How to cook stewed eggplant with vegetables. Stewed eggplant with tomatoes. How to stew vegetables with basil
Summertime passes in the country, I do not experiment with food especially. We cook meat, grilled fish and eat them with vegetables. This time cooked eggplant stewed with vegetables in a pan. The dish turned out to be very tasty, it can be eaten both hot and cold.
Ingredients
To prepare eggplant stewed with vegetables in a pan, you will need:
eggplant - 6 pcs.;
bell pepper (better than different colors) - 3 pcs.;
peeled tomatoes - 8 pcs. (I used tomatoes in my own juice - 2 cans of 400 g each);
onions - 2 pcs.;
cilantro, parsley - a bunch;
garlic - 10 cloves;
salt, pepper - to taste;
vegetable oil.
Cooking steps
Wash the eggplants, cut into medium pieces, salt and leave for a couple of hours to get bitterness. Squeeze out the eggplant, fry in vegetable oil until tender, stirring occasionally.
Wash the pepper, free from seeds. Onion, pepper cut into medium pieces, send to the pan to the eggplant. Fry the vegetables for 10-15 minutes on medium heat, stirring occasionally.
Add grated tomatoes (without peel) or tomatoes in their own juice, freshly ground pepper, chopped herbs and garlic, salt to taste (remember that the eggplant is already salted). Stir, cover and simmer for 10 minutes.
Appetizing, delicious eggplant stewed with vegetables in a pan, ready.
Outlandish vegetables from the nightshade family, which have a dark purple color, have come to the cuisine of Europe and many other countries from the eastern part of India, where they have been grown for many centuries. Stewed eggplant with vegetables is very useful, according to the recipe they are cooked in a pan along with onions, carrots, peppers, tomatoes, garlic and other ingredients.
How to cook stewed eggplant with vegetables
There are many different recipes that cook stewed vegetables with eggplant. In order for the dish to work out correctly, you need to follow certain cooking recommendations. These include - cooking method, processing of ingredients, method of cutting vegetables. The most useful way, according to nutritionists, is to extinguish.
Preliminary preparation includes washing products, peeling stalks and peels. In some recipes, before you cook eggplants in a pan, you should remove dark skin from them and soak them briefly in salted water to get rid of the bitter taste. However, experienced chefs say that bitterness after readiness is not felt.
It is necessary to take only young fruits with a blue-violet peel. They can also be distinguished by the green stalk. The way of slicing the eggplant is very important, as in the photo. If the pieces are too small, then the taste of the main ingredient will be lost among others, so crushing in cubes, straws, slices or circles from 1 cm is the best option.
How to stew eggplant in a pan
A pan is suitable for stewing eggplant. On it, vegetables are first fried with oil, then broth, vegetable juice, plain water are added. It is desirable that the temperature of the liquid is not less than 80 degrees. In addition, before stewing eggplant with vegetables, it is important to choose a pan with high sides. In such dishes, you can add the right amount of liquid.
How to stew eggplant tasty
In all recipes, eggplant is cooked with other vegetables. They help to highlight the unusual piquant taste of the finished dish. Various spices play a special role, which are used independently of other components. Cooking is recommended for at least 20 minutes. If you do not know how to stew the eggplants, then they can boil, and not turn out to be as beautiful as in the photo.
Stewed eggplant recipes with vegetables
Cuisines of many nations offer different recipes. They differ in calorie content, the amount of ingredients and the readiness time. Vegetables such as carrots, tomatoes, zucchini go well with eggplant. The versatility of such dishes is that they can be used as a vegetable side dish or eat separately, they are eaten cold and hot.
With garlic
- Time: 32 minutes
- Servings Per Container: 3 Persons.
- Calorie content: 46 kcal.
- Cuisine: Eastern.
- Difficulty: easy.
This recipe for stewed eggplant is the most simple, it uses a minimum of ingredients, so a novice hostess will be able to cook it easily. A product such as minced garlic will give the dish a special sharpness and piquancy. If you grind cooked and cooled products in a blender, you get a delicious eggplant caviar.
