Wash the eggplants well under running water, cut off the tail and butt and cut lengthwise. Then cut each half into half rings. Sprinkle with salt, stir and leave for 20 minutes. During this time, the salt will draw out all the bitterness from the vegetables.
Peel a medium-sized onion and cut into half rings. Fry in a small amount of vegetable oil until light golden brown.
Cut the bell pepper in half, remove the core and seeds, and cut into half rings. Add to the fried onions, stir. Fry the onion and pepper for two minutes and remove from heat.
The tomatoes need to be skinned and then cut into cubes. In order for the skin to be easily removed, make a cross-shaped cut in the center and pour boiling water over the tomatoes. After a few minutes, the skin comes off very easily if you pry it with a knife.
In a deep frying pan or saucepan, fry the eggplants in vegetable oil until golden brown. There is no need to cover with a lid.
When the eggplants are well browned, add chopped tomatoes to them. Mix everything and simmer for a couple of minutes. During this time, the tomatoes will release their juice well.
Now you can pour the fried onions and peppers into the saucepan. Add salt and pepper to taste, cover and simmer for 15 minutes. Turn the heat down to low.
At the end add finely chopped garlic and parsley. Stir and simmer for another 5 minutes.
Stewed eggplants with tomatoes and garlic are ready. Enjoy and make more.
Bon appetit!
Eggplants have a unique taste that many people enjoy. In summer and early autumn, when these vegetables are most available, almost all housewives prepare dishes from them. One of the best options for “blue” dishes is eggplant stewed with tomatoes. Often this duo is supplemented with garlic and other vegetables, resulting in new food options.
Cooking features
In order to deliciously stew eggplants with tomatoes, you do not need to have great culinary skill. It is enough to know a few important points and choose the appropriate recipe.
- Eggplants, like many other vegetables in the nightshade family, contain corned beef. This is a harmful substance that gives the “little blue” bitterness. The younger the vegetables, the less corned beef they contain. Ripe fruits can be rid of this substance with salt. It is enough to cut them and immerse them in a saline solution for 20 minutes (10 g of salt per liter of water). After soaking the vegetables in it, wash them thoroughly so that the dish does not become oversalted.
- Tomatoes and eggplants can be stewed so that their pieces retain their shape, or used as a sauce. In the first case, the tomatoes are not peeled, chopped coarsely, and added about 10 minutes before the dish is ready. In the second case, the tomatoes are heavily crushed; it is advisable to peel them before doing this. It will be easy to remove the skin from tomatoes if you blanch them for 2-3 minutes and then cool.
- Garlic goes well with both eggplants and tomatoes, so it is often added to dishes made from these vegetables. If you add garlic at the beginning of cooking, it will impart its aroma to the food without making it spicy. If you want to give the appetizer some piquancy, garlic should be added at the last stage of cooking.
- Before stewing the eggplants, they should be browned over medium heat. This will increase the calorie content of the dish, but will make it more tasty and appetizing, since fried vegetables retain their shape better during stewing.
- Simmer eggplants with tomatoes over low heat under a lid. Try to add salt, herbs and seasonings at the end of cooking.
Recipes for eggplant stewed with tomatoes are varied, and the technology for their preparation may also vary. To obtain the expected result, you must carefully study the instructions accompanying the selected recipe.
Eggplants stewed with tomatoes and garlic
- eggplants – 0.6 kg;
- tomatoes – 0.4 kg;
- onions – 100 g;
- garlic – 5 cloves;
- salt - to taste;
- fresh parsley – 20 g;
Cooking method:
- Wash the eggplants, cut into cubes, sprinkle with salt, stir, leave for 10 minutes.
- Pour boiling water over the tomatoes and remove the skins. Finely chop the pulp with a knife or grind with a blender.
- Peel the onion and cut into small cubes.
- Rinse the eggplants and let them dry.
- Heat oil in a deep frying pan, add onions and eggplants. When they are browned, reduce the heat and add the tomato mixture to the eggplants.
- Simmer the eggplants in the tomato until tender, this will take 10-15 minutes, depending on the size of the cubes.
