How to stew blueberries with vegetables. Stewed eggplants with vegetables in Georgian style. Cooking method in a slow cooker

Eggplants are distant relatives of red tomatoes. In the south, they are affectionately called blue ones at home for their original taste, piquant spiciness and healthy qualities. Due to the abundance of fiber, eggplants are recommended for dietary age menus. Plus, it's simply delicious!

Recipe for stewed eggplants with vegetables in a frying pan

Tender sautéed eggplant is prepared quickly. The recipe contains a minimum of spices; this is a dietary option.

Let's start by peeling the vegetables. Wash and remove the stalks. Cut the eggplants in half (lengthwise). Cut each half crosswise into large slices. Cut the tomatoes into 4 parts, chop the onion into large rings. Cut the peeled sweet pepper into 8 pieces.

In a large, thick-bottomed frying pan, brown the peppers and onions in vegetable oil. After 5 minutes, add the blue ones and mix gently. After 10 minutes, pour in the tomatoes, pour boiling water over the vegetables, and close the pan tightly with a lid. Simmer the sauté over low heat for about 20 minutes.

Chopped garlic and salt should be added at the very end, 5 minutes before the end of cooking.

Garnish the eggplant sauté with finely chopped dill just before serving.

How to stew vegetables with basil

An excellent summer vegetable stew recipe, light and tasty. This dietary dish Can be offered as a universal side dish for meat or fish. You will need the following products (for 6 servings):

450 g eggplants;
300 g zucchini;
150 g celery root;
150 g carrots;
300 g tomato;
70 g vegetable oil;
2 g of hop-suneli mixture;
100 g green basil;
10 g salt.

The dish takes 50 minutes to prepare, calorie content is 156 kcal.

Coarsely chop the washed and peeled vegetables. Cut young blue and zucchini into thick rings. Carrots and celery - 2 cm cubes, onions - large half rings. We pass the peeled tomatoes through a meat grinder.

Pour the oil into a large frying pan with a thick bottom, add the onion and cook until transparent. Add carrots and celery, mix carefully, fry for another 5 minutes. Add the eggplants, shake the pan well (to mix the ingredients). Then add the zucchini, pour the tomato over the vegetables. Cover with a lid and simmer the stew over low heat for 25 minutes.

Coarsely chop fresh basil. We will add it to the stew 5 minutes before the end of cooking, along with salt and spices.

Eggplant stewed with meat and vegetables

The mild spiciness of the blueberries in the joint dish perfectly tenderizes the meat. We offer a recipe for spicy pork with eggplant and pepper, which is quite simple to prepare. If desired, you can replace pork with dietary veal or turkey.

Prepare the necessary products (8 servings):

1.2 kg of young pork (ham, shoulder);
600 g eggplant;
450 g onions;
70 ml vegetable oil;
350 g bell pepper;
70 ml white wine;
200 g carrots;
50 g honey;
1 pepper - light;
5 g ground coriander;
500 ml white wine;
10 g salt.

Meat and vegetables are cooked for 1.5 hours (they are stewed for 1 hour without the participation of a cook), the calorie content of the dish is 485 kcal.

Peel and wash the vegetables. Cut the onion larger, into wide half rings. Cut the sweet pepper into large cubes, remove the seeds from the hot pepper and chop finely. Simply grate the carrots.

Chop the eggplants into thick rings (3 cm), cut each ring in half. Sprinkle with salt and leave on the board for 10 minutes so that the bitterness goes away.

The pork flesh needs to be washed, blotted from excess moisture, and removed from films. Cut the pork into arbitrary pieces, about 4 cm each. In a hot frying pan, quickly fry the pork in vegetable oil. At the end of frying, add honey and salt to the pork and mix well. The meat caramelizes in just a minute, then remove it from the pan into the cauldron. In a frying pan, simmer the onion until transparent, add pepper and carrots, mix. Sauté the vegetables for 5 minutes and add them to the meat.

Pour wine, add spices (coriander, pepper). Place the cauldron on the fire and let the vegetables boil. Reduce the gas to minimum, simmer under the lid for 1 hour.

How to cook vegetable stew in a slow cooker

The recipe is interesting because the dish is prepared in one step, tasty and simple. All the housewife needs to do is prepare the vegetables and load them into the slow cooker. And then, the miracle of technology will save you from all the hassle. Let's start with the products (for 4 servings):

600 g eggplant;
250 g onions;
300 g ripe tomatoes;
250 g bell pepper;
2 g ground nutmeg;
15 g garlic;
7 g salt;
70 ml vegetable oil;
70 g tomato paste;
180 g of seasonal greens.

