- Zucchini 1 piece
- Eggplant 1 piece
- Cheese (preferably Parmesan) 40 grams
- Sunflower seeds (unsalted) 4 tablespoons
- Tarragon 1 teaspoon
- Thyme 1 teaspoon
- Eggs 1-2 pieces
- Natural yogurt 1 cup
- Tarragon, rosemary, sage (finely chopped) 1 tablespoon
- 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!