Stewed eggplants with vegetables and garlic. Stewed eggplants with vegetables

Outlandish vegetables from the nightshade family, which have a dark purple color, came to the cuisine of Europe and many other countries from the eastern part of India, where they have been grown for many centuries. Stewed eggplants with vegetables are very healthy; according to the recipe, they are cooked in a frying pan along with onions, carrots, peppers, tomatoes, garlic and other ingredients.

How to cook stewed eggplants with vegetables

There are many different variations of recipes in which vegetable stew with eggplants. In order for the dish to turn out correctly, you need to follow certain cooking recommendations. These include the cooking method, processing of ingredients, and method of cutting vegetables. The most useful method, according to nutritionists, is stewing.

Preliminary preparation includes washing the products, removing stems and peels. Some recipes call for removing the dark skin and briefly soaking the eggplants in salted water to get rid of the bitter taste before cooking them in the pan. However experienced chefs they claim that bitterness is not felt after readiness.

You need to take only young fruits with blue-violet skin. They can also be distinguished by their green stalk. The method of cutting eggplants, as in the photo, is also very important. If the pieces are too small, the taste of the main ingredient will be lost among others, so the best option would be to chop it into cubes, strips, slices or circles of 1 cm.

How to stew eggplants in a frying pan

A frying pan is suitable for preparing stewed eggplants. On it, vegetables are first fried with butter, then broth, vegetable juice, plain water. It is desirable that the temperature of the liquid be at least 80 degrees. In addition, before stewing eggplants with vegetables, it is important to choose a frying pan with high sides. You can add the required amount of liquid to such dishes.

How to deliciously stew eggplants

In all recipes, eggplant is cooked with other vegetables. They help highlight the unusual spicy taste of the finished dish. A special role is played by different spices, which are used independently of other components. It is recommended to spend at least 20 minutes preparing. If you don’t know how long to stew the eggplants, they may become overcooked and not turn out as beautiful as in the photo.

Recipes for stewed eggplants with vegetables

Cuisines of many nations are offered different variants recipes They differ in calorie content, quantity of ingredients and preparation time. Vegetables such as carrots, tomatoes, and zucchini go well with eggplants. The versatility of such dishes is that they can be used as a vegetable side dish or eaten separately; they are eaten cold or hot.

With garlic

Time: 32 min.
Number of servings: 3 persons.
Calorie content of the dish: 46 kcal.
Cuisine: oriental.
Difficulty: easy.

This recipe for stewed eggplant is the simplest; it uses a minimum of ingredients, so even a novice housewife can easily prepare it. A product such as chopped garlic will give the dish a special sharpness and piquancy. If you grind cooked and cooled food in a blender, you will get delicious eggplant caviar .

Ingredients:

ready broth – 100 ml;
eggplants – 300 g;
carrots – 2 pcs.;
garlic – 2-3 medium cloves;
bay leaf – 1 pc.;
sunflower oil – 50 ml;
onion- 1 PC.;
salt – 2 g;
dried parsley – 3 g.

Cooking method:

The skins are removed from the eggplants and other components.
Vegetables are cut into strips, and garlic into small cubes, 3 mm in size.
Onions and carrots are sautéed for 5 minutes.
Eggplants are added.
The broth is added.
The dish is brought to readiness for about 20-23 minutes, after which the stove is turned off.
Garlic is mixed with the rest of the ingredients.

With carrots

Time: 30-35 min.
Number of servings: 5 persons.
Calorie content of the dish: 95 kcal.
Purpose: for lunch and dinner.
Cuisine: oriental.
Difficulty: easy.

This vegetable is used in many recipes along with blueberries. The ingredients match each other to taste, and the tomato paste will add sourness to the dish. In addition, even after such a type of heat treatment as stewing, carrots still contain a lot of useful vitamin A. The most unusual dish is stewed boats made from the main ingredient with carrots and onions.

Ingredients:

small eggplants – 4-5 pcs.;
carrots – 6 pcs.;
tomato paste – 50 ml;
sunflower oil – 100 ml;
boiled water – 100 ml;
onion – 1 pc.;
salt – 2 g;
greens – 5 g.

