Sauteed eggplant - savory dish for a homemade dinner or holiday feast. Juicy eggplants, paprika, onions, carrots are fried separately, seasoned with garlic and served. Vitamin food attracts attention with its richness and rich taste.
The technology of cooking vegetable saute with eggplant
Mystery of the name
The dish was born in France. Translated from fr. "saute" means bouncing. What is the connection? No, the hostess does not need to jump around the kitchen during the cooking process. But the products just need to be shaken during a short frying. And no forks/spoons to stir/turn. The French are convinced that in this way the structure and juiciness of vegetables will be preserved as much as possible.
What are they made from
The composition includes:
- eggplant;
- bell pepper;
- carrot;
- onion;
- tomatoes;
- garlic.
What is seasoned
Spices vary depending on the preferences of the hostesses. The black ground pepper, a mixture of peppers, bay leaf, granulated sugar, roasted sesame; saffron; ucho suneli and others.
Many do with zucchini. There are recipes for rolling up for the winter.
How to saute vegetables with eggplant
- Eggplant cut into circles or large cubes / straws. After soaking in cold salty water for about half an hour. The water is drained, the pieces are fried in vegetable oil for a short time. And most importantly: shake the pan to turn it over. Forks and spoons are not used.
- The remaining ingredients are ground and fried separately for 10 minutes.
- Then everything is mixed with eggplant, seasoned with garlic and spices, salted and left to infuse.
- After a day, serve, sprinkled with herbs. As a rule, they take cilantro or parsley.
Top 3 Successful Eggplant Sauté Recipes
It is clear that the popular dish has acquired many variations of execution. Experienced hostesses have their own proprietary recipes. For those who first come across this dish, let's say that there is nothing complicated. Here are the three most famous versions and recall: good dish one that is prepared with love. A little patience, good products, a few minutes to read the publication - and you can go to the kitchen to perform a masterpiece.
Number One - Sautéed Eggplant and Tomatoes
Eggplants (3 pcs.) Wash, cut into 5-8 mm circles (do not peel!), Pour cold water, pour 2 tsp. salt. A press is placed on top. So that the circles are completely in the water. After half an hour, the liquid is drained and the vegetables are placed in a colander. In this way, they get rid of possible bitterness.
Pour vegetable oil into a frying pan. Spread eggplant and fry for 30 seconds on each side. The process is long, but the end result is worth it. Sautéed eggplants are often cooked only in a pan or in the oven, less often in a slow cooker.
Tomatoes (5 pcs.) Scalded, peeled. Cut randomly.
Carrot (1 pc.), Onion (2 pcs.) Chop to your liking. It is more convenient on a grater and half rings.
Everything is fried in hot oil together: tomatoes, onions, carrots. Salt, season with spices after 5 minutes. Then fry for another 5 minutes and turn off the fire.
Eggplants are placed in a saucepan with a thick bottom or a thick-walled pan, salted. Seasoned with spices. Top with vegetables. Cover with a lid and on a slow fire. After ten minutes, they are laid out on portioned plates and served, sprinkled with chopped herbs.
Number two - delicious eggplant saute recipe
Circles of two or three eggplants (with skin) are soaked for 30 minutes in very salty water (3 tsp per liter) under pressure. After a while, they are placed in a colander. When the water drains, fry in hot oil in cast iron pan until golden brown on both sides.
Onion (2 pcs.) Peel, cut into rings / half rings, fry for 3 minutes - and the stewpan to the bottom.
Carrots cut into circles (2 pieces) are also fried, salted, seasoned with spices - and onions.
To get a delicious eggplant sauté, paprika is added. Bulgarian pepper (two to four different colors) is cut into half rings - and without frying, they are laid out in a third layer over the carrots.
You can add some chili. Sprinkle with chopped garlic.
Cover with blanched tomatoes (two pieces), cut into circles, cover with the remaining garlic and herbs.
