How to properly cook stewed eggplants: TOP 4 recipes

How to properly cook stewed eggplants: TOP 4 recipes

• Stewed eggplants - useful tips
• Cool eggplant appetizer
• Eggplant stewed with vegetables
• Stewed eggplants with tomatoes
• Stewed eggplants with garlic
• Video recipes

Eggplants... fresh and elastic, juicy and fragrant, tasty and healthy, vegetables just begging to be put on the table. They have a rich taste and blend perfectly with almost all vegetables and herbs. That’s why there are a lot of methods for making them. They are baked, stewed, grilled, marinated. The result is unique appetizers and tasty side dishes that will perfectly complement any table. The most popular method of making this fruit is frying in a pan. But with such heat treatment, eggplant absorbs a lot of fat. That’s why it’s hard to call it useful. That’s why it’s better to stew eggplants. It's both tastier and healthier.

Stewed eggplants - useful tips

• Choose small, firm, medium-sized eggplants with crisp, shiny skin and no blemishes. The sepals should fit tightly to the fruit, and the stalk should be fresh. This means that the vegetable is fresh and just picked from the garden.
• Eggplants contain a lot of harmful substance “solanine”, which imparts bitterness to the fruit. This is especially true for ripe, overripe fruits, those that have taken on water during the growth period and been exposed to cold. Some people love the slightly bitter taste, and those who don't like it should remove the bitterness. To do this, soak the fruits in salted water (1 tablespoon of salt per 1 liter of water). Cut them for half an hour, whole ones for 2 hours, and then wash them. Most of the solanine will go away and the bitterness will disappear.
• To prevent eggplants from absorbing a lot of fat when frying, like a sponge, scald them with boiling water before frying. Or fry in a Teflon-coated pan, to which food does not stick even with the smallest amount of oil.
• The fruit pulp will not turn black if you cook eggplants over high heat.
• To prevent eggplant pieces from losing their shape during production, do not remove the skin from the fruit.
• To make eggplant caviar, do not twist the vegetable through a meat grinder or cut it with an iron knife. Otherwise, the treat will take on a nasty aftertaste. Cut the blue ones with a wood or clay knife.

Cool eggplant appetizer

A cool eggplant appetizer is a good treat for a gala table accompanied by strong alcohol. The dish is suitable for a hearty breakfast and light dinner, it will become a snack during the day and just a side dish for a meat steak.

• Calorie content per 100 g - 198 kcal.
• Number of servings - 2
• Production time - 45 minutes

Ingredients:

• Eggplants - 4 pcs.
• Ground dark pepper - a pinch
• Zucchini - 1 pc.
• Wine vinegar - 1 tbsp.
• Salt - 1 tsp. or to taste
• Vegetable oil - for frying
• Tomatoes - 8 pcs.
• Onions - 2 pcs.
• Sugar - 0.5 tsp.

Making a cool eggplant appetizer:

1. Cut the cooked eggplants into slices, season with salt, pepper and fry in a frying pan on both sides until golden brown.
2. Peel the onions, rinse and chop into cubes. Place it in a saucepan along with the fried eggplants.
3. Rinse the zucchini, grate and add to the vegetables.
4. Cut the tomatoes into large pieces, lightly sauté in oil and rub through a sieve or chop with a blender.
5. Pour wine vinegar, salt, dark pepper and sugar into the tomato puree. Stir everything and pour over the vegetables.
6. Simmer the eggplant appetizer for 15 minutes, then cool at room temperature, and then in the refrigerator.

Eggplant stewed with vegetables

Eggplant stewed with vegetables is a versatile vegetable side dish that goes well with meat, poultry, and fish. And with a lean, vegetarian or dietary diet, it can be served as an independent roast.

Ingredients:

• Eggplants - 3 pcs.
• Tomato - 3 pcs.
• Garlic - 2 cloves
• Bell pepper - 2 pcs.
• Onion - 1-2 pcs.
• Carrots - 1 pc.
• Parsley - 1/2 bunch
• Vegetable oil - for frying
• Dark pepper - a pinch
• Salt - 1 tsp. without a slide or to taste

Making eggplant stewed with vegetables:

1. Cut the eggplants into cubes with sides of 1.5 cm.
2. Peel the bell pepper from the seed box and cut into 1.5-2 cm pieces.
3. Peel the onion and chop into thin half rings.
4. Peel and grate the carrots or cut into small cubes.
5. Heat vegetable oil in a frying pan and fry the eggplants for 7-8 minutes. Place them on a paper towel to absorb excess oil.
6. Place other vegetables in the pan where the eggplants were fried and simmer over moderate heat for 10 minutes, covered. Season them with salt and ground black pepper.
7. Cut the tomatoes into cubes and add them to the pan with the vegetables along with the eggplants.
8. Stir the ingredients and simmer for 10 minutes until done.
9. 5 minutes before the end of cooking, season the stewed eggplants with vegetables with chopped garlic, and before serving, sprinkle the dish with chopped herbs.

