Saute, like much in cooking, was invented by the French. But this, contrary to popular belief, is not a dish, but a cooking technique. Translated from French, the word "sauté" means a jump, a jump. That is, the ingredients of the dish in the pan are thrown, and not turned over with a spatula. The technology of expert tossing ensures the integrity of the delicate pulp of vegetables and the preservation of juice inside them. Today we will learn how to make eggplant sate. But, in principle, similar dishes can also be made from bell pepper, tomatoes and other juicy vegetables.
We will need a special pan with high sides and a long handle. But if you have not yet filled your hand in a masterly tossing of vegetables, take a stewpan or cast-iron cauldron. An ordinary frying pan is suitable for frying ingredients. Eggplant Sate in addition to the main component, it also includes other vegetables: tomatoes, garlic, carrots, onions, bell peppers. Vegetable oil is used as fat. Eggplants do not need to be cleaned: just wash them, cut into thick washers and salt. Yes, they must be left for half an hour so that they give all the bitterness.
Recipe for eggplant sate "Favorite little blue"
While the four middle fruits let the juice under the salt, Let's do other vegetables. Two carrots with rubbed coarse chips or chop straws. Two bell peppers and one onion, chop in half rings, four tomatoes cut into slices. Pour vegetable oil into the pan and fry the onions first, followed by pepper and carrots, and add the tomatoes at the end. Those naturally let the juice go. We salt the vegetable mass and simmer until it becomes soft. We shift it into a bowl, and in the pan we place the eggplants washed under running water (to remove excess salt). Fry these washers on both sides until golden brown.
It was all preparatory work. Now it's time to cook the eggplant sate itself. Pour oil into the stewpan, put the little blue ones in it, cover with the vegetable mass on top. Sprinkle with chopped greens of dill and parsley and 4 slices of garlic passed through a press. Salt, add spices to taste. Close the lid and simmer for a minimum of ten minutes.
Eggplant Sate "Fragrant"
This recipe uses the same products, but in different proportions. Blueness, tomato, bell pepper and onions should be an equal amount. And you will need one carrot and a whole head of garlic. Separately, the onions are fried and laid out in a stewpan. Then the same thing should be done with carrots. Each layer of vegetables is salted. Chopped pepper and garlic chopped with longitudinal plates are laid on top of the carrots. The next layer is dill and fried eggplant. Tomatoes and greens are placed on top. The dish is stewed under the lid without stirring for about 45-50 minutes.
Eggplant Sate Fast and Tasty
This is a very simple recipe, according to which vegetables do not need to be fried - they must be immediately put in a saucepan, raw. Naturally, the exception is the blue ones themselves, which need to be salted and aged for half an hour. Then they are washed and cut into cubes. Pour oil into a stewpan and lay onion, pepper, eggplant, tomatoes in layers. Sprinkle with a spoonful of sugar, season with salt, pepper, garlic and herbs. Pour more oil and simmer under the lid for about 40 minutes.