The recipe for stewed eggplant with vegetables is pretty simple. Such a dish can be used both as a hot side dish and as a cold appetizer.
How to cook eggplant stew with vegetables
Essential ingredients for the dish:
- fresh ripe tomatoes - 3 pcs.;
- small young eggplants - 5 pcs.;
- fresh large carrots - 1 pc.;
- medium bulbs - 1-2 pcs.;
- fresh young zucchini - 2 pcs.;
- sweet bell pepper - 2 pcs.;
- iodized salt - an incomplete small spoon;
- fresh large garlic - 1-2 cloves;
- ground red pepper - 1 pinch;
- fresh cilantro - one bunch;
- ground black pepper - 1 pinch;
- odorless sunflower oil - 1/3 faceted glass;
- parsley, dill - in half a bunch (if desired).
Eggplant Processing
Stewed eggplant with vegetables is very tasty if you buy only young vegetables for the dish. Indeed, an overripe product has a peel that is too stiff. If you still come across large and old eggplants, then before heat treatment they are best washed, freed from the stalks and cleaned. Next, vegetables need to be cut into cubes, and then flavored with a small amount of salt and left aside for several minutes.
The processing of the remaining ingredients
Stewed eggplant with vegetables provides for the use of only fresh and ripe products. It is necessary to take red tomatoes, young zucchini, medium onions,
sweet peppers and large carrots, and then thoroughly wash and peel them, husks and stalks. After that, onions should be chopped into half-thick rings, zucchini and carrots cut into small cubes, and tomatoes and bell pepper - into straws.
Heat treatment products
Before cooking stewed eggplant with vegetables, all of the above vegetables should be slightly fried. To do this, put the stewpan on the fire, pour in sunflower oil, and then put the chopped eggplant, onions and carrots. After the products are slightly covered with a golden crust, young zucchini, ripe tomatoes and bell pepper should be added to them. The time for roasting all ingredients should be no more than 8-10 minutes.
Stewing vegetables:
After the lapse of time, the fried foods need to be moved from the stewpan to a small pan, seasoned with
iodized salt (to taste), ground pepper and fresh cilantro. After mixing all the ingredients, they should be poured with ordinary drinking water (1-1.5 cups), and then cover and simmer for 16-17 minutes.
The final stage in the preparation
After the dish is cooked, it must be removed from the heat and seasoned with fresh chopped herbs and finely chopped garlic cloves. And then you get very tasty and nutritious stewed vegetables. Eggplant, zucchini and other ingredients will give this dinner a special consistency, reminiscent of canned homemade caviar.
Proper serving
Fried and stewed vegetables can be served both warm and cold. Especially delicious is such a chilled dish, laid on top of a slice of wheat bread. Not a single member of the family can refuse this simple, but satisfying snack.