in Italy

Italian starter

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Ingredients for 2 servings:

  • ½ zucchini (or eggplant)
  • 1 onion(s)
  • 2 cloves garlic
  • 1 can/n tomatoes, pieces
  • 1 dashes lemon(s)
  • 1 tsp cinnamon
  • 1 tbsp sugar
  • 1 cup sour cream
  • 1 cup of natural yogurt
  • olive oil
  • pepper, black
  • Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Granada

Slice the zucchini and fry in olive oil until lightly browned. Then grill in the oven for a few minutes (approx. 180°C). Finely dice the onions and garlic, fry the onions in olive oil until lightly browned, then add the garlic. Sauté briefly, then deglaze with a little water. Add the tomatoes and season with: lemon, sugar, cinnamon, 1 teaspoon salt, and pepper; simmer. Mix the sour cream with the yogurt, season with a little pepper, and mix well. Serve: Place the zucchini on a plate, season lightly with salt. Pour over the tomato topping. Place a few dollops of the sour cream and yogurt sauce on the tomatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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