Pour a glass of cold water. Wait for boiling and stew for 30-50 minutes. Ready meal laid out on portioned plates, sprinkled with herbs. Eaten cold or hot.
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Find exemplary reliable sauté recipes on the site of bright gastronomic delights. Try variations with different vegetables, mushrooms, meat or fish. Try to cook sauté in the oven, slow cooker or prepare it for the winter. Emphasize the uniqueness of the taste with various spices and herbs. Create an exquisite new taste every time.
Sauté is a name for vegetables, meat or fish quickly fried in a minimum amount of oil. In fact, this is also a stew, only cooked a little differently. The secret to making the right sauté is that when sautéing quickly, the ingredients are not turned over with spatulas or forks, but are shaken (or "bounced"). The name came from this technology. The main components of the saute are eggplant, onion, Bell pepper and tomatoes. Sometimes zucchini is added green pea, carrot.
The five most commonly used ingredients in saute recipes are:
Interesting recipe:
1. Cut the washed eggplants and tomatoes into circles about 1 cm thick.
2. Salt the eggplants, let stand for a while.
3. Chop the onion and multi-colored sweet pepper into half rings.
4. Drain the released juice from the eggplant. Fry them in a hot pan until golden brown.
5. Separately fry the onion and pepper.
6. In a thick-walled baking dish, greased vegetable oil, put layers of eggplant, onion, pepper, tomatoes.
7. Salt and pepper each layer, sprinkle with fragrant spices and chopped fresh herbs and garlic. Spray with oil.
8. Pour the layers with a little water. To cover with a lid.
9. Simmer in the oven with minimal heating for about 1-1.5 hours, adding water as needed.
10. Serve sauté slightly warm or cool, sprinkled with fresh herbs.
Five of the fastest saute recipes:
Helpful Hints:
. If there is no temperature sensor in the oven, then when cooking the saute, you need to make sure that there is no active seething.
. In a honeycomb, you can add zucchini, peas, beans, pieces of meat or fish.
. All ingredients must be fried separately.
Sauteed vegetables are called variations on the stew, but there is a main difference. The first course comes from France, it got its name from the word “jump”, thanks to the method of preparation – in a saucepan. The ingredients are not mixed, but thrown up so as not to damage the pieces, otherwise they will let the juice in, and not keep it inside.
How to cook sautéed vegetables?
It is very difficult to cook a real vegetable saute, with tossing food in a saucepan, it requires good dishes and some skill. Therefore, most housewives prepare a dish according to the principle of vegetable stew, with vegetables turning over with a spatula. It is recommended to take a wooden spatula or spoon.
How to make a delicious vegetable saute with eggplant:
- Use a saucepan, saucepan or frying pan with a thick bottom.
- Saute vegetables in plenty of oil.
- Eggplants need to be salted in advance and left for half an hour to remove bitterness.
- Cut blanks into large cubes.
Saute vegetables, the easiest and fastest recipe is in a pan. You need to fry for a short time so that the ingredients are preserved. beneficial features and taste. Onions are cut in half rings, carrots - in circles, eggplants and peppers - in strips or cubes. Eggplant pre-hold in salt, then be sure to rinse.
Ingredients:
- eggplant - 1 pc.;
- bell pepper - 2 pcs.;
- onion - 1 pc.;
- carrots - 1 pc.;
- garlic - 2 cloves;
- black pepper - 0.25 tsp.
Cooking
- Chop vegetables, fry separately.
- Throw away in a colander.
- Transfer to the pan, add spices.
- Saute vegetables for a couple of minutes.
- Sprinkle with crushed garlic.
Sauteed vegetables with eggplant and zucchini
The most inexpensive and satisfying vegetable sauté - with eggplant and zucchini. The main thing is that all the ingredients are saturated with juice, so when cutting them, they are laid out in different containers, peppered and salted in layers. For this recipe, vegetables were selected with the same cooking time so that everyone had time to reach the condition.
