Sautéed eggplant

Sauté is a French dish that consists of vegetables stewed in their own juices with a little oil. Sauté is served chilled as an appetizer or a hot side dish, complementing meat and fish dishes.

How to cook a delicious sautéed eggplant in a frying pan?

An easy to prepare recipe that even an inexperienced housewife can handle. It is important that the main ingredients are chopped too finely, then the vegetables will retain their structure during cooking. Spices are an important element of a dish that enhances the taste of vegetables.

1. 
   How to make a delicious sautéed eggplant? Wash and lightly dry the eggplants using paper napkins or a towel, first cut them into slices about 0.5 cm thick, and then each slice will need to be divided into two more halves. Sprinkle with a little salt and let sit for about half an hour to get rid of the bitterness.
2. 
   Cut the peeled carrots into thin slices, first dividing them in half lengthwise, the onion should be cut into even and beautiful half rings, and the bell pepper into large pieces.
3. 
   In a deep frying pan, fry the onions and carrots for about 5 minutes, then add the chopped bell peppers and continue cooking for another 3 minutes.
4. 
   Heat the oil in a deep saucepan, add the vegetables and fry, stirring, for about 10 minutes until they brown and form an appetizing crust.
5. 
   Rinse the eggplants soaked in salt, squeeze and add to the frying, cook everything together for another 5-7 minutes, and then add salt to taste, add spices and seasonings.
6. 
   Add the diced tomatoes, stir and simmer over low heat for about 10 minutes. When the dish is almost ready, you need to add chopped herbs and garlic, cover with a lid and leave so that the vegetables are filled with the aromas of herbs and garlic in a few minutes. Serve sautéed with meat or fish, hot or chilled. Bon appetit!

How to bake sautéed eggplant in the oven?

Oven-baked vegetables retain more nutrients and contain less fat. To make the dish more aromatic and appetizing, you should take more fresh herbs: cilantro will make the dish more piquant, and parsley and basil will make it fresher.

Cooking time: 45 min.

Cooking time: 10 min.

Servings – 2.

Ingredients:

• Eggplants – 500 gr.
• Bell pepper – 200 gr.
• Tomatoes – 200 gr.
• Onions – 50 gr.
• Vegetable oil – 2 tbsp.
• Fresh herbs (dill, parsley, cilantro, basil) - ½ bunch.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Prick washed and dried eggplants with a fork and bake in the oven for half an hour, then cut them into cubes with a side of about 1 cm.

2. Place the peppers in the oven at medium heat for 15-20 minutes, then remove the skin and seeds, and then cut them into small cubes.

3. Peel the tomatoes and chop with a knife. You can pass the tomatoes through a meat grinder.

4. Peel the onion and cut it into very small cubes.

5. In a deep container, mix eggplants, chopped tomatoes, onions and peppers with oil, salt and chopped herbs and let it brew for 10-15 minutes, and then serve or put in sterilized containers for long-term storage in the refrigerator.

Sauté eggplant for the winter without sterilization

In this recipe, peppers and eggplants are stewed in a fragrant tomato sauce with herbs, which makes them incredibly tender and appetizing. They can be served separately: then they are a light, flavorful appetizer, or as an addition to the main course.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings – 2.

Ingredients:

• Eggplants – 4 pcs.
• Onions – 2 pcs.
• Sweet red pepper – 4 pcs.
• Tomato – 1 kg
• Garlic – 5 teeth.
• Carrots – 2 pcs.
• Salt – 1 tbsp.
• Granulated sugar – 2 tbsp.
• Black peppercorns – 20 pcs.
• Vegetable oil – 100 ml
• Parsley - to taste.

Cooking process:

1. Cut washed and dried eggplants into slices 2-2.5 cm thick, add salt water and let sit for about half an hour.

2.Drain the water, squeeze out the eggplant pieces and fry each slice in oil until golden brown.

3. Cut the onion into large rings, peel the pepper and cut into large pieces, and coarsely grate the carrots.

4. Crush the garlic with a knife, and then, when it breaks down into fibers, chop finely. Grind the tomatoes in a blender or grind in a meat grinder.

