This wonderful recipe will surely become one of the main ones in your summer culinary collection. The king of vegetables - eggplant, having met with the duke - tomato, the lord - garlic, the prince - sweet pepper and the baron - onion, create a truly amazing extravaganza of taste. A riot of colors, aroma, tenderness and juiciness - all this is masterfully intertwined in one dish. Such a dish can be called a stew or a sauté - it’s up to someone who likes it more. The point is not at all in the name, but in the taste, which will give real satisfaction from food.

Braised eggplant with tomatoes in a pan - a dish that can act as a side dish or as an independent meal. This stew contains very few calories, so it is perfect for those people who carefully monitor their weight. However, at the same time, the dish turns out to be quite satisfying and very nutritious, which plays a big role in the diet of each person. From all sides, a magnificent dish is prepared very simply. In order to create this culinary masterpiece, you do not need to be a famous chef, simply owning a knife and a frying pan is enough.

Ingredients

  • Eggplant - 350 g (1-2 pieces);
  • Fleshy ripe tomatoes - 200 g (1-2 pcs.);
  • Sweet pepper - 1 pc.;
  • Onion - 1 pc.;
  • Garlic - 2 cloves;
  • Salt, spices - to taste;
  • Fresh parsley - optional;
  • Vegetable oil - 50 ml.

Cooking

You need to stew vegetables after they are prepared. Therefore, immediately rinse the eggplants and cut off the tails, which are located on both sides of the fruit. Cut each vegetable lengthwise, and then chop into half rings, about 0.5 cm thick. Place the blue ones in a deep container and sprinkle with salt. Leave the fruits in this position for 20 minutes. After that, thoroughly rinse the semicircles under running water. So all the salt will be washed away, and with it the bitterness. Throw the fruit in a colander and leave. To glass excess liquid.

Free the onion from the skin, wash, and then chop into thin half rings. Peel sweet peppers from seeds and stalks. Rinse the vegetable halves and then cut them into strips.

Now it's the turn of the tomatoes. They need to be washed, freed from the cores, and then cut into cubes, about 2 cm in size.

Heat a little vegetable oil in a deep frying pan. Put onion half rings in it and fry, stirring occasionally, until golden brown.

Add sweet pepper strips to the onion. Cook everything together for a few more minutes. Remove the cooked vegetables from the pan and place in a separate container.

Add some more oil to the pan and add the eggplants to it. Fry the ingredient until a ruddy hue appears. You should not cover the pan with a lid, otherwise you will not achieve a crust, and the eggplant will become soft and fall apart during further processing.

Add to the blue cubes of tomatoes. Gently toss the vegetables with a wooden spatula.

After a few minutes, the tomatoes should release quite a lot of juice. When this happens, lay the previously fried peppers and onions in the pan.

Stir again with a wooden spatula. Season the stew with salt and your favorite spices. Adjust the amount of seasonings as you wish. It remains only to put out this bright vegetable mix.

To begin, cover the pan with a lid and turn the heat down to medium. It's time to figure out how long to simmer the stew. This procedure takes 15 to 20 minutes. The time depends on the size of the vegetables. After 15 minutes, open the lid and squeeze (through a press) garlic into the pan, which must be peeled in advance. Add finely chopped parsley if desired.

Again, but very carefully, stir in the mixed vegetables. Leave almost ready delicious stew covered, over low heat, for another 5 minutes.

Eggplants stewed with garlic and tomatoes are ready to give an unforgettable taste sensation to everyone. Serve the dish on the table in any form, with any side dish or without it. Enjoy your meal!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Eggplants are tasty and healthy fruits that are used in the cuisines of many nations. They not only have a special taste, pleasant aroma, high nutritional value, but also contain useful material: vitamins, minerals, organic acids, pectin, fiber. Blue ones go well with other vegetables and a variety of sauces. Of these, you can cook in a pan as simple snacks, light salads and chic dishes.

The best eggplant recipes with tomatoes cooked in a pan

One of the dishes that are not difficult to prepare are blue ones, fried with tomatoes, in various variations. But in order for the food to be delicious, beautiful view and fragrant smell, you need to choose and clean the vegetable correctly. Here are some tips:

  • For frying, choose young representatives of the culture.
  • To prevent the vegetable from being bitter, cut it into slices and dip for 10-15 minutes in salt water. After the time has elapsed, the eggplant must be squeezed out.
  • Young blue ones do not need to be peeled.
  • Do not use eggplant for cooking, the fruit or stalk of which is covered with brown spots.
  • Scald the overripe blue ones with boiling water before cooking, then it will be easier for you to remove the peel.
  • To remove excess fat from fried eggplant, blot the finished pieces with a paper towel.
  • Eggplant tends to absorb fat, low-quality oil will give them an unpleasant taste and smell.

