Eggplant ragout is one of the most popular recipes among summer vegetable dishes. Its excellent taste and nutritional characteristics have long won the nationwide love and veneration. You can decorate the dishes in various variations, performing classical or more refined and original recipes.
How to cook ragout of eggplant?
Eggplant ragout is an elementary recipe, but it has its own individual characteristics, without which it is impossible to achieve the desired result.
- Aubergines are pre-washed, dried, cut into cubes or slices of another form.
- If necessary, to get rid of bitterness, the eggplant slicing is slightly salted and left for 15 minutes, after which it is rinsed and dried.
- It is not recommended to mix the ingredients until the end of quenching - so the slices will preserve the integrity, and the dish will get more appetizing.
Vegetable stew with eggplant
Stew of zucchini and eggplant is equally ideal for both serving as an independent snack, and for supplementing them with dishes from meat, fish. To decorate the dish, a cauldron, a deep frying pan or a saucepan with a thick bottom, in which it will be convenient to fry and extinguish the ingredients, is suitable.
Ingredients:
- eggplant and zucchini - 1 pc .;
- onions and carrots - 1 pc .;
- fresh tomatoes - 3 pcs .;
- garlic - 4 teeth;
- vegetable oil - 50 ml;
- salt, pepper, spices.
Preparation
- On oil, brown, alternately laying, eggplants, carrots, onions, zucchini.
- Add tomatoes without skins, season the contents.
- Stew the ragout of eggplant 15 minutes under the lid, inject garlic, mix, let it brew.
Stew with eggplants and potatoes
More nutritious will be a summer vegetable stew with eggplants and potatoes. Even without the preliminary frying of the constituent dish, it is incredibly delicious and full. The herbs and spices offered in the recipe can be replaced by any others of your choice and taste, adding them at the time of the bookmarking of the products.
Ingredients:
- eggplant - 4 pcs .;
- potatoes - 4 pcs .;
- onions and carrots - 1 pc .;
- pepper - 1 piece;
- fresh tomatoes - 3 pcs .;
- garlic - 3 teeth;
- vegetable oil - 100 ml;
- sweet pepper - 3 peas;
- laurel - 2 pieces;
- Italian herbs - 1 tbsp. a spoon;
- salt, pepper, herbs.
Preparation
- In the heated oil lay onions, laurels and peas of sweet pepper.
- Add also cubes of eggplants, potatoes, bell peppers, tomatoes and garlic, seasoning the layers with salt, herbs, herbs and pepper.
- Stew vegetable stew with eggplant and potatoes at the lowest heat for 1 hour.
Ragout of eggplant, bell pepper, tomato
Another option for a light snack, which is good both hot and cold - a ragout of eggplant and tomatoes, cooked with Bulgarian pepper according to the following recipe. Georgian spices and fragrant herbs will give a special spice to the dish, and garlic and finely chopped chili will add acuteness.
Ingredients:
- eggplant - 2 pieces;
- carrots - 1 piece;
- Bulgarian pepper - 2 pieces;
- onion - 2 pieces;
- tomatoes - 4-6 pcs .;
- garlic - 4 teeth;
- chili - 0,5-1 pcs .;
- vegetable oil - 50 ml;
- coriander - 0,5 tsp.
- hops-suneli - 1 tbsp. a spoon;
- salt, pepper, herbs.
Preparation
- Fry alternately chopped eggplants, onions with carrots and Bulgarian peppers, put into a sauté pan, seasoning the layers.
- Add the tomatoes, garlic, chili, simmer under the lid for 20 minutes.
- Rice the stew from the eggplant greens, let them brew.
Stew with meat, eggplant and potatoes
A completely independent dish for filing for dinner or inclusion in the lunch menu can be completed with the following recommendations. Vegetable stew with meat and eggplants perfectly satisfies hunger and at the same time does not heavier digestion, filling the body with the necessary energy, vitamins and elements.
Ingredients:
- meat - 1 kg;
- eggplant - 4-6 pieces;
- potatoes - 1 kg;
- Bulgarian pepper - 4-6 pieces;
- onion - 3 pieces;
- tomatoes - 800 g;
- garlic - 4 teeth;
- vegetable oil - 80 ml;
- broth - 0,5 l;
- seasoning - to taste;
- greens - 2 bunches;
- salt pepper.
Preparation
- In the cauldron pour a little m oil and spread the onions.
- Next, layers are sliced meat, eggplants, peppers, tomatoes and potatoes, seasoning each to taste, sprinkling with herbs and garlic.
- Fill all the broth and stew the stew of meat and eggplant 1 hour.
