Many dishes can be prepared from eggplants, especially Georgian cuisine. Stewed eggplant has a rich flavor and aroma. This vegetable can be added to stews and combined with various ingredients: meat, potatoes, mushrooms and a host of other vegetables. The dishes are juicy and aromatic.
Stewed eggplant with vegetables
You will need:
- eggplant - 3 pcs.;
- carrots - 1 pc.;
- bell peppers - 2 pcs.;
- tomato - 2 pcs.;
- onions - 2 pcs.;
- vegetable oil - 30 ml;
- garlic - 2 cloves;
- bay leaves - 2 pcs.;
- vinegar - 5 ml;
- sugar - 3 g;
- greens - 1 bunch.
Wash all vegetables, peel off the stalks, remove seeds from peppers, peel and peel from onions and carrots. Cut the eggplants into small cubes, season with salt and leave for 20 minutes. After that, rinse them with water, thereby removing the bitterness.
Chop the onion finely. Pass the garlic through a press. Cut bell peppers and carrots into strips. Cut the tomatoes into large slices. Instead of tomatoes, you can take half a glass of tomato juice. But it is better not to add tomato paste, as it will overpower the taste of other vegetables.
Rinse the herbs and chop finely. Heat the oil in a frying pan and pass the food in turn: carrots, peppers, tomatoes, eggplants. One product will take 5 minutes.
Then combine all ingredients in a skillet and simmer, covered, for 3 minutes. Then add herbs, salt, add spices to taste, garlic and bay leaves. Pour in vinegar last.
Cover the mixture with a lid and place in the oven at medium heat for 10 minutes. Serve both warm and cold.
Stewed eggplant with mushrooms
Mushrooms add aroma and original notes to the vegetable dish with eggplant.
You will need:
- 400 grams of eggplant;
- 400 grams of mushrooms;
- 50 ml sour cream;
- 1 onion;
- 2 cloves of garlic;
- salt and spices to taste.
Peel and dice the onion, chop the garlic. Chop the mushrooms into slices, and make cubes from the eggplant. In a frying pan in vegetable oil, first save the onion and garlic, then add the mushrooms to these ingredients.
After 10 minutes, add the eggplant cubes to the pan and fry for another 10 minutes. After that, fill everything with sour cream, diluted with 20 ml of water, salt and season the dish to your taste. After about 5 minutes, the eggplants with mushrooms can be tasted and served.
Stewed eggplant with vegetables and meat
This recipe is especially welcomed by men, both delicious and very satisfying.
You will need:
- beef - 240 grams;
- eggplant - 450 grams;
- bell pepper - 60 grams;
- tomato - 500 grams;
- tomato juice - 100 ml;
- vegetable oil - 60 ml;
- greens - 15 grams.
Wash the eggplants and cut them into slices, removing the stem. Season the vegetable liberally and let sit for 15 minutes. Then rinse the circles, removing moisture, and fry in a little vegetable oil.
Pass the meat through a meat grinder or chop in a blender. Fry the finely chopped onion separately, season with salt and pepper. Wash and cut the tomatoes into slices. Pepper the seeds and stalks, and cut into slices as well.
Place all ingredients in a small saucepan in layers: eggplants, peppers, minced meat, onions, tomatoes. Sprinkle each layer with spices to taste and salt. Pour everything on top with fresh tomato juice. Tomato juice, if desired, can be replaced with tomato puree. Only the tomatoes will have to be boiled first.
Simmer the dish for 20 minutes under the lid and serve immediately hot, sprinkling with chopped greens on the stewed eggplant with vegetables and meat.
How to stew eggplant in a slow cooker
Vegetables in a multicooker undergo a more gentle heat treatment, thereby retaining more nutrients.
You will need:
- tomato - 4 pcs.;
- eggplant - 4 pcs.;
- peppers - 2 pcs.;
- garlic - 4 cloves;
- carrots - 1 pc.;
- onions - 1 pc.;
- greens - 10 g.
Wash all vegetables. Remove the husks from the onions, remove the stalks from the eggplants, peel the peels from the carrots, remove the seed capsule from the peppers. Cut all vegetables into approximately the same size cubes.
Put everything except the pepper into the multicooker bowl and set the Stew program for 1 hour. For juiciness, add 50 ml of water to the bowl and close the lid.
When the device beeps, remove the lid and add the pepper. Wash the tomatoes, chop them finely and add to the mix as well. Give the vegetables some more time to stew, about 20 minutes, then add salt and sugar to taste.
15 minutes before the dish is ready, add spices, peeled and crushed garlic cloves, finely chopped herbs to it. For piquancy, you can put some hot chili flakes in the dish. Serve warm.
Stewed vegetable platter with eggplant
You will need:
- eggplant - 1 pc.;
- zucchini - 1 pc.;
- flour - 25 g;
- carrots - 1 pc.;
- tomato - 3 pcs.;
- onions - 1 pc.;
- garlic - 4 cloves;
- sunflower oil - 45 ml.
Wash and peel the carrots, cut them into large strips. Peel the onion and cut it into cubes. Cut the courgettes into cubes. If the fruit is large and coarse, then remove the skin from it in advance and clean the seeds.
