Eggplant sauté - 7 recipes for making a delicious vegetable sauté

Few people know that blue ones contain a large number of macrocells from the periodic table. They also include fiber and pectin, which perfectly cope with bad cholesterol in the body. Therefore, eggplant is recommended to be included in the diet to prevent the development of atherosclerosis and coronary heart disease.

From blue you can prepare a large number of tasty and healthy dishes that both adults and children will gobble up with impatience. What is the recipe secret? How to cook a delicious eggplant sauté? Let's get it right.

Classic eggplant sauté

Now we will teach you how to cook vegetable sauté according to the classic recipe. This recipe is quite simple, so even inexperienced housewives will like it.

Products:

• blue - 4 pieces of medium size;
• onion - 1 piece;
• carrot - 2 pieces of medium size;
• bell pepper - a couple;
• tomatoes - 4 pieces of medium size;
• garlic - 3-4 cloves;
• olive oil;
• greenery.

Cooking:

1. Blue need to be cut into circles of 5 mm in thickness, salt and leave so that the vegetable gives juice.
2. In the meantime, proceed to peeling onions, tomato and pepper. Peel the vegetables and cut the tomatoes into cubes, and pepper and onion in half rings. All mix well.
3. We heat the pan with oil over medium heat and put the vegetables, salt and stew.
4. By this time, the blue ones should have given the juice to be disposed of. Then fry each circle on both sides until golden brown.
5. Put the fried round cheese into a pan, and spread the cooked vegetables on top. Then chop the garlic and herbs, sprinkle on top.
6. Cover the pan with a lid and put on a small fire, simmer until tender. Mix the finished dish. It turned out a very delicious eggplant sauté. Bon appetit! Https: //www.youtube.com/watch? V = zq7d1pM59Es

Winter harvest recipe

Sometimes in cold winter times you want to try something unusual. There is a quick and easy recipe for making an unusual snack for the winter.

To prepare, you will need:

• 5 kilograms of blue;
• 1.5 kilograms of bell pepper;
• hot pepper - 1 piece;
• a pound of onion;
• 1 head of garlic;
• vegetable oil;
• 1 tbsp. l vinegar
• Greenery;
• salt to taste.

Cooking process:

1. First, we prepare all the ingredients: chop the greens, and scroll the vegetables through a meat grinder. We connect everything in a saucepan and set it on a stove, on medium heat. Stew seasoned vegetables for half an hour. 5 minutes before cooking, salt the dish to taste, and at the end add vinegar.
2. Blue are cut into identical circles, stacked in a bowl and salted. That's all, they can be set aside so that bitterness disappears, and the vegetable gives juice. After an hour, the juice is drained, and the blue ones are fried on both sides until golden.
3. In pre-sterilized jars, spread the fried circles. The actions are as follows: laid out a layer of circles - poured with stewed vegetables, then the next layer, etc. When the jar is full, it remains to roll up. The eggplant saute is ready for winter. Https: //www.youtube.com/watch? V = agt4Z9GdijU

With zucchini

The classic sauté is made from eggplant and vegetable seasoning, but you can add new notes to a familiar dish and use it as an additional component of zucchini. The blank acquires a new aroma and unrivaled taste. It is very simple to make sautéed eggplant and zucchini, watch and immediately write down the recipe, because relatives and guests will love this dish.

Products:

• blue - 2 pieces;
• zucchini;
• tomatoes - 4 pieces of medium size;
• carrots - a couple;
• onion - 1 piece;
• garlic - a small head;
• vegetable oil;
• salt to taste;
• pepper to taste.

Cooking:

1. Blue peel and cut into cubes of any size. It is advisable to make small sticks. We lay the eggplants in a bowl, in salted water for 10 minutes.
2. Zucchini is also peeled and cut into small cubes. Cut onions and three carrots on a grater. In a frying pan with vegetable oil we make frying from carrots and onions.
3. We take another pan, pour oil and spread the chopped zucchini and blue. Fry vegetables for 5 minutes. Add our frying top. Then spread the chopped tomatoes. All mix well.
4. Peel and chop the garlic in the usual way. In the sauté we add salt, spices and garlic. We mix everything well and bring it to your taste. Stew for another 15 minutes. Https: //www.youtube.com/watch? V = KTv6mGcdeb8

Hungarian aubergine sauté

Hungarian sauté is an unusual dish for residents of Russia. The whole secret is that vegetables are cooked not on oil, but on the grill. Due to this, the dish becomes less high-calorie.