Recipe for cooking with tomatoes and garlic layers

This dish is beautiful, tasty, easy to prepare, does not require much cost and time. Serve it appropriate to any feast. From the products you will need:

  • small eggplants - 5 pcs.;
  • tomatoes - 2 pcs.;
  • mayonnaise - 100 g;
  • sunflower oil - 100 ml;
  • garlic cloves - 4 pcs.;
  • greens - to taste.

Cooking method:

  1. Cut the eggplant into small thin rings, place them in a bowl of salted water, wait 10 minutes.
  2. While the blue ones are soaking, we start preparing the garlic sauce. Squeeze the garlic cloves through the garlic press, mix the resulting slurry with mayonnaise.
  3. We cut the tomatoes into rings.
  4. Finely chop the herbs with a knife.
  5. We take out the eggplants from the water, dry them with a paper towel.
  6. Pour oil into a frying pan, heat up and lightly fry the little blue ones (until a ruddy crust is obtained).
  7. Put the prepared vegetables on a baking sheet or a large dish. Grease generously on top. garlic sauce, cover with tomato. Then again cover with gravy and close with a circle of eggplant, sprinkle with herbs.

Rolls stuffed with tomatoes and mozzarella cheese

Eggplant rolls will be a worthy decoration of the festive table. The cost of such a dish is minimal, and its exquisite taste will certainly be highly appreciated by guests. To prepare food, take:

  • little blue ones - 2 pcs.;
  • Mozzarella cheese - 200 g;
  • garlic - 5-6 cloves;
  • low-fat mayonnaise or sour cream - 300 g;
  • sunflower oil- 100g;
  • tomatoes - 3-4 pcs.;
  • salt, pepper - to taste.

Cooking method:

  1. For the dish, we will use unripe eggplant. We cut the fruits with a sharp knife into thin plates (up to 0.5 cm). To remove bitterness, soak blue ones in salt water for 15 minutes.
  2. After the time has passed, we take out the eggplants, dry them.
  3. Lightly grease the pan with vegetable oil, heat up, fry the eggplant plates on both sides.
  4. Finely chop the cheese, squeeze the garlic in the garlic press, add the mayonnaise. We mix everything well.
  5. Cut the tomatoes into small pieces.
  6. Put a little cheese mixture on the edge of the fried blue one, put a piece of tomato in the reconciliation.
  7. We twist the fried eggplant, cheese and tomato into a roll.
  8. To prepare such a dish in the winter, you need to stock up on blue ones. To do this, dry the vegetable: cut the eggplant into thin plates, put on a baking sheet or parchment paper and leave to dry in the sun for 4-5 days. Before cooking, soak dried fruits in water for half an hour, and they will regain their original appearance.

Blue fried in Chinese style with spicy sauce

Chinese cuisine has a variety of tastes, you will find spicy, sour, spicy, sweet notes in it. classic dish The Celestial Empire are considered eggplants in Chinese. They are served to the table, both cold and hot. For cooking, the following ingredients are needed:

  • large eggplants - 2 pcs.;
  • olive or sunflower oil - by eye;
  • starch - 2 tbsp. l.;

For the Xuan Sauce you will need:

  • ginger root (a small piece up to 3 cm long) - 1 pc.;
  • sesame seeds - 2 tsp;
  • rice vinegar - 2 tsp;
  • star anise (asterisk) - 1 pc.;
  • garlic - 4 cloves;
  • sugar - 1 tbsp. l.;
  • soy sauce- 200 mg;
  • cinnamon - half a stick;
  • Sesame oil- half tsp

Cooking method step by step:

  1. Peeled eggplant cut into thick strips. Soak the little blue bars in salt water, after 15 minutes put them on a paper towel. Let them dry out a bit.
  2. AT Chinese cuisine for batter, it is customary to use not flour, but starch, so dry eggplant squares are well rolled in starch.
  3. Fry the blue ones in a hot frying pan with oil (sunflower or olive) until crispy.
  4. To remove excess fat, lay the finished eggplant on paper towels.
  5. Cooking sauce "Xuan". To do this, three peeled ginger and garlic cloves on a fine grater.
  6. Pour into a cast iron cauldron or saucepan rice vinegar, soy sauce, add sugar, cinnamon, garlic, star anise, ginger.
  7. Bring everything to a boil, stirring constantly. Then cook the sauce for another 10-15, until its volume is reduced by 2 times.
  8. Cool the mixture a little, filter, add sesame oil.
  9. Beat the whole mixture with a whisk, cool to room temperature.
  10. Fry the sesame seeds in a frying pan without adding oil until a light golden color is formed.
  11. Put the hot crispy eggplant cubes on a plate, generously marinate in the sauce and sprinkle with sesame seeds.
  12. When serving, you can add spicy Korean carrots.

Eggplant caviar with zucchini, tomatoes and pepper

A classic snack in our country is considered vegetable caviar. It is eaten hot, cold, as part of a sandwich, they make preparations for the winter. There are many recipes for eggplant caviar, each housewife has her own cooking option. To make caviar, prepare:

  • medium-sized zucchini - 2 pcs.;
  • carrots - 3 pcs.;
  • small eggplants - 2 pcs.;
  • vegetable oil, salt, black ground pepper- approximately.
  • Bulgarian red pepper - 6 pcs.;
  • tomatoes - 6-7 pcs.;

Cooking method:

  1. We remove the peel from all fruits except tomatoes and peppers.
  2. Cut into small cubes Bell pepper, zucchini, eggplant and tomatoes.
  3. three carrots coarse grater, chop the onion into small squares.
  4. Heat the oil in a frying pan, fry the onion, add the carrots. Mix well, seal with a lid and fry for another 2-3 minutes.
  5. Then add eggplant, leave everything to stew under the lid for 10-12 minutes.
  6. After - add the zucchini and simmer the vegetables under a closed lid for another half hour.
  7. Remove the lid, simmer until the moisture evaporates from the caviar.
  8. Add tomatoes and bell pepper, salt, pepper.
  9. Simmer for 20 minutes.
  10. Grind the finished game with a blender. Let simmer another 2-3 minutes.

Stewed eggplant stew with vegetables in a frying pan

Pasta with sauce

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A simple and effective snack on the table - fried eggplant with tomatoes, garlic. Very tasty and homemade!

Despite the pronounced smell and taste, fried eggplant with garlic and fresh tomatoes is one of the favorite snacks for many. With all this, the recipe is incredibly simple and quick to prepare. The dish can be beautifully served to the table in the form of “mini sandwiches”, strung fried eggplant, cherry tomato and pitted black olive on a skewer.

Eggplants can be cut in two ways - long plates or circles - here, as you like. The calorie content of the dish is small, and basically it depends on what kind of mayonnaise you choose - more fat or less. Indeed, in the eggplant itself, there are only 24 kcal per 100 g.

  • eggplant - 2 pcs.
  • garlic - 1 tooth.
  • fresh tomatoes - 3 pcs.
  • salt - to taste
  • mayonnaise - to taste

We wash the eggplants, cut them into slices or slices half a centimeter thick. So that subsequently fried eggplants do not taste bitter, they should be prepared a little. To do this, sprinkle them with salt and leave for 20-30 minutes, so that the juice stands out, with which the bitterness will go away.

We wash the tomatoes and, without removing the peel, cut into thin slices.

Peel the garlic and chop finely.

Heat a frying pan with oil over medium heat, spread the eggplant and fry on both sides. When ready, the vegetables can be laid out on a paper towel, which will absorb excess oil.

Now we form the dish our dish. On each circle of fried eggplant, put a chopped tomato, sprinkle with garlic.

Top with mayonnaise or your favorite sauce. You can use fresh herbs as decoration. Fried eggplant with tomatoes and garlic can be served both cold and hot.

Recipe 2: Fried Eggplant Rolls with Garlic and Tomatoes

The recipe for this original snack Lovers of simple, quick and tasty dishes will love it. Portioned fried eggplant rolls with fragrant garlic sauce and juicy tomato not ashamed to serve even on the festive table. And cooking them is so easy, simple and fast!

In season, I want to diversify my daily diet with all kinds of vegetable dishes if possible. Eggplant is a wonderful base and endless scope for culinary imagination. Such eggplant rolls can be cooked almost every day, and they will not get bored. What if we add some new ingredients? Don't be afraid to experiment in the kitchen!

