Eggplant With Zucchini


Eggplant With Zucchini

Cooked eggplant mixed with zucchini and other ingredients.
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Prep Time 30 minutes
Total Time 30 minutes
Cuisine Continental
Servings 3 people


  • 1 no Eggplant cut in cubes
  • 1 no Zucchini sliced
  • 2 sprigs Parsley finely chopped, fresh
  • 250 g Bean mix canned
  • Black pepper As reqd, freshly ground
  • 1/2 tsp Hot chili powder
  • 1/4 tsp Cumin seeds ground, Jeerakam
  • 1 no Onion chopped
  • 1 clove Garlic crushed
  • 200 g Tomatoes canned
  • 1 no Green pepper sliced
  • 2 tbsp Olive oil
  • Salt As reqd


  • For preparing yummy eggplant with zucchini dish, first place the cubed eggplant in salt water for 10 minutes. Drain well and keep aside.
  • Heat 1 tbsp of olive oil in a frying pan and saute eggplant until tender. Keep this aside.
  • Heat remaining oil in a large casserole dish and add onion, green pepper and garlic. Saute until onion softens.
  • Stir in zucchini, parsley, bean mix, black pepper, chili powder, cumin seeds, cooked eggplant and tomatoes. Cook in medium heat until heated through and remove from fire.
  • Bake the eggplant with zucchini combination at 350 degrees F for 1 hour.
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