Meat with tomatoes and eggplant is both a gourmet and easy-to-cook dish. Any nutritionist will say that the combination of these products is very successful. The nutrients contained in them will benefit the body, and a low-calorie dish will not add extra volume to the figure.
Ingredients
To make the meal easy, it is possible to use not pork as meat, but beef or veal. If you are not overweight, you can take pork. Here you will need such products to cook meat with tomatoes and eggplant:
- 450 g of pork or beef;
- 4 tomatoes;
- 2 eggplants;
- 4 sweet bell peppers;
- 2 tbsp. l hops-suneli and vegetable oil;
- 2 tsp adjika;
- 3 potatoes;
- 1 cup of water or broth;
- salt, ground black pepper;
- cilantro, dill, parsley.
How to prepare eggplant?
Not everyone loves this vegetable, since it contains corned beef, which is a source of bitter taste, but it is easy to get rid of. To do this, if the eggplant is not young, peel it off, then cut into slices or slices 2 cm thick, put in a container and sprinkle each layer with a small amount of salt.
In this form, the eggplants will stand for 40-50 minutes, give juice, the main bitterness will accumulate in it. Drain the juice, rinse the eggplant - they are ready to use. There is another way to prepare this product. Place this vegetable in a wide pan directly whole, cover it completely with water, salt, put the container on a fire. When the water boils, cook the eggplants for 15-20 minutes (the time depends on the size of the fruit). After that, get the vegetables, put them on a kitchen board or table, cover with a second board from above, place a load on it. After 30 minutes, remove it. You can peel the skin from the fetus and continue the process of creating a dish.
How to cook meat with tomatoes and eggplant?
Wash pork or beef, free from films, if any. Cut the meat into 3 x 3 cm cubes. Fry them in a skillet in warmed vegetable oil. Let the pieces lightly brown. So you need to fry the meat. Eggplant, potatoes, tomatoes are also prepared in a certain way.
After bitterness comes out of the eggplant, peel it, cut into cubes the same size as meat, or smaller - 2 x 2 cm. If you wish, you can also remove the skin from the tomatoes. To do this, dip them in boiling water for 3 minutes. Then immediately place in the cold. When the fruits have cooled, you can easily peel them. Peeled and well-washed potatoes also chop in cubes.
Before stewing, you need to cut not only eggplant, meat, tomatoes. Pepper also needs to be prepared in a certain way. First rinse it with warm water, then with the sharp tip of a knife mark a circle near the seed box, then pull the “tail” and take it out with the seeds. If a few still remain, you can easily remove them by directing a stream of water from the tap into the pepper cavity. Now its pulp needs to be cut into squares.
Quenching
For the subsequent cooking process, you will need a cauldron or pan in which the products will not burn, a thick-walled one will do.
Start spreading meat with tomatoes and eggplant, adding other ingredients, layers, salting, pepper them, pouring a little seasoning. First pour 1 tbsp. l vegetable oil, put the meat on it - potatoes, then eggplant, tomatoes, chopped greens. Now repeat the layers in the same sequence again.
Pour in water or broth, heat the dishes over medium heat, then make it small, cover the container with a lid, simmer for 3 hours. It is not necessary to mix the products during cooking. If you want to make sure that the bottom does not stick, slightly raise the layer from the bottom with a culinary spatula, look. Serve the finished dish with spicy tomato sauce or sour cream, sprinkled with fresh herbs.
Useful Tips
You can slightly modify this recipe. Stew eggplant , meat, tomatoes first not together. Pork and beef need to be cooked longer than vegetables, therefore, after you fry the meat, pour water into it, let it boil. Cover the deep pan with a lid, simmer for 1.5 hours over low heat.
Next, put the meat and prepared vegetables in a pot or cauldron, as described above. Use broth from meat as a liquid. Reduce co-extinguishing to 1 hour. Then you don’t need to worry that the ingredients will burn, for so much time in the broth they just do not have time to do it.
How to choose eggplant for stew?
If you are afraid that the eggplant will be bitter, do not buy old fruits, get young ones. However, immature people also will not work, so do not take light ones. It is better to buy dark, elastic, with a green leg.
To prevent vegetables from darkening immediately after chopping, cut them with a stainless steel knife. If you prepared the potatoes in advance, peeling it, slicing it, place it in cold water, when the time comes, remove the slices and put them to stew.