Stewed eggplants with tomatoes

A tasty, frisky and ordinary homemade dinner recipe - stewed eggplants with tomatoes. The combination of goods is harmonious, and your favorite spices and herbs diversify the taste of the food.

Ingredients:

• Eggplants - 3 pcs.
• Sweet bell pepper - 2 pcs.
• Tomato - 3 pcs.
• Garlic - 2 cloves
• Vegetable oil - for frying
• Dark pepper - a pinch
• Salt - 1 tsp. without a slide or to taste
• Cilantro - 1/2 bunch

Making eggplant stewed with tomatoes:

1. Cut the eggplants into 5 mm slices.
2. Peel the sweet bell pepper from the seed box and cut into 6-8 pieces.
3. Rinse the tomatoes, scald with boiling water and remove the skin. Grate the pulp or grind it in a blender.
4. Peel the garlic and finely chop.
5. Wash the cilantro, dry it and chop it.
6. Fry the eggplants in a frying pan over medium heat on both sides until golden brown, and place them on a paper napkin so that it absorbs all excess fat.
7. Then, in the frying pan given to us, fry the sweet peppers until golden brown.
8. Place eggplant rings and sweet pepper slices in a baking dish in layers, seasoning them with salt and ground black pepper.
9. Pour tomato puree over the vegetables and sprinkle with chopped cilantro.
10. Preheat the oven to 180 degrees and bake stewed eggplants with tomatoes for 30 minutes.

Stewed eggplants with garlic

The best option for a dietary dinner is stewed eggplant with garlic. Apart from this, the dish is economical and will not put a huge strain on the family budget.

Ingredients:

• Eggplants - 2 pcs.
• Zucchini - 1 pc.
• Garlic - 3 cloves
• Tomatoes - 2 pcs.
• Parsley, dill, cilantro - several sprigs each
• Vegetable oil - for frying
• Salt - 1 tsp. or to taste
• Hot reddish pepper - 0.5 pods

Making eggplant stewed with garlic:

1. Cut the eggplants and zucchini into 5 mm slices.
2. Cut the tomatoes into medium slices.
3. Finely chop the peeled garlic with bitter pepper and herbs.
4. In a frying pan with heated vegetable oil, fry the zucchini and eggplant slices until golden brown.
5. Place all the fried zucchini and eggplant in a frying pan and add the tomatoes.
6. Next add garlic, hot pepper and herbs. Season the vegetables with salt.
7. Stir the ingredients and simmer the eggplants with garlic over moderate heat under the lid for 15 minutes.

Video recipes:

5 eggplant recipes.

Stewed eggplants in Georgian style.

Stewed eggplants in a slow cooker.

Stewed eggplant

This dish can be either independent or a side dish for fried meat.

Ingredients for Stewed Eggplant:

• Eggplant - 3 pcs
• Onions - 3 pcs.
• Tomato – 3 pcs
• Vegetable oil - 75 g
• Salt (to taste)
• Dark pepper (to taste)

Production time: 60 minutes

Number of servings: 6

Nutritional and energy value:

Recipe for “Stewed Eggplants”:

Let's prepare all the vegetables for cutting.
Let's put a cooking container on the stove (I have a small cauldron for this option).
We'll heat it up very well.
While your container is heating up (hereinafter referred to as the cauldron)

Cut the onion into cubes and set it aside.
Pour oil into the heated cauldron and let it heat up perfectly.
While the oil is heating up.

Cut the tomatoes into cubes.
The oil has already warmed up very well and put the cooked onions in the cauldron.

The onions are fried, the tomatoes are chopped, we cut the eggplants into cubes (with the skin, without scalding)
(For the most even frying, it is better to cut all vegetables to the same size).

Add tomatoes to the onion, simmer a little,

Then add the eggplants, salt and pepper, mix and simmer until tender over low heat for at least an hour.
After about 20-30 minutes, cover with a lid and bring to readiness. Eggplants can be stewed longer, it won’t make it worse, they will be similar in mixture to eggplant caviar.
This dish can be served either hot or cool (cool is better).

PS Ready-made hot eggplants can be placed in sterile jars, boiled and rolled up with lids.

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July 21, 2016 Yuri Gus #

July 21, 2016 Arina # (recipe creator)

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December 26, 2008 Makzemuwka #

August 4, 2008 Arina # (recipe creator)

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Stewed eggplants with vegetables and garlic - a regular recipe for a slow cooker or frying pan

Eggplants are mixed with almost all vegetables, cook quickly, contain only 25 calories per 100 grams and the lion's dose of potassium. The main thing is to bring them to a suitable al dente state and not turn them into an amorphous mess during heat treatment. We are sharing a simple, easy recipe for stewed eggplants with vegetables and garlic, perfect for making in a slow cooker and in a frying pan.

