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Eggplant with vegetables and garlic. Eggplant stewed with vegetables in a frying pan

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.

TIME: 45 min.

Easy

Servings: 4

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!

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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:

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!

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! 🙂

Many dishes can be prepared from eggplant, especially Georgian cuisine. And not only snacks, vegetables can be added to stews with various ingredients. They are wonderfully combined with each other, and the dish is very juicy and fragrant.

General principles of preparation

It is advisable to always soak eggplant before cooking for a while or salt them. This reduces the risk that the whole dish will subsequently be unpleasantly bitter. In young fruits and seeds, and bitterness is usually less.

The frying pan where the stew will be cooked must be well heated in advance in order to warm the oil well. Vegetables cook very quickly, it is better not to leave the stove and mix the mass often.

Usually stew can be served hot, and cold, and warm. Someone even puts it on bread, thus creating a sandwich. It is better to undercook than overcook, otherwise all the ingredients will turn into porridge.

How to cook stewed eggplant with vegetables

Cooking time

calories per 100 grams

A rather rich composition of this dish has a huge number of flavors that blend perfectly with each other.

How to cook:

Tip: Instead of a tomato, you can take half a glass of tomato juice. But it is better not to add tomato paste, as it will kill the taste of other vegetables.

Stewed eggplants with vegetables and meat

This recipe is very popular with men precisely because of the content of beef in it. This makes it much more satisfying.

How much time - 1 hour.

What is the calorie content - 81 calories.

How to cook:

Cut the washed eggplant into slices, removing the stem. Season generously with salt and let sit for fifteen minutes.
Next, wash the circles, remove moisture, fry in a small amount of oil.
Pass the meat through a meat grinder or chop in a blender.
Separately, fry the finely chopped onion, salt and pepper it.
Cut the washed tomatoes into slices, removing the stalk.
Pepper cut into the same circles without seeds.
Fold the ingredients in layers in a small saucepan: eggplant, peppers, meat, onions, tomatoes.
Sprinkle each layer with your favorite spices and salt.
Top with fresh tomato juice.
Simmer for no more than twenty minutes under the lid, serve hot, sprinkled with chopped herbs on top.

Tip: Tomato juice can be replaced with tomato puree. Just boil the tomatoes first.

Method of cooking in a multicooker

Vegetables in a slow cooker retain their benefits better, and the risk of them burning is also reduced.

How much time - 1 hour 35 minutes.

What is the calorie content - 28 calories.

How to cook:

Wash vegetables. Remove the husk from the onion, peel the peel from the carrots, remove the stalks from the eggplants, and the seed box from the peppers. Cut all fruits into cubes of the same size.
Transfer all vegetables, except pepper, to the multicooker bowl and set the “Stew” mode with a timer for one hour.
For juiciness, you can add 50 ml of water. Close the lid.
At the signal of the device, remove the lid and add pepper.
Wash the tomatoes, cut the stalk, cut them into small cubes and add to the total mass.
Let simmer for another twenty minutes, add salt and sugar to taste.
Fifteen minutes before readiness, add peeled garlic cloves, spices, chopped herbs.
The stew can be served warm or cold.

Tip: You can add some chili flakes for a spice.

Stewed vegetable platter

The combination of a large number of vegetables is a vitamin bomb for the body! It turns out colorful and rather gentle thanks to zucchini.

How long is 45 minutes.

What is the calorie content - 46 calories.

How to cook:

Peeled carrots cut into large strips.
Remove the skin from the onion and cut it into cubes.
Cut zucchini into cubes. If the fruit is old, then remove the skin in advance and clean out the seeds.
Cut the eggplant into the same cubes, cutting off the stem.
Tomatoes should be blanched: dip them in boiling water for a minute, after making an incision from the bottom. Remove the skin, cut the stalk, cut the pulp into cubes.
Remove the husk from the garlic.
Put the eggplants in the pan, fry them a little.
Then add carrots, mix, fry.
Add zucchini, and after five minutes add onions to the mass.
After all the vegetables are lightly fried, add a little flour. Fry for another five minutes, stirring often.
Next, add the tomatoes and season the whole mass.
Let the vegetables boil, then cover them with a lid, reduce the heat to a minimum.
After ten minutes, add chopped garlic, turn off the stove. Let stand for a bit and serve.

Tip: if the vegetables gave too little juice, you can safely add a little water. Add salt as desired.

How to cook a vegetable side dish with peppers and tomatoes

A bright dish in which paints and vegetables and greens are mixed. The aroma of basil instantly awakens the appetite.

How long - 25 minutes.

What is the calorie content - 27 calories.

How to cook:

Remove the skin from the eggplant, cut them into cubes 2x10 cm.
Cut the washed tomatoes into several large slices.
Chop both types of sweet pepper quite finely.
Also finely chop the peeled onion.
Send all vegetables to fry in a pan, except for the tomato.
Salt a little, mix, fry for about six minutes.
Next, reduce the heat to a minimum, add tomatoes, mix, cover with a lid.
Cook for about fifteen minutes, and during this time finely chop the peeled garlic, basil and cilantro. Add them after all the vegetables are done and the stove is off.

