How to stew eggplants with vegetables without frying. Recipe for stewed eggplants with vegetables

Ingredients:

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

Very tasty stewed eggplants. Step-by-step preparation

1. Let's start with eggplants. When you buy them, pay attention to the color: it should be even, without brown spots. Also, there should be no wrinkles or 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.
2. You need to wash the vegetable, cut off the top with the stalk and cut into cubes. When done, pour in salted water, then the eggplants will be saturated with liquid and will not absorb vegetable oil when stewing. Let it sit like this for about half an hour.
3. Let's move on to the rest of the vegetables. Let's take carrots. Clean, wash and grate on a medium grater.
4. We clean and wash the onions. To make cooking without tears, you need to leave the dry tail of the onion uncut. Then the onion will not sting your eyes, and you will feel comfortable holding it. First cut in half, then into strips, and then into cubes.
5. Wash and cut the tomatoes. So that the tomato skin does not interfere with 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.
6. 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.
7. Take a frying pan, pour a little vegetable oil and put it on the fire until it warms up well.
8. Pour the onion into a hot bowl and fry until it becomes transparent.
9. When the onion has reached the desired state, add grated carrots.
10. Cover with a lid and simmer until half cooked, stirring occasionally.
11. While the onions and carrots are stewing, prepare the garlic. We need two cloves that need to be peeled and cut. To quickly peel garlic, place it on a board and crush it with the side of the knife. After clicking, easily remove the peel and finely chop the garlic. This is a secret method that chefs use in restaurants. Garlic peeled in this way is more flavorful and easier to cut.
12. I think the onions and carrots have already been stewed enough, so add tomatoes and bell peppers to the pan and stir. Sprinkle the vegetables with sugar and salt, mix again, cover with a lid and simmer for 15 minutes. While you can drink tea.
13. After the measured time, add the next ingredient to the pan - eggplant. Mix. If necessary, add a little vegetable oil. Cover and simmer, stirring occasionally, until the eggplants are soft.
14. Then you need to add the garlic, stir again and turn off the stove - our stewed eggplants are ready.
15. When you serve, place the dish in a mound on a nice flat plate and sprinkle chopped herbs (parsley or dill) on top.

The dish turns out very tasty and healthy. It can serve as a side dish for meat dishes. You can find recipes for meat dishes and many others 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 aromatic and incredibly tasty. Cook with pleasure and treat your loved ones. Bon appetit!

You can prepare many dishes from eggplants, especially Georgian cuisine. And not only snacks, vegetables can be added to stews with various ingredients. They combine wonderfully with each other, and the dish turns out very juicy and aromatic.

General cooking principles

It is advisable to always soak eggplants before cooking or salting them. This reduces the risk that the entire dish will subsequently taste unpleasantly bitter. Young fruits usually have less seeds and bitterness.

The frying pan in which the stew will be prepared must be well heated in advance in order to heat the oil thoroughly. Vegetables cook very quickly, it is better not to leave the stove and stir the mixture often.

Typically, stew can be served hot, cold, or warm. Some even put it on bread, thus creating a sandwich. It is better to undercook than to overcook, otherwise all the ingredients will turn into mush.

How to cook stewed eggplants with vegetables

Cooking time

calorie content per 100 grams

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

How to cook:

Tip: instead of tomatoes, you can take half a glass of tomato juice. But it’s better not to add tomato paste, as it will overwhelm the taste of other vegetables.

Stewed eggplants with vegetables and meat

Men really like this recipe precisely because of the beef content in it. This makes it much more satisfying.

How long is it - 1 hour.

What is the calorie content - 81 calories.

How to cook:

1. Cut the washed eggplants into slices, removing the stem. Season generously with salt and let stand for fifteen minutes.
2. Next, wash the circles, remove moisture, and fry in a small amount of oil.
3. Pass the meat through a meat grinder or grind in a blender.
4. Separately, fry finely chopped onion, adding salt and pepper.
5. Cut the washed tomatoes into slices, removing the stem.
6. Cut the pepper into the same slices without seeds.
7. Place the ingredients in layers in a small saucepan: eggplant, peppers, meat, onions, tomatoes.
8. Each layer should be sprinkled with your favorite spices and salt.
9. Be sure to pour fresh tomato juice on top.
10. 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 first you need to boil the tomatoes.

