Vegetable stew with eggplants; the best recipes with zucchini, potatoes, tomatoes

Vegetable stew with eggplants - the best recipes with zucchini, potatoes, tomatoes

Vegetable stew with eggplants is a flexible concept, since in addition to the blue ones, you can include a huge amount of vegetables in it. Eggplant dishes are popular in Asian, Oriental, Caucasian, and Ukrainian cuisine. I have long noticed that the set of vegetables in them is similar in almost everything, the only difference is in the name and the selection of seasonings. This means that the little blue ones get along unsurpassedly with virtually all seasonal vegetables. These are zucchini, potatoes, tomatoes, bell peppers, cabbage - white and cauliflower.

If we talk about seasonings, they are mainly spicy: basil, cilantro, oregano, cumin. Add soy sauce to the stew and you have a special dish of Thai cuisine. about recipes for frying blueberries with garlic , come in, I’ll treat you deliciously. The calorie content of vegetable stew always amuses, because the food will be appreciated by adherents of a healthy diet, vegetable eaters, and people losing weight. Bookmark it and please your household with a healthy and delicious snack that can be eaten cold or hot.

Vegetable stew with eggplants, tomatoes, peppers and garlic - recipe (with photos step by step)

This is a Thai eggplant stew recipe. A spicy, special dish that can serve as an independent dish or as a side dish for meat and potatoes. with eggplants cooked in Chinese on another page - come in, I’ll treat you deliciously.

Large eggplant.
Big tomato.
Bell pepper.
Carrot.
Garlic cloves – 3 pcs.
Hot chili pepper – ½ pod.
Water – 100 ml.
Soy sauce – 1.5 huge spoons.
Olive oil – large spoon.
Salt – a pinch.
Pepper mixture - a pinch.
Fresh basil – 10 gr.
Cilantro - to taste.
Provençal herbs – to taste.

First cut the eggplants lengthwise into thick slices. Then divide into cubes, as in the photo.

Fill with water and leave for 20 minutes to remove the bitterness. Afterwards, drain the liquid, squeeze out the cubes and dry them slightly.

Grate the carrots into strips or use a Korean grater. Remove the seed box from the bell pepper and cut the pulp into strips.

Divide the chili pepper lengthwise and in half. Remove the seeds and chop into the smallest strips.

Place the pepper tenderloin and carrots in a frying pan or saucepan, pour in the oil. Fry over medium heat, stirring continuously, for approximately 3-4 minutes.

Add chili, stir.

Pepper the contents, sprinkle with Provençal herbs, and salt the stew. Reduce heat and simmer for 5 minutes.

Place the eggplants. Stir again, continue to fry over moderate heat for 5 minutes.

Cut the tomatoes into cubes and place in a frying pan. Reduce the heat slightly and fry the dish for another 10 minutes.

During this period of time, chop the garlic, basil, cilantro, and fry with the vegetables. Pour soy sauce into the stew and stir the contents. If fresh herbs are not available, use dried herbs from a bag.

Simmer over low heat for the last 3-4 minutes, turn off the vegetable stew and take the first sample.

How to cook stew with eggplant and zucchini

Another wonderful version of the beloved stew made from a huge amount of vegetables. I offer the usual recipe, but be guided by your own taste and don’t be shy about adding more vegetables.

Eggplants – 2 pcs.
Zucchini - the same amount.
Carrot.
Onion.
Tomatoes – 0.5 kg.
Sugar, salt - to taste.
Oil, ground pepper.

Cut the blue ones into slices 1 centimeter wide, add salt, hold for half an hour so that the bitterness comes out along with the juice. Then wash it.
Chop the onions and carrots and fry, placing them alternately in oil.
Place the chopped eggplants in the fryer, followed by the zucchini, cut into blue ones.
Simmer vegetables for 10 minutes.
Chop the tomatoes into cubes or puree them in a blender. Transfer to the pan.
Add spices, stir and continue to simmer the stew for another 10 minutes. Check vegetables for doneness and add cooking time as needed.

Video recipe for delicious Ajapsandal stew made from eggplant and potatoes

For comparison, keep a dish of Caucasian cuisine, and I advise you to urgently prepare it in order to enjoy a wonderful eggplant dish. Bon appetit, let only the most delicious vegetable dishes be on your table.