  • eggplant - 500 gr
  • tomato - 300 gr
  • garlic - 2 cloves
  • mayonnaise - 2 tbsp.
  • vegetable oil - 70 ml
  • table salt - 0.5 tsp

The recipe for this cold appetizer includes the following ingredients: eggplant, tomatoes, fresh garlic, mayonnaise (I have Home Provence), refined vegetable oil (I always fry in sunflower oil) and salt. You have the right to change the amount of garlic to taste or completely exclude it, who does not like this product.

My eggplant (I have 3 pieces of medium size) and cut into longitudinal strips. The thickness is about 4-5 millimeters, but this is not important, it can be thicker - the main thing is that then the strips should curl well.

Put the eggplant in a bowl, salt and mix well. Leave on the table for about half an hour, so that the vegetables absorb the salt and release excess moisture. And it is precisely this technique that allows you to get rid of bitterness - as I said above. While you can do other things.

Salted eggplant strips should be blotted with kitchen towels or paper napkins before frying. We will not pan them.

Pour vegetable oil into a frying pan and heat it well. We put the first batch of eggplant and fry on both sides until golden brown over medium heat. Due to the fact that we dried the strips, the hot oil will not splatter.

Put the fried eggplant strips on napkins to remove excess fat. Fry the rest of the vegetables in the same way. Then let the eggplant cool completely.

In the meantime, make the sauce - just mix the mayonnaise with chopped garlic.

We will also prepare the filling - wash the tomatoes, dry them and cut into 4-8 parts (depending on the size of the tomatoes). Don't forget to cut out the stem. I had medium tomatoes, so I cut them into 6 pieces. Juicy, but at the same time dense and slightly crunchy fruits are best suited.

Now it's time to collect our delicious snack. Grease eggplant strips with a thin layer of garlic mayonnaise. It doesn't take much, trust me.

Put a slice of tomato on one end.

Well, we turn everything into a roll.

So let's roll up all the rolls and you can immediately serve this fragrant and insanely delicious snack.

Enjoy your meal!

Recipe 3: Fried Eggplants with Mayonnaise and Tomatoes (with photo)

Juicy and fresh tomatoes in this case ideally dilute the hearty base of this dish, and thanks to green parsley leaves, the summer, seasonal snack looks the most advantageous. So, stock up on products and start manufacturing!

  • eggplant - 2 pcs.;
  • fresh medium-sized tomatoes - 4-5 pcs.;
  • cheese - about 50 g;
  • garlic - 2-3 teeth;
  • fresh parsley - a few branches;
  • mayonnaise - to taste;
  • vegetable oil (refined) - about 30 ml;
  • salt, pepper - to taste.

Cut the washed eggplant into thin slices. Sprinkle lightly with salt and season with pepper to taste.

Heat up a frying pan with refined vegetable oil. Put eggplants on a hot surface in small batches and fry over medium heat for about 2-3 minutes on each side (until browning). Since eggplant absorbs a lot of oil, it is advisable to put them on paper napkins / towels immediately after frying to remove excess fat.

At the same time, cut into thin slices. fresh tomatoes. For this recipe, it is advisable to select dense tomatoes, since overripe fruits will be difficult to cut beautifully. It is also worth paying attention to the size of the selected tomatoes - the diameter of the circles of tomatoes and eggplants should be approximately the same.

Mix mayonnaise with garlic, peeled and passed through a press (or, more simply, a garlic press). Lubricate the cooled fried eggplants with the resulting sauce.

Put the tomatoes on a thin layer of mayonnaise. Salting the tomatoes is not required, as eggplant combined with garlic sauce will give the appetizer a rather salty taste.

We rub the cheese with thin chips, apply the last layer to our snack.

With the finishing touch, we add a green “accent” to the dish - lay out the leaves of fresh parsley.

The appetizer does not need long-term soaking, so immediately after cooking, appetizing fried eggplants with tomatoes and garlic are served!

Recipe 4, step by step: fried eggplant with tomatoes and cheese

During the eggplant season, we will cook eggplants with curd cheese and tomatoes. The dish is quite popular and at the same time simple to primitivism.

  • eggplant - 1-2 pieces;
  • sirtaki cheese - 100 grams;
  • tomato - 1 piece;
  • garlic - 1-2 cloves;
  • salt - to taste;
  • vegetable oil - for frying;
  • parsley - 1 sprig

My eggplant and tomato. I clean the garlic.

