TOP 4 step-by-step recipes with photos of stewed eggplant with vegetables, tomatoes, garlic … Useful tips and video recipe.
Eggplants … fresh and firm, juicy and aromatic, tasty and healthy, vegetables are just asking for the table. They are rich in flavor and go well with many vegetables and herbs. Therefore, there are a lot of ways to prepare them. They are baked, stewed, grilled, marinated. The result is gourmet snacks and delicious side dishes that will perfectly complement any table. The most popular way to cook this fruit is frying in a pan. But with this heat treatment, eggplant absorbs a lot of fat. Therefore, it is difficult to call it useful. Therefore, it is better to stew the eggplants. This is both tastier and healthier.
Stewed eggplant tips
- Choose small, bouncy eggplants that are medium in size with bright and shiny skin and no blemishes. The sepals should be snug against the fruit and the stem should be fresh. This means that the vegetable is fresh and just picked from the garden.
- Eggplant contains a lot of the harmful substance "solanine", which gives the fruit bitterness. This is especially inherent in mature, overripe fruits, those that have picked up moisture during the growth period and have been exposed to cold. Some people like a slightly bitter taste, and those who don't like it should be removed. To do this, soak the fruits in salted water (for 1 liter of water - 1 tablespoon of salt). Chopped for half an hour, whole for 2 hours, then rinse. Most of the solanine will go away and the bitterness will disappear.
- To prevent eggplants from absorbing as much fat as a sponge during frying, scald them with boiling water before frying. Alternatively, fry in a Teflon-lined skillet that doesn't stick to food, even with a minimal amount of oil.
- The flesh of the fruit will not turn black if you cook the eggplant over high heat.
- To prevent the eggplant pieces from losing their shape during cooking, do not remove the skin from the fruit.
- To prepare eggplant caviar, do not twist the vegetable through a meat grinder or chop with a metal knife. Otherwise, the treat will get an unpleasant aftertaste. Cut the blue ones with a wooden or ceramic knife.
Eggplant cold appetizer
A cold eggplant appetizer is an excellent treat for a festive table with strong alcohol. The dish is suitable for a hearty breakfast and light dinner, it will become a snack during the day and just a side dish for a meat steak.
See also how to prepare an eggplant, tomato, and herb garnish.
- Caloric content per 100 g - 198 kcal.
- Servings - 2
- Cooking time - 45 minutes
Ingredients:
- Eggplant - 4 pcs.
- Ground black pepper - a pinch
- Zucchini - 1 pc.
- Wine vinegar - 1 tablespoon
- Salt - 1 tsp or to taste
- Vegetable oil - for frying
- Tomatoes - 8 pcs.
- Onions - 2 pcs.
- Sugar - 0.5 tsp
Preparing a cold eggplant snack:
- Cut the prepared eggplants into slices, season with salt, pepper and fry in a pan on both sides until golden brown.
- Peel the onions, wash and chop into cubes. Place it in a saucepan along with the fried eggplant.
- Wash the zucchini, grate and add to the vegetables.
- Cut the tomatoes into large pieces, lightly sauté in oil and rub through a sieve or chop with a blender.
- Pour wine vinegar, salt, black pepper and sugar into the tomato puree. Mix everything and pour over the vegetables.
- Simmer the eggplant snack for 15 minutes, then refrigerate at room temperature and then refrigerate.
Stewed eggplants with vegetables
Eggplant stewed with vegetables is a versatile vegetable side dish that goes well with meat, poultry, and fish. And with lean, vegetarian or dietary meals, it can be served as a stand-alone hot meal.
Ingredients:
- Eggplant - 3 pcs.
- Tomato - 3 pcs.
- Garlic - 2 cloves
- Bulgarian pepper - 2 pcs.
- Onion - 1-2 pcs.
- Carrots - 1 pc.
- Parsley - 1/2 bunch
- Vegetable oil - for frying
- Black pepper - a pinch
- Salt - 1 tsp no slide or to taste
Cooking stewed eggplants with vegetables:
- Cut the eggplants into 1, 5 cm cubes.
- Peel the bell pepper from the seed box and cut into 1, 5-2 cm pieces.
- Peel and chop the onions into thin half rings.
- Peel and grate the carrots or cut into small cubes.
- Heat vegetable oil in a skillet and fry the eggplants for 7-8 minutes. Transfer them to a paper towel to absorb excess oil.
- Put the rest of the vegetables in the pan where the eggplants were fried and simmer over moderate heat for 10 minutes, covered. Season them with salt and black pepper.
- Cut the tomatoes into cubes and add to the vegetable pan with the eggplants.
- Stir the food and simmer for 10 minutes until tender.
- Season the stewed eggplant with vegetables with chopped garlic 5 minutes before the end of cooking, and sprinkle with chopped herbs before serving.
Stewed eggplant with tomatoes
A delicious, quick and easy family dinner recipe - stewed eggplant with tomatoes. The combination of products is harmonious, and your favorite spices and herbs diversify the taste of the food.
Ingredients:
- Eggplant - 3 pcs.
- Sweet bell pepper - 2 pcs.
- Tomato - 3 pcs.
- Garlic - 2 cloves
- Vegetable oil - for frying
- Black pepper - a pinch
- Salt - 1 tsp no slide or to taste
- Cilantro - 1/2 bunch
Cooking stewed eggplant with tomatoes:
- Cut the eggplants into 5 mm slices.
- Peel the sweet bell pepper from the seed box and cut into 6-8 slices.
- Wash the tomatoes, scald with boiling water and remove the skin. Grate the pulp or chop with a blender.
- Peel and chop the garlic.
- Wash cilantro, dry and chop.
- Fry the eggplants in a skillet over medium heat on both sides until golden brown, and place them on a paper napkin so that it absorbs all excess fat.
- Then fry the bell peppers in the same pan until golden brown.
- Layer the eggplant rings and bell pepper slices in a baking dish, season with salt and black pepper.
- Pour tomato puree over vegetables and sprinkle with chopped cilantro.
- Preheat oven to 180 degrees and roast eggplant and tomato stews for 30 minutes.
Stewed eggplant with garlic
The best option for a dietary dinner is stewed eggplant with garlic. In addition, the dish is budgetary and will not greatly affect the family budget.
Ingredients:
- Eggplant - 2 pcs.
- Zucchini - 1 pc.
- Garlic - 3 cloves
- Tomatoes - 2 pcs.
- Parsley, dill, cilantro - several sprigs
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Hot red pepper - 0.5 pods
Cooking stewed eggplant with garlic:
- Cut the eggplants and zucchini into 5 mm slices.
- Cut the tomatoes into medium slices.
- Finely chop the peeled garlic with hot pepper and herbs.
- In a frying pan with heated vegetable oil, fry the zucchini and eggplant slices until golden brown.
- Place all the fried eggplant and zucchini in the skillet and add the tomatoes.
- Then add garlic, hot peppers and herbs. Season vegetables with salt.
- Stir the food and simmer the eggplant and garlic over medium heat, covered with a lid, for 15 minutes.
Video recipes:
5 eggplant recipes
Stewed eggplant in Georgian style