Cooking method:

Grate the carrots on a fine grater, cut the onion into cubes.
Eggplants are cut in half.
The blue ones are fried on both sides using vegetable oil.
Fry onions and carrots for 5 minutes, add tomato paste to them.
Using a spoon, remove the middle from the eggplants, chop them and mix with carrot and onion sauté.
The filling is placed inside the “boats”.
Stuffed vegetables Place on a sheet in the oven, fill with water.
Simmer for 25 minutes.
Place on plates and sprinkle with parsley and dill.

With zucchini

Time: 35-40 min.
Number of servings: 4-5 persons.
Calorie content of the dish: 75 kcal.
Purpose: for lunch and dinner.
Cuisine: international.
Difficulty: easy.

During cooking, you must strictly monitor the proportions so that the volume of zucchini is no more than that of eggplants. Otherwise, you won’t be able to cook delicious stewed eggplants. Once ready, zucchini acquires one property that needs to be taken into account - in dishes they prevail over other components, interrupting them.

Ingredients:

garlic – 2 cloves;
eggplants – 500 g;
bell pepper – 2 pcs.;
carrot juice – 100 ml;
water – 100 ml;
onions – 2 pcs.;
vegetable oil – 50 ml;
salt – 2 g;
sour cream 100 ml;
small zucchini – 350 g.

Cooking method:

Zucchini, eggplant, onion and Bell pepper shredded into rings.
Fry in oil and remove on a dry cloth.
Vegetables are placed in a deep frying pan in layers in random order.
Each layer is salted.
Carrot juice with sour cream is added to the cooking container.
Place the frying pan on the fire for 25 minutes.
After turning off, keep the lid closed for another 10 minutes.

With meat and vegetables

Time: 50-60 min.
Number of servings: 4 persons.
Calorie content of the dish: 350 kcal.
Purpose: for dinner.
Cuisine: Indian.
Difficulty: medium.

Goes great with blue ones different types meats such as chicken, beef or pork. If lunch is prepared in a slow cooker, the meat ingredients are first boiled or fried, and then added to vegetable stew. When serving, it is recommended to decorate with several sprigs of herbs. The dish is very tasty and looks appetizing not only in the photo.

Ingredients:

bay leaf – 1 pc.;
eggplants – 3 pcs.;
chicken breast– 500 g;
carrots – 2 pcs.;
onions – 2 pcs.;
water – 150 g;
salt – 2 g.

Cooking method:

The chicken is cut into medium cubes.
Roasts for 20 minutes.
Carrots and onions, cut into rings, are added to it.
At the same time, the blue ones are cut into rings and doused with salted boiling water.
Vegetables are squeezed out and added to the meat.
Water is added.
Stewing continues until complete readiness.

With potatoes

Time: 35-40 min.
Number of servings: 3 persons.
Calorie content of the dish: 345 kcal.
Purpose: for lunch.
Cuisine: European.
Difficulty: easy.

With the addition of potatoes, any stew becomes not only more satisfying, but also higher in calories due to the increased starch content. Nutritionists do not recommend eating it in large quantities for people who are on a diet. It takes a little longer for the potatoes to be ready, so you should start frying with them, then all the vegetables will be stewed evenly.

Ingredients:

boiled water – 100 ml;
vegetable oil – 50 ml;
eggplants – 400 g;
carrots – 2 pcs.;
sweet pepper – 2 pcs.;
potatoes – 5 pcs.;
onions – 2 pcs.;
salt - to taste;
dill – 4 g.

Cooking method:

Peel the vegetables and chop into cubes no larger than 1.5 cm.
Cut the onion into half rings.
Place everything in the multicooker in layers in random order.
Pour boiling water, pepper and salt.
Turn on the “Extinguishing” mode.
Before serving, you can garnish with dill.

Stewed eggplants with vegetables Georgian style

Time: 25-30 min.
Number of servings: 3 persons.
Calorie content of the dish: 540 kcal.
Purpose: for lunch.
Cuisine: Georgian.
Difficulty: medium.

If you carefully study how to cook eggplants in Georgian, it will become clear that spices and herbs characteristic of national cuisine. This recipe does not require water or broth. Instead, they put tomatoes, which release juice abundantly during stewing, but for this to happen, you need to remove the skin in advance, then all the components will simmer in the liquid.

