we want, with tomato slices, freshly chopped parsley, olives, kapia pepper slices and so on.

It is a classic eggplant salad to which we add a little zucchini because it takes over the acidity that eggplants bring to the body. There are many people who do not feel good when eating eggplant, so for them especially, we add zucchini.

I did not write the quantities for eggplant and pumpkin because it remains at your discretion what will be the proportion used. You can use 2 eggplants and 2 pumpkins or 2 eggplants and 1 zucchini or even 1 eggplant and 2 pumpkins. Whatever proportion you choose, be sure it will turn out great.

It is one of those vegetarian recipes that you would gladly serve on any festive table, regardless of the time of year. That's why we have baked eggplants frozen or preserved in a jar. They are a culinary preparation that you can't keep only for the summer. It's way too good!

Maximum health and good luck with healthy and delicious recipes!