Sauté is a vegetable dish that is included in the category of not only tasty, but healthy food and is made incredibly quickly and easily. Let's find out with you how to properly prepare a sauté from eggplant.
How to cook saute from eggplants and zucchini?
Ingredients:
- carrots - 3 pieces;
- zucchini - 2 pcs .;
- eggplant - 3 pieces;
- ripe tomato - 3 pcs .;
- Bulgarian red pepper - 2 pcs .;
- fresh herbs (parsley or dill) - 1 small bunch;
- vegetable oil - 60 ml;
- garlic - 1 clove;
- spice.
Preparation
Eggplants are well washed, cut into cubes, poured and left for the whole night, so that all bitterness comes out of them. Then carefully rinse them and dry on a towel. Carrots, zucchini, onions and sweet peppers are processed and cut into small identical slices. In a frying pan, we warm up the oil, spread the carrots first and fry 3 minutes on high heat. Then we shift it into a plate, and on the remaining oil we first pass eggplants, then zucchini and onion with pepper. After each step, remove the vegetables from the pan and add the vegetable oil if necessary. In the last turn, we smear slightly tomatoes, chopped rings, with chopped garlic. Now we connect all the vegetables in the saucepan, season with spices, throw sugar and send the dish to the heated oven for 25 minutes. Before serving, we decorate the sauté with chopped herbs.
How to cook a sautéed eggplant for the winter?
Ingredients:
- Bulgarian red pepper - 5 pcs .;
- eggplant - 2 kg;
- tomatoes - 1 kg;
- carrots - 5 pcs .;
- hot pepper - 1 piece;
- bulb 2 pcs .;
- sugar - 50 g;
- salt - 2 tbsp. spoons;
- vegetable oil - 100 ml.
Preparation
Now we will tell you how to prepare a sauté from aubergine in a multivariate. All vegetables are well washed, cleaned and cut into small cubes. Then, in the "Baking" mode, we pass onion on vegetable oil, and then add hot and Bulgarian peppers. After about 5 minutes throw carrots, eggplants and a little podsalivayem. Top spread tomatoes, close the lid and put the program "Quenching" for 1.5 hours. We put the finished saute into clean jars, adding a little sugar and salt to the bottom. We tighten the covers, turn them over and keep the preservation in a warm blanket until the cooling. After that, we rearrange the saute in the cellar and serve only in a chilled form with slices of fresh bread.