Eggplant and zucchini rounds
On days when I feel like having something quick and don't want to spend too much time in the kitchen, I choose this simple recipe with eggplants and zucchinis. I make it a few times a month, especially when I have fresh vegetables and want a warm side dish or snack that doesn't involve frying. It pairs so well with garlic sauce and polenta that you don't need anything else on the side.
Quick info
Total time: about 35 minutes
Preparation time: 10-15 minutes
Baking time: 20-25 minutes
Servings: 4
Difficulty: easy
Recipe type: quick summer appetizer or side dish
Ingredients
2 eggplants
2 zucchinis
100 g flour
1/2 teaspoon garlic powder
salt
freshly ground black pepper
Preparation method
1. Wash the eggplants and zucchinis. Cut each into thick slices about 1 cm thick. You can peel them if you don't want to feel the skin at the end, but it's not necessary.
2. In a deep plate, mix the flour with salt, garlic powder, and pepper. Don’t overdo the salt at first; you can sprinkle more to taste at the end.
3. Dip each vegetable slice into this mixture, ensuring it's lightly coated on both sides.
4. Place a tray in the oven and let it heat up well. I usually use the oven tray, but any flat tray will do. Once heated, take the tray out and pour a little oil in. Not too much, just enough to prevent the vegetables from sticking.
5. Arrange the eggplant and zucchini slices in the hot tray, side by side, without overlapping. Put the tray in the oven. The ideal temperature is around 200°C.
6. After they have browned on one side (about 10-12 minutes, depending on the oven), flip them over with a spatula. Let them brown on the other side as well.
7. Remove them and serve while warm.
Why I make this recipe often
It doesn’t take much time, I don’t fry anything, and the eggplants and zucchinis come out soft on the inside and slightly crispy on the outside. I can serve these vegetables with anything—from polenta and garlic sauce to a garlic oil dip. They are also good cold, but I like them best right after taking them out of the oven.
Tips and variations
Tips
You can adjust the amount of salt and pepper to your taste. If you have very large eggplants or thicker zucchinis, slice them a bit thinner for even cooking. The tray needs to be well heated beforehand; otherwise, the vegetables may stick. Don’t use too much oil—just enough to prevent the slices from sticking.
Substitutions
If you don’t have garlic powder, you can use a little fresh garlic, but mixed with the flour it doesn’t spread as evenly. White flour can be replaced with whole wheat flour, but the taste will be slightly different.
Variations
You can add spices like smoked paprika or thyme to the flour mixture. It doesn’t fundamentally change the recipe, but it gives a different flavor. You can also use just one type of vegetable if you don’t have both on hand.
Serving ideas
Most often, I eat them with garlic sauce and polenta. They are also good with pesto sauce or a simple dressing of olive oil, lemon, and garlic. They can be served alongside a steak or as part of an appetizer platter.
Frequently asked questions
Do the vegetables need to be peeled?
It's not necessary. If you prefer, you can peel the eggplants or zucchinis, but the skin helps to maintain their shape and texture better.
What type of flour is used?
The recipe works with regular white flour. You can also use whole wheat flour, but the result will be a bit more rustic.
Can I do everything in a pan, not in the oven?
You can also do it in a pan, but you need to use a bit more oil and flip each slice more often to avoid burning.
Can they be kept for the next day?
They can be kept in the fridge, but the texture changes a bit. If you want to reheat them, put them in the oven for a few minutes, not in the microwave, to keep them crispy.
What do I do if the vegetable sticks to the tray?
Make sure the tray is heated and lightly oiled before placing the vegetables. If they still stick, use baking paper.
Nutritional values
Approximately, one serving has between 120-150 kcal, depending on how much oil you use. Macros per serving: 4-5g protein, 4-5g fat (including oil), 18-20g carbohydrates. The flour and vegetables are low in calories, and baking helps maintain a healthier profile. Values are approximate.
Storage and reheating
They can be stored in the fridge for 1-2 days in a sealed container. If you want to reheat them, use the oven for a few minutes to restore their texture. In the microwave, they become soggy and lose their consistency. They are best consumed immediately after preparation.
Ingredients: 2 eggplants 2 zucchinis 100 g flour 1/2 teaspoon garlic powder salt freshly ground black pepper
