With the advent of autumn, vegetables and fruits that are healthy for our body ripen. These include zucchini and eggplant. You can cook vegetables in various ways. Someone prefers fried vegetables, someone - baked, someone - raw, and someone prefers stewed.
Stewing vegetables is quite simple. The kitchen does not need to spend much time and be tied to a pan. Mistresses will be able to pay attention to household chores, while tasty and healthy stewed vegetables will be cooked on the stove.
Eggplant stew squash products
For the recipe you will need the following ingredients:
- 2 medium squash.
- 2 small eggplants.
- A couple of carrots.
- 5-6 tomatoes.
- 2 onions.
- 3-4 cloves of garlic.
- 3 tablespoons of vegetable or olive oil.
Salt to taste. If the taste is too acidic - season with sugar.
It should be noted that the ratio of peeled and chopped zucchini, tomatoes and eggplant should be the same.
Cooking method
Peel the onion, chop it in small cubes. Pour oil onto a preheated pan. Then add chopped onion. Fry it over medium heat, covered with a lid.
While the onion is browned, you can peel and chop the carrots. Pour chopped carrots into a pan. Simmer over low heat.
Finely chopped washed peeled tomatoes and add to the already fried ingredients. Continue to simmer under a tightly closed lid over medium heat.
Peel the zucchini and cut into slices or slices. Add zucchini to carrots, onions and tomatoes. Wash the eggplants well, peel them and cut them in the same way as zucchini. Pour them in a pan to the rest of the vegetables.
Mix all ingredients thoroughly, salt to taste. Reduce heat and simmer over low heat until vegetables become soft. How many stew eggplants in a pan with zucchini? This is a fairly lengthy process, and it will take about two hours.
When the vegetables are completely ready, you need to add chopped garlic cloves to them. Again, mix well, cover and simmer for another two to three minutes.
The dish is ready. You can let the stewed zucchini with eggplant cool down, or you can immediately serve them on the table, sprinkled with finely chopped parsley or dill. This dish will appeal to lovers of vegetables both in cold and in hot form.
Recipe for zucchini and eggplant with sour cream
Among the many recipes for stewed zucchini with eggplant, it is worth paying attention to where sour cream is used as a dressing. A dairy product gives the finished dish an exquisite taste. Stewed eggplant zucchini will appeal to all family members.
To prepare the dish you will need:
- 3 medium squash.
- 4-5 small eggplants.
- 3 cloves of garlic.
- 200 grams of sour cream, preferably with a high percentage of fat.
- A little vegetable oil, about 3-4 tablespoons.
- Spices - black pepper and paprika - add a spicy flavor to the dish.
- Ground greens.
We start cooking stewed zucchini with eggplant.
This is a fairly simple recipe, so it can be prepared by both an experienced hostess and a beginner.
The process of cooking dishes with sour cream
How to stew eggplant with zucchini and sour cream? This is not difficult.
My zucchini, we peel off the peel, shred in cubes and salt. Pour the vegetable oil into the heated frying pan and put the squash on it. Cover the pan with a lid. We take the eggplant and repeat the whole process. Thoroughly wash, get rid of the peel, cut into small cubes and salt.
After that we send the eggplants to the pan. Mix everything thoroughly. Cover, simmer for about half an hour, stir constantly. If you need to get a crisp on vegetables, then you need to stew the dish over high heat for about ten to fifteen minutes, without stopping stirring. Turn off the fire.
Cook the sour cream sauce. To do this, take the dairy product, mix it with chopped garlic. Add fresh herbs, dill and spices to the dish. Pour the stewed squash with eggplant with the mixture. You need to let the finished dish brew for about 5-10 minutes under a tightly closed lid. Then you can shift to beautiful dishes and serve on the table both hot and cold.
Stewed eggplant zucchini seasoned with sour cream is a very tasty and, importantly, healthy dish.