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Vegetable sauté with eggplant, Brussels sprouts and young beans

4 servings

90 minutes

Vegetable sauté with eggplant, Brussels sprouts, and young beans is a vibrant dish of European cuisine that combines the tenderness of seasonal vegetables with rich aromas. The origins of sauté trace back to Mediterranean gastronomy traditions where vegetables are stewed in their own juice with olive oil and spices. Eggplants add a slight bitterness, zucchini provides a delicate texture, Brussels sprouts offer a nutty note, and beans bring freshness and density. Tomatoes add a sweet-sour touch while garlic and herbs provide zest. This dish is versatile: it can be served as a side dish, main course, or accompaniment to meat and fish dishes. It pairs perfectly with dry white wines and fresh baked goods, creating a harmonious blend of flavors.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
283
kcal
7.4g
grams
16g
grams
28.1g
grams
Ingredients
4servings
Eggplants
3 
pc
Zucchini
2 
pc
Carrot
2 
pc
Brussels sprouts
10 
pc
Tomatoes
4 
pc
Green beans
300 
g
Garlic
2 
clove
Olive oil
3 
tbsp
Sugar
 
to taste
Salt
 
to taste
Parsley
1 
bunch
Cooking steps
  • 1

    Chop the eggplants finely, salt them, and press for 30 minutes.

    Required ingredients:
    1. Eggplants3 pieces
    2. Salt to taste
  • 2

    Cut the zucchini and sauté in olive oil. Do the same with carrots, eggplants, Brussels sprouts, and young beans.

    Required ingredients:
    1. Zucchini2 pieces
    2. Carrot2 pieces
    3. Eggplants3 pieces
    4. Brussels sprouts10 pieces
    5. Green beans300 g
    6. Olive oil3 tablespoons
  • 3

    Blanch the tomatoes in boiling water and peel them, grate them, sauté in olive oil and mix with vegetables, add salt, pepper, a bit of sugar, crushed garlic and mix everything.

    Required ingredients:
    1. Tomatoes4 pieces
    2. Olive oil3 tablespoons
    3. Salt to taste
    4. Sugar to taste
    5. Garlic2 cloves
  • 4

    Sprinkle with greens.

    Required ingredients:
    1. Parsley1 bunch

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