Eggplants stewed with tomatoes are an excellent combination, widely used in cooking. With the addition of spices, meat or vegetables, the dish is easily converted into a nutritious stew, a flavored caviar or a cold snack. A gentle method of heat treatment allows you to keep juiciness, freshness and do without excess fat during cooking.
How to put out eggplant?
The recipe for cooking eggplants with tomatoes is based on pre-frying and stewing vegetables on low heat. You can extinguish in sour cream, vegetable and meat broth or just on the water. As additional components used meat, mushrooms, a variety of vegetables. From greens and spices it is better to choose garlic, coriander, ground pepper.
- Eggplants stewed with tomatoes will turn out juicy and fragrant if you use young fruits. They contain a minimum amount of corned beef, which adds bitterness. To get rid of it, you should hold the eggplants in saline solution.
- Before extinguishing eggplants and tomatoes must be fried to preserve the shape.
- The basic rules of extinguishing are a small fire and a phased laying of components. If the fire is increased, the vegetables will be roasted, which is not acceptable.
Eggplants with tomatoes and garlic - recipe
Stewed aubergines with tomatoes and garlic - light and incredibly tasty food. The appeal of the dish in its simplicity: eggplants and onions are fried, combined with tomatoes and stewed for a quarter of an hour. A special piquancy is made by garlic, added at the very end, so that its own aroma does not drown out the natural fragrance of vegetables.
Ingredients:
- eggplant - 3 pieces;
- tomatoes - 4 pieces;
- onion - 1 piece;
- salt - 10 g;
- a clove of garlic - 5 pcs .;
- fresh parsley - a handful.
Preparation
- Eggplants cut into cubes, salt and leave for 10 minutes.
- Rinse and brown with onions.
- Tomatoes grind and combine with vegetables.
- Cover and simmer for 15 minutes.
- 5 minutes before the end of cooking, add the garlic.
- Eggplants sharp stewed with tomatoes garnish with parsley.
Lamb with eggplants and tomatoes
Lamb - meat with a specific flavor, revealing only with the help of spices and vegetables. Georgian cuisine is famous for its skillful combinations, therefore, by preparing traditional hashlam , you can taste delicious meat with eggplants and tomatoes. Feature - in 3-hour quenching, during which the components are languishing in their own juices.
Ingredients:
- lamb - 750 g;
- lard - 100 g;
- eggplant - 2 pieces;
- tomatoes - 4 pieces;
- broth - 500 ml;
- bitter pepper - 1 piece;
- onions - 1 pc.
Preparation
- Fry the mutton pieces of lamb.
- Add the onion.
- Salo remove, place eggplants, tomatoes and peppers.
- Pour the broth and cook the eggplant stewed with tomatoes for 3 hours until the meat is completely softened.
Beef with eggplants and tomatoes
Beef stew with eggplant is a nutritious and healthy dish. Red meat, especially wiry pieces that are not suitable for frying, are ideal for slow melting with vegetables, during which the beef perfectly softens and sows the vegetable broth with its own taste. For such a recipe, even pieces of meat from an old animal can come up, you just need to extend the time of extinguishing.
Ingredients:
- beef - 800 g;
- eggplant - 600 g;
- tomatoes - 500 g;
- chili pepper - 1/2 pcs .;
- onion - 1 piece;
- potatoes - 350 g;
- oil - 40 ml;
- water 250 ml;
- cilantro - a handful.
Preparation
- Cut beef and fry in a thick-walled cauldron.
- Top with onion rings and potatoes.
- Pour in water and simmer for 15 minutes.
- Add the eggplants, tomatoes and peppers.
- Prepare meat stew with eggplants and tomatoes 45 minutes.
- Garnish with greens and let it brew.
Chicken with aubergines and tomatoes
Chicken breast with aubergines and tomatoes is a popular dish. The combination of chicken with eggplant came from the East and is successfully replicated by many cuisines around the world. Freshened vegetables are able to perfectly absorb the aromas of spices, because of them it is easy to prepare a piquant Moroccan tajin, only seasoning chicken and vegetables with a handful of spices and garlic.
Ingredients:
- chicken fillet - 500 g;
- eggplant - 300 g;
- tomatoes - 300 g;
- onion - 1 piece;
- a clove of garlic - 3 pieces;
- turmeric - 5 g;
- canned lemons - 60 g;
- oil - 45 ml.