Ingredients:
- finished broth - 100 ml;
- eggplant - 300 g;
- carrot - 2 pcs.;
- garlic - 2-3 medium cloves;
- bay leaf - 1 pc.;
- sunflower oil - 50 ml;
- onions - 1 pc.;
- salt - 2 g;
- dried parsley - 3 g.
Cooking method:
- Peel is removed from eggplant and other components.
- Vegetables are cut into strips, and garlic is cut into small cubes, 3 mm in size.
- Onions and carrots stew for 5 minutes.
- Eggplants are added.
- The broth is added.
- The dish is brought to readiness for about 20-23 minutes, after which the stove is turned off.
- Garlic is mixed with the rest of the ingredients.
With carrots
- Time: 30-35 minutes
- Servings Per Container: 5 Persons.
- Calorie content: 95 kcal.
- Purpose: for lunch and dinner.
- Cuisine: Eastern.
- Difficulty: simple.
This vegetable is used in many recipes along with blue ones. The ingredients suit each other to taste, and the tomato paste adds sourness to the dish. In addition, in carrots, even after a heat treatment such as stewing, there remains a lot of useful vitamin A. The most unusual dish is stewed boats made from the main ingredient with carrots and onions.
Ingredients:
- small eggplant - 4-5 pcs.;
- carrot - 6 pcs.;
- tomato paste - 50 ml;
- sunflower oil - 100 ml;
- boiled water - 100 ml;
- onion - 1 pc.;
- salt - 2 g;
- greens - 5 g.
Cooking method:
- Carrots are rubbed on a fine grater, onions are cut into cubes.
- Eggplant cut in half.
- Blue ones are fried on both sides using vegetable oil.
- Fry onions and carrots for 5 minutes, add tomato paste to them.
- The middle is removed from the eggplant using a spoon, chopped and mixed with carrot and onion passer.
- Inside the "boats" put the stuffing.
- Stuffed vegetables are placed on a leaf in the oven, poured with water.
- Stew for 25 minutes.
- Spread on plates and sprinkled with parsley and dill.
With zucchini
- Time: 35-40 minutes
- Servings Per Container: 4-5 Persons.
- Calorie dishes: 75 kcal.
- Purpose: for lunch and dinner.
- Cuisine: international.
- Difficulty: simple.
During cooking, you must strictly monitor compliance with the proportions so that the volume of zucchini is no more than eggplant. Otherwise, you won’t be able to cook stewed eggplant deliciously. After the preparedness, zucchini acquire one property that must be taken into account - in dishes they prevail over other components, interrupting them.
Ingredients:
- garlic - 2 cloves;
- eggplant - 500 g;
- bulgarian pepper - 2 pcs.;
- carrot juice - 100 ml;
- water - 100 ml;
- onion - 2 pcs.;
- vegetable oil - 50 ml;
- salt - 2 g;
- sour cream 100 ml;
- small zucchini - 350 g.
Cooking method:
- Zucchini, eggplant, onions and bell peppers are chopped in rings.
- Fried in oil and cleaned on a dry cloth.
- Vegetables are placed in a deep pan in layers in random order.
- Each layer is salted.
- Carrot juice with sour cream is added to the cooking container.
- The pan is set on fire for 25 minutes.
- After turning off, the lid is kept closed for another 10 minutes.
With meat and vegetables
- Time: 50-60 minutes
- Servings Per Container: 4 Persons.
- Calorie dishes: 350 kcal.
- Destination: for dinner.
- Cuisine: Indian.
- Difficulty: medium.
Different types of meat, such as chicken, beef or pork, are perfect for the blue ones. If dinner is cooked in a slow cooker, the meat ingredients are pre-boiled or fried, and then added to the vegetable stew. When serving, it is recommended to decorate with several branches of greenery. The dish is very tasty and appetizing looks not only in the photo.
Ingredients:
- bay leaf - 1 pc.;
- eggplant - 3 pcs.;
- chicken breast - 500 g;
- carrot - 2 pcs.;
- onion - 2 pcs.;
- water - 150 g;
- salt - 2 g.
Cooking method:
- Chicken is cut in medium cubes.
- Fried for 20 minutes.
- To it are added carrots and onions, cut into rings.
- At the same time, blue ones are cut into rings and poured with salted boiling water.
- Vegetables are squeezed, added to meat.
- Water is added.
- Extinguishing continues until fully cooked.
With potatoes
- Time: 35-40 minutes
- Servings Per Container: 3 Persons.
- Calorie content: 345 kcal.
- Purpose: for lunch.
- Cuisine: European.
- Difficulty: easy.
With the addition of potatoes, any stew becomes not only more satisfying, but also more nutritious due to the high content of starch. Nutritionists do not recommend eating it in large quantities to people who are on a diet. The time until the potatoes are ready is required a little more, so you should start frying with it, then all vegetables will be stewed evenly.
Ingredients:
- boiled water - 100 ml;
- vegetable oil - 50 ml;
- eggplant - 400 g;
- carrots - 2 pcs.;
- sweet pepper - 2 pcs.;
- potatoes - 5 pcs.;
- onion - 2 pcs.;
- salt to taste;
- dill - 4 g.
Cooking method:
- Peel and grind vegetables into cubes no larger than 1.5 cm.
- Onion cut into half rings.
- Lay everything in a multicooker in layers in random order.
- Pour boiling water, pepper, salt.
- Turn on the "Extinguishing" mode.
- Before serving, you can decorate with dill.
Georgian stewed eggplant with vegetables
- Time: 25-30 minutes
- Servings Per Container: 3 Persons.
- Calorie dishes: 540 kcal.
- Purpose: for lunch.
- Cuisine: Georgian.
- Difficulty: medium.
If you carefully study how to cook eggplant in Georgian, it will become clear that spices and herbs typical of national cuisine are used here. This recipe does not need water or broth. Instead, they put tomatoes, which during extinguishing, abundantly secrete juice, but for this to happen, you need to remove the skin in advance, then all the components will languish in the liquid.
Ingredients:
- eggplant - 2 pcs.;
- carrot - 200 g;
- tomatoes - 4 pcs.;
- hot pepper - 1 pc.;
- sunflower oil - 100 ml;
- garlic - 2 cloves;
- onion - 2 pcs.;
- bay leaf - 2 pcs.;
- salt - 3 g;
- hops-suneli - 1 tbsp. l .;
- fresh herbs (cilantro, parsley) - 5 g.
Cooking method:
- Process tomatoes, peel.
- Cut the remaining ingredients into strips.
- Fry vegetables.
- Add tomatoes, herbs, oriental spices.
- After 10 minutes, pour the garlic.
- Cover and wait 10 minutes.
Video
The time when eggplant was grown and eaten is not known for certain, presumably this was in the 1st millennium BC in the tropical part of East India. Eggplant was transported from this area to Asian countries, then to North Africa, and only in XIII-XIV did this vegetable go to Europe. At the beginning of the XVI century, eggplant was introduced to America and became widespread throughout the world.
Eggplant found the widest application in the culinary of different nations. They are served with various heat treatment, canned, used for the preparation of caviar and sauces. Regular consumption of this vegetable increases the level of hemoglobin and red blood cells in the blood, improves the functioning of the liver and kidneys, stimulates the gastrointestinal tract and relieves constipation.
Stewed eggplant - general principles and methods of preparation
Modern cooking knows dozens of ways to cook eggplant, they are baked, boiled, fried and stewed. Especially popular recipes in which stewed eggplant are mixed with other vegetables, as well as spices and seasonings. Depending on the type of heat treatment, eggplant can acquire a completely different taste. Often, before cooking eggplants, their preliminary boiling to a state of semi-preparedness is required. In some cases, squeezing vegetables by hand or with a special press is used.
