Eggplant stewed with vegetables

Eggplant stewed with vegetables

Eggplants have a unique taste, and rarely does a housewife refuse to make stews from them in the summer when the vegetables are fresh and available. A variety of dishes from “blue” is invented. Not least among them are eggplants stewed with vegetables. This dish is liked by almost everyone, even figure-keepers do not refuse it.

Cooking Features

Extinguish the eggplants with vegetables so that as a result you get a tasty dish, even an inexperienced hostess can. You just need to know a few subtleties:

  • Eggplants contain solanine. It is this substance that gives them bitterness. It is easy to get rid of it: just sprinkle the pieces of vegetables with salt, rinse after 10 minutes. An alternative is to soak the eggplants in saline. To do this, 2-3 teaspoons of salt are diluted in a liter of water, eggplants are immersed in it, and after 20 minutes they are washed.
  • Drain the vegetables before cooking the stew, otherwise the dish will be watery.
  • It is possible to put out eggplants in water or broth, but when a significant amount of tomatoes is included in the composition, it is usually not necessary to add liquid.
  • If you fry the vegetables before stewing, they will better keep their shape, the stew of them will be more appetizing. Calorie dishes from this, too, will increase.
  • Eggplants go well with tomatoes. They can be used as a sauce or extinguished with “blue” large chunks. If tomatoes are used as an alternative to the sauce, they are peeled before adding to the dish and grinding. If you cut a tomato peel and blanch the fruit in boiling water for 2-3 minutes, remove the skins from vegetables is not difficult.
  • Often garlic is added to eggplant stew. If you put it in the dish right away, it will be fragrant, but not spicy. To make the appetizer spicy, garlic is added to it shortly after cooking.

You can stew eggplants with vegetables in a saucepan, pan, multi-cooker.

Eggplant stewed with vegetables in a cauldron

Composition:

  • eggplants - 0.5 kg;
  • sweet pepper - 0, 5 kg;
  • potatoes - 0.5 kg;
  • tomatoes - 0.5 kg;
  • onions - 100 g;
  • vegetable oil - 40 ml;
  • salt, black pepper powder - to taste.

Method of preparation:

  • Wash vegetables, pat dry.
  • Cut eggplants into cubes of about one and a half centimeters, rub them, leave for 10 minutes.
  • Slice the tomatoes crosswise, lower into boiling water. After 2-3 minutes, remove the vegetables with a skimmer, transfer them to a container with cold water, so that they quickly cool down. Take off the skin. Cut the tomatoes into small pieces of arbitrary shape.
  • Free the onions from the husk, cut into small cubes.
  • Peel the potatoes, cut into cubes a little smaller than the pieces of eggplant.
  • Rinse the eggplants in running water, dry.
  • Peppers from seeds, at the same time removing the stem. Cut into quarters rings.
  • At the bottom of the cauldron pour oil, put the onion in it. When it gets a golden hue, add eggplants, brown them over medium heat.
  • Add the remaining vegetables, stir, reduce heat.
  • Stew on low heat under a lid for 30-40 minutes until potatoes are ready. 10 minutes before the end of the process, salt and pepper the stew.

A cauldron can be replaced with a pan if it has thick walls and a bottom, non-stick coating. Before serving, the stew to the table does not interfere with sprinkle with chopped greens.

Eggplants stewed with vegetables in a slow cooker

Composition:

  • eggplants - 0, 6 kg;
  • tomatoes - 0, 4 kg;
  • sweet pepper - 0, 4 kg;
  • onions - 100 g;
  • garlic - 4 cloves;
  • tomato paste - 40 ml;
  • water - 60 ml;
  • salt, pepper - to taste.

