If you are on a diet, decide to arrange a fasting day for yourself, or simply follow the rule - do not eat heavy fatty foods for dinner, this is the recipe for you. A light dinner doesn't mean boring and tasteless at all. Try to combine business with pleasure. A dinner, even a light one, may well consist of 2-3 dishes. One of the simple options for pampering yourself without burdening yourself with extra calories: salad with sorrel for the first and for hot - vegetable stew in a pot.
It is necessary
-
- For salad: 2 eggs
- 1 bunch of sorrel, 1 bunch of dill
- 1 bunch of parsley
- 2 small onions
- 2 tbsp vegetable oil
- salt and pepper to taste.
- For the stew: 1 eggplant
- 1 young squash
- 2 sweet peppers
- 1 head of onion
- 2-3 tomatoes
- sunflower oil.
Instructions
Step 1
Start with the stew as it takes longer to cook. Wash the vegetables. Cut off the tail of the eggplant. Chop the vegetable into small cubes with a side of about 1 cm. Do the same with the courgette. It is not necessary to peel these vegetables before cooking; with prolonged heat treatment, the skin becomes tender.
Step 2
Next, peel the peppers from the seeds, cut them into large squares. Peel the onion and chop as finely as you like. In the classic version, the onion is cut into large pieces - into quarters. mix eggplant, zucchini, peppers, onions, salt. Now take care of the tomatoes. Cut them into circles to arrange in layers in a pot.
Step 3
Take one large clay pot or several small ones. Raw vegetables are very voluminous, keep in mind, as a result, the contents of the pots will almost double and give a lot of water. If you start stuffing the stews too tightly, the liquid will overflow during cooking, so don't go overboard when filling them.
Step 4
First grease the pot with sunflower oil. Spoon about a third of the eggplant, zucchini, pepper and onion mixture. Then make a layer of tomatoes, salt, then put another third of the vegetables in the pot and cover with a second layer of tomatoes. Repeat the same a third time. Tomatoes should be at the very top. Use the same principle to put vegetables in each pot if you have more than one.
Step 5
After that, the stew should be flavored with sunflower oil. All stew needs about 2-3 tablespoons. Close the pot and place in an oven preheated to 200 degrees. After 10 minutes, you can turn the temperature down to 150. And for the next hour and a half, you can forget about the hot dish and take up the salad.
Step 6
For salad, boil hard-boiled eggs, cool, peel them. Cut in half lengthwise. Chop each half into thin longitudinal strips.
Step 7
Dry the washed sorrel, parsley and dill with a napkin. Chop the sorrel into small noodles, chop the herbs. Peel the onion, cut it into thin strips, scald with boiling water, let the water drain and cool. Toss eggs, onions, sorrel, and herbs. Season with salt and pepper to taste. Season with vegetable oil. Decorate the finished salad with herbs and egg wedges.
Step 8
You can take the stew out of the oven, put it on a plate and start dinner.