Stewed Eggplant - Preparation
For stewing eggplants, it is certainly better to choose young and elastic fruits, as their overripe counterparts contain a large amount of a rather bitter substance - solanine, which can ruin the taste of prepared dishes and even provoke indigestion. Young fruits can be identified by the state of their stalk, if it is brown, then it is probably stale eggplant. In addition, the young fruit cannot be soft, slippery or have brown spots.
To get rid of the large amount contained in eggplant solanine at home, it is necessary to hold the fruits for several minutes in a three percent salt solution. It is better to store eggplant for no more than two days, but in specially equipped rooms they can retain freshness for up to three weeks.
Stewed Eggplant - Best Recipes
Recipe 1: Stewed Eggplant Caviar
This appetizer is ideal for use, both hot and cold. It can be spread on bread or served as a side dish for meat dishes.
Ingredients: 1 large eggplant, 1 large tomato, 1 medium bell pepper, 1 onion, 1 carrot, cilantro, salt, ground black and red pepper to taste, vegetable oil.
Cooking method
Wash the carrots, peel and cut into quarters. Dice eggplant, onion, pepper and tomato into small cubes. Fry the carrots in vegetable oil for three minutes, then add the remaining vegetables to the pan. Salt everything, pepper, add a little clean water and simmer for fifteen to twenty minutes, under a closed lid. Sprinkle the finished dish with plenty of fresh herbs.
Recipe 2: Stewed Eggplant in Sour Cream
A very delicate and aromatic appetizer that will decorate any festive table.
Ingredients: 2 large eggplant, 1 onion, 300 grams of sour cream, 3 cloves of garlic, a pinch of salt, pepper to taste.
Cooking method
Peel and finely chop the onion, put in a preheated pan, stew in vegetable oil until half-ready. Finely chop the garlic or squeeze through the garlic and add to the onion. Make maximum heat and add eggplant in half a minute. Fry for five minutes, stirring constantly. Then add sour cream, salt and pepper, when the sour cream begins to boil, reduce heat, mix well, cover and simmer for twenty minutes. This dish can be served hot or cold, but certainly sprinkled with plenty of fresh herbs.
Recipe 3: Eggplant stewed with meat and vegetables
A great combination of fresh vegetables and meat flavors will make the taste of this dish unforgettable
Ingredients: 450 grams of fresh eggplant, 60 grams of vegetable mala, 250 grams of beef, 60 grams of bell pepper, 500 grams of tomatoes, salt, pepper and herbs to taste.
Cooking method
Wash the eggplants, cut them into slices, add plenty of salt and let stand for fifteen minutes. Then wash the fruits and fry in vegetable oil. Pass the beef through a meat grinder. Fry the onion over low heat, add salt and pepper. Wash the tomatoes and cut into circles.
Put the prepared ingredients in layers in a saucepan, in the previously indicated sequence, with each layer to be sprinkled with pepper and salt. Pour the vegetables with mashed boiled tomatoes, and then simmer for fifteen to twenty minutes. Serve hot, sprinkled with plenty of herbs.
Recipe 4: Stewed Eggplant with Potatoes
An excellent hot appetizer that can be used as a standalone dish or as a side dish for meat.
Ingredients: 2 medium eggplant, 2 bell peppers, 4 potatoes, 1 onion, 3 cloves of garlic, 2 cups of meat broth, salt, seasonings, pepper and herbs to taste, sunflower oil for frying.
Cooking method
Wash, peel and cut the eggplants into small cubes. Wash the potatoes, peel them and cut into thin slices. Wash and chop the pepper in small pieces. Wash onions and garlic, peel and chop finely enough.
Put the potatoes on the warmed sunflower oil, which they fry for five minutes, then add the eggplant, garlic, onions and bell pepper. Sprinkle everything with any herbs, chosen in their own way to taste. Salt and pepper, pour in the broth and simmer until tender over low heat under a closed lid.