Content:

• Ingredients needed
• Step-by-step production

Interesting thing from “Pate”: when we talk about stewed eggplants, the recipe for sauté immediately comes to mind, which we are accustomed to consider either Georgian or Azerbaijani. In fact, “saute” comes from the French “sautéing” and is a technique for briefly frying various vegetables, meat or fish in a small amount of oil. Because what we cook at home, and often put in jars for the winter, actually has nothing to do with this dish.

Stewed eggplants with vegetables and garlic - necessary ingredients for 4 servings:

• 2 medium sized eggplants
• Half a head of garlic
• 1 large onion
• 1 large carrot
• 1 bell pepper
• 2 tomatoes
• Half a bunch of cilantro
• 3 tbsp. l. vegetable oil for frying
• Salt, pepper mixture, dried oregano to taste

Step-by-step production:

Step 1: Wash the eggplants, cut them into medium-sized pieces, salt them well and put them in a bowl. Leave for 15-20 minutes - this will be enough for the vegetables to release juice and free themselves from natural bitterness. The skin does not need to be peeled, but if it seems very hard to you, it is better to remove it with a peeler or a knife with a sharp blade.

Step 2: while the main ingredient is “resting” and releasing its juices, finely chop the onion, cut the garlic cloves into quarters and fry in a perfectly hot frying pan in vegetable oil. The same can be done in a multicooker.

Step 3: after 3-4 minutes, add the carrots grated on a large grater to the onion-garlic consistency and continue to fry, stirring occasionally with a spatula.

Step 4: Blanch the tomatoes. We make cross-shaped cuts on the crown, pour boiling water over it, and remove the skin. Cut into cubes and also add to the frying pan. Simmer for 4-5 minutes.

Step 5: we outlive our eggplants and send them to the rest of the vegetables. Lastly, add the bell pepper cut into strips.

Step 6: mix thoroughly, add salt, sprinkle with pepper mixture and ground oregano.

Step 7: Finely chop the cilantro and also mix with the vegetables. Simmer under a closed lid over low heat for 15 minutes, stirring occasionally.

Benefits from “Pate”: if you cook such stewed eggplants with vegetables and garlic in a slow cooker, after frying all the vegetables, just put them on the “Stew” mode for 20 minutes.

Bon appetit! You will learn another good recipe for making eggplants from the recipe video below:

Stewed eggplant

The unique taste and appearance of eggplants have made them one of the most popular products among culinary experts. They are mixed with meat, mushrooms, vegetables, and are good fried, baked and stewed. Stewed eggplants can be found in the cuisines of various nations. Almost every housewife has a signature recipe for this dish. Any cook needs to know how to prepare such dishes; without them, the menu would not be rich enough.

Individual manufacturing

There is no greater difficulty in preparing stewed eggplants. Even a novice housewife can cope with the task; knowledge of certain subtleties will help her with this:

• Some vegetables of the Solanaceae family contain a toxic substance - solanine. In small quantities it is not unsafe, but it can spoil the taste of the dish. This substance is found in eggplants, especially ripe ones. Salt helps get rid of it. If you sprinkle chopped vegetables with salt and wash them after 10 minutes, there will be no trace of solanine and the bitterness associated with it. If you soak eggplants in a solution of 10 g of salt per 1 liter of water for 20 minutes, the result will be the same.
• Before adding to the stew, it is not enough to wash the eggplants and other vegetables - they must be dried with a cardboard towel or napkin. Otherwise, the stew may turn out liquid, the vegetables themselves will lose their shape and will look unpresentable.
• To better keep the vegetables in shape in the stew, it is better to cut them coarsely and fry them over medium heat before stewing. Frying will have a positive effect on the taste of the finished dish, but its calorie content will increase because of this.

Stewed eggplants can be served as a separate dish or as a side dish. They go well with any type of meat.

Eggplants stewed in tomato-pepper sauce

• eggplants - 1 kg;
• tomatoes - 0.5 kg;
• sweet pepper - 0.2 kg;
• onions - 100 g;
• carrots - 100 g;
• wine vinegar (6 percent) - 20 ml;
• sugar - 20 g;
• garlic - 2 cloves;
• bouquet of seasonings for vegetables - 5 g;
• salt - to taste;
• vegetable oil - how much will be needed.