I cut the eggplant into slices of medium thickness.

I put them in a bowl and sprinkle with salt. I leave the eggplant for a couple of hours so that excess liquid stands out.

After two hours, I drain the allocated juice.

I fry eggplant slices vegetable oil.

In the meantime, I prepare the filling. To do this, in a bowl, mix salted cheese, which I usually use for Greek salad. It could be Sirtaki cheese. I rub a clove of garlic in there.

I add a little chopped parsley to the cheese, and cut the tomato into small slices.

I fry the eggplants on the other side, but without fanaticism.

First, I spread the eggplants on a paper towel to get rid of excess oil, and then on a plate.

I put half a teaspoon of garlic cheese on top of each piece.

It is better to eat immediately, until the tomato gives juice. Enjoy your meal!

Recipe 5: Fried Eggplants with Pepper Tomatoes (Step by Step)

  • eggplant - 2-3 pcs.
  • tomatoes - 1-2 pcs.
  • sweet bell pepper - 1-2 pcs.
  • onion (optional) - 1 pc.
  • garlic - 4-5 cloves
  • fresh herbs: dill, parsley, cilantro, basil
  • salt, spices
  • vegetable oil

Eggplants are peeled, cut into fairly large strips and fried in a pan in vegetable oil. Fry over high heat for about 5-7 minutes, stirring frequently. Eggplants take a lot of oil and burn very quickly, so don't miss out. Add oil as needed, but little by little to ready meal it wasn't too oily.

Generally, according to classic recipe eggplants are supposed to be soaked in salt water for at least 2 hours to remove bitterness, but I don’t do this, for my taste they are not bitter at all, only I have to wash the extra bowl later. Well, if you don’t like the natural taste of eggplant, then soak it. After all, for some reason, people came up with this, probably, it should be so. Just do not forget the soaked eggplants then squeeze a little.

When the eggplants are a little reddened, add chopped bell peppers to them, fry for another 5 minutes. If you like onions, cut it into quarter rings and add at the same time as the pepper. I don’t put onions in this dish, or I do it without onions at all, or I add green at the end, in my opinion, it’s more fragrant and tastier.

While the vegetables are roasting, cut the tomatoes into quarters. Again, ideally, they are supposed to be scalded and skinned beforehand. I usually don’t bother, young tomatoes have a soft skin, they are wonderfully stewed in the skin. If there are no tomatoes, they are wonderfully replaced with two tablespoons of tomato paste.

Add tomatoes to the fried eggplant and pepper, salt, pepper (hot red pepper is great here, but a little), mix everything, reduce the heat and cover with a lid. Simmer over low heat, stirring occasionally, until peppers are tender. Since pepper takes longer to cook than all vegetables, we focus on it. It's about 15-20 minutes.

As soon as the pepper has become soft, add the garlic squeezed through the press and finely chopped greens to the vegetables, mix and simmer for another 3-5 minutes.

The end result is something so beautiful and delicious! Serve with sour cream and black bread. You can eat immediately, while it is hot, or you can let it brew for half an hour, the vegetables will soak and become even tastier. Enjoy your meal!

Recipe 6: Fried Eggplant with Garlic and Tomatoes

Fried eggplant with tomatoes and garlic can be sprinkled on top with just grated cheese. I suggest you make a paste of cottage cheese, sour cream and garlic. Instead of cottage cheese, you can take any soft creamy or pickled cheese. It will turn out delicious with Philadelphia or Mascarpone cheese, as well as with cheese. And now let's see how the appetizer is prepared - fried eggplant with tomatoes, garlic and cheese.

  • Eggplant - 2 pcs.,
  • Basil - a couple of leaves
  • Tomatoes - 3-4 pcs.,
  • Cottage cheese - 100 gr.,
  • Garlic - 1 head,
  • Sour cream - 2 tbsp. spoons,
  • Salt,
  • Sunflower oil for frying

I propose to cook fried eggplants with tomatoes and garlic with cottage cheese-based cheese paste. Let's prepare it right away. Pour cottage cheese into a bowl. Add to it the garlic passed through the garlic (half the portion indicated in the ingredients). Adjust the amount of garlic to your liking. If you want it spicier, add more.

Cottage cheese with garlic lightly salt. You can additionally pepper it, but this is not necessary. Add sour cream.