- Finely chop the garlic and parsley and add to the eggplants and tomatoes. Simmer the vegetables over low heat for another 2-3 minutes. Remove the pan from the heat.
The food prepared according to this recipe turns out juicy, satisfying, aromatic, with spicy notes. It can be served as an independent snack or as a side dish for meat.
Eggplants stewed with tomatoes, garlic and bell peppers
- eggplants – 0.6 kg;
- tomatoes – 0.3 kg;
- bell pepper – 0.2 kg;
- onions – 100 g;
- garlic – 3-4 cloves;
- fresh herbs, salt, pepper - to taste;
- sour cream – 20 ml;
- vegetable oil - how much will be needed.
Cooking method:
- Cut the eggplants into semicircles about half a centimeter thick, dip them in a saline solution for 20 minutes, rinse and dry.
- Remove the seeds from the pepper and remove the stem. Cut into half rings or quarter rings.
- Remove the skins from the onion and cut it into thin half rings.
- Cut the garlic into small pieces.
- Wash the tomatoes, pat dry with a towel, cut into large slices.
- Heat the oil in a saucepan or cauldron, add onion and garlic, fry them for 2-3 minutes.
- Move the onion and garlic aside, place the pepper next to it, and fry the vegetables for another 2-3 minutes.
- Move the pepper to the onion and garlic, put the eggplants in its place, brown them.
- Add tomatoes, carefully stir vegetables, reduce heat.
- Dilute the sour cream with water approximately in half. Pour over the vegetables.
- Simmer eggplants with tomatoes and peppers for 10 minutes.
Before serving, sprinkle the stew with chopped herbs. Serve as a side dish or separately.
Eggplants stewed with tomatoes and cheese in the oven
- eggplants – 0.5 kg;
- tomatoes – 0.5 kg;
- fresh basil – 20 g;
- hard cheese – 100 g;
- mozzarella – 0.2 kg;
- olive oil – 20 ml;
- garlic – 2 cloves;
- a mixture of dried Provencal herbs, ground black pepper - to taste.
Cooking method:
- Peel the tomatoes and puree them using a blender. Mix with pressed garlic, pepper and Provençal herbs.
- Cut the eggplants into circles, soak in salt solution, rinse and dry.
- Grease a baking dish with oil.
- Grind the hard cheese on a grater.
- Place a layer of eggplants in the mold, fill them with some of the tomato mass, sprinkle with some of the cheese.
- Lay out all the other layers in the same way.
- Place the mold with eggplants in an oven preheated to 180 degrees and simmer for half an hour.
- 10 minutes before cooking, place pieces of mozzarella and basil leaves on top.
A dish prepared according to this recipe is a self-sufficient appetizer that can even decorate a holiday table.
Eggplant stewed with tomatoes is an inexpensive and easy-to-prepare dish. Its taste is so pleasant that it can be served not only for a family lunch or dinner, but also for a holiday table. The dish is self-sufficient, but is more often served as a side dish for meat dishes.
With tomatoes - a very simple and very tasty, aromatic dish. During the stewing process, vegetables are saturated with each other’s flavors, and garlic and cilantro give eggplant stewed with tomatoes a unique aroma. Very tasty and very simple!
The secret of this dish is that the eggplant and tomatoes should be approximately equal in volume and there is no need to simmer them too much, until slightly softened so that the vegetables can exchange juices.
To prepare stewed eggplants with tomatoes we need
- eggplants - 3-4 medium fruits
- tomatoes - 3-4 pieces
- cilantro - a small bunch
- garlic - 3-4 cloves
- pepper or better a mixture of freshly ground peppers - to taste
- salt - to taste
- vegetable oil
Let's start cooking eggplant stewed with tomatoes
- Wash the eggplants, if there is damage to the skin, then cut them off and cut the eggplants into small cubes.
- Place them in a deep bowl, generously sprinkle with salt, fill with cold water and leave for 10-15 minutes. During this time, the eggplants will give off bitterness to the water.
- Wash the tomatoes, you can remove the skin if you wish, but it doesn’t bother me in this dish. If you want to remove the skin from the tomatoes, make a cross-shaped cut on top, pour boiling water over them for 30-40 seconds, then pour over cold water and remove the skin, like an orange. Chop the tomatoes randomly, but not very finely.
