Most of the time, the best side dishes are the ones with few ingredients and a very quick turnaround time. Also, ones that can easily be adjusted to be a full meal, if need be. This little eggplant and zucchini dish is a great example. It is fast and easy to make and you can use the leftovers for breakfast of lunch the next day.
Eggplant & Zucchini Side Kick
Make 2-4 servings
- 1 medium eggplant
- 1 large zucchini
- 1-2 tbsp olive oil
- 3-4 cloves garlic, minced
- 1 red chilli pepper
- 1 small bunch mint
- Quarter and thinly slice the eggplant, then half and thinly slice the zucchini. Use a knife, a food processor or a mandoline - your call
- Half and thinly slice the red hot pepper
- Heat olive oil in a large pan, over medium heat and add minced garlic and chilli pepper. Heat a bit in the pan, then add the eggplant. Cook over medium heat until starting to soften, then increase the heat to medium-hot and add the zucchini. Stir and cook until the zucchini is tender
- Roughly chop the mint leave and add to the pan. stir well
- Serve as a side for... Whatever you want!
Leftovers Are Awesome
Grate a small yam and cook in a pan with a little bit of olive oil until tender. While the yam is cooking, boil water and poach 2 eggs. Add the eggplant & zucchini leftovers to the pan with the yam to heat up and mix everything together. Serve with the poached eggs on top.
For even more time savings, cube a yam and roast it the night before, then all you have to do is hear everything up and poach the eggs.
This is a small variation of the above. Toast two slices of bread of your choice (I would go for a gluten free sourdough, myself), heat up the eggplant & zucchini and poach 2 eggs. Toast, topped with eggplant & zucchini with a poached egg on top.
Add some cooked quinoa or rice and whatever protein you feel like and/or have on hand - chicken, chickpeas for a began option, Bacon, Hardboiled eggs... Anything goes. Mix everything together and you are done. You can also throw in some nuts or seeds for a bit of a crunch.