Ingredients:

• blue - 600 grams;
• tomatoes - 800 grams;
• minced lamb - 700 grams;
• bell pepper - 600 grams;
• potatoes - 300 grams;
• onion - 3 pieces;
• loose basil to taste;
• 4 cloves of garlic;
• 2 cups of milk;
• ¼ part of a pack of butter;
• 3 tbsp. l flour;
• egg - 2 pieces;
• Dutch cheese - 300 grams;
• nutmeg to taste;
• salt.

Cooking:

1. Grind tomatoes, garlic and onions in a blender.
2. Eggplant mode circles, and potatoes at your discretion and sent to the oven. We cook vegetables until half ready.
3. We mix minced meat with tomato mass and sprinkle with nutmeg, mix.
4. Put butter in a pan, add flour, mix so that there are no lumps. Pour in the milk, stir and remove from the stove.
5. When the composition has cooled, you need to add the eggs and half the grated cheese.
6. We cover the baking sheet with foil, pour a little sauce on the bottom and lay the potatoes in a layer. Following are the rings of bell pepper. Top with sauce.
7. Then spread the meat layer, followed by the eggplant. Sprinkle basil on top and pour over the sauce.
8. Put tomatoes on top and sprinkle with cheese. Bake the dish for 40 minutes.

Cooking in a slow cooker

Many housewives have long switched to using multicookers. There, food is cooked faster, and at that time while it is cooking, you can do other household chores.

Ingredients:

• sweet pepper - 3 pieces;
• carrots - 2 pieces;
• blue - 3 pieces;
• tomatoes - 4 pieces;
• garlic - 2 cloves;
• onion - 1 piece;
• sugar to taste;
• salt to taste.

Cooking:

1. We clean the eggplants and cut them into circles. Soak for 10 minutes in salted water.
2. Cut the pepper in half rings.
3. Cut the tomatoes into circles, and cut the carrots into large pieces.
4. Grind onions and garlic.
5. Pour oil into a multicooker bowl and add vegetables. Add spices to taste and turn on the "pilaf" mode. After the signal, the dish can be served at the table. Https: //www.youtube.com/watch? V = -9yMME9Jglg

With bell pepper and tomato

Blue sauté with tomatoes and sweet peppers is juicy and sweet.

Products:

• blue - 2 pieces;
• tomatoes - 10 pieces;
• bell pepper - 5 pieces;
• sunflower oil;
• salt and pepper to taste.

Cooking:

1. Blue cut into circles and leave to soak in salted water.
2. Cut the pepper into slices and fry on both sides until golden brown.
3. Squeeze the eggplant and fry on both sides.
4. We lay eggplants, peppers, tomatoes and garlic on a baking sheet.
5. Bake sauté in the oven.

Ready meals can be served both hot and cold.

Ajapsandali - a dish of traditional Georgian cuisine

Ajapsandali vegetables are stewed in a large cast-iron cauldron without the addition of water, and it is especially tasty the next day. Try making this gourmet meal at home.

Products:

• blue - 1 kilogram;
• tomatoes - 500 grams;
• bell pepper - 500 grams;
• bulb;
• carrot;
• hot pepper - 1 piece;
• garlic - head;
• greenery;
• salt;
• pepper;
• vegetable oil.

Cooking:

1. Blue cut into cubes, preferably small. Sprinkle with salt and leave. After 10 minutes, fry the circles on both sides.
2. We make frying from onions, peppers and carrots. Fry, not forgetting to stir.
3. Peel and chop the tomatoes. Grind the garlic and add to the tomatoes. We mix and cook all the prepared vegetables for 10 minutes.
4. Cut the greens, add to the cauldron, sprinkle with spices. Continue to simmer another 10 minutes. Before serving, the dish should stand under a closed lid for half an hour. Bon appetit! Https: //www.youtube.com/watch? V = HDEEg1aZwDc