Method of preparation:

  • Wash the eggplants. Cut quarters into circles about 1 cm thick. Dip for 20 minutes in brine, wash well, pat dry.
  • Wash tomatoes and blot with paper towel. Cut seals in the stalk area. Without peeling, slice the tomatoes into large slices.
  • Free the onions from the husk, cut into small pieces.
  • Finely chop the garlic.
  • Peppers wash, dry. Remove the stalk with seeds. Cut into large chunks.
  • Put the vegetables together, mix, put them in the multicooker bowl. Salt and pepper.
  • Dilute tomato paste with water, pour over vegetables.
  • Start the multicooker by selecting the “Quenching” program. Set the timer for 30 minutes.

Due to uniform heating, vegetables are well baked, while maintaining their shape, despite the lack of roasting. This variant of eggplant and other vegetables stew will appeal to supporters of healthy food. You can put out the vegetables for this recipe in the oven in a pot, but it takes one and a half times longer to do this.

Eggplants Stewed with Vegetables in a Pan

Composition:

  • eggplants - 0, 4 kg;
  • sweet pepper - 0, 2 kg;
  • garlic - 4 cloves;
  • tomatoes - 0, 3 kg;
  • ground coriander - 5 g;
  • hops-suneli - 5 g;
  • carrots - 100 g;
  • onions - 100 g;
  • fresh coriander - 50 g;
  • water - 100 ml;
  • vegetable oil - how much will leave.

Method of preparation:

  • Cut eggplants into circles about half a centimeter thick. Overdo it After 10 minutes, rinse, pat dry with a kitchen towel.
  • Pepper, freeing from seeds, cut into quarters rings.
  • Peel and cut the onion into thin half-rings.
  • Scrape carrots, wash them, dry them with a napkin and chop them with a grater.
  • Fry onions, carrots, peppers and eggplants separately in a frying pan.
  • Fold the vegetables into a deep frying pan or saucepan in layers: first the carrot, then the onion, then the eggplants, then the pepper.
  • Tomatoes boil, peel. Use a blender to mash. If there is no blender in the house, you can rub the tomato pulp through a sieve, then the dish will turn out even more tender.
  • Tomato puree mixed with garlic, salt and spices passed through the press.
  • Pour the cooked sauce over the vegetables.
  • Cover the pan with a lid, put on low heat. Simmer for 10 minutes.

Food prepared according to this recipe reminds ajapsandali - a popular dish of Georgian cuisine.

Eggplant stewed with vegetables in sour cream

Composition:

  • eggplants - 0, 4 kg;
  • zucchini - 0, 25 kg;
  • potatoes - 0, 2 kg;
  • tomatoes - 0, 25 kg;
  • onions - 100 g;
  • vegetable oil - how much will leave;
  • sour cream - 0, 2 l;
  • salt, pepper, fresh herbs - to taste.

Method of preparation:

  • Cut eggplants into cubes about 1 cm in size. Dip in salt solution for 20 minutes. Rinse and let them dry.
  • Wash zucchini. If it is large, cut off the skin with a peeler, then cut the vegetable in half and remove the pulp with seeds with a spoon.
  • Cut tomatoes into large cubes without peeling.
  • Peel onions, cut into small cubes.
  • Peel the potatoes, cut the tubers into small cubes.
  • Pour oil on the bottom of a cauldron or saucepan, place vegetables in it. Cook them on medium heat for 7-8 minutes.
  • Pour sour cream, reduce heat. Close the cauldron or frying pan lid. Simmer vegetables for 20-25 minutes until fully cooked.
  • 5 minutes before the end of the process, add fresh herbs, seasonings, and salt to the dish.

Stew cooked according to this recipe has a mild flavor. It turns out quite nourishing to replace a full-fledged lunch or dinner, but not too high in calories.

Eggplant can be stewed with a variety of vegetables. The most common use is zucchini, onions, carrots, paprika, garlic and potatoes. The dish can be supplemented with meat or mushrooms, then it will become even more fragrant, satisfying and tasty. Eggplant, stewed with vegetables, cooked on the stove, in the oven, in a slow cooker. The result depends not only on the recipe, but also on the method of preparation of vegetable stews.

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