Cooking method in a slow cooker

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

How much time - 1 hour 35 minutes.

What is the calorie content - 28 calories.

How to cook:

1. Wash the vegetables. Remove the skins from the onions, peel the peels from the carrots, remove the stems from the eggplants, and remove the seed capsule from the peppers. Cut all the fruits into cubes of the same size.
2. Place all vegetables, except pepper, into a multicooker bowl and set the “Stew” mode with a timer for one hour.
3. For juiciness, you can add 50 ml of water. Close the lid.
4. When the device signals, remove the lid and add pepper.
5. Wash the tomatoes, cut out the stem, cut them into small cubes and add to the total mass.
6. Let simmer for another twenty minutes, add salt and sugar to taste.
7. Fifteen minutes before readiness, add peeled garlic cloves, spices, and chopped herbs.
8. The stew can be served warm or cold.

Tip: You can add some chili flakes for a little extra kick.

Stewed mixed vegetables

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

How much time - 45 minutes.

What is the calorie content - 46 calories.

How to cook:

1. Cut the peeled carrots into large strips.
2. Remove the skins from the onion and cut it into cubes.
3. Cut the zucchini into cubes. If the fruit is old, then remove the skin and clean out the seeds in advance.
4. Cut the eggplants into the same cubes, cutting off the stem.
5. Tomatoes should be blanched: put them in boiling water for a minute, after making a cut from the bottom. Remove the skin, cut out the stalk, cut the pulp into cubes.
6. Remove the peel from the garlic.
7. Place the eggplants in a frying pan and fry them a little.
8. Next add carrots, stir and fry.
9. Add the zucchini, and after five minutes add the onion to the mixture.
10. After all the vegetables are lightly fried, add a little flour. Fry for another five minutes, stirring frequently.
11. Next add the tomatoes and season the whole mixture.
12. Let the vegetables boil, then cover them with a lid and reduce the heat to low.
13. After about ten minutes, add chopped garlic and turn off the stove. Let it sit for a while and serve.

Tip: if the vegetables give 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 the colors of both vegetables and herbs are mixed. The aroma of basil instantly awakens the appetite.

How much time - 25 minutes.

What is the calorie content - 27 calories.

How to cook:

1. Peel the eggplants and cut them into 2x10 cm cubes.
2. Cut the washed tomatoes into several large slices.
3. Chop both types of sweet peppers quite finely.
4. Also finely chop the peeled onion.
5. Fry all the vegetables in a frying pan, except for the tomatoes.
6. Add a little salt, stir and fry for about six minutes.
7. Next, turn the heat to minimum, add tomatoes, stir, and cover with a lid.
8. Cook for about fifteen minutes, and during this time finely chop the peeled garlic, basil and cilantro. Add them after all the vegetables are cooked and the stove is turned off.

Tip: if you don’t have fresh basil, four pinches of dried basil will be enough.

Recipe with potatoes

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

How much time - 35 minutes.

What is the calorie content - 39 calories.

How to cook:

1. Wash the eggplants, cut off the stem, cut the flesh into small cubes.
2. Wash the potatoes, peel them, cut them into fairly thin slices.
3. Remove seeds from pepper and cut into large squares.
4. Finely chop the peeled onion and garlic.
5. Pour a couple of tablespoons of oil into the pan, heat it, add the potatoes and fry for five minutes.
6. Then add eggplant, onion, garlic and pepper. Stir.
7. Season to taste.
8. Pour in the broth, cover with a lid and cook for about twenty minutes until done. Serve hot, sprinkled with chopped herbs.

Tip: Various herbs are very suitable for the dish.

Stewed eggplants with garlic

A quick stew in which garlic has a pronounced aroma and taste.

How much time - 50 minutes.

What is the calorie content - 93 calories.

How to cook:

1. Finely chop the onion without peeling, and then fry it until golden.
2. Cut the washed eggplants into cubes and soak them for half an hour to an hour in cold water.
3. Next, add the eggplants to the onions and fry everything together again until cooked. This takes about twenty minutes.
4. Finely chop the washed tomatoes without stems.
5. Chop the dill.
6. Add tomatoes to the pan and cook for another two minutes. Turn off the heat and sprinkle dill on top.
7. Pass the garlic through a press, stir it into the dish, and then serve immediately.