Ingredients:
- eggplant - 300 g;
- zucchini - 450 g;
- bell pepper - 2 pcs.;
- onion - 1 pc.;
- tomatoes - 2 pcs.;
- black pepper - 0.5 tsp;
- greens - 1 bunch.
Cooking
- Chop vegetables.
- Fry in turn for 5 minutes.
- Drain the oil.
- Put in a saucepan, add salt and spices.
- Simmer for 20 minutes.
- Sprinkle with herbs.
- Insist 15 minutes.
Saute with meat and vegetables and potatoes
Sauteed vegetables with potatoes and meat are more satisfying. It's no secret: most men do not consider a dish without meat additives a full dinner or lunch. Therefore, there is an option for them. It is important not to overcook the vegetables so that they crunch slightly. It is not recommended to put canned pastas and sauces, they distort the taste of the dish.
Ingredients:
- eggplant - 3 pcs.;
- zucchini - 2 pcs.;
- bell pepper - 2 pcs.;
- potatoes - 2 pcs.;
- onion - 1 pc.;
- meat - 0.5 kg;
- carrots - 2 pcs.;
- garlic - 1 clove;
- tomatoes - 4 pcs.;
- greens - 1 bunch;
- black pepper - 0.5 tsp.
Cooking
- Chop vegetables.
- Meat cut, fry, pepper.
- Add onions and carrots, sauté 10 minutes.
- Transfer to a cauldron.
- Cut potatoes, add to meat.
- Simmer for 10 minutes.
- Add eggplant, simmer until soft.
- Put the chopped zucchini, simmer for 5 minutes.
- Add tomatoes, simmer for 5 minutes.
- Put spices, salt.
- Vegetable saute with meat is cooked for 15-20 minutes.
A more dietary meat option is sauted chicken with vegetables. It cooks quickly, it is recommended to put fillets or thighs, they are more juicy. You can get by with breasts. If to taste spicy dishes, you can add a mixture of peppers and garlic. Valuable in that it preserves taste qualities both cold and hot.
Ingredients:
- eggplant - 3 pcs.;
- fillet - 300 g;
- carrots - 3 pcs.;
- Bulgarian pepper - 3 pcs.;
- tomatoes - 3 pcs.;
- oil - 40 ml;
- sugar - 1 tbsp. l.;
- salt - 0.5 tbsp. l.;
- greens - 1 bunch.
Cooking
- Chop vegetables.
- Grind the fillet, fry.
- Add carrots and peppers, simmer for 5 minutes.
- Add eggplant, sauté 5 minutes.
- Pour tomatoes, spices, sugar, salt.
- Sauté vegetables for 15 minutes.
- Sprinkle with herbs.
A leaner sauté with meat and vegetables can be made with beef. It turns out delicious in a pan, in a cauldron, and in the oven. From spices it is recommended to put thyme, rosemary and basil. The main secret of the dish is that vegetables are stewed without water, in own juice, before that they need to be fried separately.
Ingredients:
- eggplant - 400 g;
- beef - 700 g;
- onions - 2 pcs.;
- carrots - 2 pcs.;
- green beans - 150 g;
- tomatoes - 500 g;
- oil - 3 tbsp. l.;
- black pepper - 0.5 tsp;
- sugar - 1 tbsp. l.
Cooking
- Chop vegetables.
- Grind the meat, fry.
- Add onion, simmer for 5 minutes.
- Peel tomatoes, grind in a blender.
- Grind the onion, fry, sprinkle with sugar.
- Add tomatoes, simmer for 10 minutes.
- Fry carrots and eggplant in turn.
- Transfer the vegetables, along with the beans, to the meat.
- Pour sauce, add spices.
- Simmer for 10 minutes.
If you want to surprise your family or guests with something non-standard, you can cook sauteed vegetables with seafood. Ideal for calamari. Long time they were considered a rare delicacy, but today this product is easy to buy in any store. Cooking is recommended only in olive oil.