The dish takes only 45 minutes to prepare and contains 125 kcal.

Quickly wash and peel vegetables, excess water remove with a paper towel. Onion chop into small cubes; bell pepper cut into 4 parts, then cut into thin strips. Cut the tomatoes into large cubes. Squeeze the peeled garlic through a press.

We rinse the little blue ones, cut off the stem and hard nose (it is not necessary to remove the skin). Cut into wide rings (2 cm), then in half again. Pour oil into the multicooker bowl and lay out the vegetables in layers.

Down - eggplant half rings, then tomatoes, onions and peppers. Season with salt, add tomato paste and garlic. Using a sharp knife, chop half the nutmeg and sprinkle over the vegetables. The multicooker bowl is full.

Now it's time to mix everything, close the lid, and set the timer for 35 minutes. Turn on the “quenching” mode.

Rinse and dry the greens; they will be needed for serving vegetables to the table. Lemon-colored sweet peppers look very appetizing with chopped herbs and eggplants. For this recipe, we recommend choosing this one.

Half an hour is at your disposal, the assistant will handle it herself. All that remains is to sprinkle the vegetables with herbs.

A few tips will make eggplant dishes tastier:

if the eggplants are bitter, soak them for 5-10 minutes in salted water (60 g per liter);
To make the sautéed blueberries less fatty, pre-bake the eggplants and peppers in the oven;
choose not very large, dense vegetables with a glossy skin; their stalks should not be dry.

Bright blue dishes will decorate any table and help diversify diet menu. Stewed eggplants with vegetables are good even when cold and can be served as a main course or side dish. The little blue ones are deservedly loved by housewives, because they give such scope for creative imagination!

Almost two millennia have passed since humanity began to eat eggplants. From Eastern India, according to some sources, this vegetable migrated to Asia, then to Africa, and from there it came to Europe in the thirteenth century.

Benefit

Eggplants (or “blue” ones, as they are also called in our country) have found very wide use in culinary recipes in many countries around the world. They are eaten fried and stewed, as part of sauces and main courses, and prepared for future use. There is even a recipe for eggplant soup. They increase hemoglobin in human blood, improve the performance of the liver, kidneys, stomach, and relieve chronic constipation. Regular consumption of these vegetables helps improve immunity.

Processing methods

Modern cooking has hundreds of recipes for eggplant dishes. They are boiled, fried, stewed. For example, a recipe for eggplant baked in the oven is very simple to make and popular. To do this, place the unpeeled medium-sized fruits on a baking sheet and bake in the oven at 180 degrees until cooked (until they become soft and are covered with a brown crust on top). Then the fruits must be peeled, cut and served with garlic-mayonnaise sauce. For some dishes, these vegetables need to be boiled until half cooked. In some cases, squeeze by hand or with a special press. Recipes where they are mixed with other products are very popular. For example, stewed eggplants with vegetables.

Food preparation

Let's start with selection and sorting. Best suited for preparing eggplants stewed with vegetables are firm and young fruits. It is known that, when overripe, they contain a fairly large amount of solanine, which gives them bitterness and can ruin the taste of any dish. Therefore, try to use not old eggplants (the age of the fruit can be easily determined by the color of its stalk: if it is brown, then the vegetable is stale or overripe). Also avoid rotten, soft, slippery samples. Such fruits will not bring benefits to your body, but may well cause an upset stomach. By the way, to get rid of excess solanine in vegetables at home, it is enough to soak them in a three percent salt solution for several minutes. Fresh eggplants should be stored for no more than three days, otherwise they will lose their taste qualities and a fair amount of vitamins. However, in specially equipped (dark and cool) rooms they can be stored longer, up to three weeks. Now let's move on to the cooking process.

Eggplant stewed with vegetables (caviar)

This undeniable delicacy of Soviet cuisine can be eaten immediately, or can be stored in jars for the winter. In any case, preparing caviar will require patience from you and will take quite a lot of time. But you will be rewarded with a very tasty dish, suitable for consumption both hot and cold. This appetizer can be spread on bread or served as a side dish for meat dishes.