5. Place the tomato paste in a saucepan, mix with butter, salt, sugar and black pepper, bring to a boil and cook for several minutes.

6. In a large heat-resistant bowl, fry the onions and carrots, then add peppers and eggplant slices, pour in tomato sauce and simmer over low heat for 40 minutes. 5 minutes before finishing cooking, add chopped herbs and garlic to the sauté.

7. Place the sauté into jars and immediately close tightly. This preparation is stored in rooms where low temperatures are maintained all year round.

Delicious vegetable sauté with eggplant and zucchini

Vegetable sauté with eggplant and zucchini is a classic option for a light dinner. If this vegetable dish is served with meat or fish, it will make an excellent side dish. Sauté is also suitable as a main dish for meals during fasting.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings – 4.

Ingredients:

• Eggplants – 1 pc.
• Zucchini – 1 pc.
• Onions – 1 pc.
• Bell pepper – 1 pc.
• Carrots – 1 pc.
• Tomato – 1 pc.
• Salt - to taste.
• Granulated sugar - to taste.
• Mixture of ground peppers - 2 pinches.
• Vegetable oil – 2 tbsp.
• Garlic – 2 teeth.
• Mixture of Italian herbs – 2 pinches.
• Basil - to taste.

Cooking process:

1. Cut the washed and dried eggplants into large cubes, sprinkle with salt and leave to remove bitterness in a warm room for 30 minutes.

2.Cut the onion thinly into rings, and then each ring into four more pieces. Divide the carrots in half lengthwise and then cut into slices.

3. Heat the oil in a saucepan and fry the onions and carrots until the vegetables become soft.

4. Peel the zucchini, remove the seeds and cut into large cubes. Place them in a saucepan with the sautéed onions and carrots and cook all together for about 5 minutes.

5. Rinse the eggplants after salting, squeeze and add to the saucepan. Mix everything well and simmer on low heat for 5-6 minutes.

6. Remove the seeds from the bell pepper, cut into large cubes and simmer together with the vegetables for another 4 minutes. After, add chopped tomatoes with garlic, season to taste, salt, add sugar to taste and simmer for 5-7 minutes. At the end of cooking, add a mixture of peppers and Italian herbs.

7. Serve the sauté with meat or fish, sprinkled with chopped garlic and herbs. Enjoy!

Step-by-step recipe for sautéing eggplant in a slow cooker

The slow cooker is great for preparing rich vegetable dishes: you always get a tasty dish that doesn’t require much effort to prepare. It is important to choose fresh vegetables and not skimp on spices.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings – 6.

Ingredients:

• Bell pepper – 3 pcs.
• Eggplants – 3 pcs.
• Carrots – 2 pcs.
• Tomato – 4 pcs.
• Garlic – 2 teeth.
• Onions – 1 pc.
• Granulated sugar – 1 tsp.
• Salt – 2/3 tbsp.

Cooking process:

1. Wash the eggplants, dry them and cut them into large pieces: half rings, cubes or cubes. Salt the vegetable and leave in a warm place to remove bitterness for half an hour.

2. Remove the seeds from the pepper and cut into half rings.

3.Tomatoes and carrots should be cut into slices, the thickness of which should be about 0.5 cm.

4. Chop the onion and garlic.

5. Pour oil into the multicooker container, lay out the vegetables, season to taste, salt, add sugar and, after stirring, set to cook in the “pilaf” mode. Serve sautéed with sour cream and herbs.

A simple and delicious recipe for sauteed eggplant with meat

Meat ribs stewed with eggplant and other vegetables is a hearty and flavorful dish that will not only appeal to all family members, but will also be healthy, because you can’t think of a better combination for quickly absorbing nutrients than meat with vegetables.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings – 4.

Ingredients:

• Pork or veal ribs – 300 gr.
• Eggplants – 3 pcs.
• Tomato – 2 pcs.
• Sweet pepper – 2 pcs.
• Hot pepper – ½ pc.
• Leek – 1 pc.
• Vegetable oil - for frying.
• Salt - to taste.
• Ground black pepper - to taste.
• Dried herbs (basil, oregano, marjoram) - to taste.

