Pan Fried Eggplant And Zucchini
Enjoy a delightful blend of eggplant and zucchini, pan-fried to perfection. This easy, healthy dish is packed with flavor from a mix of simple seasonings. Perfect as a side dish or a light main course, this recipe is a must-try for veggie lovers!
Servings: 4 people
Calories: 65kcal
Equipment
- Frying pan
Ingredients
- 1 pc eggplant
- 2 pcs zucchnis
- 2 tbsp oil for frying
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
Instructions
- Wash the eggplant and zucchinis thoroughly.
- Cut off the stems of the eggplant and zucchinis.
- Slice the eggplant in half lengthwise, then into long strips, and finally into cubes.
- Slice the zucchinis in half, then into quarters lengthwise, and finally into cubes.
- Heat the oil in a frying pan over medium-high heat.
- Add the eggplant cubes to the pan and cook for a few minutes, stirring occasionally.
- Add the zucchini cubes to the pan and continue cooking, stirring every minute to prevent burning.
- Cook for about 15 minutes, or until the vegetables are tender.
- Season with salt, black pepper, garlic powder, and paprika.
- Mix well to coat the vegetables with the seasoning.
- Serve hot and enjoy!
Video
Notes
- Adjust the seasoning to your taste.
- Keep an eye on the vegetables to ensure they don't burn.
- You can use any other seasonings you prefer.
Nutrition
Calories: 65kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 582mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 126IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.1mg