Preparation
- Serve sliced fillets with onions.
- Put the eggplant and cook for 5 minutes.
- Blanch the tomatoes, peel and purify.
- Add a lot of aubergines, season and simmer for 15 minutes.
- Season with garlic and lemon pulp.
Pork with eggplants and tomatoes in a frying pan
Eggplants stewed with meat and vegetables are varied recipes. The most demanded is with pork. The advantage of the dish is in the speed of cooking. Pork is quickly fried in a frying pan, and after 10 minutes stewed with eggplant in tomato puree. Short-term method of processing and a successful combination with vegetables keep the meat juicy and soft.
Ingredients:
- eggplant - 3 pieces;
- pork - 400 g;
- tomatoes - 2 pcs .;
- sweet pepper - 1 piece;
- onion - 1 piece;
- oil - 60 ml;
- sugar - 10 g.
Preparation
- Pieces of pork fry with onions until rouge.
- Add the pepper slices, eggplant and tomato for 5 minutes.
- Whisk the tomatoes in a mash and combine with the meat.
- Put in the sugar and cook for 10 minutes.
Eggplants stewed in sour cream
The recipe for stewed eggplants with vegetables will be headed by any diet menu. Vegetables contain vegetable fibers and fiber, which are easily absorbed by the body during prolonged heat treatment. Often, vegetables only benefit from a combination with different sauces. The easiest way to add juiciness and avoid excess calories is to extinguish them in sour cream.
Ingredients:
- eggplant - 2 pieces;
- zucchini - 1 piece;
- tomatoes - 2 pcs .;
- sour cream - 200 g;
- parsley - a handful.
Preparation
- Eggplants, zucchini and tomatoes cut, lay in layers and stew under the lid for 6 minutes.
- Add sour cream and simmer for another 3 minutes.
- Stewed zucchini with eggplants and tomatoes garnish with herbs.
Eggplants with mushrooms and tomatoes
Garnish from eggplants and tomatoes with mushrooms - will please not only the postmen and vegetarians, but also the inveterate meat-eaters. The taste and texture properties of eggplant and mushrooms are similar to meat, thanks to this, it is possible to diversify the daily menu with a light and healthy meal without animal products. The dish is equally delicious both hot and cold.
Ingredients:
- eggplant - 2 pieces;
- champignons - 350 g;
- tomatoes - 3 pcs .;
- onion - 1 piece;
- a clove of garlic - 4 pcs.
Preparation
- Champignons and onion fry.
- Add tomatoes and eggplant slices.
- Cook under the lid for 20 minutes.
- Eggplant stewed with tomatoes and season with garlic.
Ragout of eggplant and tomato
Ragout of eggplant , Bulgarian pepper, tomato will acquire an unforgettable taste if you cook Georgian ajapsandali. Absolutely lean vegetable dish combined all Georgian flavor, concluded in traditional spices and perfect combination of vegetables. The latter are laid out in layers in a certain sequence.
Ingredients:
- eggplant - 400 g;
- tomatoes - 300 g;
- Bulgarian pepper - 200 g;
- a clove of garlic - 5 pcs .;
- hops-suneli - 5 g;
- coriander - 5 g;
- carrots - 1 piece;
- onions - 1 pc.
Preparation
- Vegetables slice and fry.
- Lay in layers: eggplants, peppers, onions and carrots.
- Pour with mashed tomatoes, season with spices and garlic.
- Stew for 15 minutes.
Eggplants stewed in a multivark
Stewed aubergines with tomatoes and pepper in a multivariate belong to the category of recipes "it's no easier". The hostess only needs to cut the vegetables and send them to the bowl, setting "Quenching" for half an hour. Thanks to the uniform longing in the multivark, the vegetables turn out juicy, fragrant, and perfectly keep the shape even when not fried.
Ingredients:
- eggplant - 600 g;
- tomatoes - 4 pcs .;
- onion - 1 piece;
- sweet pepper - 2 pcs .;
- a clove of garlic - 4 pieces;
- tomato paste - 70 g.
Preparation
- Cut vegetables, put them in a bowl.
- Add the pasta and cook in the "Stewing" for 30 minutes.