Eggplants are very useful for the body, they stimulate the work of the gastrointestinal tract, relieve constipation, increase the level of red blood cells and hemoglobin in the blood, improve the functioning of the kidneys and liver. Try eggplant stew.
To prepare stewed eggplants, you will need: 1 eggplant, 3 tomatoes, 2 sweet peppers, 1 onion, 1 carrot, pepper, salt. Before preparing the dish, the eggplants need to be washed, cut into slices and held for several minutes in a 3% salt solution. Then drain, rinse vegetables under running water and cut into cubes. Peel the onion, cut it into cubes. Wash the peppers, remove the stalks, seeds, cut the vegetables into strips. Wash the tomatoes, cut them into wedges. Peel and wash the carrots, grate on a coarse grater, and then cut into strips. Fry it in a preheated skillet with vegetable oil. When the carrots are lightly browned, add the onions and sauté until golden brown. Then add the eggplant cubes and stir. When the juice from the vegetables has boiled away, add the pepper and lightly fry. Then add salt, tomatoes, pepper, lavrushka. Bring to a boil, cover and simmer over low heat for 10-15 minutes.
To prevent the eggplants from darkening, after cutting they need to be placed in cold water with salt and citric acid.
Eggplant stewed with meat turns out to be hearty and tasty. Products: 450 g eggplant, 250 g beef, 60 g vegetable oil, 500 g tomatoes, 60 g bell pepper, pepper, salt, herbs - to taste. Wash the eggplants, then cut into slices, salt and leave at room temperature for 15 minutes. Then rinse them and fry them in vegetable oil. Grind the beef. Peel the onion, fry it over low heat, add salt and pepper. Wash the tomatoes, cut into slices. Put the eggplant slices in a saucepan, put the minced meat on them, then the onions and tomatoes. Sprinkle each layer with pepper, salt, place on the stove and simmer for 20 minutes.
Serve hot.
Eggplant can be stewed in sour cream. Required: 300 g sour cream 2 eggplants, 1 onion, 3 cloves of garlic, pepper, salt. Peel the onion, chop finely, put on a frying pan preheated with vegetable oil and fry until half cooked. Chop the garlic finely or pass through a press, add to the onion. Cook over high heat, and after half a minute add the eggplant. Cook them for 5 minutes, stirring all the time. Then pour in the sour cream, add pepper, salt. When the sour cream starts to boil, reduce the heat, cover and simmer for 20 minutes. Sprinkle the finished dish with chopped fresh herbs.
Cook the eggplant stew in a slow cooker. You will need: 3 eggplants, 4 potatoes, 3 tomatoes, 2 onions, 2 carrots, 2 bell peppers, 4 prongs, garlic, 3 tablespoons sunflower oil, parsley, seasonings, salt - to taste. Wash the vegetables. Cut the eggplant into slices, rub with salt and let it brew for 30 minutes. Then wash in running water and cut into cubes. Remove the seeds from the bell pepper and chop it coarsely. Peel the onion, cut it into large half rings. Cut the tomatoes into rings. Grate the peeled carrots on a coarse grater. Cut the potatoes into large cubes. Pour vegetable oil into the multicooker bowl and lay out the vegetables in layers: first potatoes, then onions and carrots, then eggplants, peppers and tomatoes. Season with pepper, salt and pour a glass of water over the vegetables. Set the "Extinguishing" program for 1 hour. 20 minutes before the end of cooking, add parsley, garlic, passed through a press, a pinch of seasoning. Stir and simmer until tender. Serve hot or leave to sit for a few hours.
