A simple yet flavorful veggie dish with tender eggplant, juicy zucchini, garlic, and herbs—perfect as a side or light main!
🛒 Ingredients (Serves 3–4)
- 1 medium eggplant (cubed)
- 2 medium zucchini (sliced)
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1/2 cup cherry tomatoes (optional)
- 1/4 tsp red chili flakes (optional)
- 1/2 tsp dried oregano or Italian seasoning
- Salt & black pepper (to taste)
- 2 tbsp fresh parsley or basil (chopped)
- 1 tbsp lemon juice (optional, for freshness)
👩🍳 Instructions
- Prep eggplant (optional but recommended)
- Sprinkle with a little salt and let sit for 10–15 minutes
- Pat dry (reduces bitterness & helps texture)
- Cook eggplant
- Heat 1 tbsp oil in a pan
- Add eggplant → cook 6–8 minutes until soft & golden
- Remove and set aside
- Cook zucchini
- In same pan, add remaining oil
- Sauté zucchini for 3–4 minutes (don’t overcook)
- Add flavor
- Add garlic, tomatoes, chili flakes, and herbs
- Cook for 1–2 minutes until fragrant
- Combine
- Return eggplant to pan
- Season with salt & pepper
- Toss gently and cook another 2–3 minutes
- Finish
- Add fresh herbs + lemon juice
- Serve warm
💡 Tips for Best Flavor
- Don’t overcrowd the pan—veggies should sauté, not steam
- Cook eggplant separately for best texture
- Use high heat for slight caramelization
- Add a splash of balsamic vinegar for extra depth
🔥 Variations
- Mediterranean Style: Add olives + feta cheese
- Protein Boost: Add chickpeas or grilled chicken
- Spicy Version: Add green chilies or hot sauce
- Low-Oil: Use cooking spray instead of oil
⚖️ Approx Nutrition (Per Serving)
- Calories: ~120–150
- Carbs: ~10–12g
- Fat: ~7–9g
- Fiber: High
🧮 WW (Weight Watchers) Points (Approx)
- 2–3 points per serving
❓ FAQs
Why is my eggplant soggy?
Too much oil or overcrowding—cook in batches.
Can I make it ahead?
Yes! Store in fridge up to 3 days.
What to serve it with?
- Rice or quinoa
- Pasta
- Grilled meat or fish
- Flatbread or roti