We will share with you the secrets of cookinga very filling, tasty and juicy dish. There are a huge number of its recipes. Stewed eggplants with meat can be made from pork or beef, lamb or chicken. In addition, you can use absolutely any vegetables for this: ripe tomatoes, red or yellow peppers, carrots and others. This dish can be cooked both in a saucepan with a thick bottom and in a cauldron over a fire. So remember the recipes and put your knowledge into practice!
Stew meat plus vegetables
This dish will satisfy every member of your family,from the youngest to the older generation. Men should especially like it. We used stewed beef, but you can replace it with tender pork if you wish. Ingredients:
- 400 grams of beef
- four large eggplants
- one bulb
- the same amount of potatoes
- one carrot
- three ripe tomatoes
- two Bulgarian sweet peppers
- vegetable oil - two large spoons
- fresh greens - a small bundle
Method of preparation:Cut the beef into large pieces and fry it in a saucepan with vegetable oil. Add some salt and spices, if desired. Then put the diced carrots and onions here. Pour in a quarter cup of boiled water. Simmer under a lid over low heat. Meanwhile, peel the potatoes and cut them into thick circles. Remove the core from the bell pepper and chop it into cubes with a knife, and cut the eggplants and ripe tomatoes into small pieces. Finely chop the pre-washed greens. Now layer all of the above ingredients in the pan where the beef is stewed. If you think there is not enough liquid, add a little more water and cover the pan with a lid. Stirring regularly, keep the dish on the stove until the products are cooked. Then arrange everything on portioned plates and sprinkle with parsley or other greens. Enjoy! According to this recipe, vegetables do not need to be salted, but if you want, you can add a little of this ingredient. Also, do not forget about ground pepper and seasonings.
Meat with vegetables "Assorti"
Stewed meat with eggplants can be prepared fromof the most varied products that you have in your refrigerator. Found onions or carrots? Add them to the dish. We offer a recipe for this meat dish with zucchini in tomato sauce. Ingredients:
- pork loin - 500 grams
- two eggplants
- three tablespoons of olive oil
- two small zucchini
- black pepper - optional
- tomato juice - 100 milliliters
- salt - according to your taste
- two garlic cloves
Method of preparation:First, cut the pork loin into small cubes and place it in a preheated frying pan, which you have previously drizzled with olive oil. Fry for about seven minutes over high heat. Stir constantly, and when the product acquires a golden-brown color, remove it from the stove and transfer it to a large saucepan. Now cut the eggplants and zucchini into medium cubes and combine them with the meat. Add crushed garlic, a little table salt and freshly ground pepper, pour tomato juice over everything so that it only slightly covers the vegetables and the loin. Mix everything again with a spoon and simmer under the lid. This will take 40 minutes. The finished dish goes perfectly with boiled potatoes or mashed potatoes. You can serve it with rice. In addition, if you wish, add onions and carrots, and for those who like hot spices, we suggest using red ground pepper or chili.
Juicy lamb with vegetables
The dish prepared according to this recipe turns out quitefatty and filling, as we used lamb. Therefore, those who have stomach problems, whose body does not accept heavy food, should avoid this dish. But for everyone else, we can say one thing: you will simply lick your fingers with pleasure! Ingredients:
- 900 grams of meat
- large eggplants - 300 grams
- 200 grams of small zucchini
- vegetable oil
- 300 grams of bell pepper
- table salt - a few pinch
- 250 grams of ripe tomatoes
Method of preparation:First, boil a small piece of lamb or other meat in slightly salted water. When it just starts to boil, drain it and pour in a new portion. This way, the broth will be less fatty and healthier. Use the boiled meat to make borscht, navy-style macaroni or another dish. Here, you will only need the broth itself. Now rinse the lamb and cut it into large or medium pieces, pour vegetable oil into a heated saucepan and fry the meat. Then transfer it to a cauldron or saucepan. Add diced vegetables here, salt and lightly pepper to your taste. Pour the prepared broth over all the ingredients and leave to stew. Serve the dish in deep, beautiful plates. If you have fresh herbs, chop them finely and sprinkle each serving. Enjoy your meal!
Beef stewed in broth
Try this juicy meat dish,ripe tomatoes, onions and eggplant. It is not necessary to serve a side dish with it, but if you do, fresh vegetables or cooked asparagus, as well as green beans, are best. Ingredients:
- beef - 750 grams
- as many aubergines
- one large onion
- half a pound of tomatoes
- fat poultry - two tablespoons
- Salt, and also ground pepper - at your discretion
- 400 grams of hot bone broth
- one handful of flour
- garlic - three denticles
- butter - one piece
Method of preparation:Rinse the beef under running water and cut into strips, salt them a little and put them in a frying pan with fat, well heated. Fry until done. If you like spices, we recommend using cumin or other special seasonings. Combine the diced onions with the meat and pour in the previously prepared broth. If you don’t have any, use regular boiled water. Simmer over moderate heat for about half an hour. Cut the eggplants into four parts: first lengthwise, then crosswise. Sprinkle with table salt and fry on all sides until dark golden brown in a frying pan with poultry fat. Grind the tomatoes into a puree using a grater, and chop the garlic with a knife. Now mix the flour, black pepper and salt, add the previous ingredients, as well as the fried eggplants and, putting everything in a saucepan, cook until done. When the vegetables are soft and begin to emit the characteristic aroma of the finished products, put the dish on a large plate together with the stewed meat. Serve the dish, sprinkled with chopped parsley. You can omit the flour, but thanks to this ingredient, the tomato sauce in which the vegetables are stewed turns out thicker.