Serve hot, on serving plates, sprinkled with plenty of herbs.
In order for the chopped eggplant not to darken, it is necessary to sprinkle with the juice of fresh lemon. Ready meals from these fruits are best served in glass or enameled dishes. In order that eggplants do not absorb a lot of oil during frying, they must be dried well or dipped in egg white for several seconds before cooking.
Almost two millennia have passed since mankind began to eat eggplant. From East India, according to some reports, this vegetable migrated to Asia, then to Africa, and from there in the thirteenth century it came to Europe.
Benefit
Eggplants (or “little blue ones”, as they are also called here) have found very wide application in culinary recipes of many countries of the world. They are eaten fried and stewed, as part of sauces and main dishes, prepared for future use. There is even a recipe for eggplant soup. They increase hemoglobin in human blood, improve the performance of the liver, kidneys, stomach, and relieve chronic constipation. Regular consumption of these vegetables enhances immunity.
Processing methods
Modern cooking has hundreds of eggplant recipes. They are boiled, fried, stewed. It is very simple to execute and popular, for example, the recipe for eggplant baked in the oven. To do this, put medium-sized unpeeled fruits on a baking sheet and bake in the oven at 180 degrees until cooked (until they become soft and covered with a brown crust). Then the fruits must be peeled, cut and served with garlic-mayonnaise sauce. For some dishes, these vegetables must be boiled until half cooked. In some cases - press out by hand or with a special press. Very popular recipes, where they are mixed with other products. For example, eggplant stewed with vegetables.
Product Preparation
Let's start by selecting and sorting. Best suited to cook eggplant stewed with vegetables, springy and young fruits. It is known that, overripe, they contain a fairly large amount of solanine, which gives them bitterness and can spoil the taste of any dish. Therefore, try to use old eggplant (the age of the fetus can be easily determined by the color of its stalk: if brown, then the vegetable is stale or overripe). Also avoid rotten, soft, slippery samples. Such fruits will not bring benefits to your body, but they may well provoke an upset stomach. By the way, to get rid of excess solanine found in vegetables at home, it is enough to withstand them in a three percent salt solution for several minutes. Fresh eggplant should be stored for no more than three days, otherwise they will lose their taste and a fair share of vitamins. However, in specially equipped (dark and cool) rooms they can be stored for longer, up to three weeks. And now we go directly to the cooking process.
Stewed eggplant with vegetables (caviar)
This indisputable delicacy of Soviet cuisine can be eaten immediately, or you can close it in jars for the winter. In any case, the preparation of caviar will require patience from you and will take a lot of time. But you will be rewarded with a very tasty dish, suitable for consumption both hot and cold. This appetizer can be spread on bread or served as a side dish for meat dishes.
We will need: a kilogram of eggplant, a pound of tomatoes, two or three medium bell peppers, two onions, two medium carrots, vegetable oil for frying, for lovers of hot pepper - one pod of chili or “light”, a couple of cloves of garlic.
Cooking process
Peel the carrots, cut into cubes. We clean and chop the onion. We clear the pepper from the seeds and cut into half rings or cubes. Fry everything in a large frying pan in vegetable oil. Unpeeled eggplant bake in the oven at 180 degrees until half ready. Then we cool, remove the peel (it should be peeled off quite easily after heat treatment), cut into large cubes and pour into the pan to the rest of the caviar components. We remind you that the dishes should be large to accommodate everything. Some distribute caviar into two pans and cook on them at the same time. Also a good option.
And now the most important thing. In a small fire, simmer eggplant stewed with vegetables until a thick paste forms. Constantly stir the dish so that it does not burn to the bottom of the pan (or rather, take dishes with non-stick coating). Usually this process takes an hour and a half. You can add a little water (if the mass is very thick) and sunflower oil - a couple of spoons. At the end of cooking, we introduce crushed or grated garlic, salt, hot pepper. Turn off, close the pan with a lid. Let it brew a little. The result was stewed eggplant with vegetables. The recipe is simple and affordable even for a novice hostess. And you can sterilize half-liter jars with lids and roll up such food for the winter. But then it needs to be done more. For this, the amount of all ingredients must be proportionally doubled or tripled. Accordingly, you will get several times more caviar. If it is served immediately, then hot, sprinkled with chopped herbs (for this, use parsley, dill and cilantro).