Mix the cheese paste. It should turn out homogeneous, without large lumps of cottage cheese and not too liquid. Put it in the refrigerator.

Now let's take a look at the eggplant and tomatoes. Wash and dry vegetables. To prepare fried eggplant with garlic and tomatoes, the eggplant does not need to be skinned. So, cut the eggplant into circles, the thickness of which should be equal to 0.8-1 cm.

Too thin, too, should not be cut, in the process of frying the eggplant will settle. Transfer the eggplant slices to a bowl. Sprinkle with salt and stir. We leave for 5-7 minutes. After that, place the eggplant circles in a hot pan with sunflower oil.

Fry them on both sides until golden brown. Arrange the fried eggplants on a plate when ready.

After all the eggplants are overcooked, cut the tomatoes into thin rings.

Prepare a clean plate on which you will serve fried eggplant with tomatoes, garlic and cheese. Spread fried eggplants on it next to each other. Lubricate them with garlic passed through a press. Lay the tomato slices on top of them. Tomatoes are desirable to pick up about the same diameter as eggplant.

Spread the curd paste over the tomatoes. Garnish the appetizer with basil sprigs. This is what it looks like ready snack, which can be served immediately after preparation.

Cooled down, fried eggplant with garlic, tomatoes and cheese will turn into an excellent cold appetizer. Enjoy your meal. I would be glad if this recipe for fried eggplant with tomatoes, garlic and cheese is useful to you.

Recipe 7: Delicious Fried Eggplants with Tomatoes and Onions

Highly tasty dish Suitable for serving on its own or as a side dish.

  • eggplant 1 kg
  • tomato 3 pcs
  • onion 2 pcs
  • cilantro 0.5 bunch.
  • butter or vegetable oil to taste

Take very small eggplants and cut lengthwise. Soak in salt water for an hour. The size should be like this.

Melt butter(I do everything on vegetable, but creamy is tastier and a little fatter). Spread the eggplant peel in them, salt and fry until crusty.

then turn over and fry until the eggplant is cooked

We heat the drain oil, put the chopped onion in it

Spread eggplant on top and fry without stirring for 10 minutes

At this time, cut into large rings and half a lemon

We spread the tomatoes on top of the eggplant, salt and squeeze the juice of one lemon. Cover with a lid for 5 minutes

After 5 minutes, stir and cover again. For 20 minutes

Tomatoes, eggplant and onions will give their juice. As the juice appears, mix again, sprinkle with cilantro (unfortunately, I didn’t have it this time) and then simmer over low heat for 20 minutes.

That's it - syrdag is ready. It can be eaten both hot and cold. Both as a side dish and as an independent dish. Enjoy your meal.

Stewed vegetables are the basis of the basics, this is the Pythagorean theorem from cooking. It seems to me that every housewife should be able to stew vegetables, because ...

Yes, because stewed vegetables are healthy, it's tasty, all husbands love it and children eat it with pleasure. Because summer is the season of vegetables and it is a sin not to take advantage of the abundance and relative cheapness of pot-bellied multi-colored fruits that proudly lie on the shelves after the winter and spring, poor in colors, colors, smells and tastes, seasons.

Moreover, stewing vegetables is very, very simple! There are no tricks, the main thing is to stew until tender and not oversalt. And that's it! And you can come up with so many variations that it’s enough for every summer day without repetition.

Today I will tell you about one of my favorite options. stewed vegetables- about a dish where eggplant plays the main role, and their explosive and spicy taste is neatly complemented and emphasized by delicate zucchini, bright tomatoes and classic carrots with onions.

We will add garlic to our stew - well, how could it be without it when it comes to eggplant. And we will add it at the very end - so that the garlic does not lose its fighting garlic spirit and does not soften under the influence of temperature.

And as a result, we will get a very tasty, spicy and energetic dish, which ... from which nothing will be left in a matter of minutes, I assure you :)

  • Total cooking time - 1 hour 0 minutes
  • Active cooking time - 0 hours 20 minutes
  • Cost - very economical
  • Calorie content per 100 gr - 31 kcal
  • Servings - 5 servings

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How to cook eggplant stew with tomatoes

Ingredients:

  • Olive oil - 2 tbsp.
  • Eggplant - 3 pcs.
  • Zucchini - 2 pcs. (young, small)
  • Tomato - 2 pcs. (large)
  • Onion - 1 pc.
  • Carrot - 1 pc.
  • Garlic - 2 cloves
  • Salt - to taste
  • Black pepper - to taste
  • Greens - to taste (for serving)

Cooking:

The preparation of any stew begins with the simplest step - vegetables need to be prepared, that is, peeled and cut.

