How to put out eggplant? Eggplants stewed with meat: recipe, photo

In this article, we will tell you how to extinguish the eggplant deliciously and quickly. It should be noted that from the presented vegetable you can prepare yourself and a hearty garnish, and a full second course along with meat. Let's consider both options in more detail.

How to cook aubergines stewed with garlic and tomatoes?

If you need to quickly garnish with a meat or sausage product, we recommend using the recipe below. It does not contain expensive ingredients, nor does it take a lot of time.

So, before you put out the eggplant, you should buy:

• Sweet pepper, large - 1 pc .;
• Eggplant fresh small - 4 pcs .;
• Tomatoes soft ripe - 2 small pieces;
• Bulbs white or red - 2 pcs .;
• Juicy carrot - 1 large piece;
• Sunflower oil (you can add a little creamy) - about 50 ml;
• Garlic cloves - 3 small pieces;
• Pepper, salt, fresh herbs any - use to taste;
• Boiled water - a full glass.

Preparation of products

Stewed aubergines with garlic are very fragrant and delicious. But before you do this, you should treat all the vegetables in turn.

To begin with, they need to be peeled off from the peel and pedicles, and then cut immediately. Sweet pepper must be shredded with straw, pre-peeled blanched tomatoes - on small pieces, onions - on cubes, and carrots and cloves of garlic - grate.

As for fresh eggplants, they should be carefully washed, cut in half and placed in salt water (one dessert spoonful of salt). Soak the vegetables in this way for about an hour. This is necessary in order that they are deprived of bitterness as much as possible. In the end, the eggplant is required to rinse again and chop into large cubes.

Roasting some ingredients

How to put out the eggplant to make it tasty and satisfying? To do this, you should additionally use vegetable roasting. To cook it, you need to pour the oil (sunflower) into a pan with a thick bottom, and then pour the onions and carrots. Fry these ingredients preferably on medium heat until golden brown.

Quench the whole dish

After the bulbs and carrots are roasted, they should be laid out with sweet peppers, eggplants and tomatoes. Having spiced the ingredients with spices and fresh herbs, they need to be mixed and poured with a glass of boiled water. In such a composition, the products must be quenched to the full, that is about half an hour.

The final stage

After the ingredients are completely soft and boiled, they should be added garlic, then remove from the plate and insist under the lid for about 10 minutes. It is recommended that the ready dish be presented to guests as a garnish for boiled, baked or roasted meat.

Step-by-step cooking eggplant with meat

If you want to get a more nutritious and nutritious dish, then we recommend that you extinguish the blue vegetable along with the meat. So you immediately get a full dinner, and you do not have to cook goulash separately and so on.

So, we need:

• Sweet pepper, large - 1 pc .;
• Eggplant fresh small - 4 pcs .;
• Tomatoes soft ripe - 2 small pieces;
• Bulbs white or red - 2 pcs .;
• Juicy carrot - 1 large piece;
• Sunflower oil (you can add a little creamy) - about 50 ml;
• Laurel - 3 small leaves;
• Pepper, salt, fresh herbs any - use to taste;
• Boiled water - a full glass.

Processing of products

Eggplants stewed with meat have a special taste and aroma. Moreover, such a dish is more nutritious, but does not contribute to the appearance of a feeling of heaviness in the stomach. That's why it can be cooked for dinner at least every day.

To do this yourself, you need to remove the meat product from the freezer in advance and give it a good thaw. Then veal should be rinsed, cleaned of unnecessary elements and cut into fairly large pieces. You also need to chop vegetables. Blanched tomatoes should be peeled and cut into cubes, onions - on half rings, and carrots - grated. As for aubergines, then, as in the previous recipe, they should be rancid in salt water, and then not very finely chopped.

Fry the meat ingredient

Before you put out the eggplant, you must necessarily fry some of the ingredients, including meat. To do this, put the pieces of veal in a bowl with a thick bottom, pour oil (vegetable) and put them on medium heat. Fry the meat product preferably about ¼ hour. Next, you need to add carrots and onions, as well as a few leaves of laurelchuk, ground pepper and salt. Thermal processing of veal together with vegetables takes about 7 minutes.

The extinguishing process

After the meat with onions and carrots are browned with oil, tomatoes and eggplants should be added to them. After mixing the products, they must be poured with boiling water and stewed under the lid for about 35 minutes. During this time, veal should completely become soft, and vegetables - give your juice and boil.

Correctly serve a delicious dish for dinner

After extinguishing all the ingredients, they should be removed from the heat and insist under the lid ¼ hour. Then the prepared dish must be spread out on plates and presented to guests. If desired, stewed eggplants can be decorated with fresh herbs. In addition, for lunch it is necessary to serve slices of fresh bread and thick sour cream (mayonnaise).

Dietary dish from aubergines

Stewed eggplants with zucchini without using vegetable or butter, as well as meat products, are less caloric. In this regard, this dish is especially popular among those who seek to lose weight or who was prescribed a gentle diet.

To prepare yourself a stewed eggplant with zucchini, you must buy:

• Sweet pepper, large - 1 pc .;
• Eggplant fresh small - 2 pcs .;
• Zucchini as fresh as possible and young - 2 pcs .;
• Tomatoes soft ripe - 2 small pieces;
• Bulbs white or red - 2 pcs .;
• Juicy carrot - 1 large piece;
• Laurel - 3 small leaves;
• Garlic cloves - 3 small pieces;
• Salt, fresh herbs any - use to taste;
• Boiled water - a full glass.

Preparation of vegetables

Before preparing this dish, you need to process the vegetables. Eggplants should be soaked in salt water, and then cut into cubes. Zucchini is required to wash, cut the pedicels, navels and peel. Then they need to be chopped in the same way as eggplant. Bulbs, sweet peppers and carrots should be cleaned, then cut into semicircles and circles, respectively. As for tomatoes, they must be scalded with boiling water, peeled and chopped in a blender along with garlic.

Heat treatment

It is desirable to cook such a dish in a bowl with a thick bottom. It should be alternately put carrots, sweet peppers, onions, zucchini and eggplant. After that, all the ingredients are to be sprinkled with salt and greens, and then pour boiled water and tomato gruel with garlic. Next, the dish should be put on a stove, bring to a boil and simmer for about 40 minutes.

After cooking all the ingredients, stewed vegetables should be spread over plates and served to the table with greens and a fresh cucumber salad dressed with olive oil.