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How to stew eggplant without anything. Delicious stewed eggplants

You can prepare many dishes from eggplants, especially Georgian cuisine. And not only snacks, vegetables can be added to stews with various ingredients. They combine wonderfully with each other, and the dish turns out very juicy and aromatic.

General cooking principles

It is advisable to always soak eggplants before cooking or salting them. This reduces the risk that the entire dish will subsequently taste unpleasantly bitter. Young fruits usually have less seeds and bitterness.

The frying pan where the stew will be cooked must be well heated in advance in order to heat the oil thoroughly. Vegetables cook very quickly, it is better not to leave the stove and stir the mixture often.

Typically, stew can be served hot, cold, or warm. Some even put it on bread, thus creating a sandwich. It is better to undercook than to overcook, otherwise all the ingredients will turn into mush.

How to cook stewed eggplants with vegetables

Cooking time

calorie content per 100 grams

The rather rich composition of this dish has a huge number of flavors that combine perfectly with each other.

How to cook:

Tip: instead of tomatoes, you can take half a glass of tomato juice. But it’s better not to add tomato paste, as it will overwhelm the taste of other vegetables.

Stewed eggplants with vegetables and meat

This recipe is very popular with men precisely because of the beef content in it. It turns out much more satisfying this way.

How long is it - 1 hour.

What is the calorie content - 81 calories.

How to cook:

Cut the washed eggplants into slices, removing the stem. Season generously with salt and let stand for fifteen minutes.
Next, wash the circles, remove moisture, and fry in a small amount of oil.
Pass the meat through a meat grinder or grind in a blender.
Separately, fry finely chopped onion, adding salt and pepper.
Cut the washed tomatoes into slices, removing the stem.
Cut the pepper into the same slices without seeds.
Place the ingredients in layers in a small saucepan: eggplant, peppers, meat, onions, tomatoes.
Each layer should be sprinkled with your favorite spices and salt.
Be sure to pour fresh tomato juice on top.
Simmer for no more than twenty minutes under the lid, serve hot, sprinkled with chopped herbs on top.

Tip: tomato juice can be replaced with tomato puree. Just first you need to boil the tomatoes.

Cooking method in a slow cooker

Vegetables in a slow cooker retain their nutrition better, and the risk of them burning is reduced.

How much time - 1 hour 35 minutes.

What is the calorie content - 28 calories.

How to cook:

Wash the vegetables. Remove the skins from the onions, peel the peels from the carrots, remove the stems from the eggplants, and remove the seed capsule from the peppers. Cut all the fruits into cubes of the same size.
Place all vegetables, except pepper, into the multicooker bowl and set the “Stew” mode with a timer for one hour.
For juiciness, you can add 50 ml of water. Close the lid.
When the device signals, remove the lid and add pepper.
Wash the tomatoes, cut out the stem, cut them into small cubes and add to the total mass.
Let simmer for another twenty minutes, add salt and sugar to taste.
Fifteen minutes before readiness, add peeled garlic cloves, spices, and chopped herbs.
The stew can be served warm or cold.

Tip: You can add some chili flakes for a little extra kick.

Stewed mixed vegetables

The combination of a large number of vegetables is a vitamin bomb for the body! It turns out colorful and quite tender thanks to the zucchini.

How much time - 45 minutes.

What is the calorie content - 46 calories.

How to cook:

Cut the peeled carrots into large strips.
Remove the skins from the onion and cut it into cubes.
Cut the zucchini into cubes. If the fruit is old, then remove the skin and clean out the seeds in advance.
Cut the eggplants into the same cubes, cutting off the stem.
Tomatoes should be blanched: put them in boiling water for a minute, after making a cut from the bottom. Remove the skin, cut out the stalk, cut the pulp into cubes.
Remove the peel from the garlic.
Place the eggplants in a frying pan and fry them a little.
Next add carrots, stir and fry.
Add the zucchini, and after five minutes add the onion to the mixture.
After all the vegetables are lightly fried, add a little flour. Fry for another five minutes, stirring frequently.
Next add the tomatoes and season the whole mixture.
Let the vegetables boil, then cover them with a lid and reduce the heat to low.
After about ten minutes, add chopped garlic and turn off the stove. Let it sit for a while and serve.

