Eggplant saute: recipe with photo

How to make eggplant sauté? What is this dish? You will find answers to these and other questions in the article. The name of this dish comes from the French word sauter. It means "jumping, jumping." The essence of manufacturing - frying meat or vegetables in a pan with a sharp shake. As a result, the products are mixed, turned over and uniformly fried. Hence the name stew-pan came from. This is a half-pan, half-pan with a massive bottom, which is suitable for creating dishes by shaking. Consider some recipes for creating eggplant sauté below.

Saute

So, you already know what a sauté is. The contents of the pan during frying are shaken, and not turned over with a fork or spatula. It is believed that so the surface of the vegetables will not be damaged and they will save all the juice.

Frankly, few today cook sauté in accordance with all the rules, but the name of the dish is firmly entrenched. And people often confuse vegetable sauté and vegetable stew. After all, the sauté is mostly fried, and the stew is stewed.

General methods and principles of creation

To create a sauteed eggplant, you need to have a frying pan for frying vegetables or a pan with a thick bottom for stewing (or a cast iron cauldron). Even better if there is a special stewpan with an oblong handle and high sides. This is for those who want to feel like a real cook and begin to deftly toss vegetables in a pan so that they do not burn.

Product Preparation

For eggplant sauté, the basic components are onions, tomatoes, bell peppers and eggplant itself. Sometimes carrots are added here. Of the spices you need to have parsley and garlic. In some recipes, add bay leaf and sugar, black pepper or ground peppers.

Eggplant for sauté need to be cut large - in circles or pieces. The remaining vegetables are usually chopped in half rings or noodles.

Sauté “Favorite”

Consider an interesting recipe for sauteed eggplant. Even an inexperienced housewife can cook this dish. And the result will allow you to transform the usual menu and will please the household. Here you do not need to peel tomatoes and eggplant. Carrots can be cut into thin strips. As a result, it will look very beautiful on a dish. If there is no time, you can simply rub it on a coarse grater, because the taste will not get worse. So, we take:

• two carrots;
• four eggplant;
• a couple of bell peppers;
• four cloves of garlic;
• onion head;
• four tomatoes;
• parsley and dill (greens);
• vegetable oil.
  

This recipe for eggplant saute stipulates the implementation of such actions:

1. Cut the eggplants across into 0.8 cm thick mugs, salt cool and set aside for 30 minutes to let the juice run. This way you remove the bitterness.
2. Cut the tomatoes into large cubes, grate the carrots coarsely, chop the pepper and onion into thin half rings.
3. In a hot skillet with oil, fry the vegetables, laying them in the following order: first onions, then pepper, carrots, then tomatoes. Salt the vegetable mass and simmer a little until soft.
4. Rinse the eggplants with water, squeeze well and fry on both sides until lightly crusted. Then send them to the pan, cover the top with fried vegetables, sprinkle with crushed garlic and herbs.
5. Bring the mass to a boil and simmer for 10 minutes over low heat under a lid.
6. If necessary, add salt to taste at the end of cooking. Stir the dish and serve immediately.

This dish is tasty and hot, cold and warm.

Saute "Fragrant"

Agree, in the photo the eggplant sauté looks great! In this recipe, carrots need to be cut into slices, but can be cut into strips (for those who don't like coarsely chopped stewed carrots). Take:

• a couple of onions;
• one large carrot;
• two large eggplants;
• a head of garlic;
• two sweet bell peppers;
• a bunch of parsley;
• vegetable oil;
• three ripe tomatoes;
• salt;
• ground black pepper;
• half a pod of hot pepper (optional).
  

This recipe with a photo of sautéed eggplant involves the following steps:

1. Cut eggplant with peel into circles 1 cm thick, sprinkle with salt or place in salted water (in a liter of water, dilute a couple of tablespoons of salt) to remove bitterness for half an hour.
2. Cut the onion into rings, fry in oil and send to a pan to stew. Send other vegetables there too. Each layer needs to be slightly salted.
3. Chop the carrots into thin circles, fry and put on the onion.
4. Lay on top sweet pepper, sliced ​​in half rings. Add hot pepper.
5. Next, cut the garlic into thin plates, combine with chopped parsley. Sprinkle pepper with a third of this mass.
6. Next, rinse the eggplant in water from the salt, squeeze and fry until golden brown. Put them in the pan with the next layer and sprinkle with parsley and garlic.
7. Scald the tomatoes with boiling water and peel them off. Cut into mugs or slices, put on eggplant. Pour the remaining garlic with parsley on top, cover the pan with a lid.
8. Bring the contents of the pan to a boil, reduce the heat to low. Stew for 50 minutes with the lid closed, do not mix the layers.
9. At the end of cooking, try the dish on salt and pour ground pepper.

Arrange the prepared sauté on plates, sprinkle with herbs. Serve hot or cold.

Saute whipping

Not everyone knows how to cook vegetable sauté with eggplant. We suggest you study a simple recipe. Its peculiarity is that vegetables are not fried, but are stacked raw in layers in a pan. You will need:

• five tomatoes;
• two onions;
• five cloves of garlic;
• a couple of eggplants;
• two bell peppers;
• parsley greens;
• a teaspoon of sugar;
• pepper;
• salt;
• 0.5 tbsp. vegetable oil.

How to cook?

