stewed eggplant Stewed vegetables are the perfect side dish to meat orfish dishes. They are inexpensive (compared to other products) and are very quickly prepared. You do not have to stand at the stove for half a day, so as a result, barely able to stand on your feet with fatigue, feed your family with dinner. In addition, if you limit yourself to eating, refuse from flour and sweet, trying to lose weight by a few pounds, then such a dish will come in handy. Firstly, it is quite satisfying, so you will not feel hungry. Secondly, a fairly low-calorie, and therefore a few extra grams you do not threaten. We will tell you more than one recipe for tender, juicy and appetizing stewed eggplants.

"Vegetable platter" with stewed eggplant

Recipes for stewed eggplantare incredibly diverse. Each cook has its own small secrets and unique proportions, thanks to which lightly delicious dishes are born. We will not conceal anything from you, just share our experience. So, you want to make an appetizing dish of 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

Cooking method: Some housewives complain that they have stewed eggplants turn out to be bitter and not tasty. This can happen, but to avoid such culinary incidents, you should use one technique, the secret of which we will tell you. For 60 minutes before the start of cooking cut the eggplant into small pieces and pour cold, salty water. Cook table salt at the rate of two tablespoons (table) per one liter of liquid. After an hour, drain excess water and prepare the dish. To do this, chopped onion rings fry in a saucepan with vegetable oil, and when it lightens a little, add eggplants and cover everything with a lid. Now take out the middle of the sweet pepper and cut it into cubes, do the same with the tomato. Then combine both these products in a bowl with other vegetables and blot out under the lid, constantly stirring the spatula, for ten minutes. Salt and pepper the dish, focusing solely on your taste. If you have a small bundle of fresh dill or parsley in the refrigerator, finely chop the greens with a knife and sprinkle stewed eggplants immediately before serving. Vegetables are served as a side dish or as an independent dish, to which you can make a simple sauce - mix the crushed garlic and low-fat mayonnaise. Bon Appetit! Eggplant stewed

Eggplants stewed in tender sour cream sauce

We offer another simple recipe that will help you in preparing a juicy and delicate side dish to 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

Cooking method: This recipe is quite economical - it will require 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. The dish from this will only get better and more satisfying! Cut the small cubes of elastic eggplants, if you get bitter vegetables, then peel them off. Now chop the onion rings with semicircles and send it to the heated frying pan, where do not forget to pour the olive oil. Fry in a quiet fire, adding crushed garlic cloves until the product turns light golden. Then pour the eggplants and cook with constant stirring for about five minutes. After sprinkle with salt, your favorite spices and pour the sour cream. Minimizing the fire, blend the mixture under the lid until the liquid begins to boil, and the vegetables will not get soft. To give the dish a more refined and appetizing appearance, serving it on the table, sprinkle with fresh parsley and cilantro. If you like dishes from stewed eggplant and meat, it is not necessary to select recipes. Use this one, just improve it a little - boil the boiled beef or pork lightly, and then bring it to full readiness together with other products.

Aubergine dish with olives

Do not know what to do with delicious pamper yourself andyour family? Prepare a fragrant dish with eggplant. Stewed vegetables can not be better suited to juicy steak, grilled chicken fillet or goulash. In addition, they are light and will not burden your stomach, so, even if saturated, you will feel cheerful. 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

Cooking method: You will surely like this interesting recipe. You will spend on cooking a minimum amount of time, but get the most pleasure by rasprobovav his taste. Peel the eggplants from the rind and cut them into cubes of the same size and, sprinkling with salt, leave to soak for fifteen minutes. Now you need to remove the skins from the tomatoes. To do this, simply make the top of the vegetable not too deep cross-cut and drop it for several seconds in boiling water, then peel, and cut the flesh into medium pieces. Rinse the eggplant under running water, then lay it on a clean towel and dry it a little. Then, send it to a hot skillet with refined oil and, stirring, fry for about fifteen minutes. Now enter the rest of the ingredients: capers, ripe tomatoes and olives cut into two halves. If you want the vegetables to be soft, but at the same time keep their shape, then extinguish them without covering them for more than a quarter of an hour. At the very end of the cooking season the dish with pepper and table salt, sprinkled with chopped herbs and chopped garlic. This food is served in a cold form, distributed in portions. We think that this recipe will take root in your kitchen and become a regular guest at family dinners. steamed eggplant recipes

Weekend: stewed potatoes and aubergines

In your day off, when time is given not for that,to work, and to enjoy the rest, try to make this dish. It is prepared very quickly and does not require the cook to have 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

Cooking method: Peeled and cut into eggplant medium slices, pour cold water and hold for 30 minutes. In the meantime, prepare the sauce, for which put in the pot chopped parsley greens, tomatoes, grated, salt, refined oil and two glasses of water. Put the dishes on a low heat and cook until the liquid begins to boil. Now remove the peel from the potatoes and cut it into cubes, then combine in a saucepan with the above ingredients and cook under the closed lid for about a quarter of an hour. With eggplants, drain the water, then, after drying a little, sprinkle with flour and fry from all sides in olive oil. In order to get rid of excess fat, put the vegetables in a colander or on paper towels and let them drain. Add them to the rest of the products and braise in the sauce, stirring constantly, for another ten minutes. Serve on the table with a smile and a good mood!

Meat dish with stewed eggplant

Previous recipes are more suitable forvegetarians and people who for some reason are forced to eat lean food. Fans of meat products are unlikely to be delighted with such dishes, so for them we prepared a special dish - 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)

Cooking method: Cut large pieces of raw beef and fry it, constantly turning with a spoon, in a saucepan with olive oil, preheated. Then transfer to a saucepan with a thick bottom. Now remove the eggplant from the eggplant and cut them into medium cubes. Some varieties of this vegetable are bitter, so to get rid of the unpleasant aftertaste, soak the product in slightly brackish water for fifteen minutes. After pour out the liquid, and the aubergines wash and dry. The remaining ingredients - carrots, fresh squash, onions and potatoes - cut into small pieces and put them in a saucepan with butter. Here, too, enter the purple vegetable and the sliced ​​sweet peppers, sprinkle all the salt and other spices, prepare the dish, not forgetting to mix it occasionally. Tomatoes grown at home are significantly different from those sold in supermarkets. Therefore, if you bought tomatoes in a store, then, in order not to spoil the dish, it is better to remove a hard skin from them. To do this, hold them for about a minute in boiling water, and then cover with cold water. So it will be easier to get rid of the peel. When finished, grate the flesh of the fruits on the grater and pour the mashed potatoes in a saucepan with meat. Add the stewed vegetables, pepper and salt, as well as chopped parsley, cilantro and garlic, crushed with a knife. To prevent the dish from burning, pour a little water, and then cover the dishes with a lid, cook for 25 minutes. The dish can be served by pre-watering it with sour cream. It will be very tasty! We have given you interesting and simple recipes, but this is not all that the modern culinary world is rich in. If you like stewed vegetables, then develop your abilities, mastering more and more new dishes. To make the dishes tasty, quality products are not enough - you need a good mood, a spirit for success and faith in yourself. So, we wish good luck to all novice chefs! We advise you to read: