stewed eggplantStewed vegetables are an ideal side dish for meat orfish dishes. They are inexpensive (compared to other products) and are very quick to prepare. You won't have to stand at the stove for half a day to feed your family dinner, barely standing on your feet from fatigue. In addition, if you limit yourself in food, refuse flour and sweets, trying to lose a few kilograms, then such a dish will come in handy. Firstly, it is quite filling, so you will not feel hungry. Secondly, it is quite low in calories, which means that a few extra grams will not threaten you. We will tell you more than one recipe for tender, juicy and delicious stewed eggplants.

"Vegetable platter" with stewed eggplant

Stewed Eggplant Recipesincredibly diverse. Each cook has his own little secrets and unique proportions, thanks to which incredibly delicious dishes are born. We will not hide anything from you, we will simply share our experience. So, do you want to make an appetizing dish from stewed vegetables? Then read this recipe, buy the necessary products and go to the kitchen to cook. Ingredients:

  • half a kilo of small eggplant
  • one bulb
  • vegetable oil
  • one ripe tomato
  • Salt and freshly ground pepper (black) - at your discretion
  • Bulgarian pepper - one piece
  • boiled, but chilled water

Method of preparation:Some housewives complain that their stewed eggplants turn out bitter and tasteless. This can happen, but to avoid such culinary incidents, you should use one technique, the secret of which we will tell you. 60 minutes before cooking, cut the eggplants into small pieces and pour cold salted water. Put table salt at the rate of two spoons (tablespoons) per liter of liquid. After an hour, drain the excess water and start cooking the dish. To do this, fry the onion cut into half rings in a saucepan with vegetable oil, and when it lightens a little, add the eggplants and cover everything with a lid. Now remove the middle from the sweet pepper and cut it into cubes, do the same with the tomato. Then combine both of these products in a bowl with other vegetables and simmer under the lid, constantly stirring with a spatula, for ten minutes. Salt and pepper the dish, focusing solely on your taste. If you have a small bunch of fresh dill or parsley in the refrigerator, finely chop the greens with a knife and sprinkle them over the stewed eggplants just before serving. Vegetables are served as a side dish or as a separate dish, for which you can make a simple sauce - mix crushed garlic and low-fat mayonnaise. Enjoy your meal!Eggplant stewed

Eggplants stewed in tender sour cream sauce

We offer another simple recipe that will help you prepare a juicy and tender side dish for a meat dish. This time it will be eggplants stewed in sour cream and garlic sauce. Ingredients:

  • two large hard eggplants
  • onions - one piece
  • olive oil - for frying
  • freshly ground black pepper - optional
  • 250 grams of low-fat sour cream
  • two garlic cloves
  • 4 grams of table salt

Method of preparation:This recipe is quite economical - it requires a minimum of products, which are also inexpensive. However, you can change it a little by adding your own ingredients, for example, tomatoes and sweet peppers, carrots and fresh herbs. This will only make the dish better and more satisfying! Cut the firm eggplants into small cubes, if you come across bitter vegetables, peel them. Now chop the onion into half rings and send it to a preheated frying pan, where do not forget to pour olive oil. Fry over low heat, adding crushed garlic cloves, until the product becomes light golden. Then pour in the eggplants and cook, stirring constantly, for about five minutes. Then sprinkle with salt, favorite spices and pour in sour cream. Reduce the heat to minimum, simmer the mixture under the lid until the liquid begins to boil and the vegetables become soft. To make the dish look more sophisticated and appetizing, sprinkle it with fresh parsley and cilantro when serving. If you like stewed eggplant and meat dishes, you don’t have to choose recipes specifically. Use this one, just improve it a little - lightly fry the boiled beef or pork, and then bring it to full readiness together with other products.

Aubergine dish with olives

Don't know what tasty treat to treat yourself to?your family? Prepare a flavorful dish with eggplants. Stewed vegetables are the perfect accompaniment to a juicy steak, fried chicken fillet or goulash. They are also light and won’t weigh down your stomach, so even if you’re full, you’ll feel energetic. Ingredients:

  • one kilogram eggplant
  • half a kilogram of red tomatoes
  • 100 milliliters of refined olive oil
  • 60 grams of olives (we recommend using those that are pitted)
  • garlic - two slices
  • 20 grams of capers
  • a few sprigs of freshly cut parsley