Tip: If fresh basil is not available, four pinches of dried basil will suffice.

Recipe with potatoes

One of the most nutritious meals today. All thanks to the fried potatoes, which go well with the rest of the ingredients.

How long is 35 minutes.

What is the calorie content - 39 calories.

How to cook:

Wash the eggplant, cut the stem, cut the flesh into small cubes.
Wash the potatoes, peel off the skin, cut into thin slices.
Remove seeds from peppers and cut into large squares.
Finely chop the onion and garlic without the husk.
Pour a couple of tablespoons of oil into the pan, heat it up, put the potatoes and fry for five minutes.
Then add eggplant, onion, garlic and pepper. Interfere.
Season to taste.
Pour in the broth, cover with a lid, cook for about twenty minutes until tender. Serve hot, sprinkled with chopped herbs.

Tip: various herbs are very suitable for the dish.

Braised eggplant with garlic

A quick stew in which garlic is pronounced in both aroma and taste.

How long is 50 minutes.

What is the calorie content - 93 calories.

How to cook:

Finely chop the onion without the husk, and then fry it until golden.
Cut the washed eggplant into cubes, soak them for half an hour or an hour in cold water.
Next, put the eggplant to the onion and fry everything together again until cooked. This takes about twenty minutes.
Finely chop the washed tomatoes without the stalks.
Chop dill.
Add the tomatoes to the pan and cook for another 2 minutes. Turn off the heat and sprinkle dill on top.
Pass the garlic through the press, stir it into the dish, and then serve immediately.

Tip: Tomatoes in their own juice are also suitable for this recipe.

Eggplant can not only be cut into cubes. Someone passes them through a meat grinder, thereby getting more caviar than stew. However, the remaining components are cut coarsely. Tomatoes then it is desirable to take dense, fleshy.

If you want to keep the light color of eggplants, sprinkle them with a small amount of lemon juice before cooking. And to keep them juicy, they can be dipped in egg white. And if they absorb too much oil, it is better to dry them slightly in the oven in advance.

This stew can be stored for the winter in small jars. It can be served as a side dish, and as an addition to cereals and potatoes.

Versatile eggplant can be served with just about anything. And it will always be incredibly appetizing, easy and fast!

Ingredients:

eggplant - 2 pieces;
carrots - 3 pieces;
tomatoes - 2 pieces;
bell pepper - 1/2 piece;
garlic - 2-3 cloves;
salt - 1 teaspoon;
sugar - 3 teaspoons.

Delicious fried eggplant. Step by step cooking

Let's start with eggplant. When buying them, pay attention to the color: it should be even, without brown spots. Also, there should not be any wrinkles and soft spots on the vegetable itself and the stalk. If these conditions are met, you have chosen the right eggplants and you can cook from them.
It is necessary to wash the vegetable, cut off the top with the stalk and cut into cubes. When done, fill with salted water, then the eggplant will be saturated with liquid and will not absorb vegetable oil when stewing. Let it stay like this for about half an hour.
Let's move on to the rest of the vegetables. We take carrots. We clean, wash and three on a medium grater.
We clean and wash the onion. To make cooking go without tears, you need to leave a dry tail uncut at the bulb. Then the bow will not pinch your eyes, and it will be convenient for you to hold it. Cut first in half, then into strips, and then into cubes.
Wash and cut the tomatoes. So that the tomato skin does not interfere in the finished dish, it can be removed. To do this, pour boiling water over the tomatoes and leave for a couple of minutes. Now they are easy to clean, and the crusts will not interfere with eating the dish.
Now you need to prepare the sweet bell pepper. Cut it in half and remove the seeds. Hide one half in the refrigerator, and cut the other into cubes.
We take a frying pan, pour a little vegetable oil and put on fire to warm up well.
Pour the onion into a hot bowl and fry until it becomes transparent.
When the onion has reached the state we need, add the grated carrots.
Cover and simmer until half cooked, stirring occasionally.
While the onions and carrots are stewed, prepare the garlic. We need two cloves that need to be cleaned and cut. For a quick peel of garlic, place it on a cutting board and crush with the side of a knife. After a click, easily remove the peel and finely chop the garlic. This is such a secret method used by chefs in restaurants. Garlic, peeled in this way, is more fragrant, and it is more convenient to cut it.
I think the onions and carrots have already been stewed enough, so add tomatoes, bell peppers to the pan, mix. Sprinkle the vegetables with sugar and salt, mix again, close the lid and simmer for 15 minutes. While you can drink tea.
After a measured time, add the next ingredient to the pan - eggplant. We mix. If necessary, add a little vegetable oil. Cover and simmer, stirring occasionally, until eggplant is tender.
Then you need to add garlic, mix again and turn off the stove - our stewed eggplants are ready.
When you serve, put the dish in a slide on a beautiful flat plate and sprinkle chopped herbs (parsley or dill) on top.

The dish is very tasty and healthy. It can serve as a side dish for meat dishes. Recipes for meat dishes and many more you can find here on "Very tasty". I am sure that such stewed vegetables will be to the taste of everyone who tries them. The dish turns out bright, beautiful, very fragrant and insanely tasty. Cook with pleasure and treat your family. Bon Appetit!

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