Eggplant sauté for the winter and not only: 11 delicious homemade recipes

Eggplant sauté for the winter and not only: 11 delicious homemade recipes

Eggplant sauté is the most popular variety of sauté in Russia for the winter and not only. Depending on the presentation, the dish can be an appetizer if it is cool, or a side dish and main dish if it is hot. Read more...

1. Main
2. Best selections
3. Vegetables
4. Dishes with eggplants
5. Sauteed eggplant

• Dishes with garlic
• Dishes with carrots
• Dishes with zucchini
• Dishes with tomatoes
• Dishes with bell pepper
• 2nd hot dishes
• Diets (Diet is a set of rules for human consumption of food) recipes for weight loss
• Eggplant with garlic
• Zucchini with tomatoes
• Dishes with onions
• Stewed onions
• Zucchini with eggplant
• Vegetarianism
• Bell pepper with onion
• Eggplants with tomatoes and garlic
• Veganism
• Saute
• Recipes without butter and margarine
• Sauteed vegetables
• 2nd of zucchini

Eggplant sauté: production methods, tips, tricks

An appetizing, fragrant, juicy sautéed eggplant will be an ideal festive appetizer or a delicious family dinner - your choice. It is better to cook it in a special device for it - a saucepan, a saucepan with one handle. It differs in that it is easy to hold in your hand and shake while doing this. Therefore, it is not recommended to stir real sauté with a spoon or spatula - just shake it so as not to accidentally pierce or crush the contents.

5 most commonly used ingredients in eggplant sauté recipes:

For eggplant sauté, the blue ones are cut into circles no less than a centimeter wide. Although there are tips in 5 mm. But it’s still better in cm. If the pieces seem very large, it’s better to cut them in half. Add salt and let out the juice. Then drain it, wash the eggplants and squeeze a little, but not much. It’s better to play it safe and not touch it at all, put it in a colander and leave it for an hour.

Peel the tomatoes and cut them together with onions, carrots and bell peppers. Simmer everything in oil along with salt. Add eggplant and shake. Simmer until done, covered over low heat.

Before adding the blue ones to frying, it is recommended to fry them in oil on both sides. This will seal in the juices and enhance the flavor of the vegetables.

The following are harmoniously mixed as spices and herbs: garlic, dill, parsley, whatever fresh herbs suit your own taste, ground peppers of various types, basil, coriander.

If the dish is prepared for preparation, then table vinegar 9% and sugar are added to enhance the taste.

5 of the fastest eggplant sauté recipes:

You can also cook eggplant sauté in a slow cooker, in the oven, in layers or in a mixed form, described a little higher.

Eggplant sauté for the winter – 7 finger-licking recipes

Sauté is a French dish. It is somewhat reminiscent of stew, but has differences in manufacturing technology. You can prepare eggplant sauté for the winter using various recipes. The appetizer can be made hot or spicy, everything will depend on the set of seasonings and spices. Here are several options for proven recipes for making sauté.

Manufacturing rules

When making sautes, the most important point is the preparatory frying of vegetables. According to the technology, the components of the dish must be fried, shaking the pan from time to time. At the same time, the vegetables are turned over and moderately fried. It is very important to shake the pan frequently so that the food does not burn.

The main difference from stew is that the ingredients in sauté are fried rather than stewed.

Most often, sautéed eggplants are prepared. In addition, other vegetables are added - carrots, tomatoes, bell peppers. In fact, garlic and spicy herbs are constantly added. Eggplants for sautéing are cut into fairly thick circles or thick cubes, but other vegetables are chopped finely. There is no need to peel the eggplants; the presence of the skin allows you to keep the shape of the pieces.

Making sauté for the winter is somewhat different from the technology for making a dish for immediate consumption. To preserve vegetables, you need to lightly stew them together. The finished product is packaged in pre-washed and sterilized jars. If the sauté contains vinegar, then additional sterilization is not necessary. If vinegar is not used, then the jars must either be sterilized in boiling water or stored in the refrigerator after sealing.

Noteworthy facts: the word “sauté” can be translated from French as “leap” or “leap.” Thus, the name of the dish describes the technology of its preparation, when vegetables are mixed and turned over by shaking the dishes. A more suitable utensil for preparing a dish is a saucepan with a thick bottom and one long handle, which is called a stewpan.