Vegetable stew with eggplant and potatoes

Vegetable stew is one of the most delicious and necessary dishes, which in the autumn-summer period can be prepared and eaten any day, since at this time vegetables are widely available in stores and, thanks to the hot sun, they are full of juices, vitamins and various flavoring and aromatic substances. Therefore, if you put together a composition of several ripe vegetables and stew it in its juice, seasoning it with your favorite spices and fragrant fresh herbs, then the resulting dish is simply perfect as a side dish for meat or fish, and besides, with a piece of grain bread it can act as a the most healthy and at the same time very satisfying snack. I have already told you earlier how to prepare a fragrant vegetable stew with zucchini and eggplants, as well as a very ordinary and economical stew of cabbage and zucchini, and now I would like to share with you another of my favorite recipes for a hearty vegetarian dish of stewed vegetables, made from eggplants and potatoes . In addition to these two main ingredients, the stew also includes bell peppers, onions, garlic, herbs, tomatoes and carrots, so the result is an unusually colorful and rich dish that can bring a lot of usefulness and, of course, pleasure to your daily diet.

Necessary information

Difficulty level:	3*	Serving Size:	220 g
Preparation time:	2 hours	Calorie content per serving:
Number of servings:	12	Cost of one serving:	17 rub.

How to cook vegetable stew with eggplants and potatoes - recipe for stew of potatoes, eggplants, peppers and tomatoes with step-by-step photos

INGREDIENTS:

1 kg potatoes
2 medium eggplants (500 - 600 g)
2 medium onions
2 medium carrots
2 huge bell peppers
3 medium tomatoes (400 – 500 g)
3 - 4 cloves of garlic
100 – 120 g dill and parsley
1/2 lemon
2 tsp. provencal herbs
1 tbsp. l. Sahara
salt, pepper mixture
4 tbsp. l. vegetable oil

COOKING METHOD:

1. In order to prepare a vegetable stew with eggplants, potatoes, tomatoes and peppers, we will have to wash, peel and cut a whole mountain of different vegetables. First you need to take care of the eggplants, which should be washed and cut into small cubes without peeling them. Then you need to salt the eggplants and leave them on the table for 30 minutes so that the substance solanine comes out of them, which gives these vegetables a bitter taste and is also harmful to our health. When the eggplants “sweat” well, they need to be placed in a colander and washed with cool water, then left for a couple of minutes so that excess liquid drains from the glass.

2. Peel the potatoes and cut them into cubes slightly larger than the eggplants.

3. Peel the onions and cut into half rings or quarter rings.
4. Peel the carrots and cut into rings or half rings.
5. Peel bell peppers and seeds and cut into medium-sized cubes.
6. Wash the tomatoes and cut into small cubes.
In the cool season, when it is almost impossible to find tasty ripe tomatoes in stores, it is better to take a can of canned chopped tomatoes (400 g). 7. Wash the dill and parsley well, dry on cardboard towels and chop.
You can put as much fresh greens into this dish as you like, because they will bring a lot of usefulness and add a very pleasant rich taste and smell. 8. After all the main ingredients for this beautiful dish are prepared, you can actually start making vegetable stew. First, you need to pour vegetable oil into a large saucepan or cauldron, then add the onions and fry them over medium heat, stirring from time to time, for 8 to 10 minutes.

9. Then add bell pepper to the onion and mix lightly, then add salt to the vegetables and sprinkle with a quarter of chopped herbs.
10. Next, lay out the cooked eggplants, which should also be salted and sprinkled with herbs.
There is no need to stir this and the following layers. 11. Place slices of carrots, another quarter of the greens and a little salt on the eggplants.
12. And put the potatoes, salt and remaining herbs in the outermost layer, then cover the bowl with the vegetable stew with a lid and put on low heat.
Cook the stew for 1 hour after boiling, checking from time to time to ensure that it does not boil too much and that liquid remains in the pan. If it seems that there is not enough water, then it is better to add a little hot water from the kettle into the pan, otherwise the vegetables may burn. 13. When the vegetable stew is actually ready, you need to add chopped tomatoes, two tablespoons of lemon juice, sugar, pepper, Provençal herbs and garlic pressed through a press.
14. After this, the contents of the pan must be carefully but thoroughly mixed and simmered for another 5 minutes.

Vegetable stew with eggplants, potatoes, tomatoes and peppers, prepared according to this usual recipe, turns out so fragrant, tasty and nutritious that it can become the best summer side dish for meat or even an independent vegetarian dish for healthy and proper nutrition.
Even despite the presence of potatoes, the calorie content of this stew is only 80 kcal per 100 g, but the amount of vitamins, minerals and fiber in it certainly exceeds all your wildest expectations. Bon appetit!

