Whatever eggplant appetizer you cook, it is eaten with pleasure and always comes in handy both on the festive table and in the everyday menu. This fully applies to stewed eggplants with tomatoes, which we will cook today.
This appetizer is good on its own, and as an addition to the main side dish, such as potatoes. It's hard to come up with something simpler and tastier!
Ingredients: (serves 2)
- 1 medium eggplant
- 1 large tomato
- 1 medium onion
- small bunch of cilantro
- 2 garlic cloves
- 1 st. a spoonful of lemon juice
- vegetable oil
- salt, pepper to taste
Cooking:
I show the preparation of a small portion, but, if desired, you can double the amount of ingredients.
First you need to peel the eggplant from the skin. To do this, put it in a saucepan, fill it with water, bring to a boil and boil for 3-4 minutes. For speed, you can pour boiling water directly from the kettle, especially if the stove is not gas, but electric.
After that, pour the eggplant with cold water for a couple of minutes. Now it will be very easy to remove the skin.
If the skin of the eggplant is thin, not hard, then you can not remove it, during stewing it becomes quite soft.
Cut the peeled eggplant into small sticks or cubes.
Peel the onion and cut into small cubes.
Pour vegetable oil into the pan so that it covers the entire bottom, and fry the onion until slightly golden.
Then we lower the chopped eggplant, mix, close the lid and keep for 10 minutes on low heat, stirring occasionally. You can add a little oil, eggplant absorbs it very well, so it will not be worse.
While the eggplant and onion are stewing, prepare the tomato. For 2-3 minutes, pour it with boiling water from the kettle, then rinse with cold water. After that, the skin from the tomato will be removed almost by itself.
Cut the tomato into small cubes.
By this time, the eggplant with onions looks something like this:
We lower the chopped tomato, close the lid again and continue to simmer for another 10-15 minutes.
In the meantime, wash and finely chop the cilantro. I find that cilantro, like no other herb, pairs well with eggplant to taste. But if you can’t stand cilantro (it happens! 🙂), you can replace it with parsley.
When the vegetables are ready, that is, they have become completely soft, salt and pepper them to taste, add cilantro, garlic, lemon juice, mix, close the lid and immediately turn off the stove.
Let the eggplant brew and cool slightly, transfer to a beautiful dish and serve. The appetizer tastes great both warm and cold.
Each hostess prepares stewed eggplants with tomatoes in her own way, adding various seasonings, such as carrots, celery or bell peppers, and every time this appetizer turns out to be surprisingly tasty. I have the simplest option, but, believe me, no less wonderful.
Eggplants can be used to make a simple and very tasty dish.
And you will find a recipe for a beautiful and tasty eggplant appetizer with tomatoes, cheese and nuts.
For today I say goodbye to you. I wish you all good luck and good mood.
Always cook with pleasure!
Smile! 🙂
In preparing lunch and dinner for the family, the most difficult task is to decide what exactly we will do so that it is tasty, satisfying, and healthy. And how do you like the idea of \u200b\u200bit tasty stew eggplant in a pan; this treat is made quite quickly, the products for it are all simple and affordable, but it turns out just delicious. A very tasty and incredibly light dish both hot and cold, and even the next day it will be swept off the table in the blink of an eye, incredible yummy.
How to choose and prepare an eggplant
How to choose ripe blue ones
However, do not forget that eggplant is a classic representative of the nightshade family and has some nuances in cooking. For example, these vegetables cannot be eaten fresh, unripe or overripe, but all because they contain such a harmful substance as solanine, which in small doses can even be useful for us. However, in "green" and overripe fruits, this alkaloid accumulates and can lead to poisoning.
That is why it is best for cooking to choose strong, ripe eggplants of an even purple glossy color, without green edges and spots.
How to soak an 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 much such a product is being prepared.
How much to stew eggplant in a pan
Such cooking takes a minimum of time, because eggplants themselves have tender, juicy pulp, which is fried in just a couple of minutes. Well, to put out the "blue ones" in a pan, it will take no more than a quarter of an hour.