We clean and cut into cubes about 1 by 1 cm small young zucchini. Why young? They still have soft, unripe bones that do not need to be removed, so these zucchini are easy to process - that is, cut whole without removing the middle. We send zucchini to a saucepan, into which we first pour 2 tbsp. l. olive oil.


We also clean and cut into cubes young eggplants. Eggplants in our dish are soloists, so we will take three of them - so that the taste is more saturated.

In many recipes, eggplants are recommended to be sprinkled with salt before cooking to remove excess bitterness from them. In this case, I did not do this - because young vegetables with an elastic skin, without cracks and dents, will not be bitter anyway. Only old, stale fruits are bitter, for them, yes, such a procedure would be appropriate.

We send eggplant to zucchini.



Peel and cut the carrot into small cubes.


We also clean and cut the onion into half rings.


Turn on medium fire(5-6 points on a scale of 1 to 9) and simmer the vegetables until tender.

About readiness. It is easy to determine - as soon as all the vegetables become soft, you can turn it off. This usually takes about 30 minutes.

About juice. This particular dish is best stewed with open lid, since all the dominant products - zucchini, eggplant, and tomatoes - release a lot of juice. With the lid open, it will evaporate more intensively, and the vegetables will not boil or soften.

And if, for example, you add potatoes to the stew, then it is better to cover the lid - the potato practically does not emit juice, so it is better to stew it with the lid closed so that it does not dry out and burn.

If you decide to add cabbage to the stew (in this case, it is better to remove the eggplants, as well as garlic - they will be superfluous), then the lid should also be covered, because the cabbage spirit hovering around the apartment is not the most pleasant.

About stirring. Stir vegetables occasionally. Stir them every 10 minutes, without fanaticism, trying to send the least cooked pieces to the bottom of the stewpan.

From the point about stirring, the point about salt flows smoothly. In order not to oversalt the dish, I salt it three times. That is, once I sprinkle a thin layer over the entire area of ​​\u200b\u200bthe stew, then I mix the vegetables. Then two more times, after each - I mix. So the dish turns out in moderation and evenly salted.

I usually pepper once in the same way - over the entire surface, and then mix.

A little more about the cooking time. You can cut the vegetables first, and then turn on the stove, or you can turn it on as soon as you send the first batch of vegetables to the saucepan - this will reduce the total cooking time a little.

Then, when adding new chopped products, do not forget to stir the stew every time so that the "beginners" immediately find themselves at the bottom, where it is hotter.

I, due to my phlegmatic temperament, prefer not to fuss and first chop everything in detail, and then I put the saucepan on the fire and go about my business, periodically returning to stir and salt the stew.

Eggplants have a unique taste that many people like. In summer and early autumn, when these vegetables are as accessible as possible, almost all housewives cook dishes from them. One of the best options dishes from the "blue" are eggplant stewed with tomatoes. Often this duo is supplemented with garlic and other vegetables, resulting in new food options.

Cooking features

In order to deliciously stew eggplant with tomatoes, you do not need to have great culinary skills. It is enough to know a few important points and choose the right recipe.

  • Eggplant, like many other vegetables in the nightshade family, contains corned beef. This is a harmful substance that gives the "blue" bitterness. The younger the vegetables, the less corned beef in them. Ripe fruits can be rid of this substance with salt. It is enough to cut them and lower them for 20 minutes in a saline solution (10 g of salt per liter of water). After soaking in it, the vegetables are thoroughly washed so that the dish is not oversalted.
  • Tomatoes with eggplant can be stewed so that their pieces retain their shape, or used as a sauce. In the first case, the tomatoes are not peeled, cut into large pieces, added about 10 minutes before the dish is ready. In the second case, the tomatoes are heavily chopped, before that it is advisable to peel them. It will be easy to remove the skin from the tomatoes if you blanch them for 2-3 minutes, and then cool.
  • Garlic goes well with both eggplant and tomatoes, so it is often added to dishes from these vegetables. If garlic is added at the beginning of cooking, it will impart its flavor to the food without making it spicy. If you need to spice up the appetizer, garlic should be added at the last stage of cooking.
  • Before stewing eggplants, they should be browned over medium heat. This will increase the calorie content of the dish, but will make it more tasty and appetizing, as fried vegetables retain their shape better during stewing.
  • Stew eggplants with tomatoes over low heat under the lid. Salt, herbs and seasonings try to add at the end of cooking.