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

You can not only cut eggplants into cubes. Someone passes them through a meat grinder, thereby producing more caviar than stew. However, the remaining components are cut coarsely. Then it is advisable to take tomatoes that are dense and fleshy.

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

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

The versatile eggplant can be served with almost anything. And it will always be incredibly appetizing, easy and fast!

Today I will share my experience on how to stew eggplants with vegetables in a frying pan, or rather the recipe for the Korean snack KADICH. Korean food is characterized by the use of large quantities of hot peppers, which helps the food last longer and acquire a red-orange color. But if your stomachs are not prepared, we advise you not to overuse hot seasonings.

Kadicha is an appetizer that can be used as a salad, as a side dish or as an independent dish. 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 the snack, the first is when the vegetables remain crisp, 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 version, keep the dish on the fire under the lid for 15 minutes longer.

Ingredients for KADICH - stewed eggplant with vegetables in a frying pan

• Eggplants – 0.5 kg;
• Tomatoes – 0.5 kg;
• Sweet pepper – 0.3 kg;
• Onions – 2 pcs. (200-300 g);
• Garlic – 1 head;
• Cilantro (or parsley) – 1 bunch;
• Soy sauce – 3 tbsp;
• Ground chili pepper - to taste (1/3 tsp);
• Salt;
• Vegetable oil – 3 tbsp.

How to deliciously stew eggplants with vegetables in a frying pan? Detailed recipe with photos

1. Let's prepare the vegetables. Wash them, dry them, remove the core from the pepper, peel the onion and garlic.
2. Cut the eggplants into long thin strips.
   
3. Place the chopped eggplants in a bowl, salt well, mix and press with your hands. Let's leave it to rest.

   
   
   

4. Cut the onion into half rings.
   
5. Cut the sweet pepper into strips.
   
6. Cut the tomatoes into large cubes.
   
7. Let's remember about our eggplants. Add a little salt and shake hands well one more time. Let's leave it to rest.
   
8. Cut the garlic into large slices.
   
9. Chop the cilantro (parsley).
   
10. We begin the frying process; for this it is better to use a cauldron or a frying pan with a thick bottom. Let's start with the onion. Place the onion in a well-heated frying pan with oil and fry it until transparent.
    
11. Add chopped sweet pepper to the onion.
    
12. Every three minutes add the rest of the prepared ingredients. Garlic, then, after 3 minutes – eggplants, squeezed from the juice. After 3 min. tomatoes, then chopped greens. Add red hot pepper, I don’t know how anyone does it, but for us hot pepper is a very hot seasoning, so I use less than 1/3 teaspoon for the whole dish. At the same time, the spiciness is well felt, and if you leave the dish for several hours, it becomes even more saturated and becomes spicier.

    
    
    
    
    

13. 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 have a little crunch so the eggplants don't lose their shape. It turns out to be a salad with eggplants 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 eggplants.

Bon appetit!

Step 1: Wash and chop the vegetables.

First of all, thoroughly wash all the vegetables under running water. You don’t have to peel the eggplant if you want the vegetable not to lose its shape when stewing. So, put it on a cutting board, cut off the tail with a sharp knife, cut into circles, and then into medium cubes of about 2 cm. Transfer to a clean plate.

We cut out the tail with the seeds from the bell peppers and cut them into approximately the same cubes as eggplant or cut them into beautiful cubes.

Cut the zucchini into circles, and then into slices or cubes, it all depends on your taste.

It is better to add peeled tomatoes. To do this, make a cross-shaped cut on the vegetables, lower them into a saucepan or bowl and pour boiling water over them. We wait about a minute, take it out and remove the skin by the cuts. Then cut the pulp into small cubes and place in a clean plate.

Peel the onion, rinse under running water, cut into half rings or cubes and leave on a cutting board.

Step 2: Fry onions and peppers.