How to stew eggplant in a pan
Fresh tomatoes are faithful companions of the "blue ones". Take at least baked eggplants with tomatoes, or the traditional table cold appetizer "mother-in-law's tongue" ... Delicious!
See tomato-eggplant recipes on our website:
And therefore, such an idea, how to stew eggplants with tomatoes, was met with a bang among culinary specialists. And so this original recipe appeared, which we present step by step and with all the details. So you can easily cook such a treat at home with your own hands.
Ingredients
- Eggplant - 2 fruits
- Fresh tomatoes - 5 pcs.
- Onion - 1 head
- Garlic cloves - 3 pcs.
- Olive oil - 20 ml
- Salt - to taste
- Dill fresh herbs - ½ bunch
- Pepper mixture - ½ tsp;
How to cook fried eggplant in a pan
- We rinse the eggplants, cut off the stalks, and if the skin is too dense, then you can cut it off. Cut the vegetable into cube medium pieces and, sprinkling a little salt, leave for 15 minutes. Then rinse and lay out on a napkin to dry a little.
- Chop the tomatoes into small slices, chop the onion into thin quarter rings, pass the garlic through a press.
- We put a frying pan or stewpan on a large fire, pour in the oil and as soon as it heats up, put 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 eggplant, 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 it off.
Stewed eggplants in sour cream with mushrooms
Ingredients
- Eggplant - 2 medium fruits + -
- - 1 head + -
- - 150 g + -
- - 4-5 tablespoons + -
- - 5 branches + -
- - 2 cloves + -
-
- Meanwhile, chop the onion in half rings and fry in vegetable oil until appetizing ruddy, after which we pour the mushrooms cut into medium slices into the container, also fry them and then pour the eggplants.
- With constant stirring, prepare the composition for 7 minutes, and then pour them with sour cream mixed with 1/3 tbsp. water. Also add grated garlic, salt and spices to taste.
- Under a closed lid at medium temperature, stew eggplants with mushrooms for 15 minutes.
When serving, decorate each serving with parsley leaves.
In this way, in just 20 minutes, you can deliciously stew eggplant in a pan in many ways. Households will appreciate your culinary success.
We have long been accustomed to the fact that eggplants are firmly included in 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. A lot of 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 chefs prefer to look for something new, not hackneyed, and this is commendable. But we must not forget that a large number of simple housewives will not be able to repeat a complex, extraordinary recipe. And the reasons can be different, from the degree of preparedness, to an elementary reason - the price. Of course, the abundance of vegetables in the summer and autumn season cannot but inspire our hostesses to culinary exploits and culinary fantasies.
Based on the general principles of cooking technology, this dish looks like a 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 is not inferior to vegetable delights.
Stewed eggplant with vegetables is very easy to prepare. Even a novice cook can handle this recipe. That is what he is good at. 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 great taste. Eggplants, carrots, onions, tomatoes in a wonderful, thick sauce in which you can dip bread. Excuse me for so much frank culinary striptease. Adjust the taste of the sauce yourself. I love it when it's sweet and sour. Perhaps a spicier one will suit you, then put red hot pepper. By the way, bell pepper also has a place here and of course it doesn’t hurt. So, we are preparing stewed eggplants with vegetables.
TIME: 45 min.
Easy
Servings: 4
Ingredients
- onions - 1 pc.;
- eggplant - 2-3 pieces;
- tomato - 3 pcs.;
- carrots - 1 pc.;
- garlic - 2 teeth;
- flour - 2 tablespoons;
- sunflower oil - 20 ml;
- salt - to taste;
- sugar - to taste.
How to cook stewed eggplant with onions, carrots and garlic
Peel the onion, wash and chop as desired. Put in a saucepan. 
Peel the carrots, wash and cut into circles and halves of the circles. You can grate it, but in the finished dish, carrots in circles look more beautiful. Add to the onion in the pot. 
Wash and chop one small tomato. Add to onions and carrots. 