Ingredients:
- onion - 80 g;
- celery - 80 g;
- sweet pepper - 200 g;
- garlic - 3 cloves;
- white wine - 210 ml;
- oil - 6 tbsp. l.;
- vegetable broth - 100 ml;
- greens - 0.5 bunch.
Cooking
- Cut vegetables.
- Saute celery and onion for 5 minutes.
- Add pepper and 125 ml of wine.
- When the wine has evaporated, pour in the broth.
- Sprinkle with spices, stir.
- Fry crushed garlic for a couple of minutes.
- Pour in 80 ml of wine, boil.
- Boil the squid in the mixture for 1-2 minutes.
- Add stewed vegetables.
- Saute seafood and vegetables mix, leave for 5 minutes.
Vegetable sauté with pumpkin is very juicy, this vegetable gives a lot of juice, makes the mixture soft. Sesame, parsley, nuts go well together. To speed up the process, you can bake vegetables in the oven for 15 minutes, and then fry in a saucepan with spices. This recipe uses citric acid.
Ingredients:
- onion - 1 pc.;
- pumpkin - 500 g;
- carrots - 3 pcs.;
- tomatoes - 2 pcs.;
- sweet pepper - 2 pcs.;
- garlic - 1 clove;
- oil - 100 ml;
- citric acid - 0.5 tsp;
- water - 100 ml.
Cooking
- Cut vegetables.
- Arrange, without mixing, on a greased baking sheet.
- Darken 15 minutes.
- Put in layers in a cauldron.
- Sprinkle with garlic.
- Dilute in water citric acid, pour vegetables.
- Simmer for 15 minutes.
Sauté vegetables in the oven
It turns out softer and more fragrant. The principle is the same, but it significantly saves time, the ingredients do not need to be fried separately and then mixed. Parsley, garlic and ground black pepper will add piquancy, you can add thyme. Served as a side dish for meat or fish.
Ingredients:
- eggplant - 400 g;
- zucchini - 500 g;
- carrots - 3 pcs.;
- tomatoes - 2 pcs.;
- sweet pepper - 2 pcs.;
- onions - 2 pcs.;
- oil - 100 ml;
- garlic - 2 cloves.
Cooking
- Chop vegetables.
- Lay out on a greased baking sheet.
- Sprinkle with salt and spices.
- Bake in preheated oven for 15 minutes.
- Reduce heat, cover sheet with foil.
- Simmer for 20 minutes.
- Remove the foil, hold for another 5-10 minutes.
Saute vegetables with mushrooms
Satisfying has a peculiar taste, it is recommended to put forest ones, which have a pronounced aroma. Can be replaced with greenhouse champignons, but the relish will not be felt. Therefore, it is worth adding at least a few chanterelles or aspen mushrooms. But they need to be boiled first.
Ingredients:
- eggplant - 3 pcs.;
- zucchini - 2 pcs.;
- carrots - 2 pcs.;
- sweet pepper - 3 pcs.;
- tomatoes - 6 pcs.;
- onions - 2 pcs.;
- mushrooms - 400 g;
- greens - 1 bunch;
- ground pepper - 0.5 tsp.
Cooking
- Chop vegetables and mushrooms.
- Fry in turn for 5-10 minutes, put in a saucepan.
- Add tomatoes, spices.
- Simmer for 15 minutes.
- Saute mushrooms and vegetables, sprinkle with herbs.
- Simmer for 5 minutes.
Saute vegetables in a slow cooker
Even faster and easier to manage dinner - cook. The ingredients can be fried at the same time on the “frying” mode, then stewed. If time permits, you can do this separately so that the products retain more taste. The dish is stewed for 20 minutes, but it is important to focus on the technique.
Ingredients:
- eggplant - 450 g;
- zucchini - 350 g;
- carrots - 3 pcs.;
- tomatoes - 2 pcs.;
- sweet pepper - 2 pcs.;
- onions - 2 pcs.;
- oil - 100 ml.
