Crispy Zucchini and Eggplant

Crispy Zucchini and Eggplant


The main

  1. Zucchini 1 piece
  2. Eggplant 1 piece
  3. Cheese (preferably Parmesan) 40 grams
  4. Sunflower seeds (unsalted) 4 tablespoons
  5. Tarragon 1 teaspoon
  6. Thyme 1 teaspoon
  7. Eggs 1-2 pieces


  1. Natural yogurt 1 cup
  2. Tarragon, rosemary, sage (finely chopped) 1 tablespoon
  3. Pepper to taste
  • Main ingredients: Eggplant, Zucchini, Cheese


oven, baking sheet, plate, knife, baking parchment, board


Step 1: prepare the vegetables.

Rinse the zucchini and eggplant, dry and cut into thick strips. Thickness of 1-1.5 centimeters.
Grate cheese and mix with chopped seeds and dried herbs in a blender.
Beat eggs with salt and pepper if you want.

Step 2: bake vegetables.

Preheat the oven to 200 degrees.
Line a baking sheet with parchment. Dip the slices of vegetables first in beaten eggs, and then in the breading mixture and place on a baking sheet so that the slices do not touch each other and lie in one layer.
Bake for 12-15 minutes.
At the same time, mix yogurt with herbs and pepper to make the sauce.

Step 3: serve crispy zucchini and eggplant.

Serve crispy vegetable sticks from zucchini and eggplant hot, however, cold they are also very good. It is very tasty and original!
Enjoy your meal!