Eggplant sauté for the winter “You’ll lick your fingers” (without sterilization)

The traditional sauté recipe for the winter is quite simple, but the preparation is finger-licking good. We will prepare the appetizer with vinegar, so we will completely dispense with sterilization. The indicated quantity of goods will yield approximately 5 liters. saute.

• 2 kg of eggplants;
• 2 kg of bell pepper (preferably reddish, but this is not important);
• 1 kg of tomatoes;
• 1 kg of onion;
• 3 tablespoons sugar;
• 100 ml refined vegetable oil;
• 100 ml table vinegar (9%).

Eggplant sauté - 3 best recipes for any table

Sauteed eggplant is always very tasty! This is both a side dish, an appetizer, and a second course - as you like. Preparing eggplant sauté is simple and straightforward. There are many recipes for vegetable stew with eggplants, we bring to your attention our small selection.

Vegetable sauté with eggplants. The result exceeds all expectations!

This recipe produces a tasty and fragrant vegetable dish that will simply take its rightful place among your favorites.

Ingredients:

• Eggplants – 700 gr
• Sweet pepper – 600 gr
• Tomatoes – 500 gr
• Onions – 350 gr
• Garlic – 15 g
• Reddish chili pepper - 1 pc.
• Salt - 3.5 tbsp
• Sugar - 1 tbsp
• Vegetable oil with olive oil - 40 ml
• Ground paprika - 2 tsp
• Dried basil - 2 tsp
• Ground dark pepper - 1/2 tsp
• Ground coriander - 2 tsp
• Fresh cilantro – 100 g

How to make eggplant vegetable sauté

Cut the eggplants into half rings, put them in a bowl and sprinkle with salt. Stir and leave for 30 minutes.

Cut the onion into half rings and fry in a deep frying pan with 3 tablespoons of oil for 3 minutes until golden brown.

Add ground coriander, dried basil, paprika, 1/2 tsp salt and sugar. Mix well and add another 1 tbsp of vegetable oil.

Add bell pepper, cut into large slices, to the onion. Mix. Cover the pan with a lid and simmer for 10 minutes over low heat.

Wash the eggplants with clean water and squeeze out excess water.

Place the eggplants in the pan with the vegetables. Stir and simmer covered over low heat for 15 minutes.

Add tomatoes, cut into large pieces and simmer for another 10 minutes over low heat.

Then season with ground black pepper, add finely chopped garlic and hot pepper. Simmer for a few more minutes and add finely chopped cilantro.

The eggplant sauté is ready! You can serve it to the table!

Sauteed eggplant and zucchini

This recipe for vegetable stew made from eggplant and zucchini will blow your mind with its beautiful, delicate taste and thick, fragrant sauce.

Ingredients:

• Tomato – 4 pcs
• Eggplant - 2 pcs.
• Zucchini - 2 pcs.
• Bell pepper - 2 pcs
• Onions - 3 pcs.
• Garlic - 3 cloves
• Carrots - 1 pc.
• Tomato juice – 400-500 ml
• Salt - to taste
• Pepper - to taste
• Sugar - to taste
• Vegetable oil - for frying

How to make sauteed eggplant and zucchini

Peel the zucchini and remove the seeds. If the zucchini is young, then this is not necessary. Cut the zucchini into half rings.

Fry them in vegetable oil until golden brown. At the very end, lightly salt the vegetables.

Remove the finished fried zucchini from the frying pan into a deep bowl or saucepan using a slotted spoon - we don’t need excess oil in the finished dish.

We also cut the eggplants into half rings and fry them in vegetable oil until golden brown.

At the end, add a little salt to the eggplants and place them in the pan with the zucchini.

Cut the carrots into round slices. Fry in vegetable oil.

Cut the onion into half rings and add to the carrots. Fry.

Cut the bell pepper into large slices and add to the onions and carrots. Fry the vegetables until done.

Scald the tomatoes with boiling water and peel off their skins. Cut into large pieces. Add to the fried vegetables and simmer until the tomatoes are ready.

Add the finished frying to the zucchini and eggplants in the pan and mix all the vegetables.

Pour tomato juice over the vegetables. The juice should cover the vegetables one hundred percent.

Place the pan with the sauté on the fire and bring to a boil. At this point, add 1-2 tsp sugar, but this is natural if desired.

Add finely chopped garlic. Add salt to taste if necessary and simmer for 20 minutes.