Turn on medium heat on the stove, pour vegetable oil into the frying pan and place on the burner. When the oil is hot, add the onion, reduce the heat and fry the vegetable until soft for about 5 minutes, stirring occasionally with a kitchen spatula. Then add bell pepper and fry for another 2 minutes.

Step 3: Stew the eggplant.

Now put the tomatoes in the pan, mix thoroughly, cook for 1 - 2 minutes.

Add eggplant and zucchini, season with salt and ground black pepper to taste. Afterwards, mix everything thoroughly with a kitchen spatula, cover the pan with a lid and simmer for 25 - 35 minutes until fully cooked, remembering to stir the vegetables.

As soon as the eggplant is soft enough, you can turn off the heat and serve the dish.

Step 4: Serve the stewed eggplants with vegetables.

Eggplants stewed with vegetables are served hot with fragrant homemade bread and finely chopped herbs. As an addition, you can offer sour cream, mayonnaise, or sprinkle the dish with lemon juice if you are fasting or vegetarians are visiting you. And delicious tender vegetables are ready! Bon appetit!

If you don’t have fresh tomatoes, then you can cook eggplants with the addition of tomato paste (1 tablespoon will be enough).

Along with eggplant and zucchini, you can add potatoes, pumpkin, and garlic to vegetables.

Zucchini can be replaced with regular zucchini.

Along with ground black pepper, you can add various herbs and spices to the dish, for example, ground coriander, oregano, suneli hops or curry.

Eggplants began to be used by humans in food a very long time ago, about 2000 years ago. These, as we used to call them, vegetables come in different sizes and colors. In fact, eggplant is a berry, although it does not have the traditional sweet taste.

As eggplant ripens, it changes color, either from light lilac to violet (for one variety) or from milky white to golden white (for another). Eggplant very useful in a dietary sense- it has the ability to remove excess cholesterol and prevents the formation of blood clots in blood vessels. In some countries they are even eaten raw and used in salads. But here, eggplants are popular in fried, salted, baked and stewed forms.

The most delicious dishes will be slightly unripe eggplants having soft grains. You can stew eggplants in different ways, changing the quantities and composition of accompanying ingredients. When stewed, eggplants are incredibly tender and aromatic. Even without adding meat, stewed eggplant is a great appetizer. We will give several recipes and tell you how to stew eggplants.

Eggplants stewed in sour cream

For this dish we need: two medium-sized eggplants, one onion, two cloves of garlic, 1 teaspoon of salt and 300 grams of sour cream.
Eggplants, washed under running water, cut into cubes(no need to peel), add a little salt and leave in a bowl. Fry finely chopped onion in a frying pan in vegetable oil. Squeeze the eggplants, pouring out the accumulated bitter juice. Place the eggplants in a frying pan, pour in sour cream, add salt, crushed garlic, black pepper, add sour cream and simmer with the lid closed over low heat for 25-30 minutes. The result is an excellent dish that can be sprinkled with chopped herbs and used as a side dish for grilled meat or as an independent dish. There is such a recipe. In addition, such stewed eggplants last longer in the refrigerator than stews with sour cream.

Eggplants stewed with various vegetables

We need: two onions, two carrots, two eggplants, two bell peppers, two ripe tomatoes and herbs. Finely chop the onion and fry in vegetable oil, then add the carrots cut into strips and the eggplants cut into strips.

Fry it all a little and add the bell pepper cut into strips. Then add the tomatoes, chopped into smaller pieces, add salt and simmer the whole thing over low heat for 25 minutes. Sprinkle with herbs, remove from heat and place in the oven for 5-10 minutes. It turns out to be a very tasty dietary dish. Before we start cooking eggplants, it is advisable to pre-treat. Diced eggplants should be kept in water with salt for one hour. Add two tablespoons of salt to one liter of water. Then the water is drained.

This processing of eggplants may not be necessary if you use them when they are not quite ripe. Young eggplants usually do not have bitterness. But if you stew eggplants for children, it is better to get rid of the bitterness. You can even cook stewed eggplants in the microwave. To do this, prepared and diced eggplants are mixed with finely chopped onions, two tomatoes, two sweet peppers (all finely diced). Salt, add 200 grams of sour cream (15%) and place in the microwave with the lid closed for 25 minutes. Bon appetit!