For hundreds of years, eggplants have been cooked in different countries of the world. Caviar, stew are made from them, they are pickled, fried, boiled, stewed and consumed raw. Vegetables are rich in useful trace elements and vitamins that beneficially affect the body as a whole. We will not talk about the healing qualities of the blue ones in this article, but will talk about how to cook a dish with a pretentious name and fairly simple content - sautéed eggplant.
Vegetable food with aromatic spices can be served as an independent dish, as well as to any side dish. You can cook sauté in different interpretations: with the addition of fish, meat and seafood. Each cook has his own recipe. In addition, the stew is rolled up in jars. On how to cook eggplant sauté, read below. The first recipe is dietary, perfect for losing weight people.
Product Composition:
- little blue (2 pcs.);
- onions (2 heads);
- four tomatoes;
- two sweet peppers;
- two cloves of garlic;
- ground coriander, black pepper, sugar and salt - to taste;
- cilantro, dill, parsley (optional).
We cut off the little ponytails of the little blue ones, cut them into small circles and put them in boiling water for a couple of minutes. Then put it on a napkin. While our vegetables are drying, let's take onion and pepper: cut into small cubes and fry. Blanch the tomatoes in boiling water, dip in cold water, carefully remove the skin, cut and add to the onion mass.
Pour spices there, simmer until the mass thickens. We spread the boiled eggplant, mix gently, without turning into porridge, put the chopped greens - simmer for 10 minutes. For a pungent taste, you can add chili pepper if you wish. Eggplant saute served with mashed potatoes.
A similar dish is prepared with young zucchini. We will need:
- 300 grams of zucchini and eggplant;
- bell pepper;
- carrot;
- four tomatoes;
- bow;
- garlic, dill, parsley, pepper and salt.
We process all vegetables: wash, peel and cut into circles. Throw the prepared foods onto the hot oil and fry, do not forget to stir. The dish is stewed for about 10 minutes, before turning off, you need to throw the greens, let the sauté from eggplant and zucchini infuse, then serve. Low-calorie and original appetizer will surprise with spicy taste and aroma.
This dish can also be cooked in a slow cooker. An interesting recipe is eggplant sauté in a slow cooker.
Ingredients:
- chicken fillet - three hundred grams;
- champignons (300 g);
- potatoes (4 pcs.);
- little blue (2 pcs.);
- tomato paste (30 g);
- carrot;
- seasoning to taste.
Pour oil into the crock-pot utensils, put the meat and turn on the “Fry” function for 45 minutes. After half an hour, add chopped potatoes, grated carrots, tomatoes, onions, eggplant, mushrooms and tomato paste to the chicken fillet. Fry the mass, add spices and simmer for 10 minutes.
Eggplant saute can be rolled up in sterilized jars - you get a winter harvest. Stew is used with brown bread, freshly baked ciabatta or Armenian cakes. For cooking, choose the young blue ones. Be sure to add seasonings - cilantro, thyme, thyme or basil. Experiment and enjoy the exquisite taste of vegetables.