Food useful for the body does not always have to be fresh and for the most part consists of chicken meat and cereals. Using vegetable variety, you can quickly and without extra costs prepare delicious, but healthy dishes. So, stewed eggplant, supplemented with other ingredients, turns into dishes that can even be served on the festive table. And the main plus is that the recipes are very simple and do not require deep knowledge in cooking.
Stewed eggplant with tomatoes
Essential Ingredients:
- Cilantro - one bunch.
- Eggplant - two pieces.
- Onion - two pieces.
- Lemon juice - two tablespoons.
- Salt is two-thirds of a teaspoon.
- Tomatoes - three pieces.
- Garlic - four cloves.
- Pepper - at the end of a knife.
- Oil - thirty milliliters.
Step by step recipe
Stewed eggplant with one or more vegetables can be attributed to an independent dish, but they will also be a great addition. For example, potatoes or meat.
Eggplant must be cleaned from a bitter skin. This is easy to do, they must be put in a pot of cold water, let them boil and cook for five minutes. Then, pouring boiling water from the pan, fill again with cold water and leave for three to four minutes. After such a procedure, the skin separates very easily. But if the vegetables are young, then it can be left.
Further, according to the recipe for stewed eggplant with vegetables, the ingredients need to be cut into medium cubes. Onions without husks are chopped into cubes. With vegetable oil, completely cover the bottom of the non-stick pan. Heat on fire and put onion cubes in it. It is fried only to a light golden hue. After that, it is necessary to lower the eggplant cubes to it and pour a small amount of oil. Stir and simmer for 15 minutes under the lid.
Preparation of the remaining ingredients
This time can be used to prepare tomatoes for stewed eggplant. They need to be placed in a small saucepan and completely pour cool boiling water.
After three minutes, remove tomatoes from it and place under running cold water. After such sharp water temperatures, the peel of tomatoes can be removed in one easy motion. Then the tomatoes are also crushed in small cubes.
After the prescribed fifteen minutes, onions and eggplant acquire a beautiful yellow-golden color. To them you need to add the cubes of tomatoes. The ingredients are mixed and stewed as much.
The next fifteen minutes will take to rinse well the fresh green cilantro and chop it. Also do not forget about garlic. The cloves are cleaned and passed through the garlic.
After you make sure that all the vegetables for stewed eggplants are well stewed and soft, put chopped greens of cilantro, salt, lemon juice, ground pepper and garlic in a pan to them.
If you do not like the aroma of cilantro, it can be replaced, for example, with parsley or other herbs to your taste. All ingredients along with spices mix well. Then the pan needs to be tightly closed. Turn off the fire immediately and let the stewed eggplant soak in all the flavors and infuse for about ten minutes. Then transfer the appetizer from the pan to a suitable dish and serve still warm.
By the way, in chilled form, stewed eggplant with tomatoes is not inferior in taste to warm. You can also change or add different vegetables and spices, getting dishes that are completely different in taste at the end. It all depends on personal preference.
Spicy eggplant stewed with garlic
Product List:
- Chives are a bunch.
- Eggplant - three pieces.
- Garlic - three cloves.
- Salt is half a teaspoon.
- Sour cream - two hundred milliliters.
- Oil - six tablespoons.
- Onions - two pieces.
Cooking process
This recipe for eggplant stewed with garlic is almost one of the easiest cooking options for this vegetable. What are the actions?
Eggplant must be washed, peeled and chopped into cubes. Remove the husk from the onion, rinse and try to chop as finely as possible. Chopped garlic cloves in a mortar. In a well-heated frying pan with oil, place the diced eggplants and onions. Stirring, simmer for six to eight minutes.
Then put crushed garlic, salt and simmer for another seven minutes. Then pour the sour cream on the stewed eggplant and stir again. The fire should be reduced, cover the pan with a lid. Then simmer no more than seven to eight minutes.
Rinse fresh green onions, shake water off it and cut into small rings. Arrange the fragrant and slightly sharp eggplants on a dish, garnishing with green onions. Then you can serve a snack for dinner.
Eggplant dish with vegetables
What is required:
- Eggplant - six hundred grams.
- Bell pepper - four hundred grams.
- Onion - two heads.
- Carrots - three pieces.
- Garlic - five cloves.
- Tomatoes - four pieces.
- Salt - two tablespoons.
- Oil - one hundred and fifty milliliters.
- Zucchini - six hundred grams.
Cooking vegetables
Any vegetable dish is always very healthy. Armed with a recipe, we prepare delicious and fragrant stewed vegetables.
Eggplant, preferably not very large, peeled and cut into circles, the thickness of which should be five millimeters. Put them in a bowl, sprinkle with a tablespoon of salt. Stir and set aside for twenty minutes.
Salt is needed to remove excess bitterness from eggplant. Then they need to be washed and dried.
Then pour five tablespoons of oil into the pan, heat on a fire. Put eggplant circles in one layer. Fry eggplant for three to four minutes on each side.
Next in line zucchini, they must be young. Cut off the peel with a thin layer and wash. Also cut into circles, five millimeters thick. Put them in a bowl, add a tea boat of salt and mix.
If necessary, add additional oil to the pan and fry the zucchini for three minutes on both sides. It is advisable to take bell pepper in different colors. It must be washed and cut into circles, also five millimeters thick. With the addition of a small amount of oil, the pepper is fried for two minutes on one side and the other.
Rinse the carrots cleaned with a special knife and chop them into thin slices. Put it in a pan and, if necessary, add oil. Fry for three minutes, stirring. Wash oblong meaty tomatoes and cut into circles, seven millimeters thick. Fry one minute on each side.
Peel, wash and chop onions. After adding oil, fry it until golden brown for several minutes. Chopped garlic cloves finely chopped.
Put the fried vegetables in a large bowl one after another. Add garlic to them, mix, try on salt.
Transfer the prepared vegetables to a cast iron, put on fire. After boiling, be sure to reduce the fire and simmer for 25-30 minutes until cooked, closing the lid. Eggplant stewed with vegetables, serve warm. You can decorate with parsley leaves.