The eggplant and zucchini sauté is ready!

Vegetable sauté from eggplant with potatoes

At the height of the vegetable season, you should definitely prepare a vegetable saute of eggplant and potatoes. The dish comes out light, but at the same time satisfying, fragrant and very tasty.

Ingredients:

• Eggplants - 2 pcs.
• Sweet pepper – 250 gr
• Tomatoes – 300 gr
• Onions - 2 pcs.
• Garlic - 3 cloves
• Potatoes - 300 gr
• Parsley
• Sweet paprika - 0.5 tsp
• Ground dark pepper - to taste
• Sugar - 1 tsp with a slide
• Salt - to taste
• Vegetable oil - for frying

How to make sautéed eggplant and potatoes

First, let's prepare the eggplants. To do this, cut them into fairly large slices.

Salt the eggplants and leave for about 20 minutes. Then rinse the eggplants and remove excess water using a cardboard towel. This is necessary so that the vegetables absorb less oil when frying.

Cut the bell pepper into thin slices.

Cut the tomatoes into large pieces. If desired, they can be peeled. To do this, you need to scald the tomatoes with boiling water - the skin will simply come off.

Cut the onion into large quarter rings.

Chop garlic and parsley.

Cut the potatoes into large cubes.

Fry the potatoes over high heat in hot oil until half cooked.

Remove the potatoes from the pan and add the onions there. Fry until golden brown.

Then add the washed and squeezed eggplants to the onions. stir and fry over high heat for 7 minutes.

Then add peppers and tomatoes, fried potatoes to the frying pan and mix carefully.

Add dark ground pepper and paprika. Salt, add sugar and simmer the vegetables under the lid for 10 minutes over low heat.

Then add garlic and chopped herbs. Stir, turn off the heat, close the lid and let the dish brew for 15-20 minutes.

The eggplant and potato sauté is ready - ready to serve! Bon appetit!

Sauteed eggplant

Recipes: 8

2 kg.
eggplants, 1 kg.
tomatoes, 400 gr.
onions, 4-6 pcs.
carrots, 4-6 pcs.
sweet peppers, 1/2 cup. Sahara,

55050
• 18
• 15

Natalia

• 03 September 2013, 15:13

large eggplant – 1 pc.
large potatoes – 1 pc.
bell pepper – 2 pcs.
large tomato – 2 pcs.
large onion – 2 pcs.
pork or beef – 300 gr.

19673
• 17
• 32

miracle

• 21 July 2013, 12:04

eggplants – 4 pcs.
carrots – 2 pcs.
onion – 1 pc.
plum sauce (tkemalev) – 100 gr.
homemade adjika – 100 gr.
vegetable oil – 2-4 tbsp.

15274
• 29
• 47

alyakeyk

• 18 January 2011, 14:02

eggplants - 3 pcs
tomatoes - 4 pcs
lettuce peppers - 2 pcs
onions - 2 large or 4 small ones
parsley - a bunch of
garlic - 3 large cloves

1738
• 25
• 46

ambrina

• 03 July 2010, 01:09

eggplants 3 pcs.
daikon 1/2 medium
bell pepper 1 pc.
carrots 2 pcs.
apples 2 pcs.
(I have an Antonovka) onion 1 pc.

11780
• 31
• 37

naumovec

• December 30, 2009, 03:06

2 kg.
eggplants 1.5 kg.
sweet pepper 1 head of garlic
1/2 chili pepper
1 tbsp vegetable oil
1/2 tbsp 5% vinegar

6617
• 3
• 18

Lio

• 21 August 2009, 18:02

3 kg.
eggplants - it is better to take thin, even ones - cut into rings 1.5 - 2 cm (can be slices) 1 kg.
carrots – cut into rings 1 kg.
bell pepper – cut into strips 1 kg.
3 kg
of onions cut into half rings tomatoes - cut into 4 parts (it is better to remove the skin) 0.5 tbsp. vegetable oil

20809
• 8
• 38

jem4ug.l

• 07 September 2008, 22:54

eggplants, sweet peppers, onions, tomatoes - in equal proportions, parsley and cilantro, a sprig of mint or basil, garlic, ground dark pepper, vegetable oil, 1-2 eggs

10902
• 2
• 14

fomion

• 02 November 2007, 14:26

Nina and Ulyana Tarasova “And we have cookies!”