Tip: if the vegetables give too little juice, you can safely add a little water. Add salt as desired.

How to cook a vegetable side dish with peppers and tomatoes

A bright dish in which the colors of both vegetables and herbs are mixed. The aroma of basil instantly awakens the appetite.

How much time - 25 minutes.

What is the calorie content - 27 calories.

How to cook:

Peel the eggplants and cut them into 2x10 cm cubes.
Cut the washed tomatoes into several large slices.
Chop both types of sweet peppers quite finely.
Also finely chop the peeled onion.
Fry all the vegetables in a frying pan, except for the tomatoes.
Add a little salt, stir and fry for about six minutes.
Next, turn the heat to minimum, add tomatoes, stir, and cover with a lid.
Cook for about fifteen minutes, and during this time finely chop the peeled garlic, basil and cilantro. Add them after all the vegetables are cooked and the stove is turned off.

Tip: if you don’t have fresh basil, four pinches of dried basil will be enough.

Recipe with potatoes

One of the most nutritious dishes today. All thanks to the fried potatoes, which go well with the rest of the ingredients.

How much time - 35 minutes.

What is the calorie content - 39 calories.

How to cook:

Wash the eggplants, cut off the stem, cut the pulp into small cubes.
Wash the potatoes, peel them, cut them into fairly thin slices.
Remove seeds from pepper and cut into large squares.
Finely chop the peeled onion and garlic.
Pour a couple of tablespoons of oil into the pan, heat it, add the potatoes and fry for five minutes.
Then add eggplant, onion, garlic and pepper. Stir.
Season to taste.
Pour in the broth, cover with a lid and cook for about twenty minutes until done. Serve hot, sprinkled with chopped herbs.

Tip: Various herbs are very suitable for the dish.

Stewed eggplants with garlic

A quick stew in which garlic has a pronounced aroma and taste.

How much time - 50 minutes.

What is the calorie content - 93 calories.

How to cook:

Finely chop the onion without peeling, and then fry it until golden.
Cut the washed eggplants into cubes and soak them for half an hour to an hour in cold water.
Next, add the eggplants to the onions and fry everything together again until cooked. This takes about twenty minutes.
Finely chop the washed tomatoes without stems.
Chop the dill.
Add tomatoes to the pan, cook for another two minutes. Turn off the heat and sprinkle dill on top.
Pass the garlic through a press, stir it into the dish, and then serve immediately.

Tip: Tomatoes in their own juice are also suitable for this recipe.

You can not only cut eggplants into cubes. Someone passes them through a meat grinder, thereby producing more caviar than stew. However, the remaining components are cut coarsely. Then it is advisable to take tomatoes that are dense and fleshy.

If you want to preserve the light color of the eggplants, you need to sprinkle them with a small amount of lemon juice before cooking. To keep them juicy, you can dip them in egg white. And if they absorb too much oil, it is better to lightly dry them in the oven in advance.

This stew can also be stored for the winter in small jars. It can be served as a side dish or as an addition to cereals and potatoes.

The versatile eggplant can be served with almost anything. And it will always be incredibly appetizing, easy and fast!

With vegetables it’s quite simple. This dish can be used both as a hot side dish and as a cold appetizer.

How to cook with vegetables

Required ingredients for the dish:

fresh ripe tomatoes - 3 pcs.;
small young eggplants - 5 pcs.;
large fresh carrots - 1 pc.;
medium bulbs - 1-2 pcs.;
fresh young zucchini - 2 pcs.;
sweet bell pepper - 2 pcs.;
iodized salt - an incomplete small spoon;
large fresh garlic - 1-2 cloves;
ground red pepper - 1 pinch;
fresh cilantro - one bunch;
ground black pepper - 1 pinch;
odorless sunflower oil - 1/3 faceted glass;
parsley, dill - half a bunch (if desired).