• Cut the eggplants into circles about 0.5–0.7 cm wide.
• Salt, leave for 10 minutes.
• Wash in running water to free the vegetables from excess salt. Blot with napkins.
• Melt the butter in a frying pan and brown the “blue” ones on both sides. There is no need to fry it too much, because the vegetables will be stewed.
• Scrub and rinse the carrots. Grind it on a grater with small holes.
• Remove the skin from the onion and chop it as finely as possible.
• Pass the garlic through a press.
• Pour boiling water over the tomatoes, peel them, remove seals around the stalks. Cut into large slices and puree using a blender.
• Peel the pepper from seeds by removing the stem. Cut into small pieces of random shape. Grind with a blender.
• Mix tomato and pepper puree, add onion, garlic and carrots to the resulting mass, stir well.
• Pour vinegar into the vegetable mixture, add salt, sugar and seasonings, stir again.
• Place the eggplants in a cauldron or saucepan in layers, thickly covering them with vegetable sauce.
• Cover the saucepan with a lid. Place on low heat. Simmer for 15 minutes.

Stewed eggplants are served with the sauce in which they were cooked. The dish comes out nourishing and fragrant, and looks appetizing.

Eggplants stewed with meat

• eggplants - 0.5 kg;
• meat (preferably young lamb) - 0.5 kg;
• bell pepper - 0.4 kg;
• onions - 100 g;
• bitter capsicum - 50 g;
• cilantro - 50 g;
• ground coriander, dark pepper - to taste;
• zira - to taste;
• lard (pork or fat tail) - 100 g;
• tomatoes - 0.5 kg;
• water or broth - 0.5 l;
• salt - to taste.

• Rinse the meat, dry it, cut into small pieces.
• Cut the lard into small pieces.
• Cut the eggplants into bars about 1 cm wide. Place in salted water for 20 minutes. Wash it. Give the vegetables a chance to dry.
• Wash the tomatoes, pat dry with a napkin, and cut into large slices.
• After removing the peel, cut the onion into thin half rings.
• Remove the stems of peppers (sweet and bitter), along with seeds and membranes. Cut the pepper into quarter rings.
• Finely chop the cilantro with a knife.
• Place lard at the bottom of a cauldron or thick-bottomed pan. Put it on fire.
• Fry the meat in rendered lard.
• When the meat is perfectly browned, add the onion and fry for a couple more minutes.
• Add other vegetables, sprinkle them with salt and seasonings, and pour in the broth.
• Reduce heat, cover the cauldron with a lid. Simmer vegetables and meat for about 40 minutes until the meat is cooked.
• Sprinkle with chopped cilantro and simmer for another 5 minutes. Remove from heat.

Stewed eggplants, complemented with meat and vegetables, are a hearty dish that can replace a real lunch. It turns out so tasty that guests literally will not be offended by you if you offer them this fragrant dish.

Eggplant stewed with mushrooms

• eggplants - 0.6 kg;
• tomatoes - 0.3 kg;
• fresh champignons - 0.3 kg;
• onions - 100 g;
• vegetable or mushroom broth - 100 ml;
• vegetable oil - 40 ml;
• salt, spices, fresh herbs - to taste.

• Cut the eggplants into bars or semicircles, soak in salted water, wash and dry.
• Cut the tomatoes into large slices.
• Wash the mushrooms. Blot with a napkin. Cut any into 2-4 pieces depending on the size.
• Peel the onion and cut into small cubes.
• Fry mushrooms and onions over low heat, add vegetables and a little water. If a lot of water has been released from the mushrooms, the amount of water can be reduced to 50 ml.
• Cover the pan with a lid and reduce heat. Simmer for 20–30 minutes until the eggplants are done.
• 5 minutes before the end of the process, add salt and season the dish, sprinkle it with chopped herbs.

If you add sour cream instead of water when stewing, the dish will be even tastier. Champignons can be replaced with wild mushrooms, but almost all of them require preparatory preparation (soaking, boiling).

Eggplants stewed in sour cream

• eggplants - 0.4 kg;
• tomatoes - 0.2 kg;
• vegetable oil - how much will be needed;
• salt, spices - to taste;
• sour cream - 0.2 l;
• garlic - 2 cloves.

• Prepare the eggplants by cutting into circles, soaking in saline solution, rinsing and drying.
• Lightly brown the eggplants in a frying pan and transfer to a baking dish.
• Season the roasted vegetables.
• Cut the tomatoes into circles and cover the eggplants with them.
• Mix sour cream with spices and garlic passed through a press.
• Dilute the sour cream with a small amount of water, pour the sauce over the vegetables.
• Place the mold in an oven preheated to 180 degrees. Simmer the vegetables for half an hour.

You can also stew vegetables according to this recipe in a saucepan. If you do not fry the eggplants before stewing, the dish will turn out to be dietary.

Stewed Eggplant is one of the most well-loved of current trending foods in the world. There are many options for its manufacture. Most experienced chefs have their own favorite recipe for this dish. You can stew the eggplants separately in tomato, sour cream or other sauce, in water or broth. They are often supplemented with vegetables, mushrooms, and meat. Either option is good in its own way. It wouldn’t hurt for the housewife to know several recipes for stewed eggplants in order to vary the family menu.