Stewed Eggplants

The unique taste and appearance of eggplants have made them one of the most popular products among culinary specialists. They are combined with meat, mushrooms, vegetables, good in fried, baked and stewed. Stewed eggplants can be found in the kitchens of different nations. Almost every housewife has a special recipe for this dish. To cook such dishes you need to be able to any chef, without them the menu would not be rich enough.

Cooking Features

There is no great difficulty in making stewed eggplants. Even the beginning hostess will cope with the task, the knowledge of some subtleties will help her in this:

Some vegetables of the Solanaceae family contain a toxic substance - solanine. In small quantities it is not dangerous, but is able to spoil the taste of the dish. In eggplants, especially mature ones, this substance is present. Salt helps to get rid of it. If you sprinkle the chopped vegetables with salt, and after 10 minutes, rinse, there will be no trace of solanine and bitterness associated with it. If the eggplants soak in a solution of 10 g of salt per 1 liter of water for 20 minutes, the result will be the same.
Before adding to stew, eggplants and other vegetables are not enough to wash - they need to be dried with a paper towel or napkin. Otherwise, the stew may turn out to be watery, the vegetables themselves will lose their shape and will look unattractive.
To better keep vegetables in a stew, it is desirable to chop them coarsely, and fry them over medium heat before stewing. The roast will have a positive effect on the taste of the finished dish, but its calorie content will increase due to this.
If instead of sauce or as a supplement to it, when extinguishing eggplants, the pulp of tomatoes is used, the fruit must be peeled from the skin before use. If you cut them crosswise and lower them for a few minutes in boiling water, they can be cleaned without any special effort.
Eggplants are in harmony with garlic. It can be added at the beginning of cooking, to give the dish a pleasant aroma, but not to make it spicy, or at the end of cooking, so that the dish is savory.

Stewed eggplants can be served as a separate dish or as a side dish. They go well with any type of meat.

Eggplant stewed in tomato and pepper sauce

Composition:

eggplants - 1 kg;
tomatoes - 0.5 kg;
sweet pepper - 0, 2 kg;
onions - 100 g;
carrots - 100 g;
wine vinegar (6%) - 20 ml;
sugar - 20 g;
garlic - 2 cloves;
bunch of seasonings for vegetables - 5 g;
salt - to taste;
vegetable oil - how much will leave.

Method of preparation:

Eggplants cut into circles about 0, 5-0, 7 cm thick.
Salve, leave for 10 minutes.
Rinse in running water to rid the vegetables of excess salt. Blot with napkins.
Melt the butter in a pan, brown the “blue ones” on both sides. It is not necessary to fry strongly, as the vegetables will be stewed.
Scrape, wash carrots. Grind it grated with small holes.
Free the onion from the husk, cut it as small as possible.
Pass the garlic through the press.
Tomatoes boil, clean, remove seals in the region of the stalks. Cut into large slices, using a blender, turn into mashed potatoes.
Pepper seeds are removed by removing the stalk. Cut into small pieces of arbitrary shape. Crush blender.
Mix the tomato and pepper puree, add onion, garlic and carrots to the resulting mass, mix well.
Pour vinegar into the vegetable mixture, add salt, sugar and seasonings, mix again.
Put eggplants in layers or in a cauldron, thickly covering them with vegetable sauce.
Cover the skillet with a lid. Put on a slow fire. Simmer for 15 minutes.

Stewed eggplants are served with the sauce in which they were cooked. The dish is nourishing and fragrant, appetizing looks.

Eggplant stewed with meat

Composition:

eggplants - 0.5 kg;
meat (preferably young lamb) - 0.5 kg;
Bulgarian pepper - 0, 4 kg;
onions - 100 g;
bitter peppers - 50 g;
cilantro - 50 g;
ground coriander, black pepper - to taste;
zira - to taste;
lard (pork or pork fat) - 100 g;
tomatoes - 0.5 kg;
water or broth - 0, 5 l;
salt - to taste.

Method of preparation:

Wash, dry, and cut the meat into small pieces.
Cut the fat into small pieces.
Cut eggplants into bars about 1 cm wide. Dip in salted water for 20 minutes. Rinse out. Let the vegetables dry out.
Wash tomatoes, blot with a napkin, cut into large slices.
Onion, freeing from the husk, cut into thin half-rings.
For peppers (sweet and bitter), remove the stalks together with the seeds and membranes. Cut pepper into quarters of rings.
Finely chop the cilantro with a knife.
Put lard on the bottom of a cauldron or a thick-bottomed pot. Put on the fire.
Fry the meat in the melted fat.
When the meat is well browned, add onion to it, fry for a few more minutes.
Add the remaining vegetables, sprinkle them with salt and seasoning, pour in the broth.
Turn down the heat, cover the cauldron with a lid. Simmer vegetables with meat for about 40 minutes until meat is cooked.
Sprinkle with minced cilantro, then another 5 minutes. Remove from heat.

Stewed eggplants, supplemented with meat and vegetables, is a hearty meal that can replace a full meal. It turns out so delicious that the guests will definitely not be mad at you if you offer them this fragrant dish.

Eggplant stewed with mushrooms

Composition:

eggplants - 0, 6 kg;
tomatoes - 0, 3 kg;
fresh champignons - 0, 3 kg;
onions - 100 g;
vegetable or mushroom broth - 100 ml;
vegetable oil - 40 ml;
salt, spices, fresh herbs - to taste.

Method of preparation:

Cut eggplants into bars or semicircles, soak in salted water, wash and dry.
Cut tomatoes into large slices.
Wash mushrooms. Blot with a napkin. Cut each into 2-4 pieces depending on the size.
Free the onions from the husk, cut into small cubes.
Fry mushrooms with onions on a low heat, add vegetables and some water. If there is a lot of liquid from the mushrooms, the amount of water can be reduced to 50 ml.
Cover the pan with a lid, reduce heat. Simmer for 20-30 minutes until the eggplants are ready.
5 minutes before the end of the process, add salt and season the dish, sprinkle with chopped greens.

If instead of water while stewing, add sour cream, the dish will be even tastier. Champignons can be replaced by forest mushrooms, but many of them need preliminary preparation (steeping, boiling).

Eggplant stewed in sour cream

Composition:

eggplants - 0, 4 kg;
tomatoes - 0, 2 kg;
vegetable oil - how much will leave;
salt, spices - to taste;
sour cream - 0, 2 l;
garlic - 2 cloves.

Method of preparation:

Prepare the eggplants by cutting them into circles, soaking them in saline, rinsing and drying.
Lightly brown the eggplants in the pan, put them in a baking dish.
Season roasted vegetables.
Cut the tomatoes into circles, cover them with eggplants.
Mix sour cream with spices and garlic passed through a press.
Dilute sour cream with a small amount of water, pour vegetables over the sauce.
Place the form in an oven preheated to 180 degrees. Stew vegetables for half an hour.

You can stew vegetables using this recipe in a skillet. If eggplants are not fried before stewing, the dish will turn out to be dietary.

Stewed eggplants are one of the most popular dishes in the world. There are many options for its preparation. Most experienced chefs have their favorite recipe for this dish. You can stew eggplants separately in a tomato, sour cream or other sauce, in water or broth. Often they are supplemented with vegetables, mushrooms, meat. Each option is good in its own way. Mistress does not hurt to know a few stewed eggplant recipes to diversify the family menu.

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