Wash the eggplant, peel and cut into halves of circles. Roll half of the chopped eggplant in flour on one side. This will be enough to thicken the sauce in which the vegetables will be cooked. 
Wash two large tomatoes, chop in any way. This can be done with a meat grinder or a regular grater. Add to saucepan. 
Pour in sunflower oil and 100 ml of water. You don't need to pour a lot of water. 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 eggplant and 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. 
Braised eggplants with vegetables in a frying pan
Eggplant is not only a healthy vegetable, but also very tasty. With proper preparation, dishes from these beautiful fruits are very appetizing, juicy and satisfying. All this is because eggplant has good nutritional value, rich flavor and meaty texture. To please your family with a wonderful dinner, it is not necessary to spend a lot of time in the kitchen. After all, everything ingenious is simple, and a direct proof of this is eggplant stewed with vegetables in a pan. This kind of stew is prepared very quickly and easily. The dish can be served at the table as an independent meal or addition to meat, fish dishes. There are stewed eggplants can be hot, and warm, and even cold.
Ingredients:
- Carrot - 2 pcs.;
- Medium-sized eggplant - 3 pcs.;
- Large onion - 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.
Cooking:
First, prepare the eggplant. They need to be thoroughly washed, freed from tails and cut into cubes, about 1-5 cm in size. Place the crushed blue ones in a deep container, and sprinkle with salt (1 tsp). Mix the vegetables with your hands and leave for 20 minutes. After a quarter of an hour, place the eggplant slices in a colander and rinse well under running water. This procedure will help get rid of bitterness, which is often present in fruits.
Free the garlic cloves and one large onion from the husk. Rinse the peeled vegetables, and then chop in any convenient way. For example, onions can be cut into small cubes, and garlic can be passed through a press.
Peel the carrots, wash and grate on a coarse grater. Pour vegetable oil into the pan. Send the frying pan to medium heat. Dip the onions and carrots into the hot oil. Saute vegetables, stirring occasionally, until soft.
To fry onions and carrots, place pieces of blue ones. Pour in water or broth. Cover the pan with a lid, reduce heat to low, and simmer everything together for 15 minutes.
During this time, prepare the greens. It needs to be thoroughly washed and slightly dried. Finely chop the pure greens of dill and parsley with a knife. By now, the vegetables in the pan should be quite soft. Add minced garlic to them.
Salt and pepper the vegetables immediately to taste. You can use other spices if you wish. For example, white ground pepper, marjoram, thyme, bay leaf and allspice peas are perfectly combined with eggplant.
Also add the chopped greens to the almost ready eggplant stew.
Thoroughly mix the contents of the pan. Simmer the vegetables covered for another 5 minutes.
Stewed eggplant with onions and carrots can be served immediately after cooking. However, they are also very good when cold!
teaser network
Stewed eggplants with potatoes and vegetables in a slow cooker
Eggplants cooked in a slow cooker are even tastier! And given that they are accompanied by zucchini, tomatoes, potatoes and sweet peppers, it immediately becomes clear that all connoisseurs of vegetables will like this dish. Such a stew is a very satisfying dish, so it will perfectly cope with the role of a full dinner. But, of course, if there are cutlets, chicken or chops in the refrigerator, then they definitely will not be superfluous on this holiday of taste!
Ingredients:
- Medium eggplant - 2 pcs.;
- Large zucchini - 1 pc.;
- Bulgarian pepper - 2 pcs.;
- Fresh tomatoes - 5-6 pcs.;
- Potatoes - 4 pcs.;
- Garlic - 1-2 cloves;
- Greens fresh or frozen - optional;
- Salt, ground black pepper - optional;
- Meat broth or water - 200 ml;
- Vegetable oil - 20 ml.
Cooking:
Summer time passes in the country, I don’t experiment much with food. We cook meat, fish on the grill and eat them with vegetables. Prepared this time eggplant stewed with vegetables in a pan. The dish turned out very tasty, it can be eaten both hot and cold.
