I like summer very much. And not only because the street is warm. It is in the summer that all vegetables, fruits, berries and herbs have their true taste. It is in the summer that I want to cook them, and then I am happy to eat them. There are a lot of recipes for cooking vegetables. They are fried, steamed, stewed, canned. I want to present you a recipe for a delicious sauté of vegetables. So.
Food Selection and Cooking
I know from my own experience that buying vegetables is still better in the markets than in the stores. Merchants cannot purchase large quantities of goods such as supermarkets. Therefore, their products will always be fresh. For cooking sautéed vegetables, I buy four to five pieces of eggplant. We also need a couple of large onions, two to three large carrots, four to five pieces of bell pepper, one piece of bitter pepper, four large tomatoes, three cloves of garlic. I never recommend adding any specific herbs or spices to the dish. I believe that each mistress has her own specific set of such seasonings. This recipe is no exception. After all the ingredients are washed and cleaned, we begin to cut them. For sauteed vegetables, this is usually done in cubes. Then fry everything sequentially in
corn oil. First in line, of course, are eggplant. Remember that little blue ones always
when frying, they absorb a lot of oil. Stock up on them in advance. I give preference to corn, as it helps the body produce healthy cholesterol, has no smell, does not “shoot”. So, after frying the eggplant, put it in a pan with a thick bottom. Pass the rest of the ingredients separately. That is: shredded onions, grated carrots and sweet pepper sliced in half rings - fry in a pan or in a saucepan. Then add the tomatoes. Fry everything until the allocated juice leaves. After this, mix the entire contents of the pan with the eggplant in a saucepan and set it to simmer on a slow fire for another three minutes. Now you can add spices and chopped herbs, a couple of rings of hot pepper and let the sauté of vegetables go a little further. Serve this eggplant dish either hot or cold.
Other vegetable dishes
As already said, I really love the summer for fresh vegetables. Eggplant among them occupy a special place. Their specific taste is not interrupted, but only complement garlic, herbs and spices.
Dishes from eggplant, photos of which are in large quantities in cookbooks, always look interesting on the table. I want to offer another interesting little recipe with this vegetable. To prepare it, you will need carrots, salt, garlic, bitter pepper, water, threads. Wash eggplant and cut along one side, but not to the end. Grate carrots or chop in a blender. Chop the garlic finely. Cut the hot peppers into half rings. Mix everything except the little blue ones, add a little salt.
Start the eggplants with this mixture and dress them with ordinary thread. Put the stuffed blue ones in the pan, pour salt and cold water (1 liter - 1 tablespoon of salt). Leave the eggplant for a couple of days. Such a dish will go well with boiled potatoes with herring.