Cooking
- Chop vegetables.
- Put in a bowl, salt.
- Hold on the "Frying" with the lid open for 10 minutes.
- Move to "Extinguishing", close the lid.
- Cook 20 minutes.
Saute vegetables for the winter - recipe
If you have a good harvest, you can prepare it; in the cold, such a treat will not only complement the table, but will also become a pleasant reminder of summer. Pairs well with any side dish. Vegetables prepared according to this recipe do not require sterilization of jars and are stored at room temperature.
Ingredients.
Classical sauteing involves quickly frying chopped vegetables in oil. But for a long time in cafes and restaurants they serve sautéed grilled and then chopped vegetables. This method of cooking allows you to make the dish less high-calorie. At home, you can cook sautéed vegetables in the oven.
I don’t promise the smell of a fire, but it will definitely be tasty and healthy!
Sauteing vegetables in the oven without roasting retains most of the useful substances, while the dish is as light and elegant as possible. Sauteed vegetables are served chilled, so this The best way Satisfy your hunger on a hot day.
Eggplant is one of the favorites of summer markets, and for our idea it is simply an indispensable vegetable. Vegetable sauté with eggplant is the perfect option. Therefore, today is a story about how to make sautéed vegetables with eggplant.
Another simple dish that can be safely recommended for a summer meal is vegetable stew.
| Ingredients for the recipe for sautéed baked vegetables | |
|---|---|
| eggplant | 3 pieces (500 grams) |
| bell pepper | 2 pieces (150-200 grams) |
| Tomatoes | 2 pieces (200 grams) |
| Onion | 1 small head (50 grams) |
| Vegetable oil | 2 tablespoons |
| Greens of your choice | half a small bundle |
| Salt | taste |
| Ground black pepper | taste |
How to cook vegetable saute in the oven
Since we will cook the vegetable saute in the oven, turn on the oven to heat up to 200 degrees. Wash eggplant and bell pepper. We prick the eggplant with a fork in several places so that the skin does not burst during baking. Bake vegetables in the oven for 25-30 minutes. We focus on the readiness of eggplant.
We cut the tomatoes crosswise and pour boiling water for 2-3 minutes. I love cooking this sautéed co fresh tomatoes, but, if desired, they can be baked with eggplant and pepper. True, add to the rest of the company not immediately, but 5-7 minutes before the end of cooking.
Cool the roasted vegetables. Remove the skin from the pepper, remove the seed box and cut into small cubes.
We cut off the green tail of the eggplants, peel them and also cut them finely.
We also remove the skin from the tomatoes, remove the seeds, and chop the flesh with a knife.
We clean the raw onion, wash and cut into small cubes.
Summer is the season of vegetables, and you can’t help but take advantage of this for the good of your body. For lovers of vegetables, I offer a recipe for sauteed eggplant. The preparation of the dish is very simple, the set of vegetables and their quantity is your imagination and taste preferences. Vegetable saute will suit your table both as an appetizer and as a side dish.
Ingredients
To prepare a vegetable saute you will need:
eggplant - 3 pcs.;
carrots - 1-2 pieces;
sweet pepper - 2 pcs.;
onion - 2 pcs.;
salt - to taste;
tomato paste - 1 pack (70 g);
ground black pepper - to taste;
sunflower oil for frying.
Cooking steps
First we need to prepare the eggplant, for this they need to be washed and cut into cubes. Bitterness must be removed from eggplants by sprinkling them with salt for 10 minutes. After the time has elapsed, wash the eggplants thoroughly under hot water, drain the water.
Cut carrots into cubes, sweet pepper - into strips. Onion cut into half rings.
Pour sunflower oil into a heated pan. First we will fry the eggplant and carrots, stirring occasionally, for 7-10 minutes.
Then add onion with sweet pepper, salt and pepper to taste. Fry everything over medium heat, stirring occasionally. At the end of cooking, add tomato paste. Saute usually takes 20 minutes to cook.