Pork fillet with peanuts
This dish is perfect for a family dinner.or meeting with friends. It is tender, juicy, and roasted peanuts and soy sauce give it a special aroma and unforgettable taste. And everyone - from young to old - will be satisfied! Ingredients:
- 500 grams of pork fillet
- one big eggplant
- Leeks - one piece (you need only its white part)
- 120 grams of raw peanuts
- starch - tea spoon with top
- three large spoons of soy sauce
- protein - three pieces
- fragrant garlic - two denticles
- feathers of spring onions
- a glass of olive oil (recommended to use refined)
Method of preparation:Cut the pork and one eggplant into medium cubes. Then dilute the starch in two large spoons of water and add the egg whites, previously beaten with a whisk, soy sauce and table salt. Roll the meat in this batter and fry in olive oil over high heat. Turn the pork constantly so that it does not burn. When the product is browned, put it on a plate covered with paper towels to drain excess fat. Now grate the garlic, cut the leek into thin rings and put it in a saucepan together with the eggplants. Salt all the ingredients, add soy sauce and pepper. Then pour in water - it should barely cover the products. Cook the vegetables for about fifteen minutes. It will also be very tasty if they are stewed in tomato juice. Try both options. Now fry the peanuts and cut the green onion feathers diagonally. Place the meat on a plate, add the stewed vegetables on top and sprinkle with onions. You can serve boiled rice or egg noodles as a side dish.
Dish for lovers of sour cream sauce
Here's another recipe. This time, eggplants and tender pork will be stewed in a sour cream sauce. Ingredients:
- eggplant - 400 grams
- half a pound of pork
- one onion
- 300 grams of fresh sour cream
- freshly ground pepper (black) - to taste
- salt
- two garlic cloves
Method of preparation:If you bought bitter eggplants, then in order not to spoil the dish, first peel them and then cut them into cubes. Chop the onion into half rings and fry in oil together with crushed garlic. When the vegetable becomes light golden - it's time to add the eggplants. Cook, constantly stirring the ingredients. Let's focus on the meat: it needs to be cut into small pieces and fried in vegetable oil. There are two options - to do this in a separate frying pan or together with other vegetables. If you decide to mix everything, then first cook the pork. Usually it releases a lot of juice, so you will need to drain some of it, otherwise the dish will be too fatty. When you see that the meat is half done, add the onion, then the eggplants. Well, in the first case, just fry it until half done and put it in a dish with vegetables. Then add salt, sprinkle with ground pepper to your taste and pour sour cream. The dish is stewed on a very low heat under a lid. It will be ready in 20 minutes. The dish can be served both hot and cold. For beauty, sprinkle it with fresh herbs.
Eggplant, meat and zucchini
The good thing about stewed meat is that it turns outsofter and juicier than its fried version. In addition, when combined with vegetables, it is a complete dish, for which you do not even need to prepare a side dish. We will share another recipe that is not so difficult to master. Let's get started? Ingredients:
- two elastic eggplants
- 300 grams of fresh beef
- zucchini - two pieces
- one red and one yellow bell peppers
- four tomatoes
- onions - one piece
- one large potato
- one carrot
- fresh coriander
- three cloves of garlic
- olive oil - for frying
- 40 grams of fresh parsley (or dill)
- salt
- two pinches of ground (black) pepper
Method of preparation:Cut the raw beef into strips or pieces and fry in a preheated saucepan with vegetable oil, then put it in a deep dish with a thick bottom. Then work on the eggplants. Cut them into four parts lengthwise and crosswise, then add salt. If the vegetable is not bitter, you can leave the skin on. Heat the olive oil in a frying pan and put the medium-sized potatoes and eggplants in it. Now cut the carrots and zucchini into cubes, and the onion into half rings, and combine them with the above ingredients. When the vegetables change color, add the chopped bell peppers and mix everything thoroughly. Modern tomatoes grown in artificial conditions often have a very thick skin, which we suggest you get rid of. To do this, pour boiling water over the vegetable and hold it in a bowl for about two minutes, then rinse with cold water. Due to the temperature change, the skin will burst, so you can easily remove it. Now grate the tomatoes and pour the resulting puree over the meat. Put the prepared vegetables in the same pan. Add salt and pepper to your taste. Mix all the ingredients with a wooden kitchen spatula, add a little water and chopped cilantro. Leave the dish to stew for 25 minutes. Serve the finished dish, sprinkled with crushed garlic and dill, in portioned plates. You can use sour cream as a gravy. Meat can be cooked in different ways: steamed, stewed or fried. In the latter case, it comes out dry and tough. Therefore, we recommend cooking it in a small amount of liquid. This can be regular water, tomato juice or meat broth. Eggplants and other vegetables go perfectly with beef, lamb or pork. Fresh coriander or basil, cumin and other spices will add a special aroma to your dish. We recommend reading:
