Whatever eggplant appetizer you cook, it is eaten with pleasure and always comes in handy both on the festive table and in the everyday menu. This fully applies to stewed eggplants with tomatoes, which we will cook today.
This appetizer is good on its own, and as an addition to the main side dish, such as potatoes. It's hard to come up with something simpler and tastier!
Ingredients: (serves 2)
- 1 medium eggplant
- 1 large tomato
- 1 medium onion
- small bunch of cilantro
- 2 garlic cloves
- 1 st. a spoonful of lemon juice
- vegetable oil
- salt, pepper to taste
Cooking:
I show the preparation of a small portion, but, if desired, you can double the amount of ingredients.
First you need to peel the eggplant from the skin. To do this, put it in a saucepan, fill it with water, bring to a boil and boil for 3-4 minutes. For speed, you can pour boiling water directly from the kettle, especially if the stove is not gas, but electric.
After that, pour the eggplant with cold water for a couple of minutes. Now it will be very easy to remove the skin.
If the skin of the eggplant is thin, not hard, then you can not remove it, during stewing it becomes quite soft.
Cut the peeled eggplant into small sticks or cubes.
Peel the onion and cut into small cubes.
Pour vegetable oil into the pan so that it covers the entire bottom, and fry the onion until slightly golden.
Then we lower the chopped eggplant, mix, close the lid and keep for 10 minutes on low heat, stirring occasionally. You can add a little oil, eggplant absorbs it very well, so it will not be worse.
While the eggplant and onion are stewing, prepare the tomato. For 2-3 minutes, pour it with boiling water from the kettle, then rinse with cold water. After that, the skin from the tomato will be removed almost by itself.
Cut the tomato into small cubes.
By this time, the eggplant with onions looks something like this:
We lower the chopped tomato, close the lid again and continue to simmer for another 10-15 minutes.
In the meantime, wash and finely chop the cilantro. I find that cilantro, like no other herb, pairs well with eggplant to taste. But if you can’t stand cilantro (it happens! 🙂), you can replace it with parsley.
When the vegetables are ready, that is, they have become completely soft, salt and pepper them to taste, add cilantro, garlic, lemon juice, mix, close the lid and immediately turn off the stove.
Let the eggplant brew and cool slightly, transfer to a beautiful dish and serve. The appetizer tastes great both warm and cold.
Each hostess prepares stewed eggplants with tomatoes in her own way, adding various seasonings, such as carrots, celery or bell peppers, and every time this appetizer turns out to be surprisingly tasty. I have the simplest option, but, believe me, no less wonderful.
Eggplants can be used to make a simple and very tasty dish.
And you will find a recipe for a beautiful and tasty eggplant appetizer with tomatoes, cheese and nuts.
For today I say goodbye to you. I wish you all good luck and good mood.
Always cook with pleasure!
Smile! 🙂
Summer time passes in the country, I don’t experiment much with food. We cook meat, fish on the grill and eat them with vegetables. Prepared this time eggplant stewed with vegetables in a pan. The dish turned out very tasty, it can be eaten both hot and cold.
Ingredients
To cook eggplant stewed with vegetables in a pan, you will need:
eggplant - 6 pcs.;
bell pepper (preferably different colors) - 3 pcs.;
peeled tomatoes - 8 pcs. (I used tomatoes in my own juice - 2 cans of 400 g each);
onion - 2 pcs.;
cilantro, parsley - a bunch;
garlic - 10 cloves;
salt, pepper - to taste;
vegetable oil.
Cooking steps
Wash the eggplant, cut into medium pieces, salt and leave for a couple of hours to release the bitterness. Squeeze the eggplant, fry in vegetable oil until tender, stirring occasionally.
Pepper wash, free from seeds. Onion, pepper cut into medium pieces, send to the pan to the eggplant. Fry the vegetables for 10-15 minutes over medium heat, stirring occasionally.
Add grated tomatoes (without peel) or tomatoes in their own juice, freshly ground pepper, finely chopped greens and garlic, salt to taste (remember that the eggplant is already salted). Stir, cover and simmer for 10 minutes.
Appetizing, delicious eggplant stewed with vegetables in a pan, ready.
We have long been accustomed to the fact that eggplants are firmly included in the menu of many families, especially since in modern conditions it is not difficult to purchase them at any time of the year, although sometimes it is expensive out of season. A lot of scientific works have been written about eggplants, including on the pages of a huge number of culinary sites. However, there is a striking difference: many chefs prefer to look for something new, not hackneyed, and this is commendable. But we must not forget that a large number of simple housewives will not be able to repeat a complex, extraordinary recipe. And the reasons can be different, from the degree of preparedness, to an elementary reason - the price. Of course, the abundance of vegetables in the summer and autumn season cannot but inspire our hostesses to culinary exploits and culinary fantasies.
Based on the general principles of cooking technology, this dish looks like a popular ratatouille - that is, an ordinary vegetable stew. This dish is familiar to a huge number of housewives and naturally, there is an unimaginable number of transformed recipes, a decent part of which is not inferior to vegetable delights.
Stewed eggplant with vegetables is very easy to prepare. Even a novice cook can handle this recipe. That is what he is good at. After all, in summer and early autumn, when the shelves are filled with inexpensive vegetables, this dish is available to everyone without exception. Not to mention its benefits and great taste. Eggplants, carrots, onions, tomatoes in a wonderful, thick sauce in which you can dip bread. Excuse me for so much frank culinary striptease. Adjust the taste of the sauce yourself. I love it when it's sweet and sour. Perhaps a spicier one will suit you, then put red hot pepper. By the way, bell pepper also has a place here and of course it doesn’t hurt. So, we are preparing stewed eggplants with vegetables.
Taste Info Second: zucchini and eggplant
Ingredients
- onions - 1 pc.;
- eggplant - 2-3 pieces;
- tomato - 3 pcs.;
- carrots - 1 pc.;
- garlic - 2 teeth;
- flour - 2 tablespoons;
- sunflower oil - 20 ml;
- salt - to taste;
- sugar - to taste.
How to cook stewed eggplant with onions, carrots and garlic
Peel the onion, wash and chop as desired. Put in a saucepan. 
Peel the carrots, wash and cut into circles and halves of the circles. You can grate it, but in the finished dish, carrots in circles look more beautiful. Add to the onion in the pot. 
Wash and chop one small tomato. Add to onions and carrots. 
Wash the eggplant, peel and cut into halves of circles. Roll half of the chopped eggplant in flour on one side. This will be enough to thicken the sauce in which the vegetables will be cooked. 
Wash two large tomatoes, chop in any way. This can be done with a meat grinder or a regular grater. Add to saucepan. 
Pour in sunflower oil and 100 ml of water. You don't need to pour a lot of water. Vegetables will release a lot of juice during cooking, and there will be plenty of sauce. Salt to taste, add sugar. 
Cover the pan with a lid and simmer the eggplant and vegetables over low heat for 30-35 minutes. 
Add chopped garlic to the finished dish. 
Stewed eggplants with vegetables are ready. Fragrant, healthy and very tasty dish in a wonderful sweet and sour sauce. 
Braised eggplants with vegetables in a frying pan
Eggplant is not only a healthy vegetable, but also very tasty. With proper preparation, dishes from these beautiful fruits are very appetizing, juicy and satisfying. All this is because eggplant has good nutritional value, rich flavor and meaty texture. To please your family with a wonderful dinner, it is not necessary to spend a lot of time in the kitchen. After all, everything ingenious is simple, and a direct proof of this is eggplant stewed with vegetables in a pan. This kind of stew is prepared very quickly and easily. The dish can be served at the table as an independent meal or addition to meat, fish dishes. There are stewed eggplants can be hot, and warm, and even cold.
Ingredients:
- Carrot - 2 pcs.;
- Medium-sized eggplant - 3 pcs.;
- Large onion - 1 pc.;
- Odorless vegetable oil - for frying;
- Salt, ground black pepper - to taste;
- Garlic - 2 cloves;
- Water or meat broth - 100-150 ml;
- Dill and parsley - a small bunch.
Cooking:
- First, prepare the eggplant. They need to be thoroughly washed, freed from tails and cut into cubes, about 1-5 cm in size. Place the crushed blue ones in a deep container, and sprinkle with salt (1 tsp). Mix the vegetables with your hands and leave for 20 minutes. After a quarter of an hour, place the eggplant slices in a colander and rinse well under running water. This procedure will help get rid of bitterness, which is often present in fruits.
- Free the garlic cloves and one large onion from the husk. Rinse the peeled vegetables, and then chop in any convenient way. For example, onions can be cut into small cubes, and garlic can be passed through a press.
- Peel the carrots, wash and grate on a coarse grater.
- Pour vegetable oil into the pan. Send the frying pan to medium heat. Dip the onions and carrots into the hot oil. Saute vegetables, stirring occasionally, until soft.
- To fry onions and carrots, place pieces of blue ones. Pour in water or broth. Cover the pan with a lid, reduce heat to low, and simmer everything together for 15 minutes.
- During this time, prepare the greens. It needs to be thoroughly washed and slightly dried. Finely chop the pure greens of dill and parsley with a knife.
- By now, the vegetables in the pan should be quite soft. Add minced garlic to them.
- Salt and pepper the vegetables immediately to taste. You can use other spices if you wish. For example, white ground pepper, marjoram, thyme, bay leaf and allspice peas are perfectly combined with eggplant.
- Also add the chopped greens to the almost ready eggplant stew.
- Thoroughly mix the contents of the pan. Simmer the vegetables covered for another 5 minutes.
- Stewed eggplant with onions and carrots can be served immediately after cooking. However, they are also very good when cold!
teaser network
Stewed eggplants with potatoes and vegetables in a slow cooker
Eggplants cooked in a slow cooker are even tastier! And given that they are accompanied by zucchini, tomatoes, potatoes and sweet peppers, it immediately becomes clear that all connoisseurs of vegetables will like this dish. Such a stew is a very satisfying dish, so it will perfectly cope with the role of a full dinner. But, of course, if there are cutlets, chicken or chops in the refrigerator, then they definitely will not be superfluous on this holiday of taste!
Ingredients:
- Medium eggplant - 2 pcs.;
- Large zucchini - 1 pc.;
- Bulgarian pepper - 2 pcs.;
- Fresh tomatoes - 5-6 pcs.;
- Potatoes - 4 pcs.;
- Garlic - 1-2 cloves;
- Greens fresh or frozen - optional;
- Salt, ground black pepper - optional;
- Meat broth or water - 200 ml;
- Vegetable oil - 20 ml.
Cooking:
It is believed that eggplants came to our country from mysterious India. The rich experience of oriental cooking gradually entered the Russian life, having won the hearts and stomachs of compatriots.
Dear reader, do you know that this product is not a vegetable at all, as we used to think. According to botanists, eggplant is a berry. However, regardless of the botanical classification, this is a wonderful fruit from which you can cook a huge number of dishes in a variety of ways.
It is boiled, stewed, stuffed with meat and vegetables, caviar and salads are made, baked, fried, salted and pickled, and in any case, an incomparably tasty, fragrant, spicy result is obtained.
Today on the agenda - stewed eggplant with meat. This is a dish that any novice cook can handle, as the cooking process does not take much time and effort.
Taste Info Second: zucchini and eggplant
Ingredients
- Beef (pulp) - 350 g;
- Eggplant - 2 pcs.;
- Carrots - 1 pc.;
- Bulgarian sweet pepper - 1 pc.;
- Onion - 1 pc;
- Fresh greens - to taste;
- Salt - to taste;
- Black ground pepper - to taste;
- Dried basil - 0.5 tsp;
- Vegetable oil - 40 ml.
How to cook stewed eggplant with meat
Start the cooking process by washing and cleaning the necessary vegetables. Rinse eggplant with greens under running water, wipe with a towel, remove the stalk.
By themselves, these purple fruits in the finished dish are bitter, to avoid this, they need to be soaked in cold salty water. Cut into circles or semicircles and put in a bowl with the prepared solution.