Cut the eggplants into similar cubes, cutting off the stem from them. Blanch the tomatoes: cut the bottom of the fruit and put them in boiling water for 1 minute. Remove the skin, cut the coarse part of the stem and cut the flesh into cubes.
Remove the husks from the garlic. Transfer the eggplants to the pan, fry them a little. Then add the carrots, stir and fry until soft. Next, put the zucchini in the pan, and after 5 minutes add the onion to the mass.
After all the vegetables are a little fried, add a spoonful of flour, stir and fry everything together for another 5 minutes, stirring frequently. Next, put the tomatoes in the pan and season the whole mixture. Add salt as desired. If the vegetables give little juice, add a little water.
Let the vegetables boil, then cover them and reduce the heat to low. After 10 minutes, add the minced garlic and turn off the stove. Let the dish stand for a while and serve hot.
Stewed eggplant with peppers and tomatoes
In this bright dish, colors of both vegetables and herbs are mixed. The aroma of basil instantly awakens the appetite.
You will need:
- eggplant - 2 pcs.;
- red pepper - 60 grams;
- yellow pepper - 60 grams;
- tomato - 2 pcs.;
- cilantro - 20 grams;
- basil - 20 grams;
- onions - 1 pc.;
- garlic - 2 cloves.
Peel the eggplants and cut them into 2 x 1 cm cubes. Wash the tomatoes and cut into several large slices. Peel both types of sweet peppers and chop them quite finely. Peel the onion and chop it.
Send all vegetables, except tomatoes, to fry in a pan in vegetable oil. Salt the mixture a little, stir and fry everything together for about 6 minutes.
Then reduce heat to low, add tomatoes, stir, cover. Cook the dish covered for about 15 minutes, and while squeezing the peeled garlic through a press, finely chop the cilantro and basil.
Place them in the skillet after all the vegetables are cooked and the heat is off. If you don't have fresh basil, you can use four pinches of dried basil.
Stewed eggplant with potatoes
Eggplant, stewed with potatoes, is a very nutritious lunch dish. Fried potatoes, go well with the rest of the ingredients.
You will need:
- eggplant - 2 pcs.;
- onions - 1 pc.;
- potato tubers - 4 pcs.;
- garlic - 3 cloves;
- bell peppers - 2 pcs.;
- vegetable oil - 2 tablespoons;
- broth - 0.4 l.
Wash the eggplants, remove the stem and cut the flesh into small cubes. Wash and peel the potatoes, cut into thin slices.
Peel the pepper and cut into large squares. Peel the onion and garlic and chop finely. Pour 2 tablespoons of vegetable oil into the pan, heat it up, put the potatoes and fry for 5 minutes.
Add eggplant, garlic, onion and pepper there. Stir and season to taste. Pour the broth into the vegetables, cover and cook for about 20 minutes until tender. Serve hot, sprinkled with chopped herbs. Various herbs are suitable for the dish, experiment and taste.
Stewed eggplant with garlic
This stew cooks quickly and has garlic aroma and flavor.
You will need:
- eggplant - 500 grams;
- tomato - 300 grams;
- onions - 2 pcs.
- garlic - 3 cloves;
- dill - 1 bunch;
- vegetable oil - 100 ml;
- salt - 5 g.
Chop finely peeled onion and fry until golden brown. Cut the eggplants into cubes, soak them for an hour in cold water, then drain and squeeze. Place the eggplant with the onion and fry everything together until tender, about 20 minutes.
Chop the tomatoes finely, chop the dill. If you wish, you can take tomatoes in your own juice. Place the tomatoes in a skillet and cook for another 2 minutes. Then turn off the heat and sprinkle with dill on top. Pass the garlic through a press, add it to the dish and serve immediately.
Stewed eggplant in sour cream sauce
You will need:
- 4 eggplants;
- 50 grams of a slice of butter;
- 250 ml sour cream;
- 15 g flour;
- salt and herbs to taste.
Cut the eggplants into medium cubes and boil in salted water for 5 minutes, drain them in a colander. Let them dry, roll the cubes in flour and send them to a thick-bottomed saucepan, where fry them in butter until golden brown.
Pour sour cream over vegetables, salt and sprinkle with herbs. Simmer covered for about half an hour until tender.
Stewed eggplant with zucchini: homemade recipe
Stewed vegetables can be served as a separate dish or served as a side dish for meat or fish main courses.
You will need:
- 2 eggplants;
- 1 zucchini;
- 3 tomatoes;
- 1 carrot;
- 1 onion;
- 1 head of garlic;
- some flour and vegetable oil for frying;
- salt and spices to taste.
Cut the carrots into strips. Cut the courgette, eggplant and onion into cubes. Scald the tomatoes with boiling water and sanded, then cut into slices.
Pound the peeled garlic. Put the eggplants in a frying pan with oil, fry a little, then add the carrots. After 5 minutes, put the zucchini in the pan, and after another 5 minutes, put the onion.
Fry all the vegetables laid out and add flour. Cook the stew for 5 minutes and stir in the tomatoes, salt and spices. Simmer vegetables over low heat until tender. Put the garlic in the finished stew and serve.