Steamed vegetables: eggplant, zucchini, tomatoes, potatoes, carrots, onions
This is a recipe for a kind of vegetable stew, very easy to prepare. Here you do not need to bring the consistency of the dish to a state of gruel. All vegetables retain their "face", but at the same time, well, until fully cooked, stewed. Such a delicious diet dish can be prepared, for example, on a fasting day or at fasting. Or you can simply serve as a side dish eggplant stewed with vegetables. The calorie content of the dish is quite low (it is in raw eggplant, for example, only 24 kcal per hundred grams). Nutritional value in the same volume is 1.5 g of protein, 0.1 g of fat, 4.5 g of carbohydrates.
We take a pound of eggplant, a pound of zucchini, two hundred grams of hard tomatoes and potatoes, a couple of medium carrots, a couple of onions. All vegetables are thoroughly washed and peeled. Then cut into large cubes. Onions and carrots quickly, over high heat, fry in a pan. Then separately - cubes of eggplant and zucchini. We put everything in a large pot and simmer over low heat until the food is cooked. We repeat: slices of vegetables should not fall apart, let them be whole, but soft. Before removing from heat (usually in about twenty minutes), add salt and pepper to taste.
Variations
This dish can be complemented by the introduction of meat products. To do this, cut 200 grams of chicken breast into cubes and fry until half cooked. Combine the meat with vegetables and stew. As an option: you can put the semi-finished product of this stew in clay pots, sprinkle with grated cheese and bake in the oven at 180 degrees until golden brown. It turns out excellent stewed eggplant with vegetables (photo below), baked in the oven. Serve in pots, sprinkled with fresh chopped herbs.
Another simple recipe
And to cook eggplant stewed with vegetables in sour cream, it will also take little effort. This recipe is easy to prepare and affordable.
We take two large eggplants, one onion, three hundred grams of non-fat sour cream (15 percent), three cloves of garlic, vegetable oil, salt, and pepper.
Peel and finely chop the onion. Brown in a pan in vegetable oil. Separately, fry the fruits, cut into rings. Add the golden onions and sour cream to the eggplant, mix. In the end, 3-4 minutes before cooked, sprinkle with garlic, salt, pepper. The total cooking time on low heat is 25 minutes. Sprinkle with chopped herbs before serving, generously! Bon appetit to all!
Stewed eggplant with vegetables - a dish that in different countries has its own recipes. It is known that the culinary specialists of East India began to cook them first, and only in the 14th century eggplant came to Europe. In Ukraine, they are affectionately called "little blue." Valuable in that they increase hemoglobin, improve liver and kidney function.
How to stew eggplant with vegetables?
Delicious stewed eggplant with vegetables is obtained if spices are added correctly, and the main product is pre-boiled until half-cooked or soaked in salted water. This helps remove bitterness. You can squeeze under the press. Depending on the roast and the stew time, the treat takes on a different taste.
- Eggplant must be soaked for half an hour in salted water or covered with salt to remove bitterness.
- So that the cut does not darken, it is sprayed with lemon.
- So that the stewed eggplant with vegetables does not absorb excess oil, they must be dried before frying or dipped in protein.
To cook eggplant stewed with vegetables in a pan, young and elastic fruits are chosen; overripe ones have a lot of bitter solanine, which spoils the taste and can cause indigestion. The overripe blue little stalk is brown, it is important to pay attention to this when buying. Tomatoes are best peeled.