The next ingredient to prepare is meat. Wash, dry and cut into small pieces.
Pour vegetable oil into a pre-prepared dish, wait for it to warm up well, and then fry the slices of cold cuts.
The next step is to clean the carrots and onions. We cut it as you like - rings, half rings, cubes.
When the ingredients “seize” among themselves, pour in 100-150 ml of water, leave to simmer until the meat is ready. In time, this procedure will take 20-25 minutes.
Preparing the pepper. It should be cleaned from the stalk with seeds. Cut the fruit itself into cubes, and add, together with the eggplants squeezed from the water, to the pan with meat and vegetables. By the way, pepper seeds can be dried and used in the preparation of various foods.
Be sure to salt to taste, sprinkle with ground black pepper and dried basil. It remains to wait until the products added last are ready - 20-25 minutes. If necessary, add more water to avoid burning food.
If desired, stewed eggplants with vegetables and meat generously flavor with any herbs to taste. Here, who loves what - parsley, dill, onion, cilantro.
While cooking, in parallel, you will have to fight off the household members drunk with magical aromas, waiting for a wonderful, light, but nutritious dish.
Today I will share my experience on how to stew eggplant with vegetables in a pan, or rather, the recipe for the Korean appetizer KADICH. Korean food is distinguished by the use of a large amount of hot peppers, which makes food last longer and turn red-orange in color. But if your stomachs are not prepared, we advise you not to abuse spicy seasonings.
Kadicha is an appetizer that can be used as a salad, as a side dish or on its own. Also, when stewing, you can add pork cut into strips.
As for me, kadicha is a good addition or. There are two stages of preparing a snack, the first is when the vegetables remain crispy, and the second stage is when the ingredients are brought to a soft state.
We will cook so that the vegetables remain with a crispy texture, if you like a softer finish, keep the dish on the fire under the lid for 15 minutes longer.
Ingredients for KADICH - stewed eggplant with vegetables in a pan
- Eggplant - 0.5 kg;
- Tomatoes - 0.5 kg;
- Sweet pepper - 0.3 kg;
- Onion - 2 pcs. (200-300 g);
- Garlic - 1 head;
- cilantro (or parsley) - 1 bunch;
- Soy sauce - 3 tablespoons;
- Ground chili pepper - to taste (1/3 tsp);
- Salt;
- Vegetable oil - 3 tbsp.
How delicious to stew eggplant with vegetables in a pan? Detailed recipe with photo
- Let's prepare the vegetables. We wash them, dry them, remove the middle from the pepper, peel the onion and garlic.
- Cut the eggplant into long thin strips.
- We shift the chopped eggplants into a bowl, salt well, mix and press with our hands. We leave to rest.
- We cut the onion into half rings.
- Sweet pepper cut into strips.
- Cut the tomatoes into large cubes.
- Think about our eggplants. Salt a little and once again shake hands well. Let's leave to rest.
- Cut the garlic into large slices.
- Chop cilantro (parsley).
- We begin the frying process, for this it is better to use a cauldron or a pan with a thick bottom. Let's start with the bow. Put the onion in a well-heated pan with oil and fry it until transparent.
- Add chopped bell pepper to the onion.
- Every three minutes, add the rest of the prepared ingredients. Garlic, then, after 3 minutes - eggplant, squeezed from the juice. After 3 min. tomatoes, then chopped greens. We add red hot peppers, I don’t know how anyone, our hot peppers are sooooo hot seasoning, so I use less than 1/3 teaspoon for the whole dish. At the same time, the sharpness is well felt, and if you leave the dish for several hours, it is even more saturated and becomes more spicy.
- Increase the heat and add soy sauce to the vegetables, mix well, taste for salt, add salt if necessary and simmer for 10 minutes. We check for readiness. I like the peppers to be a little crunchy and the eggplants to stay in shape. It turns out a salad with eggplant and vegetables, which can be eaten both hot and cold.
Or you can cover with a lid and simmer for another 15 minutes. - This dish is more like a vegetable stew with eggplant.
Bon Appetit!
