Manna 

Eggplant with tomato and onions. How to prepare eggplants quickly and tasty in a pan with tomatoes


Calorie: Not specified
Time for preparing: Not indicated


We offer a recipe with a photo of amazing stew vegetable Ragu.which is ideal for the summer or autumn season. Eggplants stew with carrots, onions, tomatoes and bulgarian pepper Will become your favorite dish. It turns out very tasty.



Products

- eggplant - 3 pcs.,
- Tomato - 3 pcs.,
- Sweet Bulgarian pepper - 2 pcs.,
- Carrot - 1 pc.,
- Lukovitsa replied - 2 pcs.,
- garlic - 2 teeth.,
- Greens - bundle.,
- vegetable oil - 2 tbsp.
- dining room acetic essence - 1 tsp,
- Sugar sand - ½ CHL,
- pinch of cook salt and black ground pepper.

How to cook with photo step by step





1. To begin with, clean the head of the replist onion from the husk, we apply small cubes. We post on the pan with vegetable oil and roasting on medium heat until golden colors.
Tip: Do not forget to mix onionso that it is not burnt.




2. Clean the carrot from the peel, wash, apply in the form of a large straw. Light in the scenery, furious minutes to a soft state.
Tip: Instead of cutting, you can grazot on a grater with large teeth.




3. Sweet Bulgarian pepper wash, cut into two halves. Clean from seeds and residences. Cut a vegetable in the form of a large straw, lay out in a saucepan and snack on a small fire until soft.
Tip: For those who prefer sharp taste, we recommend adding a little chili pepper.






4. Let's wash the ripe eggplant, clean from the skins, apply the cubes and lay out to the other ingredients. Fry vegetables on small heat for 10 minutes under the lid.
Tip: To remove bitterness from eggplant, it must be soaked in cold water with a cook salt.
Tip: If the skin is soft, then the skin in the process of frying will be drawn.




5. Now put the tomato into stew treat. Pre-remove the skin with a tomato, dipping a vegetable in boiling water and solid in cold water. We apply a tomato in small cubes and lay out in a dish.




6. Add fresh crushed greenery and garlic cleaner, extinguished 3 minutes. Before readiness you want to escape, pepper, add sugar and table vinegar.






7. Cover the cover and put the cutter in the oven for 10 minutes at 180 degrees.




8. Stewed eggplants are ready for the table. In addition, present with mayonnaise, sour cream, cheese sauce. Also see how preparing.
Tip: It is possible to eat a dish in cold and warm.
Cooking time: 50 minutes. Number of portions: 2.

Enjoy your meal!

I propose to cook Eggplants stewed with tomatoes. Eggplant prepared in this way can be served as a side disk, snacks or as independent dish, in hot or cold - it will definitely be very tasty, try !!!

Ingredients

To prepare eggplants stewed with tomatoes, you will need:

1 kg of eggplants;

0.5 kg of ripe tomatoes;

1 sweet Bulgarian pepper (not necessarily);
1 bulb;
1 garlic clove;
1 tbsp. l. wine vinegar;
1 tbsp. l. Sahara;
1 tsp. Mixtures of spices for vegetables (I have black ground pepper, coriander, dill);

salt, vegetable oil.

Stages of preparation

Cut tomatoes in half, then grate on the grater so that the skin remains in his hands. Peel from tomatoes to throw away. Clear bell pepper, garlic, onions. Cut vegetables on pieces and folded the blender in the bowl. Add 1 tablespoon of sugar, 2 tablespoons of vegetable oil, 1 tablespoon of vinegar and spices. Make a homogeneous puree, salt to taste.

Put eggplants with tomatoes on fire, bring to a boil and stew on a slow fire under the lid of 15-20 minutes.

Aromatic eggplants stewed with tomatoes can be served both hot and cold.

Pleasant appetite, please your loved ones!

Eggplants - delicious and useful fruitswhich are used in the kitchens of many nations. They not only possess a special taste, a pleasant aroma, high nutritive valueBut also contain useful substances: vitamins, minerals, organic acids, pectin, fiber. Cinema are perfectly combined with other vegetables and a variety of sauces. Of these, you can prepare in a pan as simple snacks, light salads and chic dishes.