Method of preparation:You will definitely like this interesting recipe. You will spend a minimum amount of time preparing the dish, but you will get maximum pleasure from tasting it. Peel the eggplants and cut them into cubes of the same size and, sprinkle with salt, leave to soak for fifteen minutes. Now you need to peel the tomatoes. To do this, just make a not very deep cross-shaped cut on top of the vegetable and dip it in boiling water for a few seconds, then peel and cut the pulp into medium pieces. Rinse the finished eggplants under running water, then place them on a clean towel and dry them a little. Then put them in a hot frying pan with refined oil and, stirring, fry for about fifteen minutes. Now add the remaining ingredients: capers, ripe tomatoes and olives cut into two halves. If you want the vegetables to be soft but still retain their shape, then simmer them uncovered for no longer than a quarter of an hour. At the very end of cooking, season the dish with pepper and table salt, sprinkle with chopped herbs and crushed garlic. This dish is served cold, laid out on portioned plates. We think this recipe will take root in your kitchen and will become a regular guest at family dinners.steamed eggplant recipes

Weekend: stewed potatoes and aubergines

On your day off, when time is not given for that,to work, and to enjoy your rest, try making this dish. It is prepared very quickly and does not require the cook to have any special talents. Ingredients:

  • 450 grams of ripe eggplant
  • 900 grams of white potatoes
  • three small onions
  • parsley - one bundle
  • 700 grams of tomatoes
  • olive oil - 120 milliliters
  • 5 grams of salt
  • 15 grams of flour

Method of preparation:Peel and cut the eggplants into medium slices, cover with cold water and leave for 30 minutes. Meanwhile, prepare the sauce: put chopped parsley, grated tomatoes, table salt, refined oil and two glasses of water in a saucepan. Put the pan on low heat and cook until the liquid starts to boil. Now peel the potatoes and cut them into cubes, then combine them in a saucepan with the above ingredients and cook under a closed lid for about a quarter of an hour. Drain the water from the eggplants, then, after drying them a little, sprinkle them with flour and fry on all sides in olive oil. To get rid of excess fat, place the vegetables in a colander or on paper towels and let them drain. Add them to the other products and simmer in the sauce, stirring constantly, for another ten minutes. Serve with a smile and a good mood!

Meat dish with stewed eggplant

The previous recipes are more suitable forvegetarians and people who for some reason have to eat lean food. Meat lovers are unlikely to be delighted with such dishes, so we have prepared a special dish for them - stewed beef with vegetables. Ingredients:

  • eggplant - two pieces
  • 300 grams of beef
  • two medium zucchini
  • red pepper - one piece
  • four large tomatoes
  • one yellow pepper
  • one onion
  • potatoes - one piece
  • one small carrot
  • ground pepper - if desired
  • a bunch of fresh coriander
  • garlic - three denticles
  • 35 milliliters of olive oil
  • salt - to taste
  • a bunch of parsley (you can use other greens, for example, dill)

Method of preparation:Cut the raw beef into large pieces and fry it, constantly turning it with a spoon, in a saucepan with olive oil, preheated. Then transfer to a saucepan with a thick bottom. Now remove the skin from the eggplants and cut them into medium cubes. Some varieties of this vegetable are bitter, so to get rid of the unpleasant taste, soak the product in slightly salted water for fifteen minutes. Then pour out the liquid, and rinse and dry the eggplants. Cut the remaining ingredients - carrots, fresh zucchini, onions and potatoes - into small pieces and put in a saucepan with oil. Add the purple vegetable and chopped sweet peppers, sprinkle everything with salt and other spices, cook the dish, not forgetting to stir it from time to time. Home-grown tomatoes are significantly different from those sold in supermarkets. Therefore, if you bought tomatoes in the store, then in order not to spoil the dish, it is better to remove the hard skin from them. To do this, hold them in boiling water for about a minute, and then pour cold water over them. This will make it easier for you to get rid of the skin. When finished, grate the pulp of the fruit and put the puree in a pan with meat. Add stewed vegetables, pepper and salt, as well as chopped parsley, cilantro and garlic, crushed with a knife. To prevent the dish from burning, pour in a little water, and then, covering the dish with a lid, simmer for 25 minutes. The dish can be served, pouring sour cream over it beforehand. It will be very tasty! We have suggested you interesting and simple recipes, but this is far from all that the modern culinary world is rich in. If you like stewed vegetables, then develop your skills, mastering more and more new dishes. In order for the dishes to be tasty, high-quality products are not enough - you also need a good mood, a drive for success and faith in your own strength. So, let's wish all the beginning cooks good luck! We recommend reading:

Comments

comments