How to cook eggplant stew with vegetables

2025 Author: Isabella Gilson | [email protected]. Last modified: 2025-01-23 12:50

The recipe for stewed eggplant with vegetables is quite simple. This dish can be used both as a hot side dish and as a cold appetizer.

How to cook eggplant stew with vegetables

Required ingredients for the dish:

• fresh ripe tomatoes - 3 pcs.;
• young eggplant small size - 5 pieces;
• large fresh carrots - 1 pc.;
• medium bulbs - 1-2 pcs.;
• young fresh zucchini - 2 pcs.;
• bell pepper sweet - 2 pcs.;
• iodized s alt - incomplete small spoon;
• large fresh garlic - 1-2 cloves;
• ground red pepper - 1 pinch;
• fresh cilantro - one bunch;
• ground black pepper - 1 pinch;
• odorless sunflower oil - 1/3 faceted glass;
• parsley, dill - half a bunch each (if desired).

Eggplant processing process

Eggplant stew with vegetables is very tasty if you buy only young vegetables for the dish. After all, an overripe product has a peel that is too tough. If you still come across large and old eggplants, then before heat treatment it is better to wash them, free them fromstalks and clean. Next, the vegetables need to be cut into cubes, and then flavored with a small amount of s alt and left aside for a few minutes.

Process of other ingredients processing

Eggplant stew with vegetables involves the use of only fresh and ripe products. It is necessary to take red tomatoes, young zucchini, medium onions, sweet peppers and large carrots, and then wash them thoroughly and peel them from the husk, stalks and peel. After that, onions should be chopped into thin half rings, zucchini and carrots cut into small cubes, and tomatoes and bell peppers into straws.

Heat treatment of products

Before cooking eggplant stew with vegetables, all of the above vegetables should be lightly fried. To do this, you need to put a saucepan on the fire, pour sunflower oil into it, and then put the chopped eggplants, onions and carrots. After the products are slightly covered with a golden crust, young zucchini, ripe tomatoes and bell peppers should be added to them. The frying time for all ingredients should be no more than 8-10 minutes.

Stewing vegetable dishes:

After the time has elapsed, the fried foods must be moved from the saucepan to a small saucepan, flavored with iodized s alt (to taste), ground pepper and fresh cilantro. After mixing all the ingredients, they should be poured with ordinary drinking water (1-1.5 cups), and then covered and simmered for 16-17minutes.

The final stage in cooking

After the dish is cooked, it must be removed from the heat and flavored with fresh chopped herbs and finely chopped garlic cloves. And then you get very tasty and nutritious stewed vegetables. Eggplant, zucchini and other ingredients will give this dinner a special texture, reminiscent of canned homemade caviar.

Proper serving

Fried and stewed vegetables can be served both warm and cold. Especially tasty is such a chilled dish, laid out on top of a piece of wheat bread. This simple yet satisfying snack is something no family member can resist.