Eggplant is an unpretentious vegetable that can be found in the market or in the supermarket at any time of the year. Due to its neutral taste, it goes well with any other vegetables in hodgepodge or stew, as well as meat, cheese and other products. It can be stewed, baked or pickled. Stewed eggplant is an excellent dietary dish, since this cooking method does not require a large amount of oils or fats, as well as breading. It can serve as an excellent side dish for meat or be an independent vegetarian dish for lunch or dinner. How to cook stewed eggplant with various additives, for example, sour cream or cheese, read further in our article. This dish does not require much time from you to create, it includes available ingredients, and the taste will delight all members of your family and children will like it.
Stewed eggplant with sour cream
To prepare 1 serving, you will need products:
- 250 g eggplant (this is one small-sized vegetable);
- 10 g butter;
- 10 g flour;
- 40 g of low-fat sour cream;
- spices to taste - salt, pepper, herbs.
First prepare the vegetables - the eggplants should be washed, peeled, removed the seeds and cut into circles. To get rid of possible bitterness, put them in salted water for 5-10 minutes, then remove and pat it with a napkin. Next, roll in flour and quickly fry in vegetable oil. The pan should be as hot as possible, so the vegetable will cook much faster and will not absorb a large amount of oil. After everything is ready, transfer them to the pan and pour sour cream on top. The stewed eggplant will be ready in 8-10 minutes. Before serving, you can sprinkle with fresh herbs. By the way, the calorie content of this dish is only 66 kcal. Therefore, even those who follow a diet, it is quite possible to afford a portion of delicious vegetables.
Stewed Eggplant with Cheese
To prepare a beautiful, tasty dish of summer vegetables, which must first be stewed, and then baked in the oven until an appetizing cheese crust is formed, take these products:
- 4 medium eggplant;
- 4 young zucchini with pale green skin;
- 4 pods of sweet green pepper;
- 4 ripe fleshy tomatoes;
- 2 medium sized onions;
- a couple of cloves of garlic;
- 1 small bunch of parsley;
- vegetable oil for frying - about 4-5 tbsp. spoons;
- 200 g of cheese;
- spices to taste.
Wash and peel the eggplant, cut into cubes. The same thing needs to be done with zucchini (young peel can not be removed). Cut the peppers into rings and the tomatoes into small slices, then finely chop the onion. It must be fried along with squeezed garlic in vegetable oil, and then add the remaining vegetables. Simmer until tender on low heat for about 10-15 minutes, until all the ingredients are soft. After that, transfer the vegetables to a baking tray, sprinkle with grated cheese and put in the oven, heated to 180-200 degrees, for about 5-7 minutes until a beautiful and golden cheese crust is formed.
Stewed eggplant with vegetables, prepared in this way, will certainly delight you with its taste, while homemade people will appreciate your culinary talent.