Ingredients:

eggplants – 2 pcs.;
carrots – 200 g;
tomatoes – 4 pcs.;
hot peppers- 1 PC.;
sunflower oil – 100 ml;
garlic – 2 cloves;
onions – 2 pcs.;
bay leaf – 2 pcs.;
salt – 3 g;
hops-suneli - 1 tbsp. l.;
fresh herbs (cilantro, parsley) – 5 g.

Cooking method:

Process the tomatoes, remove the skin.
Cut the remaining ingredients into strips.
Fry the vegetables.
Add tomatoes, herbs, oriental spices.
After 10 minutes, add garlic.
Cover with a lid and wait 10 minutes.

Video

Eggplants began to be used by humans in food a very long time ago, about 2000 years ago. These, as we used to call them, vegetables come in different sizes and colors. In fact, eggplant is a berry, although it does not have the traditional sweet taste.

As eggplant ripens, it changes color, either from light lilac to violet (for one variety) or from milky white to golden white (for another). Eggplant very useful in a dietary sense- it has the ability to remove excess cholesterol and prevents the formation of blood clots in blood vessels. In some countries they are even eaten raw and used in salads. But here, eggplants are popular in fried, salted, baked and stewed forms.

The most delicious dishes will be slightly unripe eggplants having soft grains. You can stew eggplants in different ways, changing the quantities and composition of accompanying ingredients. When stewed, eggplants are incredibly tender and aromatic. Even without adding meat, stewed eggplant is a great appetizer. We will give several recipes and tell you how to stew eggplants.

Eggplants stewed in sour cream

For this dish we need: two medium-sized eggplants, one onion, two cloves of garlic, 1 teaspoon of salt and 300 grams of sour cream.
Eggplants, washed under running water, cut into cubes(no need to peel), add a little salt and leave in a bowl. Fry finely chopped onion in a frying pan on vegetable oil. Squeeze the eggplants, pouring out the accumulated bitter juice. Place the eggplants in a frying pan, pour in sour cream, add salt, crushed garlic, black pepper, add sour cream and simmer with the lid closed over low heat for 25-30 minutes. The result is an excellent dish that can be sprinkled with chopped herbs and used as a side dish for grilled meat or as an independent dish. There is such a recipe. In addition, such stewed eggplants last longer in the refrigerator than stews with sour cream.

Eggplants stewed with various vegetables

We need: two onions, two carrots, two eggplants, two bell peppers, two ripe tomatoes and herbs. Finely chop the onion and fry in vegetable oil, then add the carrots cut into strips and the eggplants cut into strips.

Fry all this a little and add chopped bell pepper. Then add the tomatoes, chopped into smaller pieces, add salt and simmer the whole thing over low heat for 25 minutes. Sprinkle with herbs, remove from heat and place in the oven for 5-10 minutes. It turns out very tasty dietary dish. Before we start cooking eggplants, it is advisable to pre-treat. Diced eggplants should be kept in water with salt for one hour. Add two tablespoons of salt to one liter of water. Then the water is drained.

This processing of eggplants may not be necessary if you use them when they are not quite ripe. Young eggplants usually do not have bitterness. But if you stew eggplants for children, it is better to get rid of the bitterness. You can even cook stewed eggplants in the microwave. To do this, prepared and diced eggplants are mixed with finely chopped onions, two tomatoes, two sweet peppers (all finely diced). Salt, add 200 grams of sour cream (15%) and place in the microwave with the lid closed for 25 minutes. Bon appetit!

Step 1: Wash and chop the vegetables.

First of all, thoroughly wash all the vegetables under running water. You don’t have to peel the eggplant if you want the vegetable not to lose its shape when stewing. So, put it on a cutting board, cut off the tail with a sharp knife, cut into circles, and then into medium cubes of about 2 cm. Transfer to a clean plate.

We cut out the tail with the seeds from the bell peppers and cut them into approximately the same cubes as eggplant or cut them into beautiful cubes.

Cut the zucchini into circles, and then into slices or cubes, it all depends on your taste.