We will need: a kilogram of eggplants, half a kilogram of tomatoes, two or three medium bell peppers, two onions, two medium carrots, vegetable oil for frying, for spicy lovers - one pod of chili pepper or “light”, a couple of cloves of garlic.

Cooking process

Peel the carrots and cut into cubes. We clean and chop the onion. Peel the pepper from seeds and cut into half rings or cubes. Fry everything in a large frying pan in vegetable oil. Bake unpeeled eggplants in the oven at 180 degrees until half cooked. Then cool, remove the peel (it should be peeled off quite easily after heat treatment), cut into large cubes and pour into a frying pan with the rest of the caviar components. We remind you that the dishes must be large to accommodate everything. Some people distribute the caviar into two frying pans and cook them simultaneously. Also a good option.

And now - the most important thing. Simmer the eggplants and vegetables over low heat until a thick paste forms. Stir the dish constantly so that it does not burn to the bottom of the pan (it is better to use non-stick cookware). This process usually takes an hour and a half. You can add a little water (if the mass is very thick) and sunflower oil - a couple of spoons. At the end of cooking, add crushed or grated garlic, salt, and hot pepper. Turn off and cover the pan with a lid. Let it brew for a little while. The result was stewed eggplants with vegetables. The recipe is simple and accessible even for a novice housewife. You can also sterilize half-liter jars with lids and roll up such a dish for the winter. But then it needs to be made more. To do this, the quantity of all ingredients must be proportionally doubled or tripled. Accordingly, you will get several times more caviar. If you serve it right away, it should be hot, sprinkled with chopped herbs (for this use parsley, dill and cilantro).

Stewed vegetables: eggplant, zucchini, tomatoes, potatoes, carrots, onions

This is a recipe for a unique vegetable stew, very easy to prepare. Here it is not necessary to bring the consistency of the dish itself to the state of mush. All vegetables retain their “face”, but at the same time they are stewed well, until fully cooked. Such a tasty dietary dish can be prepared, for example, on a fasting day or during fasting. Or you can simply serve stewed eggplants with vegetables as a side dish. The calorie content of the dish is quite low (for raw eggplant, for example, it is only 24 kcal per hundred grams). The nutritional value in the same volume - 1.5 g of protein, 0.1 g of fat, 4.5 g of carbohydrates.

We take half a kilo of eggplants, half a kilo of zucchini, two hundred grams of hard tomatoes and potatoes, a couple of medium carrots, a couple of onions. Wash and clean all vegetables thoroughly. Then cut into large cubes. Onions and carrots quickly, on high fire, fry in a frying pan. Then separately - cubes of eggplant and zucchini. Place everything in a large saucepan and simmer over low heat until the food is ready. We repeat: pieces of vegetables should not fall apart, let them be whole, but soft. Before removing from heat (usually after about twenty minutes), add salt and pepper to taste.

Variations

This dish can be supplemented with the introduction of meat products. For this 200 grams chicken breast cut into cubes and fry until half cooked. Combine the meat with vegetables and simmer. As an option: you can put the semi-finished product of this stew in clay pots, sprinkle with grated cheese and bake in the oven at 180 degrees until golden brown. The results are excellent stewed eggplants with vegetables (photo below), baked in the oven. Serve in pots, sprinkled with fresh chopped herbs.

Another simple recipe

And to prepare eggplants stewed with vegetables in sour cream, you also don’t need much effort. This recipe is easy to prepare and affordable for the ingredients included.

We take two large eggplants, one onion, three hundred grams of low-fat sour cream (15 percent), three cloves of garlic, vegetable oil, salt, pepper.

Peel and finely chop the onion. Brown in a frying pan in vegetable oil. Separately, fry the fruits, cut into rings. Add golden onions and sour cream to the eggplants and mix. At the end, 3-4 minutes before readiness, sprinkle with garlic, salt and pepper. The total cooking time on low heat is 25 minutes. Before serving, sprinkle with chopped herbs, generously! Bon appetit everyone!

We have long been accustomed to the fact that eggplants are firmly on the menu of many families, especially since in modern conditions it is not difficult to purchase them at any time of the year, although sometimes it is expensive out of season. Many scientific works have been written about eggplants, including on the pages of a huge number of culinary sites. However, there is a striking difference: many cooks prefer to look for something new, not hackneyed, and this is commendable. But we must not forget that a large number of ordinary housewives will not be able to repeat a complex, extraordinary recipe. And the reasons can be different, from the degree of preparedness to the elementary reason - price. Of course, the abundance of vegetables in the summer and autumn seasons cannot but inspire our housewives to culinary exploits and culinary fantasies.

