Dishes of stewed vegetables are good for the daily menu. Vegetables can be eaten as a separate dish, and together with a garnish, for example, to cook mashed potatoes or boil rice, buckwheat.
It would seem that cabbage and aubergines are not quite compatible products, but this is a mistaken opinion. In a stewed form, these vegetables perfectly complement each other. The main taste of the dish is, of course, stewed cabbage , and eggplants give a false sense of the presence of mushrooms.
Stewed Cabbage with Eggplant
Ingredients:
- finely chopped cabbage - 1 kg;
- medium-sized eggplant - 3 pcs .;
- bulb - 1 large;
- carrots - 1 medium;
- vegetable oil, salt.
Preparation
On oil fry the eggplants cut into cubes and pass the onions with carrots. All the vegetables are combined, salted and stewed on low heat until cooked.
Cabbage stewed with eggplants and tomatoes
Ingredients:
- white cabbage - 1 head;
- eggplant - 2 pieces;
- carrots - 1 piece;
- tomatoes - 4 pcs.
- sweet Bulgarian pepper - 1 piece;
- vegetable oil, salt, bay leaf.
Preparation
Finely shred cabbage, we add grated carrots to it, we gently draw our hands. Separately fry in eggplant eggplant and sweet pepper until golden brown.
In the recipe for stewed cabbage with eggplant, you can add not only bay leaf, but also other spices and seasonings: dried and fresh herbs, black pepper, ground nutmeg, ginger powder. Adding these or those seasonings, to such, apparently, not intricate and ordinary dish, it is possible to receive unexpectedly interesting culinary decisions.
Do not be afraid to experiment and have a pleasant appetite!