Eggplant processing process

Stewed eggplant with vegetables turns out very tasty if you buy only young vegetables for the dish. After all, the skin of an overripe product is too hard. If you do come across large and old eggplants, then before heat treatment it is better to wash them, remove the stems and peel them. Next, the vegetables need to be cut into cubes, then seasoned with a small amount of salt and left aside for a few minutes.

Processing of remaining ingredients

Stewed eggplant with vegetables requires the use of only fresh and ripe products. It is necessary to take red tomatoes, young zucchini, medium onions, and large carrots, and then wash them thoroughly and remove the husks, stems and peels. After this, the onions should be chopped into thin half rings, zucchini and carrots should be cut into small cubes, and tomatoes and bell peppers should be cut into strips.

Heat treatment of products

Before preparing stewed eggplant with vegetables, all of the above vegetables should be lightly fried. To do this, you need to put a saucepan on the fire, pour in sunflower oil, and then lay out the chopped eggplants, onions and carrots. After the products are lightly coated with a golden crust, young zucchini, ripe tomatoes and bell peppers should be added to them. The frying time for all ingredients should be no more than 8-10 minutes.

Stewing vegetable dishes:

After the time has passed, the fried products must be transferred from the saucepan to a small saucepan, seasoned (to taste) with ground pepper and fresh cilantro. After mixing all the ingredients, pour them with regular drinking water (1-1.5 cups), then cover and simmer for 16-17 minutes.

The final stage in preparation

After the dish is cooked, it must be removed from the heat and seasoned with fresh chopped herbs and finely chopped garlic cloves. And then you will get very tasty and nutritious stewed vegetables. Eggplants, zucchini and other ingredients will give this lunch a special consistency, reminiscent of canned homemade caviar.

Proper serving to the table

Fried and stewed vegetables can be served both warm and cold. This chilled dish is especially delicious when served on top of a piece of wheat bread. No family member can refuse this simple but satisfying snack.

The time when eggplants began to be grown and eaten is not known with certainty; presumably it was in the 1st millennium BC in the tropical part of Eastern India. From this area, eggplant was transported to Asian countries, then to North Africa, and only in XIII-XIV this vegetable came to Europe. At the beginning of the 16th century, eggplant was brought to America and became widespread throughout the world.

Eggplants have found the widest use in the cooking of different nations. They are subject to various heat treatments, canned, and used to make caviar and sauces. Regular consumption of this vegetable increases the level of hemoglobin and red blood cells in the blood, improves liver and kidney function, stimulates the gastrointestinal tract and relieves constipation.

Stewed eggplants - general principles and methods of preparation

Modern cooking knows dozens of ways to prepare eggplants: they are baked, boiled, fried and stewed. Particularly popular are recipes in which stewed eggplants are mixed with other vegetables, as well as spices and seasonings. Depending on the type of heat treatment, eggplants can acquire completely different tastes. Often, before cooking eggplants, they must first be boiled until half cooked. In some cases, squeezing vegetables by hand or with a special press is used.

Stewed eggplants - food preparation

For stewing eggplants, it is of course better to choose young and elastic fruits, since their overripe counterparts contain a large amount of a rather bitter substance - solanine, which can spoil the taste of ready-made dishes and even cause stomach upsets. Young fruits can be identified by the condition of their stalk; if it is brown, then it is probably a stale eggplant. In addition, the young fruit cannot be soft, slippery or have brown spots.

To get rid of the large amount of solanine contained in eggplants at home, you need to soak the fruits for several minutes in a three percent salt solution. It is better to store eggplant for no more than two days, but in specially equipped rooms they can remain fresh for up to three weeks.