Based general principles cooking technology, this dish is similar to the popular ratatouille - that is, an ordinary vegetable stew. This dish is familiar to a huge number of housewives and, naturally, there is an unimaginable number of transformed recipes, a decent part of which are not inferior to vegetable delights.

Stewed eggplants with vegetables are very easy to prepare. Even a novice cook can handle this recipe. That's what makes him good. After all, in summer and early autumn, when the shelves are filled with inexpensive vegetables, this dish is available to everyone without exception. Not to mention its benefits and excellent taste. Eggplant, carrots, onions, tomatoes in a wonderful, thick sauce for dipping bread into. Sorry for such a frank culinary striptease. Adjust the taste of the sauce yourself. I love it when it's sweet and sour. Perhaps something more spicy will suit you, then add hot red pepper. By the way, bell pepper also has its place here and of course it won’t hurt. So, let's prepare stewed eggplants with vegetables.

Taste Info Second: zucchini and eggplant

Ingredients

onions – 1 pc.;
eggplant – 2-3 pcs.;
tomato – 3 pcs.;
carrots – 1 pc.;
garlic – 2 teeth;
flour – 2 tbsp;
sunflower oil – 20 ml;
salt - to taste;
sugar - to taste.

How to cook stewed eggplants with onions, carrots and garlic

Peel, wash and chop the onions as desired. Place in a saucepan.

Peel the carrots, wash and cut into circles and halves. You can grate it, but in the finished dish, carrots in circles look more beautiful. Add to the onions in the pan.

Wash and chop one small tomato. Add to onions and carrots.

Wash the eggplants, peel and cut into halves. Dredge half of the sliced eggplants in flour on one side. This will be enough to thicken the sauce in which the vegetables will be cooked.

Wash two large tomatoes and chop them in any way. This can be done using a meat grinder or a regular grater. Add to the pan.

Pour in sunflower oil and 100 ml of water. You don't need to pour a lot of water. The vegetables will release a lot of juice during cooking, and there will be plenty of sauce. Salt to taste, add sugar.

Cover the pan with a lid and simmer the eggplants with vegetables over low heat for 30-35 minutes.

Add chopped garlic to the finished dish.

Stewed eggplants with vegetables are ready. Fragrant, healthy and very tasty dish in a wonderful sweet and sour sauce.

Stewed eggplants with vegetables in a frying pan

Eggplant is not only a healthy vegetable, but also very tasty. When properly prepared, dishes made from these beautiful fruits turn out very appetizing, juicy and satisfying. This is because eggplant has good nutritional value, rich flavor and a meaty texture. To please your family with a wonderful dinner, you don’t have to spend a lot of time in the kitchen. After all, everything ingenious is simple, and direct proof of this is eggplant stewed with vegetables in a frying pan. This unique stew is prepared very quickly and easily. The dish can be served as an independent dish or as an addition to meat, fish dishes. You can eat stewed eggplants hot, warm, or even cold.

Ingredients:

Carrots – 2 pcs.;
Medium-sized eggplants – 3 pcs.;
Large onions – 1 pc.;
Odorless vegetable oil - for frying;
Salt, ground black pepper - to taste;
Garlic – 2 cloves;
Water or meat broth – 100-150 ml;
Dill and parsley - a small bunch.

Preparation:

First, prepare the eggplants. They need to be washed thoroughly, freed from the tails and cut into cubes about 1-5 cm in size. Place the chopped blue ones in a deep container and cover with salt (1 tsp). Mix the vegetables with your hands and leave for 20 minutes. After a quarter of an hour, place the eggplant pieces in a colander and rinse thoroughly under running water. This procedure will help get rid of the bitterness that is often present in fruits.
Remove the peel from the garlic cloves and one large onion. Rinse the peeled vegetables and then chop them in any convenient way. For example, you can cut the onion into small cubes and put the garlic through a press.
Peel the carrots, wash and grate on a coarse grater.
Pour into the pan vegetable oil. Place the frying pan over medium heat. Place onions and carrots into heated oil. Fry the vegetables, stirring occasionally, until soft.
Place pieces of blue ones with the fried onions and carrots. Pour in water or broth. Cover the pan with a lid, reduce the heat to low, and simmer everything together for 15 minutes.