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Vegetable stew with eggplants, 30 best recipes

Mon, August 21, 2017 2:23 pm + to quote book

Adjapsandali is a very tasty, juicy and satisfying, but nevertheless completely vegetable dish of classical Georgian cuisine.

This Georgian dish becomes very exciting in August, because the season of eggplants and bell peppers arrives. Adjapsandali comes out very fragrant due to the richness of herbs, garlic and pepper in the recipe. This vegetable dish is quite simple to prepare.

Another dish I inherited from “grandmother Lyalya.” Lenten Greek sauce - a recipe from native Odessa housewives)))

The proposed vegetable dish can be adopted by vegetable eaters. Vegetable stew with eggplants and new potatoes is prepared in a frying pan. The recipe is simple, so even a novice housewife can handle it.

Autumn, the golden time of vegetables. Treat yourself to a delicious green bean stew.

Vegetables are always tasty and healthy. I suggest creating an eggplant stew for a Lenten lunch.

Georgian vegetable stew is prepared with a huge amount of herbs and hot pepper.

This eggplant stew goes perfectly with potato dishes and pasta.

Vegetable stew with eggplants, sweet peppers and potatoes is a good side dish for meat, a luxurious dish for Lent. Delicious and satisfying.

Eggplant and potato stew is a good hearty, lean dish. Also a luxurious side dish for meat.

Caucasian version of sautéed eggplant (adzhapsandali) on corn flour flatbread with cheese (chvishtari). This recipe simply captivated me with its fabulous title. Later it turned out that the taste of the dish fully justifies the most fabulous expectations. And preparing it turned out to be completely simple.

Eggplant stew

Recipe from: Julia

A very tasty and uncomplicated Lenten dish! Eggplant stew is actually another version of sauté that I make from time to time. The vegetables are the same, but the method of preparation is different and, as follows, the taste is different.

The eggplants and other vegetables in this stew remain whole, but at the same time soft. It comes out beautiful and bright. I recommend trying it!

Compound:

400 g eggplants
(2 medium oblong or 1 large round)
250 g tomatoes
(3 small ones)
250 g sweet pepper
(2 medium)
150 g carrots
(2 small ones)
vegetable oil
salt
spices:
1/2 tsp.
turmeric 2/3 tsp.
ground coriander a piece of fresh hot pepper or a pinch of ground (optional)
1/3 tsp.
asafoetida (can be replaced with onion or garlic if eaten) dark ground pepper
a little parsley

Eggplant stew recipe:

We wash the vegetables, peel the carrots. If you wish, you can also peel the eggplants to make the stew more tender, but most often I don’t peel them. You can take any variety.

Vegetables for stew

We cut the eggplants into cubes, not very finely, approximately 1.5 × 1.5 cm.

Cutting eggplants

Place in a bowl and fill with salted water (per 1 liter of water - approximately 2 tablespoons of salt).

Fill with salt water

Place a plate on top so they don't float up. And leave for 20 minutes. Thanks to soaking, the eggplants in the stew will not taste bitter, will not absorb excess oil, and will better retain their shape when stewing.

Press down.
At this time, grate the carrots on a large grater, and cut the sweet pepper into cubes.

Grind peppers and carrots

Place the frying pan on the heat and add enough oil to cover the bottom. When it warms up, add coriander, finely chopped hot pepper (or ground) and turmeric.

Roasting the spices

Now we lay out the vegetables - carrots and sweet peppers (you can also have chopped onions if you wish). Sauté over medium heat for 5 minutes, stirring occasionally.

Saute carrots and peppers

Drain the water from the eggplants, rinse and squeeze lightly. Add them to the pan with lightly fried vegetables.

Add eggplant

We cut the tomatoes and also put them together with the eggplants.

Putting tomatoes

Stir, cover with a lid and simmer the stew over low heat for 15-20 minutes until the eggplants are soft. Stir occasionally.

Stew eggplant stew

Then salt and add dark pepper to taste and asafoetida (or a finely chopped clove of garlic, if you are eating).

Salt and pepper

Stir the stew and simmer for a few more minutes with the lid closed.

Eggplant stew is ready

That's all! Sprinkle the finished eggplant stew with chopped parsley and serve. But this dish is even tastier when it’s cool than when it’s hot!

Bon appetit!