Stewed eggplants - the best recipes

Recipe 1: Stewed eggplant caviar

This appetizer is ideal to eat both hot and cold. It can be spread on bread or served as a side dish for meat dishes.

Ingredients: 1 large eggplant, 1 large tomato, 1 medium bell pepper, 1 onion, 1 carrot, cilantro, salt, ground black and red pepper to taste, vegetable oil.

Cooking method

Wash the carrots, peel them and cut into quarters. Cut eggplant, onion, pepper and tomato into small cubes. Fry the carrots in vegetable oil for three minutes, then add the remaining vegetables to the pan. Salt and pepper everything, add a little clean water and simmer for fifteen to twenty minutes, under a closed lid. Sprinkle the finished dish generously with fresh herbs.

Recipe 2: Eggplants stewed in sour cream

A very tender and aromatic appetizer that will decorate any holiday table.

Ingredients: 2 large eggplants, 1 onion, 300 grams of sour cream, 3 cloves of garlic, a pinch of salt, pepper to taste.

Cooking method

Peel and finely chop the onion, place in a heated frying pan and simmer in vegetable oil until half cooked. Finely chop the garlic or squeeze it through a garlic press and add to the onion. Turn the heat to maximum and after half a minute add the eggplants. Fry for five minutes, stirring constantly. Then add sour cream, salt and pepper, when the sour cream starts to boil, reduce the heat, mix everything well, cover and simmer for twenty minutes. This dish can be served hot or cold, but always generously sprinkled with fresh herbs.

Recipe 3: Eggplant stewed with meat and vegetables

An excellent combination of fresh vegetables and aromatic meat will make the taste of this dish unforgettable.

Ingredients: 450 grams of fresh eggplants, 60 grams of vegetable oil, 250 grams of beef, 60 grams of bell pepper, 500 grams of tomatoes, salt, pepper and herbs to taste.

Cooking method

Wash the eggplants, cut into slices, add plenty of salt and let sit for fifteen minutes. Then wash the fruits and fry in vegetable oil. Pass the beef through a meat grinder. Fry the onion over low heat, add salt and pepper. Wash the tomatoes and also cut into slices.

Place the prepared ingredients in layers in a saucepan, in the previously indicated sequence, each layer must be sprinkled with pepper and salt. Pour mashed boiled tomatoes over the vegetables, then simmer for fifteen to twenty minutes. Serve hot, sprinkled generously with herbs.

Recipe 4: Stewed eggplants with potatoes

An excellent hot appetizer that can be eaten as an independent dish or as a side dish for meat.

Ingredients: 2 medium eggplants, 2 bell peppers, 4 potatoes, 1 onion, 3 cloves of garlic, 2 cups of meat broth, salt, seasonings, pepper and herbs to taste, sunflower oil for frying.

Cooking method

Wash the eggplants, peel and cut into small cubes. Wash the potatoes, peel them and cut into thin slices. Wash the peppers and cut them into small pieces. Wash the onion and garlic, peel and chop fairly finely.

Place potatoes in heated sunflower oil, fry for five minutes, then add eggplant, garlic, onion and bell pepper. Sprinkle everything with any herbs selected according to your taste. Season with salt and pepper, pour in the broth and simmer until tender over low heat with the lid closed.

Serve hot, on portioned plates, generously sprinkled with herbs.

To prevent the sliced eggplants from darkening, sprinkle them with fresh lemon juice. Ready-made dishes from these fruits are best served in glass or enamel dishes. To prevent eggplants from absorbing too much oil during frying, they should be thoroughly dried or dipped in egg white for a few seconds before cooking.

Step 1: Wash and chop the vegetables.

First of all, thoroughly wash all the vegetables under running water. You don’t have to peel the eggplant if you want the vegetable not to lose its shape when stewing. So, put it on a cutting board, cut off the tail with a sharp knife, cut into circles, and then into medium cubes of about 2 cm. Transfer to a clean plate.