Cooking process:

1. Cut the washed and dried eggplants into bars.

2. Divide the rib plates into portions and fry in oil until browned.

3. Add eggplant to the meat, cover with a lid and simmer over low heat for 10 minutes. If necessary, add a little water if the juices of the meat and vegetables are not enough.

4. Cut the sweet pepper into strips, chop the hot pepper. Place both types of peppers in the pan with the eggplant and ribs.

5. Peel the tomatoes, cut into small cubes and place in a saute pan. Season to taste, add salt and simmer covered for another 5-7 minutes.

6. Finely chop the onion, add to the sauté, stir and simmer for literally 5 minutes.Then turn off the heat and let the dish sit for another 20 minutes under the lid. Serve the sauteed meat ribs in portions, sprinkling with fresh herbs and garlic if desired.

Sauteed eggplant with tomato paste for the winter

Sauteed eggplant with tomato paste for the winter is easy to prepare and will be your option for canned eggplant. In this recipe, we complement the eggplants with sweet peppers, onions, carrots and garlic. We chop the vegetables coarsely and fry them in vegetable oil, and then simmer them in tomato paste diluted with water. It is more convenient to saute in a deep frying pan and in small portions so that the vegetables are fried. We cook without sterilization.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Serving: 1 l.

Ingredients:

• Eggplants – 500 gr.
• Bell pepper – 2 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Tomato paste – 2 tbsp.
• Water – 0.2 l.
• Garlic – 3 cloves.
• Sugar – 1 tbsp.
• Salt – 1 tsp. with a slide.
• Vegetable oil – 60 ml.
• Vinegar 9% – 2 tbsp.

Cooking process:

Step 1. Immediately prepare, according to the proportions of the recipe, all the ingredients for the sauté.

Step 2. Wash the eggplants and cut into cubes.

Step 3. Cut the peeled onion into medium cubes.

Step 4. Cut the peeled carrots into the same pieces.

Step 5. Cut the peeled bell pepper into large cubes.

Step 6. Heat vegetable oil in a deep frying pan. Place all the chopped vegetables on it and, stirring occasionally, fry them until golden brown. Dilute the tomato paste in water and dissolve the required amount of salt and sugar in it. Pour this sauce over the fried vegetables and simmer for 30 minutes. Towards the end of the stew, add chopped garlic to the sauté and pour in vinegar.

Step 7. Sterilize the jar and lid in any way.Transfer the hot sauté into a jar and seal it tightly.

Step 8. Place the jar of prepared sautéed eggplant with tomato paste on the lid, cover it with a “fur coat” for a day and, after cooling, transfer it to the storage location for your preserves. Good luck and delicious preparations!

How to prepare eggplant sauté without vinegar for the winter?

A simple recipe for making tender eggplant sauté without using vinegar. To make the dish more piquant, you should add more garlic and hot pepper, and the latter can be used either fresh or ground.

Cooking time: 1 hour 30 minutes.

Cooking time: 15 min.

Servings – 6.

Ingredients:

• Eggplants – 2 kg
• Bell pepper – 6 pcs.
• Carrots – 6 pcs.
• Tomato – 1 kg
• Hot pepper – 1 pc.
• Onions – 2 pcs.
• Granulated sugar – 1/3 tbsp.
• Salt – 2.5 tbsp.
• Parsley – 1 bunch.
• Vegetable oil – 1 tbsp.
• Garlic – 5 teeth.

Cooking process:

1. Remove the hard skin from the eggplants and cut into slices. Lightly add salt and leave to remove bitterness for half an hour.

2. It is better to grate the carrots in the Korean style, chop the greens and hot peppers with a knife, cut the onions, tomatoes and sweet peppers into small cubes.

3. Place the tomatoes in a deep bowl, add salt and sugar and let the vegetables stand to release the juice.

4. Pour oil into a saucepan, add the prepared vegetables and cook over low heat under the lid for 40 minutes, stirring the vegetable mass occasionally. 5 minutes before the dish is ready, add chopped garlic and herbs to the saute.

5. While hot, place the workpiece into sterilized jars and seal, and after cooling, move it for storage in a room with constantly cool air.