Preparation method:

1. Cut tomatoes and eggplant with peel into circles 0.8 cm wide (if the vegetables are large, you can cut the circle into two halves), pepper and onion in half rings. It is advisable to take young eggplants so that they can not be soaked.
2. Fold the vegetables in a pan in rows, lightly sprinkling with salt layers: first onion, then pepper, eggplant, tomatoes. Repeat one more time. Tomatoes should be the final layer.
3. Sprinkle with sugar, chopped garlic and herbs, ground pepper, pour oil on top.
4. Cover and simmer for 40 minutes over low heat.

Sauté for the winter without vinegar

How to prepare eggplant honeycombs for the winter? Just like squash caviar, such a roll has been extremely popular for a couple of decades in a row. Few people know that garlic and tomatoes are natural preservatives. Therefore, sterilization of these products will be enough to close the saute of vegetables without vinegar in the banks for the winter. To create 2.5 liters of this dish you need to have:

• a pound of sweet pepper;
• 300 g onions;
• eggplant - 2 kg;
• carrots - 0.4 kg;
• tomatoes - 0.7 kg;
• a bunch of parsley fresh;
• 100 ml of vegetable oil;
• pepper;
• salt;
• head of garlic.

How to cook up?

This recipe for sautéed eggplant prepared for the winter provides for the implementation of the following steps:

1. Cut the eggplant into medium-sized cubes.
2. Dice bell pepper and onion in small cubes, grate the carrots on a grater. If you use a grater for Korean carrots, your dish will look more appetizing.
3. Put the onions in a hot frying pan with vegetable oil and fry until half-cooked (lightly brown).
4. Add sweet pepper and simmer for 4 minutes.
5. Now pour the eggplant cubes, sprinkle with pepper and salt and fry until half-finished blue on low heat. If vegetables burn, add a couple of tablespoons of water.
6. After 10 minutes, add the carrots.
7. Cover and let simmer in your own juice for 3 minutes.
8. Make a tomato sauce. To do this, put the tomatoes in a blender, add greens, garlic, a little black pepper and salt.
9. Beat a blender with products until uniform. You can also skip them through a meat grinder, crush with a mortar or cut into tiny pieces.
10. Send the tomato sauce to the vegetables and simmer under a closed lid until cooked. After 10 minutes, the sauté will be ready. Serve the sauté on the table or close in the banks for the winter.
11. To preserve this dish in jars, first pour water into a large pot, lay a towel on the bottom and put a jar in it. The water should boil for 3 minutes. After that, sauté can be laid.
12. Without touching the sides of the jar, carefully lay the vegetables with a clean wooden spoon. Sterilize the lid of the can also (just dip the lid in boiling water for 2 minutes).
13. Fill the jar with vegetables and leave to steam sterilize for 15 minutes.
14. Next, carefully remove the lid (do not touch its inside) and tighten the jar tightly.
15. Wrap all jars with a blanket or terry towel and leave for two days.

Vinegar Recipe

We present you an impeccable recipe for sautéed eggplant prepared for winter with vinegar. You will need:

• four tomatoes;
• four sweet peppers;
• four eggplant;
• 50 g lean butter;
• four onions;
• 50 g of vinegar 9%;
• one and a half tablespoons of sugar;
• one and a half tablespoons of salt.
  

Cook this dish like this:

1. First, wash the vegetables and remove all unnecessary: ​​stalks, seeds, tails and others.
2. Next, cut the onion rings, pepper, eggplant and tomatoes - slices.
3. Add liquid and loose components to vegetables, mix.
4. Put on the stove pots, pour all the components into it. Cook on low heat for half an hour, stirring constantly with a wooden spoon.
5. Put the finished sauté into sterilized jars and close. Turn the cans over and wrap them in a blanket until they cool.

With zucchini for the winter

We will figure out how to cook sauté from zucchini and eggplant for the winter. Take:

• a pound of eggplant;
• one zucchini;
• three onions;
• 700 g carrots;
• a pound of sweet pepper;
• a bunch of greenery;
• 150 g lean butter;
• a head of garlic;
• salt;
• pepper;
• apple vinegar 6% - a couple of spoons.

Prepare this dish as follows:

1. Peel and rinse all vegetables. Cut the onion into rings or cut into 4 parts. Cut the carrots into cubes (you can grate), bell pepper, tomatoes and eggplant in medium sized pieces, zucchini in large cubes. If the zucchini is old, peel it. Tomatoes and eggplants can also be peeled if desired.
2. Fry the onions in a hot skillet with butter until transparent.
3. Next, add carrots and simmer vegetables for 15 minutes. If the carrots are grated, fry for 5 minutes.
4. Add the tomatoes and simmer until the vegetables have secreted juice.
5. Pour in the remaining vegetables and pour in the remaining oil.
6. Stew saute for half an hour under the lid. During this time, mix the mass a couple of times. Then remove the food from the stove and set aside to cool.
7. Turn on the stove again and extinguish the sauté for 20 minutes, cool again.
8. Now try the sauté on pepper and salt, boil again until ready. At the end of the garlic add vinegar and herbs.
9. After two minutes, begin to lay out the food in sterilized prepared banks.
10. Wrap the rolled up cans in a plaid and leave for one day.

If you do not want to cook this sauté in several stages, you can stew the vegetables in one step for one hour. In this case, it is important to mix the food often so that it does not burn.