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Eggplant and Zucchini Julienne
Appetizers

Eggplant and Zucchini Julienne

60 min4 serv.21 февр. 2026 г.

Description

Suitable for both holidays and everyday meals. To make the julienne, cut the eggplants and zucchini into matchsticks and finely chop the onion. Sauté the onion and vegetables until tender, season to taste, add the cream, and stir in the basil at the end of cooking. Then divide the julienne among baking dishes and sprinkle with grated cheese mixed with herbs. Bake for 10 minutes at 180°C. Serve at the table right in the individual dishes. Serve as an appetizer.

Instructions

  1. 1

    Step 1

    Step 1

    Peel the eggplants and zucchini and cut them into matchsticks.

  2. 2

    Step 2

    Step 2

    Finely chop the onion and fry until golden.

  3. 3

    Step 3

    Step 3

    Add the vegetables to the pan and stew for another 10 minutes, stirring occasionally.

  4. 4

    Step 4

    Step 4

    Add salt and pepper to taste, pour in the cream and cook until thickened, remove from the heat and add the basil.

  5. 5

    Step 5

    Step 5

    Next, divide the julienne among the baking ramekins.

  6. 6

    Step 6

    Step 6

    Finely chop the cheese and herbs. A blender is the easiest way to do this.

  7. 7

    Step 7

    Step 7

    Then top the julienne with cheese and herbs and bake in an oven preheated to 180°C for 10 minutes.