Ingredients:
- eggplant - 6 pcs.;
- sweet pepper - 3 pcs.;
- tomatoes - 8 pcs.;
- cilantro - 1 bunch;
- parsley - 1 bunch;
- oil - 3 tbsp. l
Cooking
- Fry soaked eggplant for 10 minutes.
- Cut vegetables, sauté for 5-10 minutes.
- Grate tomatoes, mix with herbs and spices.
- Add, simmer for 10 minutes.
Stewed eggplant with vegetables and garlic
You can try the Polish recipe if stewed eggplant with vegetables and garlic. It is recommended to store vegetables before cooking for 2-3 days, in the cold they can lie for about a week, but they will lose taste. You need to chop the blue ones with rings of medium thickness so that they are well fried, but also not fall apart during the cooking process.
Ingredients:
- eggplant - 3 pcs.;
- sweet pepper - 4 pcs.;
- tomatoes - 4 pcs.;
- onion - 3 pcs.;
- garlic - 4 cloves;
- oil - 100 ml;
- black pepper - 0.25 tsp
Cooking
- Cut soaked eggplant, roll in flour, fry.
- Passer and pepper.
- Add to the eggplant with crushed garlic and spices.
- Stew for 10 minutes.
- Spicy stewed eggplant with vegetables sprinkled with herbs.
Eggplant stewed with meat and vegetables
Eggplant stewed with chicken and vegetables is called "Chanakhi" in Georgia. The ingredients are saturated with aromas and juice, creating a unique taste along with spices. There are a lot of recipes for this dish, but it is best obtained in clay or ceramic pots. From meat you can put beef and lamb, the easiest way is with chicken.
Ingredients:
- eggplant - 2 pcs.;
- meat - 300 g;
- pepper - 2 pcs.;
- onion - 2 pcs.;
- potato - 3-4 pcs.;
- garlic - 3-4 cloves;
- tomatoes - 4 pcs.;
- cilantro, basil - 1 bunch;
- black pepper - 0.25 tsp;
- butter - 50 g;
- coriander - 0.5 tsp;
- adjika - 1 tsp.
Cooking
- Grind vegetables and meat.
- Fry separately until crusty.
- Lay meat, onion, butter, eggplant, potatoes, peppers, tomatoes in layers in pots.
- Sprinkle with crushed garlic and herbs.
- Add seasoning and adjika.
- Stewed eggplant with vegetables is cooked in the oven for 1.5 hours.
Stewed eggplant with vegetables and potatoes are served as a separate dish, and as a side dish for meat. All the ingredients are fried, it is better to start with potatoes, as it comes to readiness longer than other vegetables. Hassle is a bit more, but thanks to starch, the dish turns out to be much more satisfying and thicker.
Ingredients:
- eggplant - 2 pcs.;
- pepper - 2 pcs.;
- onion - 1 pc.;
- potatoes - 4 pcs.;
- garlic - 1 clove;
- broth - 1 tbsp .;
- black pepper - 0.25 tsp;
- vegetable oil - 5-6 tbsp. l .;
- greens - 1 beam.
Cooking
- Slice the vegetables.
- Fry the potatoes.
- Put other vegetables, passer for 10-15 minutes.
- Add salt, herbs, spices.
- Pour in the broth, simmer for 30 minutes over low heat.
Eggplant stewed with vegetables and minced meat - recipe
Eggplant stewed with minced meat and vegetables will be much more satisfying; it is better to take beef with pork in half. This recipe needs young fruits, with a blue-purple peel and a green stem. No need to cut the blue ones too finely, otherwise they will lose their taste. The best option is circles 1 cm thick.
Ingredients:
- minced meat - 400 g;
- eggplant - 1 kg;
- tomatoes - 500 g;
- garlic - 3 cloves;
- oil - 4 tbsp. l .;
- dill - 1 beam;
- black pepper - 0.25 tsp.
Cooking
- Fry the minced meat for 4-5 minutes.
- Add eggplant, sauté for 10 minutes.
- Grate tomatoes, pour into the mixture.
- Stew for 20 minutes.