Best Eggplant Recipes with Tomatoes Cooked in Frying

One of the dishes are not stented, fried with tomatoes, in various variations. But that the food is tasty, there has a beautiful view and fragrant smell, you need to choose the right and clean the vegetable. Here are some tips:

  • Choose young representatives of culture for frying.
  • So that the vegetable is not proud, cut it with slices and plot for 10-15 minutes in salty water. After the occasion of eggplants, you need to squeeze.
  • Young shiny from the peel is not needed.
  • You should not use for the preparation of eggplant, fruit or fruit of which are covered with brown spots.
  • Perevaniki overwhelmed shrouded in boiling water before cooking, then you will be easier to remove the peel.
  • To remove excess fat C, ready-made pieces blocked with a paper towel.
  • Eggplants have a property to absorb fat, poor-quality oil will give them an unpleasant taste and smell.

Recipe for cooking with tomatoes and garlic layers

This dish is beautiful, tasty, simple cooking, does not require much cost and time. Serve it appropriate to any feast. From the products you need:

  • small eggplants - 5 pcs.;
  • tomatoes - 2 pcs;
  • mayonnaise - 100 g;
  • sunflower oil - 100 ml;
  • garlic cloves - 4 pcs.;
  • greens - to taste.

Cooking method:

  1. Cut into small thin rings of eggplants, put them in a bowl with salted water, we are waiting for 10 minutes.
  2. While the cinema is soaked, proceed to the preparation of garlic sauce. Garlic's cloves squeeze through the garlic that the crawl is mixed with mayonnaise.
  3. Draw rings tomatoes.
  4. The knife is finely grinding greens.
  5. Let's get eggplant from the water, dried with a paper towel.
  6. We pour oil into the pan, heating and slightly roast the cinema (before getting a ruddy crust).
  7. Finished vegetables lay out on a baking sheet or big dish. Top generously lubricated garlic sauce, cover with tomato. Then again cover with a filling and close the eggplant circle, we sprinkle with greens.

Rooters stuffed with tomatoes and mozzarella cheese

The decent decoration of the festive table will be. The cost of such a dish is minimal, and its refined taste It will certainly be highly appreciated by guests. For cooking, take:

  • cinema - 2 pcs.;
  • cheese "Mozarella" - 200 g;
  • garlic - 5-6 teeth;
  • mayonnaise is non-residential or sour cream - 300 g;
  • sunflower oil - 100g;
  • tomatoes - 3-4 pieces;
  • salt, pepper - to taste.

Cooking method:

  1. For dishes we will use unrivaled eggplants. Fruits cut with sharp knife with thin plates (up to 0.5 cm). To remove the bitterness, soaked the shiny in salt water for 15 minutes.
  2. After the expiration of time, we get eggplant, driving.
  3. Lightly lubricate the frying pan with vegetable oil, heating, fry the eggplant plates on both sides.
  4. Thinly cut the cheese, in garlic squeeze garlic, add mayonnaise. All mix well.
  5. Tomato cut into small storces.
  6. On the edge of the roasted blue, we lay a little cheese mixture, sparkling a piece of tomato.
  7. Twist in rolls fried eggplant, cheese and tomato.
  8. To prepare such a dish in winter, you need to stock blue. To do this, dry the vegetable: cut the eggplant on thin plates, lay out on the baking sheet or parchment paper and leave the sun to be dried 4-5 days. Behind the preparation of dried fruits, soak in water for half an hour, and they will again get their original appearance.

Clenp roasted in a chinese crook with sharp sauce

Chinese cuisine is distinguished by a variety of tastes, you will find sharp, sour, spicy, sweet notes in it. Classic dish The Middle Empire is considered to be eggplants in Chinese. They are served on the table, both in cold and hot. For preparation requires such ingredients:

  • eggplants are large - 2 pcs.;
  • olive or sunflower oil - on the eye;
  • starch - 2 tbsp. l.;

For SUSA "SUAN" will be needed:

  • ginger root (small piece of up to 3 cm long) - 1 pc.;
  • seed seeds - 2 h.;
  • vinegar rice - 2 h.;
  • badyan (asterisk) - 1 pc.;
  • garlic - 4 teeth;
  • sugar - 1st. l.;
  • soy sauce - 200 mg;
  • cinnamon - floor sticks;
  • sesame oil - half of the part

