Stewed eggplant: recipes with photos

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

Food that is he althy for the body does not always have to be insipid and consist mostly of chicken meat and cereals. Using a variety of vegetables, you can quickly and at no extra cost cook delicious, but he althy dishes. So, stewed eggplants, supplemented with other ingredients, turn into dishes that can even be served on the festive table. And the main plus is that the cooking recipes are very simple and do not require deep knowledge in cooking.

Steamed eggplant with tomatoes

Required ingredients:

• Cilantro - one bunch.
• Eggplant - two pieces.
• Onions - two pieces.
• Lemon juice - two tablespoons.
• S alt - two thirds of a teaspoon.
• Tomatoes - three pieces.
• Garlic - four cloves.
• Pepper - at the end of the knife.
• Oil - thirty milliliters.

Step by step recipe

Steamed eggplant with one or more vegetables can be attributed tostandalone dish, but they also make a great addition. For example, with potatoes or meat.

Eggplants must be peeled from the bitter skin. This is easy to do, they must be put in a pot of cold water, let them boil and cook for five minutes. Then, draining boiling water from the pan, fill it again with cold water and leave for three to four minutes. After this procedure, the skin is separated very easily. But if the vegetables are young, then you can leave it.

Next, according to the recipe for stewed eggplant with vegetables, the ingredients must be cut into medium cubes. Onions without husks are chopped into cubes. Coat the entire bottom of a non-stick pan with vegetable oil. Heat up on fire and put onion cubes in it. It is fried only until a light golden hue. After that, eggplant cubes should be lowered to it and poured with a small amount of oil. Stir and simmer covered for fifteen minutes.

Preparation of other ingredients

This time can be used to prepare the tomatoes for the eggplant stew. They need to be placed in a small saucepan and completely poured with boiling water.

After three minutes, remove the tomatoes from it and place under running cold water. After such sharp water temperatures, the skin from the tomatoes can be removed with one easy movement. Then the tomatoes are also chopped into small cubes.

After fifteen minutes, the onions and eggplants acquire a beautiful yellow-golden color. To them you need to add cubes of tomatoes. Ingredients are mixed and stewedthe same number.

The next fifteen minutes will be spent rinsing and chopping fresh cilantro well. Also, don't forget the garlic. The cloves are peeled and passed through the garlic press.

After you make sure that all the vegetables for the eggplant stew are well stewed and soft, add chopped cilantro, s alt, lemon juice, ground pepper and garlic to the pan.

If you do not like the flavor of cilantro, you can replace it with, for example, parsley or other herbs of your choice. All ingredients, along with spices, mix well. Then close the pan tightly. Turn off the fire immediately and let the stewed eggplant soak in all the flavors and brew for about ten minutes. Then transfer the appetizer from the pan to a suitable dish and serve still warm.

By the way, chilled stewed eggplants with tomatoes are in no way inferior in taste to warm ones. You can also change or add different vegetables and spices, getting at the end of the dish, completely different in taste. It all comes down to personal preference.

Spicy eggplant stewed with garlic

Product list:

• Green onion - bunch.
• Eggplant - three pieces.
• Garlic - three cloves.
• S alt - half a teaspoon.
• Sour cream - two hundred milliliters.
• Oil - six tablespoons.
• Onion - two pieces.

Cooking process

This recipe for eggplant stewed with garlic is practically one of the mostsimple cooking options for this vegetable. What are the actions?

Eggplant must be washed, peeled and cut into cubes. Also remove the husk from the onion, rinse and try to chop as finely as possible. Crush the peeled garlic cloves in a mortar. In a well-heated pan with oil, place the diced eggplants and onions. Stirring, simmer for six to eight minutes.

Then put crushed garlic, s alt and simmer for another seven minutes. Then pour sour cream into the stewed eggplants and stir again. The fire should be reduced, cover the pan with a lid. Then simmer no more than seven or eight minutes.

Rinse fresh green onions, shake off the water and cut into small rings. Fragrant and slightly spicy eggplant spread on a dish, garnished with green onions. Then you can serve a snack for dinner.

Eggplant dish with vegetables

What you need:

• Eggplant - six hundred grams.
• Bulgarian pepper - four hundred grams.
• Onion - two heads.
• Carrots - three pieces.
• Garlic - five cloves.
• Tomatoes - four pieces.
• S alt - two tablespoons.
• Oil - one hundred and fifty milliliters.
• Zucchini - six hundred grams.

Cooking vegetables

Any vegetable dish is always very he althy. Armed with the recipe, let's prepare delicious and fragrant stewed vegetables.

Eggplant, preferably not very large, peel and cut into circles, the thickness of which should be five millimeters. Fold them intobowl, sprinkle with a tablespoon of s alt. Stir and set aside for twenty minutes.

S alt is needed to remove excess bitterness from eggplant. Then they must be washed and dried.

Then pour five tablespoons of oil into a frying pan, heat on fire. Arrange the eggplant slices in a single layer. Fry eggplant for three to four minutes on each side.

Zucchini next in line, they must be young. Cut off the peel in a thin layer, wash. Also cut into slices, five millimeters thick. Place them in a bowl, add a teaspoon of s alt and stir.

In the pan, if necessary, pour in additional oil and fry the zucchini for three minutes on both sides. Bulgarian pepper is desirable to take different colors. It must be washed and cut into circles, also five millimeters thick. With the addition of a small amount of oil, the peppers are fried for two minutes on one side and the other.

Rinse the carrots peeled with a special knife and chop into thin slices. Put it in a pan and, if necessary, add oil. Fry for three minutes, stirring. Wash oblong fleshy tomatoes and cut into circles, seven millimeters thick. Fry for one minute on each side.

Peel, wash and chop onions. After adding oil, fry it until golden brown for a few minutes. Finely chop the peeled garlic cloves.

Put the fried vegetables one by one into a large dish. Add garlic to them, mix, tryfor s alt.

Put prepared vegetables into a pot, place on fire. After boiling, be sure to reduce the fire and simmer for 25-30 minutes until cooked, closing the lid. Eggplant stewed with vegetables, serve warm. You can decorate with parsley leaves.