Eggplant dishes are found in different cuisines of the world. It is known that regular consumption of this vegetable promotes an increase in red blood cells and hemoglobin, improves the functioning of the gastrointestinal tract, as well as the liver and kidneys.
It is necessary
- For eggplant stews with cabbage and other vegetables:
- - 500 g eggplant;
- - 500 g of white cabbage;
- - 1 onion;
- - 2-3 carrots;
- - 2-3 bell peppers;
- - 1 small beet;
- - ½ cup rice;
- - Art. l. tomato sauce;
- - 1 tbsp. l. ready-made mustard;
- - 50 ml of vegetable oil.
- For stewed eggplants with potatoes:
- - 2 eggplants;
- - 4 potatoes;
- - 2 bell peppers;
- - 1 onion;
- - 2-3 cloves of garlic;
- - 2 glasses of broth (meat);
- - vegetable oil;
- - greens;
- - condiments;
- - salt.
- For eggplant stewed with vegetables in a slow cooker:
- - 1 medium sized eggplant;
- - 1 sweet pepper;
- - 1 small onion;
- - 1 tomato;
- - 1 medium-sized carrot;
- - 2 tbsp. l. vegetable oil;
- - 1-2 cloves of garlic;
- - greens (parsley, dill, basil);
- - spices;
- - 1/2 tbsp. l. salt.
Instructions
Step 1
Eggplant stewed with cabbage and other vegetables
Peel the eggplants and cut into large cubes. Then place them in a large deep skillet. Place the shredded cabbage on top, on which put the washed rice. Cover the dishes with a lid and put the eggplants with cabbage to simmer for 20 minutes. Then stir.
Step 2
The rest of the vegetables (onions, carrots, bell peppers and beets), wash, dry and cut into pieces. Then add the tomato sauce, a spoonful of prepared mustard and fry in vegetable oil in another pan. Then salt the cooked fry and combine with eggplant and cabbage. Simmer all ingredients over low heat for 15-20 minutes. 5 minutes before cooking, add washed, dried and finely chopped greens, as well as chopped garlic. Mix everything thoroughly.
Step 3
Eggplant stewed with potatoes
Wash the eggplants, peel and cut into small cubes. Cut the washed and peeled potatoes into slices and the bell peppers into pieces. Peel the onions and garlic and chop with a knife.
Step 4
Heat vegetable oil in a skillet and lightly fry the potato slices in it. Then add the rest of the ingredients: eggplant, bell pepper, garlic and onions. Then season with salt, pepper and spices to taste. Pour in the broth and simmer the eggplants with vegetables under a closed lid over low heat. Serve to the table, sprinkle with finely chopped herbs.
Step 5
Eggplant stewed with vegetables in a slow cooker
Wash the eggplant, peel and cut into circles. Wash the carrots, peel and grate on a coarse grater. Finely chop the peeled onion. Wash bell peppers, peel seeds and stalks and cut into strips. Remove the skin from the tomatoes.
Step 6
Pour vegetable oil into a removable multicooker bowl and put the prepared eggplant. On the multicooker control panel, set the "Baking" mode, and on the timer, select a time of 50 minutes and press the "Start" button.
Step 7
10 minutes after starting cooking, add the onions, carrots and bell peppers to the bowl. After another 10 minutes, add the tomato, spices and salt. Peel the cloves of garlic, pass through a press and place in a bowl. Mix everything and leave to cook until the end of the regime.
