How best to cook stewed eggplant with cabbage

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Autumn is not just a season. This is the time when you can heartily pamper your body with vitamins. You don't have to be a skilled chef to do this. You can simply cook stewed eggplant with cabbage, made according to all the rules of cooking. For this, it is better to use the simplest recipes.

Vegetable Feast of Taste

It is best to make eggplant with cabbage stewed with other vegetables. It's easy and, in addition, will allow you to add a slight smell of autumn to the dish. For work you will need: two eggplants, a couple of tomatoes, one and a half glasses of fresh meat broth, an onion, 35 grams of vegetable oil, a tablespoon of lemon juice, a little s alt and a couple of black peppercorns for a head of cabbage.

Cook stewed eggplant with cabbage as follows:

1. First, all vegetables should be thoroughly washed.
2. Cut the eggplant into cubes of any size, s alt and, pouring water, leave for 20 minutes. This will free the product from bitterness.
3. At this time, the cabbage should be finely chopped and fried in oil with the addition of water.
4. Add tomatoes there,peeled. Together, the products should be stewed for another third of an hour.
5. Meanwhile, in another pan, fry eggplants with chopped onion in half rings.
6. Combine products and simmer for 8-10 minutes.

Eggplant with cabbage stewed in this way is best consumed cold.

Stocks for the winter

So arranged by nature that each product has its own term. Therefore, since ancient times, people have tried to stock up so that in the cold season they also have the opportunity to eat their favorite dishes. One of the options for such preparations is cabbage with eggplant. For the winter, they are best made in the form of a salad. You will need the following set of products: for 2 kilograms of cabbage, 3 kilograms of eggplant, half a kilogram of onions, carrots and sweet peppers, 300 grams of garlic, s alt, 2 bitter peppers, ½ liter of vegetable oil and 30 grams of vinegar essence.

Everything is done in minutes:

1. To start, eggplants should be boiled for 5-7 minutes in s alt water, and then squeezed and cut into pieces.
2. Chop the rest of the vegetables as follows: carrots - on a grater, onions - in rings, cabbage - on a shredder, peppers - in strips, garlic and bitter pods - in a meat grinder.
3. Collect the products in a deep bowl, add the rest of the ingredients and mix well.
4. Pack the mass in half-liter jars, sterilize for 20 minutes, and then roll up.

Such cabbage with eggplant, harvested for the winter, can perfectly stand until the next season. And the saladperfect for decorating the dining table on cold days.

Dishes from the oven

Any culinary expert can attest to how well kale pairs with eggplant. The recipe can be supplemented with other vegetables and make a wonderful casserole. The list of products is quite large: for 3 eggplants there are the same number of pods of sweet pepper, ½ head of cabbage, 6 tomatoes, 2 onions, s alt, 1 carrot, 2 eggs, ground pepper, 200 grams of cheese, 60-70 grams of flour, vegetable oil, a couple of spoons tomato paste and greens.

1. Wash all products and prepare in a certain way (each in its own way).
2. Soak the eggplants in cold water, and then cut them crosswise and fry in oil, after rolling each piece in flour.
3. Cut the tomatoes into thin circles.
4. Fry onion pieces with grated carrots until a characteristic shade.
5. Add to them s alt, pepper and cabbage, cut into strips, and pepper. Simmer until mixture is reduced by about half.
6. Put the pasta into the boiling mass and wait another 5 minutes.
7. Make a sauce with eggs, flour and sour cream.
8. The preparatory process is over. Now you can start assembling. To do this, put the products on a baking sheet in the following sequence: eggplant - tomatoes - stewed vegetables - grated cheese - sauce - eggplant.
9. Place the mold in the oven for 40 minutes at 200 degrees.

Before serving, the dish can be sprinkled with herbs.

Goodness in every spoon

Any hostess knows what to do when fresh eggplant, cabbage, carrots and onions are at hand. And if you add some more vegetables to all this, you can get an excellent stew. The products will be needed in the following quantities: for 200 grams of cabbage, 2 eggplants, a couple of carrots, an onion, 1 zucchini, 40 grams of vinegar and 3 tablespoons of tomato paste.

This stew is prepared in literally three steps:

1. First you need to bake eggplant with zucchini in the oven. Then remove the skin from them, and cut the flesh with a knife.
2. Chop the onion into cubes, gently grate the carrots, and chop the cabbage. Put the products in a deep frying pan, pour in oil and simmer until soft. Add vinegar and paste.
3. Combine zucchini and eggplant with other vegetables, s alt and pepper.

The dish is completely ready to eat. And for those who like it spicier, you can put a little garlic in the general mixture. True, it is better to first pass it through a press or just chop it with a knife.