We cut out the tail with the seeds from the bell peppers and cut them into approximately the same cubes as eggplant or cut them into beautiful cubes.

Cut the zucchini into circles, and then into slices or cubes, it all depends on your taste.

It is better to add peeled tomatoes. To do this, make a cross-shaped cut on the vegetables, lower them into a saucepan or bowl and pour boiling water over them. We wait about a minute, take it out and remove the skin by the cuts. Then cut the pulp into small cubes and place in a clean plate.

Peel the onion, rinse under running water, cut into half rings or cubes and leave on a cutting board.

Step 2: Fry onions and peppers.

Turn on medium heat on the stove, pour vegetable oil into the frying pan and place on the burner. When the oil is hot, add the onion, reduce the heat and fry the vegetable until soft for about 5 minutes, stirring occasionally with a kitchen spatula. Then add bell pepper and fry for another 2 minutes.

Step 3: Stew the eggplant.

Now put the tomatoes in the pan, mix thoroughly, cook for 1 - 2 minutes.

Add eggplant and zucchini, season with salt and ground black pepper to taste. Afterwards, mix everything thoroughly with a kitchen spatula, cover the pan with a lid and simmer for 25 - 35 minutes until fully cooked, remembering to stir the vegetables.

As soon as the eggplant is soft enough, you can turn off the heat and serve the dish.

Step 4: Serve the stewed eggplants with vegetables.

Eggplants stewed with vegetables are served hot with fragrant homemade bread and finely chopped herbs. As an addition, you can offer sour cream, mayonnaise, or sprinkle the dish with lemon juice if you are fasting or vegetarians are visiting you. And delicious tender vegetables are ready! Bon appetit!

If you don’t have fresh tomatoes, then you can cook eggplants with the addition of tomato paste (1 tablespoon will be enough).

Along with eggplant and zucchini, you can add potatoes, pumpkin, and garlic to vegetables.

Zucchini can be replaced with regular zucchini.

Along with ground black pepper, you can add various herbs and spices to the dish, for example, ground coriander, oregano, suneli hops or curry.

In this article we will tell you how to stew eggplants deliciously and quickly. It should be noted that from the presented vegetable you can independently prepare both a hearty side dish and a full-fledged second course along with meat. Let's look at both options in more detail.

How to cook eggplant stewed with garlic and tomatoes?

If you need to quickly make a side dish for any meat or sausage product, we recommend using the recipe below. It does not contain expensive ingredients and does not take much time.

So, before stewing eggplants, you should purchase:

soft ripe tomatoes – 2 medium-sized pieces;

Food preparation

Stewed eggplants with garlic are very aromatic and tasty. But before you start preparing such a dish, you should process all the vegetables one by one.

First you need to peel and stalk them, and then immediately cut them. Sweet peppers must be chopped into strips, previously peeled blanched tomatoes into small pieces, onions into cubes, and carrots and garlic cloves grated.

As for fresh eggplants, they should be thoroughly washed, cut in half lengthwise and placed in salted water (a dessert spoon of salt per glass of liquid). It is recommended to soak vegetables in this way for about an hour. This is necessary so that they lose as much bitterness as possible. Finally, the eggplants need to be rinsed again and chopped into large cubes.

Roasting some of the ingredients

How to stew eggplants so that they turn out tasty and satisfying? To do this, you should additionally use roasted vegetables. To prepare it, you need to pour oil (sunflower) into a saucepan with a thick bottom, and then add onions and carrots. It is advisable to fry these ingredients over medium heat until golden brown.

Stewing the whole dish

After the onions and carrots are fried, add sweet peppers, eggplants and tomatoes to them. Having seasoned the ingredients with spices and fresh herbs, you need to mix them and pour a glass of boiled water. In this composition, the products must be simmered until fully cooked, that is, about half an hour.

Final stage

After the ingredients become completely soft and boiled, add grated garlic to them, then remove from the stove and leave covered for about 10 minutes. It is recommended to serve the finished dish to guests as a side dish for boiled, baked or fried meat.

