Vegetable stew

Today we cook an awesome spring vegetable stew!

You need to have:

  • Eggplant

  • Zucchini

  • Green beans

  • Asparagus

  • Fresh parsley

  • A bit of water

  • Olive oil

  • Salt and pepper, any seasonings to taste

You need to do:

Wash vegetables

Cut off the ends of green beans, cut each pod in half and put them on pan

Pour little water and turn on medium heat.

Cut the eggplant into small pieces and put them in a pan

After 3-4 minutes do the same with zucchini

Mix all, add salt and let slightly steamed.

If needed add a little more water and put on top of the vegetables some asparagus.

Cover with a lid and leave for 2 minutes

Add olive oil, pepper, seasonings. Mix all slightly and let fry for 2-3 minutes

Add parsley on top turn off the heat

After 5 minutes under the lid you can get your stew and serve it on plates

It’s delicious and good for your health! Bon appetit!


Eggplant appetizer

This recipe is very simple, but you should use a trick to get rid of the eggplant’s bitterness.You need to have:

  • Eggplant – 1 large or few small

  • Salt, seasonings

  • Parmesan

You need to do:

Cut eggplant into slices

Salt each slice and leave for a couple hours in a sealed container

Rinse eggplant. Along with the water bitterness and salt leave the eggplant 

Put eggplant slices into the baking sheet, sprinkle seasonings and grated parmesan cheese

Preheat oven to 390 degrees F (200 degrees C)

Bake in the oven for 20 minutes

Eggplant slices are ready! They are delicious hot or cold!