Ingredients
To cook eggplant stewed with vegetables in a pan, you will need:
eggplant - 6 pcs.;
bell pepper (preferably different colors) - 3 pcs.;
peeled tomatoes - 8 pcs. (I used tomatoes in my own juice - 2 cans of 400 g each);
onion - 2 pcs.;
cilantro, parsley - a bunch;
garlic - 10 cloves;
salt, pepper - to taste;
vegetable oil.
Cooking steps
Wash the eggplant, cut into medium pieces, salt and leave for a couple of hours to release the bitterness. Squeeze the eggplant, fry in vegetable oil until tender, stirring occasionally.
Pepper wash, free from seeds. Onion, pepper cut into medium pieces, send to the pan to the eggplant. Fry the vegetables for 10-15 minutes over medium heat, stirring occasionally.
Add grated tomatoes (without peel) or tomatoes in their own juice, freshly ground pepper, finely chopped greens and garlic, salt to taste (remember that the eggplant is already salted). Stir, cover and simmer for 10 minutes.
Appetizing, delicious eggplant stewed with vegetables in a pan, ready.
A tasty and healthy dish of stewed eggplants with vegetables is great for diet food. This dish is enjoyed by both adults and children. Today we will look at a simple and affordable recipe for cooking.
Time for preparing- 20-30 minutes.
Calories per 100 g- 50 kcal.
Stewed eggplants, and even with vegetables, are perfect for you if you took our advice in the article starting from the third phase.
A bit of eggplant history
Eggplant came to us from distant India. These blue-black oblong fruits ripen by autumn. Properly cooked, they turn out to be so tasty that, as a rule, neither adults nor children refuse them. Yes, and you should not do this, because they are also very useful.
Their pulp contains a lot of potassium, which is necessary for the proper functioning of the heart and blood vessels. As well as many vitamins, of which B vitamins deserve special attention, which normalize the functioning of the nervous system, helping to get rid of insomnia and neuroses.
And vitamin C, which supports our immunity and prevents the development of infectious diseases. This fruit is considered low-calorie, while it is able to remove excess cholesterol from the body, which makes it an ideal product in the diet.
Well, in order to get not only benefit, but also pleasure when using it, it, of course, must be cooked correctly and tasty.
Recipe for stewed eggplant with vegetables
For example, with this recipe. Tomatoes, peppers and onions added to the dish give it health benefits and perfectly emphasize the taste of eggplant. The dish turns out to be low-fat, almost dietary, but at the same time incredibly tasty. And yes, it's ready in minutes.
Products for cooking:
- - 3 small eggplants
- - 3-4 tomatoes,
- - 1 onion,
- - 2 - 3 bell peppers,
- - 4 tablespoons of vegetable oil,
- - salt,
- - ground pepper (optional).
How to stew eggplants and vegetables and preserve their usefulness?
First, wash the eggplant and cut into large pieces. A medium-sized eggplant is best cut into 4 pieces. Rub them with salt and leave for a while.
Prepare the rest of the vegetables. Wash them. Cut the tomatoes in half. Peel the onion and also cut it in half, if it is large, then into quarters.
Do the same with pepper. It is better if you take red and yellow peppers for cooking, then the dish will look more appetizing, but this is not important.
Pour a glass of boiled water into the bottom of a saucepan or saucepan. There shouldn't be much water. Lay the eggplants on top of the rest of the vegetables.
Salt them to taste. Top with oil. Put on the stove on a small fire.
Simmer, stirring occasionally, for about 15-20 minutes. Until the vegetables are soft. Check readiness for pepper and eggplant.
This dish can be eaten both cold and hot. Give him meat or fish. You can also eat it with pasta or potatoes.
We think you will like this recipe and you will definitely leave your comments or your tips for improving it in the comments for our readers. The best recipe will be published in a separate article with your authorship and Name.
Additionally, we have prepared this eggplant recipe video for your table and enjoyment.
Bon appetit and good mood.
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