Method of cooking step by step:

  1. Cleaning eggplant peel cut with thick straws. Single shells are soaked in salted water, after 15 minutes we lay out on a paper towel. Let them dry a little.
  2. IN chinese cub - For the point, it is customary to use the flour, but starch, so the dry squares of eggplant are well chopped in starch.
  3. Fry the shiny on a chipped frying pan with oil (sunflower or olive) before the formation of a crisp crust.
  4. To remove excess fat, finished eggplants lay out on paper towels.
  5. Preparing SUAN sauce. For this, purified ginger and cloves of garlic three on a shallow grater.
  6. In the cast-iron Kazanok or Schill Pour rice vinegar, soy sauce, fall asleep sugar, cinnamon, garlic, badyan, ginger.
  7. All bring to a boil, constantly stirring. Then cooking sauce is 10-15 more, while its volume decreases by 2 times.
  8. The finished mixture is a bit cool, filter, add sesame oil.
  9. The whole mixture is whipped with a wedge, cool until room temperature.
  10. Fry in a frying pan without adding oil sesame seeds before forming a light golden color.
  11. Hot crispy cubes of eggplants lay out on a plate, generously marinate in sauce and sprinkle sesame.
  12. When submitting you can add sharp Korean carrots.

Eggplant caviar with zucchi, tomatoes and pepper

A classic snack in our country is a vegetable caviar. It is eaten by hot, cold, as part of the sandwich, make billets for the winter. Eggplant recipes Eggplant set, each mistress has its own preparation option. To make caviar, prepare:

  • medium zucchini size - 2 pcs.;
  • carrots - 3 pcs.;
  • small eggplants - 2 pcs.;
  • vegetable oil, salt, black ground pepper - on the eye.
  • pepper Bulgarian red - 6 pcs.;
  • tomatoes - 6-7 pieces;

Cooking method:

  1. We remove the peel from all fruits except tomatoes and peppers.
  2. Small cubes cut sweet peppers, zucchini, eggplants and tomatoes.
  3. Carrots three on a large grater, crushing onions on small squares.
  4. Heat the oil in a frying pan, fry the onions, we sweep the carrot. Mix well, we seal the lid and fry 2-3 minutes.
  5. Then add eggplants, we leave everything to steal under the lid for 10-12 minutes.
  6. After - Speed \u200b\u200bthe zucchini and wearing a vegetables under closed lid. Another half an hour.
  7. We remove the cover, so far, the moisture evaporates from the caviar.
  8. We add tomatoes and Bulgarian peppers, salt, pepper.
  9. Masters 20 minutes.
  10. The finished game is crushing a blender. Let me go through another 2-3 minutes.

Braised eggplant stew with vegetables in a frying pan

AND nutritional. It is easily absorbed and has a small calorie. If you decide to arrange a unloading day, this recipe will be useful to you. For cooking you will need:

  • small tomatoes - 100 g;
  • cabbage white - 300 g;
  • onion onion - 1 pc.;
  • eggplants - 3 pcs.;
  • medium potatoes - 3-4 pieces;
  • carrots - 2 pcs.;
  • salt, vegetable oil - on the eye.

Cooking method:

  1. Cleaning potatoes and eggplants from the peel, cut them with large cubes.
  2. Shining cabbage cubes (not straw).
  3. Each vegetable is needed separately to fry on sunflower oil and folded the layers into a deep frying pan. The first fry cabbage, then - potatoes, last time - eggplants.
  4. Prying onions with carrots, pour out to them shallow tomatoes on the shallow grater. All cars are 10-15 minutes.
  5. Finished casheling fill the stew.
  6. Cover the lid, let it go on a weak fire for another 40-60 minutes.

Hot snack "Teschin Language" with fried onions

The acute and tasty snack "Teschin Language" is very popular in our country. She quickly and easily prepares, beautifully looks at the dinner table and culinary photos. For classic recipe you will need:

  • onion - 2 pcs;
  • hot peppers (pod) - 1 pc.;
  • garlic - 3-4 teeth;
  • small young eggplants - 2 pcs.;
  • tomatoes - 4-5 pieces;
  • salt to taste.