It is better to add peeled tomatoes. To do this, make a cross-shaped cut on the vegetables, lower them into a saucepan or bowl and pour boiling water over them. We wait about a minute, take it out and remove the skin by the cuts. Then cut the pulp into small cubes and place in a clean plate.

Peel the onion, rinse under running water, cut into half rings or cubes and leave on a cutting board.

Step 2: Fry onions and peppers.

Turn on medium heat on the stove, pour vegetable oil into the frying pan and place on the burner. When the oil is hot, add the onion, reduce the heat and fry the vegetable until soft for about 5 minutes, stirring occasionally with a kitchen spatula. Then add bell pepper and fry for another 2 minutes.

Step 3: Stew the eggplant.

Now put the tomatoes in the pan, mix thoroughly, cook for 1 - 2 minutes.

Add eggplant and zucchini, season with salt and ground black pepper to taste. Afterwards, mix everything thoroughly with a kitchen spatula, cover the pan with a lid and simmer for 25 - 35 minutes until fully cooked, remembering to stir the vegetables.

As soon as the eggplant is soft enough, you can turn off the heat and serve the dish.

Step 4: Serve the stewed eggplants with vegetables.

Eggplants stewed with vegetables are served hot with fragrant homemade bread and finely chopped herbs. As an addition, you can offer sour cream, mayonnaise or sprinkle the dish lemon juice, if there is a fast or vegetarians come to you. And delicious tender vegetables ready! Bon appetit!

If you don't have fresh tomatoes, then you can cook eggplants with the addition tomato paste(1 tablespoon will be enough).

Along with eggplant and zucchini, you can add potatoes, pumpkin, and garlic to vegetables.

Zucchini can be replaced with regular zucchini.

Along with ground black pepper, you can add various herbs and spices to the dish, for example, ground coriander, oregano, suneli hops or curry.

When preparing lunch and dinner for the family, the most difficult task is to decide what exactly we will do to make it tasty, satisfying, and healthy. What do you think of the idea of deliciously stewing eggplants in a frying pan? This treat is made quite quickly, the ingredients needed are simple and affordable, and it turns out simply delicious. Very tasty and incredible light dish both hot and cold, and even the next day it will be swept off the table in the blink of an eye, it’s incredibly delicious.

How to select and prepare eggplant

How to choose ripe blueberries

However, do not forget that eggplant is a classic representative of the nightshade family and has some nuances in preparation. For example, these vegetables cannot be eaten fresh, unripe or overripe, and all because they contain such a harmful substance as solanine, which in small doses can even be beneficial for us. However, in “green” and overly ripe fruits, this alkaloid accumulates and can lead to poisoning.

That is why it is best to choose strong, ripe eggplants with an even purple glossy color, without green edges or spots, for cooking.

How to soak eggplant

And to avoid the inherent bitterness of corned beef, chopped eggplant should be sprinkled with salt and left for 10-20 minutes, and then rinsed. It is equally important to know how long such a product is prepared.

How long to simmer eggplants in a frying pan

This kind of cooking takes a minimum of time, because the eggplants themselves have tender, juicy flesh, which fries in just a couple of minutes. Well, it will take no more than a quarter of an hour to stew the “little blue ones” in a frying pan.

How to stew eggplants in a frying pan

Fresh tomatoes are faithful companions of the “little blue ones”. Take at least baked eggplants with tomatoes, or a traditional table dish cold snack“mother-in-law’s tongue”... Unification!

See tomato-eggplant recipes on our website:

And that’s why this idea of stewing eggplants with tomatoes was met with a bang among culinary experts. That's how this one came about original recipe, which we present step by step and with all the details. So you can easily prepare such a treat at home with your own hands.