During this time, prepare the greens. It needs to be washed thoroughly and dried slightly. Finely chop the clean dill and parsley with a knife.
By this time, the vegetables in the pan should be quite soft. Add chopped garlic to them.

Immediately salt and pepper the vegetables to taste. If desired, you can use other spices. For example, ground white pepper, marjoram, thyme, bay leaf and allspice go perfectly with eggplant.
Also add chopped herbs to the almost finished eggplant stew.

Mix the contents of the pan thoroughly. Simmer the vegetables covered for another 5 minutes.
Stewed eggplants with onions and carrots can be served immediately after cooking. However, they are also very good when cooled!

Teaser network

Stewed eggplants with potatoes and vegetables in a slow cooker

Eggplants cooked in a slow cooker turn out even tastier! And considering that they are accompanied by zucchini, tomatoes, potatoes and sweet peppers, it immediately becomes clear that this dish will appeal to all vegetable connoisseurs. This stew is a very filling dish, so it will perfectly cope with the role of a full dinner. But, of course, if you have cutlets, chicken or chops in the refrigerator, then they definitely won’t be out of place at this festival of taste!

Ingredients:

Medium eggplants – 2 pcs.;
Large zucchini – 1 piece;
Bell pepper – 2 pcs.;
Fresh tomatoes – 5-6 pcs.;
Potatoes – 4 pcs.;
Garlic – 1-2 cloves;
Fresh or frozen greens - optional;
Salt, ground black pepper - according to preference;
Meat broth or water – 200 ml;
Vegetable oil – 20 ml.

Preparation:

It is believed that eggplants came to our country from mysterious India. The rich experience of oriental cooking gradually entered Russian life, winning the hearts and stomachs of compatriots.

Dear reader, did you know that this product is not a vegetable at all, as we used to think. According to botanists, eggplant is a berry. However, regardless of the botanical classification, this is a wonderful fruit from which you can prepare a huge number of dishes in a variety of ways.

It is boiled, stewed, stuffed with meat and vegetables, made into caviar and salads, baked, fried, salted and pickled, and in any case the result is incredibly tasty, aromatic, and piquant.

Today on the agenda is stewed eggplant with meat. This is a dish that any novice cook can handle, since the cooking process does not take much time and effort.

Taste Info Second: zucchini and eggplant

Ingredients

Beef (pulp) – 350 g;
Eggplant – 2 pcs.;
Carrots – 1 pc.;
Sweet bell pepper – 1 pc.;
Onion – 1 piece;
Fresh greens - to taste;
Salt - to taste;
Ground black pepper - to taste;
Dried basil – 0.5 tsp;
Vegetable oil – 40 ml.

How to cook stewed eggplant with meat

The cooking process should begin by washing and peeling the necessary vegetables. Rinse the eggplants with herbs under running water, wipe with a towel, and remove the stem.

By themselves, these purple fruits taste bitter in the finished dish; to avoid this, they need to be soaked in cold salted water. Cut into circles or semicircles and place in a bowl with the prepared solution.

The next ingredient to prepare is meat. Wash, dry and cut into small pieces.

Pour vegetable oil into a pre-prepared bowl, wait until it warms up thoroughly, and then fry the pieces of sliced meat.

At the next stage, peel the carrots and onions. We cut it as you like - rings, half rings, cubes.

When the ingredients “grab” together, add 100-150 ml of water and leave to simmer until the meat is cooked. This procedure will take 20-25 minutes.

Preparing the pepper. It should be cleared of the stalk with seeds. Cut the fruit itself into cubes and add, along with the eggplants squeezed out of water, into the pan with meat and vegetables. By the way, pepper seeds can be dried and used in preparing various foods.

Be sure to add salt to taste, sprinkle with ground black pepper and dried basil. All you have to do is wait until the last added products are ready - 20-25 minutes. If necessary, add more water to avoid burning the food.

If desired, season the stewed eggplants with vegetables and meat generously with any herbs to taste. Here, who likes what - parsley, dill, onion, cilantro.

While preparing food, you will have to fight off the household members, intoxicated by the magical aromas, who are waiting for a wonderful, light, but nutritious dish.