Cooking method:

  1. Cinema cut down the length of thin plates. Half an hour is soaked in salted water.
  2. In the meat grinder or blender grind tomatoes.
  3. Plates of eggplant fry in sunflower oil.
  4. Then add finely crushed onions. All fry.
  5. After 5 minutes, we pour out the chopped tomatoes there, let it go a little.
  6. For 2-3 minutes before readiness, we add finely chopped sharp peppers, salt, crushed garlic.
  7. Finished shiny lay out on the dish, water sharp sauce.

Canning salad "Spark" for the winter

Lovers of sharp, spicy winter snacks of vegetables will have to taste the Salad "Spark" or ledge. For the preparation of conservation for the winter, take:

  • immature eggplants - 2 kg;
  • vinegar 9% - 100 ml;
  • gorky pepper (pod) - 2 pcs;
  • garlic - 150 g;
  • red Bulgarian pepper - 4 pcs.;
  • sunflower oil, salt - on the eye.

Cooking method:

  1. Single cut rings (thickness up to 1 cm). Solim and waiting for 40-60 minutes.
  2. Then fry on eggplant butter until soft.
  3. Add garlic, peppers. Grind everything on the meat grinder.
  4. Add vinegar to the mixture.
  5. Roasted eggplant rings dip in Kashitz from garlic and pepper.
  6. In banks (sterilization is not required), we pour out several tablespoons of the list of lobes, then fill in eggplants, sometimes a mixture of pepper and garlic is added between the layers.
  7. At the bottom of the deep pan lay a waffle towel, we put banks with a "light", pour hot water On the shoulders cans, bring to a boil and cook for 8-10 minutes.
  8. Then we roll banks, turn over, we bite the towel.

Vegetables baked in a grill pan

Good Dietary Summer or Autumn Picnic Option - vegetable mix on the . To bake eggplants and vegetables, prepare:

  • bulgarian pepper - 3-4 pieces;
  • pumpkin - 0.5kg;
  • white mushroom - 200 g;
  • balsamic vinegar - 2 tbsp. l.;
  • salt, ground pepper - to taste;
  • eggplants - 2 pcs.;
  • olive oil - 2 tbsp. l.;
  • green Asparagus - 200-250 g;
  • onion green - beam;
  • garlic - 2-3 teeth;
  • parsley, Basil, Kinza, Rosemary leaves - 20 g;
  • pesto sauce.

Method of preparation (step by step):

  1. Pepper cut in half, remove seeds.
  2. Other vegetables cut into rings or plates.
  3. Salt everyone, peep, lubricate with butter, put on the grill
  4. Lightly grab vegetables and pull out the grill on the baking sheet.
  5. Cook sauce olive oil, vinegar balsamic, salt, pepper, crushed garlic, parsley, kinse, basil and rosemary.

    6. Pasta with sauce

Whatever a snack from eggplants to cook, she is eaten with pleasure and always happens by the way festive tableand in the everyday menu. This fully applies to stewed eggplants with tomatoes, which we will prepare today.

This snack is good and in itself, and as an addition to the main side dish, for example, potatoes. It's hard to come up with something easier and tastier!

Ingredients: (on 2 servings)

  • 1 medium-sized eggplant
  • 1 Large tomato
  • 1 Middle Lukovitsa
  • small beam kinse
  • 2 cloves garlic
  • 1 tbsp. Spoon of lemon juice
  • vegetable oil
  • salt, pepper to taste

Cooking:

I show the preparation of a small portion, but, if desired, you can increase the number of ingredients twice.

First you need to clean the eggplant from the skins. To do this, put it in a saucepan, fill with water, bring to a boil and boil a minute 3-4. For speed, you can pour boiling water directly from the kettle, especially if the plate is not gas, and the electric one.

After that, for a couple of minutes, pour eggplant for a couple of minutes cold water. Now remove the skirt will be very easy.

If the skin of the eggplant is thin, not solid, then you can not remove it, during extinguishing it becomes completely soft.

Purified eggplant cut into small panels or cubes.

The bulb is cleaned and cut into small cubes.

Pour vegetable oil into the pan so that it covers all the bottom, and fry onions to a slightly golden color.

