Meat dishes are tasty and varied. Often it is stewed with vegetables. Such snacks are obtained nourishing, juicy, fragrant, do not require the preparation of a side dish, although they can be supplemented with rice, macaroni, potatoes, buckwheat. Among the favorite dishes of many, not least is meat stewed with eggplants. These vegetables are combined with beef, pork, poultry meat, giving the dishes a unique taste. The recipes for cooking this stew are varied, among them almost everyone can find an option to their liking.
Cooking Features
With eggplants, you can put out different types of meat by adding other ingredients to these ingredients. The recipes are not too similar to each other, so there is no single technology for cooking meat stewed with eggplants. However, a few general rules still exist.
- The quality of the main ingredient will fundamentally determine the taste of the finished dish. Choose fresh meat of young animals. Preference is better to give clipping.
- If you use a frozen product, remove it from the freezer in advance so that it can thaw out in natural conditions, without being exposed to a sharp temperature drop. Otherwise, the meat even after stewing with eggplants may not be juicy.
- Eggplants contain a harmful substance that gives them bitterness. It is easy to get rid of it by soaking vegetables for 20-30 minutes in salt water. The solution is prepared from 2-3 teaspoons of salt per liter of water. After soaking the eggplants must be thoroughly rinsed in running water, otherwise they will be over-salted. After the vegetables are necessarily dried, otherwise the stew from them will turn out watery.
- If you first fry meat and vegetables and then stew, the dish will be more tasty, but less dietary.
- Stew meat with eggplants preferably in a cauldron or other pot with thick walls and bottom that blink to keep warm.
- Eggplants and other vegetables are cut into large pieces to extinguish them with meat, otherwise during long cooking they will turn into a little appetizing porridge.
Some recipes for eggplants stewed with meat imply the use of a specific type of meat; for others, both beef and lean pork can be taken.
Meat stewed with eggplants - a simple recipe
Composition:
- pork or beef - 0, 35 kg;
- eggplants - 0, 3 kg;
- tomatoes - 0, 3 kg;
- onions - 150 g;
- vegetable oil - 60-80 ml;
- ground paprika - 5 g;
- black and red hot pepper, salt to taste.
Method of preparation:
- Wash and dry the meat with a napkin. Cut into thin strips, as for beef stroganoff.
- Wash eggplants, cut into bars about 1 cm wide.
- Dip the vegetables in salted water, leave for 20 minutes.
- Tomatoes, without peeling, cut into large cubes or slices.
- Free onion from the husk, cut into thin half-rings.
- Rinse the eggplants, pat dry.
- In a deep frying pan or saucepan, heat the oil, put the meat in it. Brown on medium heat.
- Sprinkle with spices, stir, fry for another 2-3 minutes.
- Add the onions, continue frying for 5 minutes.
- Add eggplants, reduce heat.
- After 5 minutes add tomatoes and salt, mix.
- Cover the stew-pan with the lid, simmer the meat with vegetables for about 10 minutes.
After removing the saucepan from the heat, leave the dish to steep under the lid for another 5-10 minutes so that it becomes more harmonious and balanced. Serve it separately or with a side dish. When serving, it doesn’t hurt to sprinkle stew with chopped greens.
Meat stewed with eggplants and potatoes
Composition:
- meat (preferably beef) - 0, 4 kg;
- eggplants - 1 kg;
- potatoes - 0, 2 kg;
- tomatoes - 0.5 kg;
- carrots - 100 g;
- onions - 100 g;
- sweet pepper - 0, 5 kg;
- vegetable oil, water - as required;
- salt, spices, garlic, fresh herbs - to taste.
Method of preparation:
- Wash meat, blot with a towel, cut into cubes of medium size.
- Peppers wash, dry with a napkin. Remove the stalk with seeds. Pulp cut into large squares.
- Peel eggplants, cut into large cubes (about 1, 5 cm in size). Dip for 20 minutes in brine, rinse, allow time to dry.
- Boil in tomatoes, remove the skin from them. Cut seals in the stalk area. Pulp cut into cubes.
- Peel potatoes, cut into cubes about 1 cm in size.
- Onion, freeing from the husk, cut into cubes of medium size.
- Scrape, wash carrots. Cut it into circles or quarters of circles, if it has a large diameter.
- In a cauldron or a thick-bottomed pot, pour in the oil, heat it.
- Put the meat, fry over medium heat until it is browned.
- Add onions and carrots, put pepper in 5 minutes.
- Fry, stirring for another 2-3 minutes, pour in half a glass of warm boiled water, reduce the intensity of the flame.
- Simmer gently for 15 minutes.
- Put potatoes on the stew, eggplants on it, and tomatoes on them. Sprinkle each layer with finely chopped garlic and spices. You can lightly salt.
- Pour in another half cup of water. Continue stewing the dish under a lid for 30 minutes. From time to time it should be mixed and ensure that the liquid does not boil off completely.
Garnish for a dish prepared according to this recipe is not required. The dish turns out tasty and nourishing in itself.
Stewed meat with eggplants and zucchini
Composition:
- meat (preferably pork) - 0.5 kg;
- eggplants - 0.5 kg;
- zucchini - 0.5 kg;
- garlic - 3 cloves;
- vegetable oil - as needed;
- salt, spices - to taste;
- tomato juice - 0, 2 l;
- carrots - 100 g;
- onions - 100 g.
Method of preparation:
- Cut the meat into bars or cubes of medium size, fry on medium heat until it is browned.
- Chop the carrots, finely chop the onion, add the vegetables to the meat. Fry it with vegetables for another 5-7 minutes. Transfer to a cauldron or pot.
- Cut eggplants into large cubes, place for 20 minutes in salt water, rinse, transfer to meat.
- Dice zucchini in the same cubes as eggplants, put to other products.
- Pass garlic through a press, mix with pepper and tomato juice. Pour into the bowl with the rest of the ingredients, mix.
- Put the pan with food on the stove, simmer them on low heat under the lid for 40 minutes.
Dish for this recipe is prepared simply, but has excellent organoleptic qualities.
Meat stewed with eggplants - a full dish, tasty and satisfying. Supplementing the main ingredients with other vegetables and seasonings, you can get new options for food.
