Pan-fried aubergines and courgettes, a delicious side dish

It doesn’t take much to prepare an excellent side dish and pan-fried aubergines and courgettes are an example of this. Here’s how we prepare them.

Say goodbye to sad side dishes and take advantage of what the seasons have to offer to create tasty and nutritious recipes. Eggplants and courgettes, for example, are perfect in summer and can be enjoyed both hot and cold. In addition to the simpler version, you can decide to cook aubergines and courgettes by adding peppers or cherry tomatoes to give an extra touch of color and flavor.

Being a very simple preparation, it is useless to underline the importance of choosing quality vegetables , preferably local ones. In this way you will be able to appreciate all their flavor and nutritional properties. We have decided to flavor this side dish of zucchini and aubergines with parsley , mint and a clove of garlic.

How to prepare the eggplant and zucchini recipe in a pan

1. First wash the vegetables, remove the ends and cut them into pieces of one centimeter on each side. It is important that they are roughly the same size so that they cook evenly.
2. In a pan heat the oil with the garlic clove (for a milder flavor leave it unpeeled) then add the vegetables. Cook them over high heat for a few minutes then put the lid on and lower it. It will take approximately 15 minutes before they are ready.
3. Almost at the end of cooking, remove the garlic, season with salt and pepper and flavor with chopped parsley and mint with a knife. Your side dish is ready to serve.

As mentioned in the introduction, you can also add other vegetables. A diced pepper or a dozen cherry tomatoes cut in half will make this side dish even richer and tastier. And if you love aubergines then you should definitely try the caponata !

storage

This light side dish can be kept in the refrigerator for 2-3 days . We advise you to heat it briefly in a pan before consuming it.