    • Recipes for eggplant stewed with tomatoes are varied, and the technology for their preparation may also vary. To obtain the expected result, you must carefully study the instructions that accompany the selected recipe.

    Eggplant stewed with tomatoes and garlic

    • eggplant - 0.6 kg;
    • tomatoes - 0.4 kg;
    • onions - 100 g;
    • garlic - 5 cloves;
    • salt - to taste;
    • fresh parsley - 20 g;

    Cooking method:

    • Wash the eggplant, cut into cubes, sprinkle with salt, mix, leave for 10 minutes.
    • Pour boiling water over the tomatoes, remove the skin from them. Finely chop the pulp with a knife or chop with a blender.
    • Peel the onion, cut into small cubes.
    • Rinse the eggplant, let them dry.
    • Heat the oil in a deep frying pan, put the onion and eggplant in it. When they are browned, reduce the heat and transfer the tomato mass to the eggplants.
    • Simmer the eggplant in the tomato until tender, it will take 10-15 minutes, depending on the size of the cubes.
    • Finely chop the garlic and parsley, add to the eggplant and tomatoes. Steam the vegetables over low heat for another 2-3 minutes. Remove the skillet from the heat.

    The food prepared according to this recipe turns out to be juicy, satisfying, fragrant, with spicy notes. It can be served as an independent snack or as a side dish for meat.

    Eggplant stewed with tomatoes, garlic and bell pepper

    • eggplant - 0.6 kg;
    • tomatoes - 0.3 kg;
    • bell pepper - 0.2 kg;
    • onions - 100 g;
    • garlic - 3-4 cloves;
    • fresh herbs, salt, pepper - to taste;
    • sour cream - 20 ml;
    • vegetable oil - how much will it take.

    Cooking method:

    • Cut the eggplant into semicircles about half a centimeter thick, dip for 20 minutes in saline, rinse and dry.
    • Remove the seeds from the pepper by removing the stem. Cut into half rings or quarter rings.
    • Onion, freeing from the husk, cut into thin half rings.
    • Cut the garlic into small pieces.
    • Wash the tomatoes, blot with a towel, cut into large slices.
    • In a saucepan or cauldron, heat the oil, put onion and garlic in it, fry them for 2-3 minutes.
    • Move the onion and garlic aside, put the pepper next to it, fry the vegetables for another 2-3 minutes.
    • Move the pepper to the onion and garlic, put the eggplant in its place, brown them.
    • Add tomatoes, stir vegetables gently, lower heat.
    • Dilute sour cream in half with water. Pour over the vegetables.
    • Simmer eggplant with tomatoes and peppers for 10 minutes.

    Sprinkle the stew with chopped herbs before serving. Serve as a side dish or separately.

    Eggplant stewed with tomatoes and cheese in the oven

    • eggplant - 0.5 kg;
    • tomatoes - 0.5 kg;
    • fresh basil - 20 g;
    • hard cheese - 100 g;
    • mozzarella - 0.2 kg;
    • olive oil - 20 ml;
    • garlic - 2 cloves;
    • a mixture of dried provencal herbs, ground black pepper - to taste.

    Cooking method:

    • Peel the tomatoes, use a blender to puree. Mix with crushed garlic, pepper and Provence herbs.
    • Cut the eggplant into circles, soak in saline, rinse and dry.
    • Grease a baking dish with oil.
    • Grind hard cheese on a grater.
    • Put a layer of eggplants in a mold, fill them with a part of the tomato mass, sprinkle with a part of the cheese.
    • Do the same for all other layers.
    • Place the form with eggplant in an oven preheated to 180 degrees, simmer for half an hour.
    • 10 minutes before it's done, top with mozzarella slices and basil leaves.

    A dish prepared according to this recipe is a self-sufficient snack that can decorate even a festive table.

    Eggplant stewed with tomatoes is an inexpensive and easy-to-cook dish. Its taste is so pleasant that it can be served not only for a family lunch or dinner, but also for festive table. The food is self-sufficient, but more often served as a side dish for meat dishes.