Eggplant and Zucchini simple Starter
Written by Crafty Spices
This is a healthy, simple, delicious starter or side dish. For does lovers of Eggplant you can actually increase the amount of eggplant indicated in the ingredients, or if you like the strong flavor that by nature eggplants have, then you can skip the first step.
I have a friend that love for me to add more onions and garlic to this recipe, feel free to adjust as preferred.
Ingredients
- 1 Eggplant
- 1 Zucchini
- 1 Garlic Clove
- 1 tbs chopped onions
- 2 tbs Extra Virgin Olive Oil
- 3 tbs Salt (separated 3 + 1/4)
- 1/4 tsp Pepper
- 1 tsp Oregano
- 1/4 cup of milk
- 1/4 cup of water
- Frying Pan

Directions
-
Peel and cut eggplant into very small cubes (they don't have to be perfect), place in bowl, add salt. (Set aside for 1 hour)
While we wait for eggplants to release it's waters, we can prep the rest of the ingredients: - Partially peel zucchini and cut into very small cubes, set aside
- Cut onions and garlic in small slices.
- After an hour has gone by, drain and wash the eggplants with plenty of water, repeat the wash a few times to remove excess of salt.
- Place frying pan on stove at low to medium heat, add EVOO, garlic and onions.
- When onions are starting to turn light golden (not all the way cook) add zucchini.
- Cook zucchini half way and add Eggplants and oregano.
- Let cook for about 5 minutes, moving occasionally, then add milk and water.
- Reduce liquid or cook until all ingredients are well cooked and tender.
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The owner of this blog reserves the right to edit or delete any comments submitted to this blog without notice. Comments should be relevant to the post topic.
This comment policy is subject to change at anytime.
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