- Sprinkle stewed eggplant with minced meat and vegetables with garlic and herbs.
Eggplant stewed in sour cream with vegetables
It is more convenient to cook, it is better to purchase dishes with a thick bottom or non-stick coating and high sides. First, they are fried in oil, then diluted with water, broth or vegetable juice. Delicious stewed vegetables - with zucchini and eggplant on sour cream. Sour cream need to put high fat.
Ingredients:
- eggplant - 1 pc.;
- zucchini - 1 pc.;
- onion - 1 pc.;
- garlic - 2 cloves;
- sour cream - 100 ml;
- oil - 2 tbsp. l .;
- green onions - 1 bunch.
Cooking
- Fry eggplant.
- Chop onion, sauté for 5 minutes.
- Put zucchini, fry for 10 minutes.
- Add crushed garlic, stew for 5 minutes.
- Pour in sour cream, 10 minutes to darken.
- Sprinkle with green onions.
Stewed eggplant with vegetables and cabbage
With zucchini and eggplant, cabbage is perfect. It must be chopped with a thin straw, pour cold water and pre-extinguish for 20 minutes, until soft. The remaining vegetables are diced. From seasonings, black pepper and sweet paprika are recommended, curry can be added.
Ingredients:
- eggplant - 1 pc.;
- zucchini - 1 pc.;
- cabbage - 0.5 kg;
- carrots - 1 pc.;
- onion - 1 pc.;
- oil - 4 tbsp. l .;
- water - 200 ml;
- paprika - 0.5 tsp;
- black pepper - 0.5 tsp.
- greens - 1 bunch.
Cooking
- Put out the cabbage.
- Fry onions and carrots separately.
- Add eggplant and zucchini, simmer for 10 minutes.
- Mix with cabbage.
- Put spices, mix.
- 5 minutes, sprinkle with herbs.
Eggplant stewed with vegetables, rice
Stewed vegetables with eggplant and pepper are well complemented by rice, the dish is much more satisfying. It is best to put multi-colored bell peppers, then the treat will turn out to be beautiful too. Rice is recommended to be taken long grain, it is steamed well and absorbs the aromas of vegetables and spices.
Ingredients:
- eggplant - 2 pcs.;
- sweet pepper - 1 pc.;
- onion - 2 pcs.;
- carrots - 2 pcs.;
- tomatoes - 2 pcs.;
- garlic - 1 clove;
- rice - 3 tbsp. l .;
- black pepper - 0.25 tsp;
- oil - 100 ml;
- greens - 1 bunch.
Cooking
- Cook rice separately until half cooked.
- Grind vegetables, fry for 10 minutes.
- Add grated tomatoes.
- Stew for 5 minutes.
- Put eggplant, rice, spices.
- Cook for 20 minutes.
- Sprinkle stewed eggplant with rice and vegetables with herbs.
A very famous recipe is eggplant stewed with layers of c. The original taste is given by feta cheese and a mixture of milk with an egg, which is poured into a fried cut. You can use oregano and a mixture of ground peppers. You should not put garlic, it does not go well with the milk mixture. The dish is baked in the oven.
Ingredients:
- eggplant - 750 g;
- tomatoes - 3 pcs.;
- milk - 1 tbsp .;
- oil - 100 ml;
- eggs - 3 pcs.;
- feta cheese - 200 g;
- pepper - 0.5 tsp.
Cooking
- Soak the eggplant, fry for 5-10 minutes.
- Put in the form.
- Place tomatoes in a second layer.
- Sprinkle with grated cheese and herbs.
- Bake for 15 minutes.
- Beat eggs with milk, pour the mixture.
- Bake until crusty.
Stewed eggplant with vegetables in a slow cooker
With eggplant and tomatoes can be used for cooking in a slow cooker. This significantly saves time and effort, the technique will do everything on its own. No need to waste time frying the ingredients, all vegetables are stewed at the same time. Of condiments, suneli hops are best suited.
Ingredients.