Stewed eggplants with vegetables is a dish that... different countries has its own recipes. It is known that the cooks of Eastern India were the first to prepare them, and only in the 14th century did eggplants come to Europe. In Ukraine they are affectionately called “little blue ones.” They are valuable because they increase hemoglobin and improve liver and kidney function.

How to stew eggplants with vegetables?

Delicious stewed eggplants with vegetables are obtained if the spices are added correctly, and the main product is first boiled until half cooked or soaked in salted water. This helps remove the bitterness. You can press it under pressure. Depending on the roasting and stewing time, the treat acquires a different taste.

Eggplants must be soaked for half an hour in salted water or covered with salt to remove bitterness.
To prevent the slices from darkening, sprinkle them with lemon.
To prevent stewed eggplants with vegetables from absorbing excess oil, they must be dried before frying or dipped in protein.

To prepare eggplants with vegetables stewed in a frying pan, choose young and elastic fruits; overripe ones contain a lot of bitter solanine, which spoils the taste and can cause stomach upset. Overripe blueberries have a brown stalk, it is important to pay attention to this when purchasing. It is better to peel tomatoes.

Ingredients:

eggplants – 6 pcs.;
sweet pepper – 3 pcs.;
tomatoes – 8 pcs.;
cilantro – 1 bunch;
parsley – 1 bunch;
oil – 3 tbsp. l.

Preparation

Fry the soaked eggplants for 10 minutes.
Chop the vegetables and sauté for 5-10 minutes.
Grate the tomatoes, mix with herbs and spices.
Add, simmer for 10 minutes.

Stewed eggplants with vegetables and garlic

You can try the Polish recipe by stewing eggplant with vegetables and garlic. It is recommended to store vegetables for 2-3 days before cooking; they can remain in the cold for about a week, but they will lose their taste. You need to chop the little blue ones into rings of medium thickness so that they are well fried, but also do not fall apart during the cooking process.

Ingredients:

eggplants – 3 pcs.;
sweet pepper – 4 pcs.;
tomatoes – 4 pcs.;
onions – 3 pcs.;
garlic – 4 cloves;
oil – 100 ml;
black pepper – 0.25 tsp.

Preparation

Cut the soaked eggplants, roll in flour and fry.
Sauté peppers and onions.
Add to eggplants with crushed garlic and spices.
Simmer for 10 minutes.
Sprinkle spicy stewed eggplants with vegetables with herbs.

Eggplants stewed with meat and vegetables

Eggplant stewed with chicken and vegetables is called “Chanakhi” in Georgia. The ingredients are saturated with aromas and juices, creating a unique taste together with spices. There are a lot of recipes for this dish, but it works best in clay or ceramic pots. Meat you can use is beef and lamb; the mildest result is chicken.

Ingredients:

eggplants – 2 pcs.;
meat – 300 g;
pepper – 2 pcs.;
onions – 2 pcs.;
earth potatoes – 3-4 pcs.;
garlic – 3-4 cloves;
tomatoes – 4 pcs.;
cilantro, basil – 1 bunch;
black pepper – 0.25 tsp;
butter – 50 g;
coriander – 0.5 tsp;
adjika - 1 tsp.

Preparation

Grind vegetables and meat.
Fry separately until crusty.
Place layers of meat, onions, and butter, eggplants, potatoes, peppers, tomatoes.
Sprinkle with crushed garlic and herbs.
Add seasonings and adjika.
Stewed eggplants with vegetables are cooked in the oven for 1.5 hours.

Stewed eggplants with vegetables and potatoes are served both as a separate dish and as a side dish for meat. All ingredients are fried; it is better to start with potatoes, since they take longer to cook than other vegetables. It’s a little more hassle, but thanks to starch, the dish turns out much richer and thicker.

Ingredients:

eggplants – 2 pcs.;
pepper – 2 pcs.;
onion – 1 pc.;
potatoes – 4 pcs.;
garlic – 1 clove;
broth - 1 tbsp.;
black pepper – 0.25 tsp;
vegetable oil – 5-6 tbsp. l.;
greens - 1 bunch.

Preparation

Chop the vegetables.
Fry the potatoes.
Add other vegetables and sauté for 10-15 minutes.
Add salt, herbs, spices.
Pour in the broth and simmer for 30 minutes over low heat.

Eggplants stewed with vegetables and minced meat - recipe

Stewed eggplants with minced meat and vegetables will be much more satisfying; it is better to take half beef and pork. This recipe requires young fruits, with blue-violet skin and a green stalk. You don’t need to cut the blue ones too finely, otherwise they will lose their taste. The best option is circles 1 cm thick.