Vegetable stew with eggplants and cabbage
Surprisingly fragrant and unusual to taste is a stew of cabbage with eggplant and zucchini. The peculiarity of this recipe is that the eggplant and squash fruits, cut in half, are initially baked in the oven until soft, and then cut and combined with the already sauteed cabbage.
Ingredients:
- cabbage - 400 g;
- eggplant - 4 pcs .;
- carrots - 3 pieces;
- zucchini and onions - 2 pcs .;
- tomato paste - 100 g;
- vegetable oil - 100 ml;
- vinegar, sugar and salt - to taste;
- spices, pepper.
Preparation
- Cut along the eggplant and zucchini oil and bake on a baking sheet until soft.
- Rid the eggplant from the skin and together with zucchini shredded cubes.
- On the oil fry the onions with carrots, add cabbage, tomato, seasonings, pruned until soft.
- Combine cabbage fry with zucchini and eggplants, season to taste and warm together 5 minutes.
Vegetable stew with mushrooms and aubergines
Extraordinarily aromatic and rich in taste will be a vegetable stew with champignons and eggplant. Its preparation does not take much time, and the result will surpass all expectations. The composition of the dish can be expanded by adding other vegetables: cauliflower or broccoli, boiled string beans or beans.
Ingredients:
- eggplant - 2 pieces;
- zucchini - 1 piece;
- carrots and onions - 2 pcs .;
- tomato paste - 100 g;
- champignons - 300 g;
- vegetable oil and soy sauce - 50 ml each;
- greens - to taste;
- salt pepper.
Preparation
- Fry onion with carrots, add mushrooms, let it sit for 10 minutes.
- Lay eggplants, zucchini, add pasta, soy sauce, season the mass to taste.
- Stew the stew of mushrooms and eggplants under the lid for 20 minutes.
Stew of eggplant for the winter
If desired, you can prepare a vegetable stew with eggplants for the winter. The composition can be changed by adding other components or replacing one by another. Vinegar can be poured directly into jars, at the rate of 1 tbsp. spoon on a half-liter capacity or sprinkle them with baked slices directly on a baking sheet before laying in a container.
Ingredients:
- eggplant - 7 pcs .;
- zucchini - 1 piece;
- Bulgarian pepper, carrots and onions - 5 pcs .;
- tomatoes - 6 pcs .;
- vegetable oil - 100 ml;
- vinegar 9% - 5-7 tbsp. spoons;
- salt, pepper - to taste.
Preparation
- Vegetables are cut large, laid on a baking tray, poured, peppered, sprinkled with oil and baked at 180 degrees for 1 hour.
- Pack the hot mass over sterile jars, adding vinegar between the layers and top.
- Capping the containers and wrapping the blanket until completely cooled.
Vegetable stew with eggplants in the oven
Those who are not indifferent to the contrasting taste combinations and original compositions, especially like the following recipe. Ragout of aubergines with prunes and nuts is cooked in the oven, which gives it a special taste and a subtle flavor. You can use almonds, hazelnuts, walnuts.
Ingredients:
- eggplant - 5 pcs .;
- prunes without pips - 300 g;
- tomatoes and onions - 4 pcs .;
- sweet pepper - 3 pieces;
- nuts - 150 g;
- greens - 1 bunch;
- vegetable oil - 100 ml;
- sauce soy - ¼ cup;
- vinegar 6% - ½ tbsp. spoons;
- broth - ½ cup;
- salt, pepper - to taste.
Preparation
- Vegetables are prepared, cut into coarse, mixed with rinsed prunes and chopped nuts, filling the mass with oil, soy sauce, vinegar, salt and pepper and adding broth.
- Spread the vegetable base into a mold and send it to bake for 1 hour at 180 degrees.
Vegetable stew with eggplants in the multivark
A delicious recipe for eggplant stew can be realized with a multi-cook device. Advantage of the technology in the absence of the need to control the process - the device, tuned to the desired mode, will provide all the necessary conditions for a quality extinguishing and will give a signal upon its completion.
Ingredients:
- eggplant and zucchini - 1 pc .;
- carrots and onions - 1 pc .;
- sweet pepper and potatoes - 2 pcs .;
- tomatoes - 2 pcs .;
- garlic - 2 teeth;
- vegetable oil - 50 ml;
- salt, pepper, spices - to taste.
Preparation
- Fry the fried onion in butter.
- They put shredded carrots, potatoes, peppers and eggplants.
- Top with tomatoes, season the contents and cook for "Quenching" for 35 minutes.
- Blend the stew from zucchini and eggplants in a multivark garlic, mix and give 10 minutes to insist on "warmth".