Step-by-step preparation of eggplant with meat

If you want to get a more satisfying and nutritious dish, we recommend stewing the blue vegetable along with the meat. This way you will immediately get a complete meal, and you will not have to prepare goulash and so on separately.

So, we need:

large sweet pepper – 1 pc.;
small fresh eggplants – 4 pcs.;
white or red bulbs – 2 pcs.;
juicy carrots – 1 large piece;
sunflower oil (you can add a little butter) – about 50 ml;
pepper, salt, any fresh herbs - use to taste;
boiled water - a full glass.

Product processing

Eggplants stewed with meat have a special taste and aroma. Moreover, such a dish is more satisfying, but does not contribute to the feeling of heaviness in the stomach. That is why you can cook it for lunch every day.

To make such a dish yourself, you need to remove the meat product from the freezer in advance and let it thaw well. Next, the veal should be rinsed, cleaned of unnecessary elements and cut into fairly large pieces. You also need to chop the vegetables. Peel the blanched tomatoes and cut them into cubes, the onions into half rings, and grate the carrots. As for the eggplants, as in the previous recipe, they should be de-bittered in salted water and then chopped not very finely.

Frying a meat ingredient

Before stewing eggplants, be sure to fry some of the ingredients, including meat. To do this, place the pieces of veal in a bowl with a thick bottom, pour oil (vegetable) into them and put on medium heat. It is advisable to fry the meat product for about ¼ hour. Next, you need to add carrots and onions, as well as a few bay leaves, ground pepper and salt. Thermally processing the veal along with vegetables requires about 7 more minutes.

Extinguishing process

After the meat, onions and carrots are browned in oil, tomatoes and eggplants should be added to them. After mixing the products, pour boiling water over them and simmer under the lid for about 35 minutes. During this time, the veal should become completely soft, and the vegetables should give up their juice and boil.

Properly serving a delicious dish for lunch

After extinguishing all the ingredients, they should be removed from the heat and left under the lid for ¼ hour. Next, the finished dish must be placed on plates and presented to the guests. If desired, stewed eggplants can be decorated with fresh herbs. In addition, slices of fresh bread and thick sour cream (mayonnaise) should be served for lunch.

Dietary eggplant dish

Stewed eggplants with zucchini without the use of vegetable or butter, as well as meat products, are less nutritious. In this regard, this dish is especially popular among those who want to lose weight or who have been prescribed a gentle diet.

To make your own stewed eggplant and zucchini, you need to purchase:

large sweet pepper – 1 pc.;
fresh small eggplants – 2 pcs.;
zucchini as fresh and young as possible - 2 pcs.;
soft ripe tomatoes – 2 medium-sized pieces;
white or red bulbs – 2 pcs.;
juicy carrots – 1 large piece;
bay leaf – 3 small leaves;
garlic cloves – 3 small pieces;
salt, any fresh herbs - use to taste;
boiled water - a full glass.

Preparing vegetables

Before preparing this dish, you need to process the vegetables. Eggplants should be soaked in salted water and then cut into cubes. Zucchini needs to be washed, cut off the stalks, navels and peeled. Next, they need to be chopped in the same way as eggplants. Onions, sweet peppers and carrots should be peeled and then cut into half rings and circles, respectively. As for tomatoes, they need to be scalded with boiling water, peeled and chopped in a blender along with garlic.

Heat treatment

It is advisable to prepare such a dish in a container with a thick bottom. It is necessary to place carrots, sweet peppers, onions, zucchini and eggplants in it one by one. After this, all the ingredients need to be sprinkled with salt and herbs, and then poured with boiled water and tomato pulp with garlic. Next, the dish must be placed on the stove, brought to a boil and simmered for about 40 minutes.

After preparing all the ingredients, the stewed vegetables should be distributed on plates and served along with herbs and a fresh cucumber salad dressed with olive oil.