If you love eggplant and cabbage, then this recipe is for you. This is a very tasty and unusual snack that perfectly saturates without adding extra calories.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
When, all the eggplant dishes have already been prepared, and everything has already been tested, then you want something new, but tasty. Then we are looking for new and tasty dishes. Today we will focus on the simplest and all available recipe - stewed eggplant with cabbage. The calorie content of this dish is very low, but it is nutritious and satisfying. Therefore, for a long time you will not feel hunger, especially if you eat the food with a piece of fresh black or Borodino bread. You can use it on its own, season with pickled onions and pour with oil, or make an omelet. In any case, it will be tasty and healthy.
Today's recipe is very simple and easy to prepare, even for any novice in the culinary arts. But in order for the dish to turn out delicious, you need to follow some rules.
- First, choose the right cabbage. It shouldn't be hard enough, but it shouldn't be too rough either. It is better to take young heads of cabbage with thin leaves to make the dish soft and tender. However, the season does not always allow such use.
- Secondly, chop the cabbage as thin as possible so that it melts in your mouth.
- Thirdly, take pitted eggplants, i.e. young individuals. And before cooking, lightly soak them in salted water to remove the bitterness.
- Fourth, since vegetables absorb oil quickly, they should only be placed in a well-heated frying pan. If you need to get a dietary meal, then use a non-stick frying pan, it requires less oil.
- Caloric content per 100 g - 46 kcal.
- Servings - 3
- Cooking time - 45 minutes
Ingredients:
- White cabbage - 400 g
- Eggplant - 1 pc.
- Carrots - 1 pc.
- Vegetable oil - for frying
- Salt - 1 tsp
- Ground black pepper - a pinch
Step by step cooking eggplant with cabbage:
1. Remove the top leaves from the cabbage. they are usually dirty, cut off the right amount of the vegetable, wash it and chop it into thin strips. The thinner the sliced cabbage, the more tender the dish will be.
2. Peel the carrots, wash and grate on a coarse grater.
3. Wash the eggplants and cut into medium-sized cubes. Sprinkle them with salt and leave for half an hour to release the bitterness. Then rinse with running water and pat dry with a paper towel.
4. Place the cabbage in a saucepan, pour 50 ml of water, close the lid and place on the stove to simmer.
5. When the water boils, reduce the temperature and simmer the cabbage for 20 minutes until soft.
6. Place the carrots in a frying pan with vegetable oil and fry until golden brown.
7. Add the diced eggplant to it, stir and continue to fry until golden brown on the eggplant.
8. Put the stewed cabbage in a pan with vegetables.
9. Stir, season with salt and pepper, screw the temperature to medium and simmer under a lid over low heat until all foods are soft and golden brown.
See also a video recipe on how to cook eggplant with cabbage and vegetables.
