Do not know what to make delicious for an everyday lunch or a family dinner? We offer you an incredibly simple, but at the same time a hearty dish - stewed eggplant, and how to cook them we'll tell you now.
A recipe for eggplant stewed with vegetables
Ingredients:
- eggplant - 3 pieces;
- bulb - 2 pieces;
- carrots - 2 pieces;
- tomato - 2 pcs .;
- Bulgarian pepper - 1 pc .;
- vegetable oil - 50 ml;
- spice.
Preparation
Eggplant washed, dried, cut into cubes and put into a bowl. Sprinkle them with shallow salt and leave the minutes for 25. This time, we process the pepper, shred its pieces and just the same way with the rest of the vegetables, and grind the carrots on a large grater. Tomatoes scalded with boiling water, remove the skin carefully and cut the flesh into cubes. Now thoroughly wash the eggplants, discard them in a colander and leave to drain. In a frying pan with high sides, we warm up the oil, lay the eggplants and fry them for 10 minutes on high heat. Then throw the pepper, reduce the flame and pass the vegetables for a while. Then at the same time throw the onions, carrots and simmer on low heat. At the very end we spread tomatoes, season with spices, mix, pour a little water, cover with a lid and stew for about 20 minutes, until cooked. We serve the food hot with any salad .
Stewed eggplant with potatoes
Ingredients:
- eggplant - 3 pieces;
- potatoes - 4 pcs .;
- tomato - 3 pcs .;
- carrots - 1 piece;
- Bulgarian pepper - 2 pieces;
- garlic - 2 cloves;
- fresh herbs - 1 bunch;
- vegetable oil - 2 tbsp. spoons;
- vinegar - 1 teaspoon;
- bulb - 1 piece;
- sugar - pinch;
- a laurel leaf - 2 pcs .;
- spice.
Preparation
All vegetables are washed, dried and cleaned. Then the eggplants are diced, salt and left to stand, and then washed with water. Bulb melenko shred, carrots rubbed on the grater, chopped Bulgarian pepper in large straws, and potatoes cut into cubes. With tomato, peel and grind them into slices. Garlic is passed through the press, and we cut the greens with a knife. Now in the warmed saucepan passeruem bow, and then add the vegetables in the following sequence: potatoes, carrots, aubergines, Bulgarian pepper and tomatoes. Stir everything and stew in the lid for 3 minutes. In the last turn we throw greens, garlic and laurel leaves, add salt to taste, add sugar and vinegar. Cover the dishes with a lid and send the saucepan to the preheated oven for 10 minutes. We serve stewed eggplants as a main course or with any garnish at your discretion.
Stewed aubergines with vegetables in a multivariate
Ingredients:
- tomatoes - 2 pcs .;
- beef - 700 g;
- eggplant - 3 pieces;
- bulb - 3 pieces;
- garlic - 2 cloves;
- hot pepper - to taste;
- turmeric - to taste;
- spice;
- vegetable oil - 3 tbsp. spoons.
Preparation
Eggplant thoroughly rinsed, cut into slices, put into a bowl, covered with salt and