Tomatoes with eggplant: the secret of cooking

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

Saute and eggplant caviar are classics of the genre. But from such a simple and interesting vegetable, you can cook many other dishes. Its unusual taste and aroma can perfectly complement most products. Tomatoes with eggplant are a wonderful ensemble. A rich tomato flavor combined with a slightly bland and unusual eggplant can be a great platform for culinary creativity. Both of these vegetables appear on the table of every house with the onset of the summer-autumn period. And almost every housewife in the arsenal has a couple of favorite blue dishes. We will try to supplement this list with new and simple recipes.

Cooking secrets

Eggplant has a rich, bitter and viscous juice. It doesn’t matter at all whether you are going to fry vegetables, pickle for the winter or bake eggplants with tomatoes in the oven, you must definitely get rid of the juice in all cases, otherwise the dish will be bitter. This is easy to do: cut the eggplant into cubes (circles, strips) or cut out the middle for stuffing and sprinkle generously with s alt. Pour in, how much is not a pity thanthe more s alt there is, the faster the blue ones will let the juice go. After brown thick drops appear on the surface of the vegetable, rinse the chopped vegetables well with plain running water. Dry a little, and the eggplants will be completely ready for further cooking. You can simply stew eggplant with onions and tomatoes - a great appetizer for any table will be ready in a few minutes.

Eggplants shrink when frying, so don't cut them too thin, otherwise they will tear easily, they can just spread in the pan, and you will not be able to get a worthwhile dish. They also love oil, so be careful when frying.

Well, in principle, and all the secrets, and now let's get down to the most interesting and important: a few simple, interesting and amazingly delicious recipes for cooking dishes that include tomatoes with eggplant.

Moroccan chicken with vegetables

Don't let this exotic name scare you. This dish will require the simplest and most affordable ingredients, you can easily find them in any store. In fact, this is a regular oven-baked chicken with eggplant and tomatoes, seasoned with a special set of spices.

Dish ingredients

• 4 large chicken legs;
• 1 medium eggplant;
• 2 medium onions;
• 2-3 garlic cloves;
• 2-3 tomatoes (may be canned);
• vegetable oil;
• a couple of spoons of freshly squeezed lemonjuice;
• half a glass of water;
• fresh finely chopped marjoram, cilantro and almonds (for sprinkling);
• half a tablespoon of sweet ground paprika;
• s alt to taste and spices (a pinch each): ground turmeric, coriander, dill seeds, black pepper, fennel, ginger and cumin.

How to cook

Dice the blue one without removing the skin and prepare for cooking (as we said before). After a little pour it with oil and mix. In the meantime, heat the oven to 200 degrees, grease the baking dish with butter, place the chopped eggplant in it and send it to bake for 20 minutes, stirring occasionally. While the process is going on, let's move on to the dish.

Pour a little oil into a wide heavy-bottomed saucepan, put on fire. Once hot, add finely chopped onion and garlic. Simmer over low heat for 5 minutes, covered with a lid, then add paprika, s alt and spices (everything except marjoram). Stir for a minute and then add chopped tomatoes. Pour in water and 2 tablespoons lemon juice. Cover with a lid, bring to a boil. You've made a great flavorful sauce. Now put the legs on top, pour a little sauce on top, cover and simmer for 10 minutes over low heat. Now it’s worth mixing our chicken so that it is evenly stewed, and again leave it on the fire under the lid for 10-15 minutes. The chicken should be soft.

It remains to connect everything together. Add baked eggplant, marjoram to the chicken and boil with the lid open for several minutes. It's important to mixtastes and aromas. Chicken with eggplant and tomatoes is a great main course, you can offer any side dish to it, and it will also be an excellent cold appetizer. Sprinkle greens and almonds on top before serving. The dish is delicious both hot and cold, you will definitely like it.

Vegetables with cheese crust

Another simple but delicious recipe for baked eggplant with tomatoes and cheese.

You will need:

• several types of cheese (ricotta, parmesan and mozzarella);
• vegetable oil;
• a few cloves of garlic, s alt, a pinch of sugar;
• a few eggplants and large tomatoes, basil greens.

The number of products can be any, you can easily find out what and how much you will need. Below is the process of preparing eggplant with tomatoes. Photos, recipe and description are attached. But, it's better to take everything and more, this excellent dish flies off the table in a matter of minutes, and it's easy to prepare.

How to cook

You need to bake eggplant in the oven. Line a baking sheet with baking paper, grease with vegetable oil and place the eggplant cut into rings on top. S alt and send to the oven, let them be covered with a golden crust.

Tomatoes with eggplant are great companions, because the sauce will be tomato. Finely chop the tomatoes and send them to the pan, add the basil, chopped garlic, s alt to taste and a pinch of sugar. Boil a little - and the sauceready!

Grate the Parmesan. When the tomatoes and eggplants are ready, we start assembling.

In a baking dish, put everything in layers in the following order: tomato sauce, eggplant, more sauce, ricotta mixed with mozzarella. Repeat another layer, but you can do it in one. Cover with foil and bake for 20 minutes, then remove the foil and sprinkle with grated parmesan on top. Place in the oven to brown the top layer of cheese. Eggplant with tomatoes in the oven is ready.

Veal with vegetables in wine sauce

Excellent hearty and tasty dish. Perfect for the holiday table and for every day. Summer vegetables, tomato sauce and herbs with garlic will add flavor and good mood.

You will need:

• potatoes, tomatoes, eggplant, zucchini;
• veal (or any other meat);
• half a glass of red wine;
• red and green peppers;
• onions and a couple of cloves of garlic;
• vegetable oil;
• chopped herbs (thyme, sage, mint or your choice);
• s alt, pepper and spices as desired.

How to cook

Cut the meat into pieces and lightly fry in oil, add chopped onion, and after a few minutes - chopped garlic. Stir from time to time while cooking. Pour in the wine, simmer, the wine should gradually evaporate. Add finely chopped tomatoes (canned) and water - just enough to cover the sauce meat. Simmer for about an hour over low heat.lid.

Cut the eggplant into rings (1 cm thick), cut the pepper into large pieces, potatoes and zucchini in the same way. Now fry the vegetables in oil, they should be golden brown. You can bake them on the grill, if possible, they will only benefit from this. Vegetables should be half cooked.

If the meat is almost ready, add vegetables to it, but do not interfere, just shake the pan. So each piece will be dipped into the sauce and not lose its shape. S alt and pepper, simmer for 15 minutes over low heat. Then add s alt, herbs and seasonings to your liking, shake the pan again, leave on fire for another 5 minutes. When the meat and potatoes with eggplant and tomatoes are ready, grab the plates. Pair with lettuce, feta cheese and crispy fresh bread.