Ingredients:

minced meat – 400 g;
eggplants – 1 kg;
tomatoes – 500 g;
garlic – 3 cloves;
oil – 4 tbsp. l.;
dill – 1 bunch;
black pepper – 0.25 tsp.

Preparation

Fry the minced meat for 4-5 minutes.
Add eggplants, sauté for 10 minutes.
Grate the tomatoes and add to the mixture.
Simmer for 20 minutes.
Sprinkle stewed eggplants with minced meat and vegetables with garlic and herbs.

Eggplants stewed in sour cream with vegetables

To make cooking more convenient, it is better to purchase dishes with a thick bottom or non-stick coating and high sides. First they are fried in oil, then diluted with water, broth or vegetable juice. Very tasty stewed vegetables - with zucchini and eggplant in sour cream. Sour cream should be high in fat.

Ingredients:

eggplants – 1 pc.;
zucchini – 1 pc.;
onion – 1 pc.;
garlic – 2 cloves;
sour cream – 100 ml;
oil – 2 tbsp. l.;
green onions - 1 bunch.

Preparation

Fry the eggplants.
Chop the onion and sauté for 5 minutes.
Add zucchini and fry for 10 minutes.
Add crushed garlic, simmer for 5 minutes.
Pour in sour cream, simmer for 10 minutes.
Sprinkle with green onions.

Stewed eggplants with vegetables and cabbage

Great with zucchini and eggplant White cabbage. It needs to be chopped into thin strips, poured cold water and pre-simmer for 20 minutes until soft. The remaining vegetables are cut into cubes. Black pepper and sweet paprika are recommended seasonings; curry can be added.

Ingredients:

eggplants – 1 pc.;
zucchini – 1 pc.;
cabbage – 0.5 kg;
carrots – 1 pc.;
onion – 1 pc.;
oil – 4 tbsp. l.;
water – 200 ml;
paprika – 0.5 tsp;
black pepper – 0.5 tsp.
greens - 1 bunch.

Preparation

Stew the cabbage.
Fry onions and carrots separately.
Add eggplants and zucchini, simmer for 10 minutes.
Mix with cabbage.
Add spices and mix.
Simmer for 5 minutes, sprinkle with herbs.

Eggplants stewed with vegetables and rice

Stewed vegetables with eggplants and peppers complement rice well, making the dish much more satisfying. It is best to add multi-colored bell peppers, then the treat will also turn out beautiful. It is recommended to take long-grain rice; it steams well and absorbs the aromas of vegetables and spices.

Ingredients:

eggplants – 2 pcs.;
sweet pepper – 1 pc.;
onions – 2 pcs.;
carrots – 2 pcs.;
tomatoes – 2 pcs.;
garlic – 1 clove;
rice – 3 tbsp. l.;
black pepper – 0.25 tsp;
oil – 100 ml;
greens - 1 bunch.

Preparation

Cook the rice separately until half cooked.
Chop the vegetables and fry for 10 minutes.
Add grated tomatoes.
Simmer for 5 minutes.
Add eggplant, rice, spices.
Cook for 20 minutes.
Stewed eggplants with rice and vegetables sprinkled with herbs.

A very famous recipe is eggplant stewed in layers with. The original taste is given by feta cheese and a mixture of milk and egg, which is poured over the fried slices. You can use oregano and a mixture of ground peppers. You shouldn’t add garlic; it doesn’t go well with the milk mixture. The dish is baked in the oven.

Ingredients:

eggplants – 750 g;
tomatoes – 3 pcs.;
milk – 1 tbsp.;
oil – 100 ml;
eggs – 3 pcs.;
feta cheese – 200 g;
pepper – 0.5 tsp.

Preparation

Soak the eggplants and fry for 5-10 minutes.
Place in the form.
Place tomatoes in a second layer.
Sprinkle with grated cheese and herbs.
Bake for 15 minutes.
Beat eggs with milk and pour in mixture.
Bake until crusty.

Stewed eggplants with vegetables in a slow cooker

With eggplants and tomatoes you can use it in a slow cooker. This significantly saves time and effort; the equipment will do everything on its own. There is no need to waste time frying ingredients; all vegetables are stewed at the same time. Khmeli-suneli is the best seasoning.

Ingredients.