Then omit the sliced \u200b\u200beggplant, mix, close the lid and keep 10 minutes on a small fire, stirring periodically. You can add some oil, eggplants absorb it very well, so it won't be worse.

While the eggplant with a bow stew, prepare a tomato. For 2-3 minutes, poured it with boiling water from the kettle, then rinse with cold water. After that, the skin with a tomato will be thrown almost herself.

Cut the tomato with small cubes.

By this time, eggplant with a bow looks like this:

Lower the chopped tomato, again we close the lid and continue to stew another 10-15 minutes.

In the meantime, let's drink and finely cut the cilanthole. I believe that Kinza, like no other herb, combines with eggplants to taste. But if you do not tolerate the cilantro (it happens! 🙂), you can replace it with parsley.

When vegetables are ready, i.e. they became completely soft, salt and pepperms to taste them, add kinza, garlic, lemon juice, mix, close the lid and immediately turn off the slab.

We give eggplants to launch and cool a little, we shift in beautiful dishes and serve it. Snack has excellent taste and warm and cold.

Each hostess is preparing braised eggplants With tomatoes in its own way, adding different seasonings, and, for example, carrots, celery or bell peppers, and every time this appetizer is surprisingly delicious. I have the easiest option, but believe me, no less wonderful.

From eggplants you can cook simple, as well as very tasty dish.

And you will find a prescription beautiful and delicious snacks from eggplants with tomatoes, cheese and nuts.

Today I say goodbye to you. I wish everyone good luck and excellent mood.

Prepare always with pleasure!

Smile! 🙂

Cooking any stew begins with the simplest action - vegetables need to be prepared, that is, clean and cut.

Clean and cut into cubes of approximately 1 1 cm. Young small zucchini. Why young? They still have soft, not matured bones that do not need to be removed, so such zucchini is easy to handle - that is, cut into a whole, without removing the middle. We send zucchini to a skeleton, which is pre-pouring 2 tbsp. l. olive oil.


Also clean and cut young eggplants with cubes. Eggplants in our dish are soloing, so they take three pieces - so that the taste is more saturated.

In many recipes, eggplants are recommended before cooking sprinkle with salt to remove excessive bitterness from them. In this case, I did not do it - because young vegetables with elastic leather, without cracks and dents, will not be sure. It is absurd only by the old, leaving the fruits, for them yes, such a procedure will be appropriate.

We send eggplants to the zucchini.



We clean and cut carrots with a small cube.


Also clean and cut by half rings.


We turn on the middle fire (5-6 points on a scale from 1 to 9) and weapons to readiness.

About readiness. It is easy to determine - as soon as all the vegetables become soft, you can turn off. It usually takes about 30 minutes.

About juice. Specifically, this dish is better to stew with an open lid, since all the dominant products and zucchini, and eggplants, and tomatoes - highlight a lot of juice. With an open lid, he will evaporate more intense, and vegetables are not welded and not softened.

And if, for example, you add potatoes in Rag, then the cover is better to cover - the potato practically does not highlight the juice, so it is better to stew it with a closed lid so that it does not dry and not burned.

If you decide to add cabbage to stew (eggplants in this case it is better to remove, like garlic - they will be superfluous), then the lid should also be covered, because the cabbage spirit, which hovers around the apartment is not the most pleasant.

About stirring. Periodically, vegetables must be stirred. Still them every 10 minutes, without fanaticism, trying to send the least ready pieces to the bottom of the skill.

From the point about stirring smoothly follows the item about salt. In order not to reduce the dish, I saline it three times. That is, once I spoke with a thin layer the entire area of \u200b\u200bRaga, then mix the vegetables. Then two more times, after everyone - mix. So the dish is performed in moderation and evenly collected.

Perch is usually one time in the same way - over the entire surface, and then mix.

A little more about cooking time. You can first chop vegetables, and then turn on the stove, and you can turn it on immediately as soon as we sent the first batch of vegetables to the scenery - so the total cooking time will slightly decrease.

Then, adding new sliced \u200b\u200bfoods, do not forget every time to mix the stew so that the "newcomers" immediately turned out to be at the bottom where I'm joking.

I, by virtue of my phlegmatic temperament, I prefer not to fuss and first cut everything in a thoroughly, and then I already put a saucepan on fire and go to my doings, periodically returning to prevent and salt stew.