Ingredients

Eggplants – 2 fruits
Fresh tomatoes – 5 pcs.
Onion – 1 head
Garlic cloves – 3 pcs.
Olive oil – 20 ml
Table salt - to taste
Fresh dill herbs – ½ bunch
Pepper mixture – ½ tsp;

How to cook stewed eggplants in a frying pan

We rinse the eggplants, cut off the stalks, and if the skin is too thick, you can cut it off too. Cut the vegetable into cubic medium pieces and, sprinkle with a little salt, leave for 15 minutes. Then rinse and place on a napkin to dry a little.
Chop the tomatoes into small slices, chop the onion into thin quarter rings, and pass the garlic through a press.
Place a frying pan or saucepan over high heat, add oil and as soon as it heats up, place the onion in the container. Fry it for literally 5 minutes until golden brown with constant stirring, and then reduce the gas to a minimum, add eggplants, tomatoes, pour 125 ml of water, add salt, pepper and simmer the dish under the lid for 15-20 minutes.
A couple of minutes before the end of cooking, add garlic and finely chopped dill to the dish, mix everything, simmer a little under the lid and turn off.

Stewed eggplants in sour cream with mushrooms

Ingredients

Eggplants - 2 medium fruits + -
- 1 head + -
— 150 g + -
- 4-5 tbsp. + -
- 5 branches + -
- 2 cloves + -
Meanwhile, chop the onion into half rings and fry in vegetable oil until deliciously browned, then add the mushrooms cut into medium slices into a container, fry them as well and then add the eggplants.
With constant stirring, prepare the composition for about 7 minutes, and then fill them with sour cream mixed with 1/3 tbsp. water. Also add grated garlic, salt and spices to taste.
Under closed lid At medium temperature, simmer eggplants with mushrooms for 15 minutes.

When serving, decorate each serving with parsley leaves.

This is how you can deliciously stew eggplants in a frying pan in just 20 minutes different ways. Your household will appreciate your culinary successes.

Today I will share my experience on how to stew eggplants with vegetables in a frying pan, or rather the recipe for the Korean snack KADICH. Korean food is characterized by the use of large quantities of hot peppers, which helps the food last longer and acquire a red-orange color. But if your stomachs are not prepared, we advise you not to overuse hot seasonings.

Kadicha is an appetizer that can be used as a salad, as a side dish or as an independent dish. Also, when stewing, you can add pork cut into strips.

As for me, Kadicha is a good addition or. There are two stages of preparing the snack, the first is when the vegetables remain crisp, and the second stage is when the ingredients are brought to a soft state.

We will cook so that the vegetables remain with a crispy texture; if you like a softer version, keep the dish on the fire under the lid for 15 minutes longer.

Ingredients for KADICH - stewed eggplant with vegetables in a frying pan

Eggplants – 0.5 kg;
Tomatoes – 0.5 kg;
Sweet pepper – 0.3 kg;
Onions – 2 pcs. (200-300 g);
Garlic – 1 head;
Cilantro (or parsley) – 1 bunch;
Soy sauce – 3 tbsp;
Ground chili pepper - to taste (1/3 tsp);
Salt;
Vegetable oil – 3 tbsp.

How to deliciously stew eggplants with vegetables in a frying pan? Detailed recipe with photos

Let's prepare the vegetables. Wash them, dry them, remove the core from the pepper, peel the onion and garlic.
Cut the eggplants into long thin strips.
Place the chopped eggplants in a bowl, salt well, mix and press with your hands. Let's leave it to rest.
Cut the onion into half rings.
Cut the sweet pepper into strips.
Cut the tomatoes into large cubes.
Let's remember about our eggplants. Add a little salt and shake hands well one more time. Let's leave it to rest.
Cut the garlic into large slices.
Chop the cilantro (parsley).
We begin the frying process; for this it is better to use a cauldron or a frying pan with a thick bottom. Let's start with the onion. Place the onion in a well-heated frying pan with oil and fry it until transparent.
Add chopped sweet pepper to the onion.
Every three minutes add the rest of the prepared ingredients. Garlic, then, after 3 minutes – eggplants, squeezed from the juice. After 3 min. tomatoes, then chopped greens. Add red hot pepper, I don’t know how anyone does it, but for us hot pepper is a very hot seasoning, so I use less than 1/3 teaspoon for the whole dish. At the same time, the spiciness is well felt, and if you leave the dish for several hours, it becomes even more saturated and becomes spicier.
Increase heat and add to vegetables soy sauce, mix well, taste for salt, add salt if necessary and simmer for 10 minutes. We check for readiness. I like the peppers to have a little crunch so the eggplants don't lose their shape. It turns out to be a salad with eggplants and vegetables, which can be eaten both hot and cold.