- Peel the garlic and chop finely. It’s better to cut it instead of passing it through a press. When passed through a press, the structure of the garlic is disrupted and all the aroma will evaporate into the air. When chopped finely, the garlic will gradually release its taste and aroma to the vegetables - this is perhaps the second secret of this simple dish.
- Wash the cilantro thoroughly and chop it not very finely.
- The eggplants should be soaked by now. We drain the water from them.
- Heat a frying pan with vegetable oil and fry the eggplants over medium heat under a closed lid, stirring occasionally, for 5-7 minutes.
- Once the eggplants have set, add the prepared tomatoes, stir, cover the pan with a lid and simmer over medium heat for 15-20 minutes. Look at the time yourself, vegetables should not be fried, they should be stewed in each other’s juice.
- Next, add finely chopped garlic, salt and ground pepper mixture. Stir and simmer under the lid for another 5-7 minutes.
- At the very end, add chopped cilantro, mix everything again, remove from heat, cover with a lid and let it brew for a while. During this time, the cilantro will give off its aroma to the vegetables.
Ready! Bon appetit!
It’s very tasty to eat with mashed potatoes or just as a snack with Borodino bread.
The finished dish can be additionally sprinkled with finely chopped cilantro; it goes well with eggplants.
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In the summer, when the period of abundance of eggplants begins, you involuntarily ask the question - are they a healthy vegetable? We offer an excellent recipe - eggplants stewed in a frying pan with tomatoes and garlic. Let's add bell pepper, and chopped garlic almost at the very end, so that the garlic aroma does not get lost in the bouquet of vegetable odors. Eggplants stewed with tomatoes can be served hot or cold, on their own, or as a side dish. The dish turns out juicy, divinely aromatic and very tasty, and nothing needs to be said about the ease of preparation. Therefore, we prepare and treat our relatives to this bright vegetable dish.
Ingredients
How to cook stewed eggplants with tomatoes and garlic
- Wash the eggplants, remove the edges and cut into round halves. Place the chopped eggplants in a deep bowl and sprinkle with coarse salt. Set the cup aside for 20 minutes. Salt will remove all the bitterness that is present in the eggplants.
- Cut the bell pepper into oblong strips, and chop the onion either into half rings or quarter rings.
- Remove the skin from fleshy tomatoes (required) and cut into medium cubes.
- Take a suitable frying pan, pour a little oil and brown the onion until golden.
- Then add bell pepper strips to the onion. Fry for just a couple more minutes and transfer to a separate cup.
- We wash the eggplants to remove any remaining salt and place them on a sieve to drain all excess moisture. Then fry the eggplants until golden brown. To prevent the eggplant slices from softening ahead of time, we do not use a lid when frying.
- Add chopped tomatoes to the rosy eggplants. Mix.
- As soon as the tomatoes release their juice (this will happen in just a couple of minutes), add the onions and peppers to the pan. Stir, seasoning the assorted vegetables with salt, pepper and spices. When adding salt, take into account that the eggplants have already had contact with salt. Cover with a lid and simmer over low heat for about 15 minutes.
- Then add chopped garlic (chopped, not crushed) and chopped parsley. Mix carefully, let the vegetable stew simmer for another 5 minutes and turn off.
- We serve stewed eggplants with tomatoes and garlic warm, although this dish still tastes just as incomparable when cold.
Oksana DYMNAREVA, specially for Lady-Chef.Ru
Cooking any stew begins with the simplest step - the vegetables need to be prepared, that is, peeled and chopped.
Peel and cut young small zucchini into cubes approximately 1 by 1 cm in size. Why young? They still have soft, unripe seeds that do not need to be removed, so such zucchini are easy to process - that is, cut whole without removing the middle. Place the zucchini in a saucepan, into which we first pour 2 tbsp. l. olive oil.
We also peel and cut the young eggplants into cubes. The eggplants in our dish are salted, so we’ll take three of them to make the taste more intense.
Many recipes recommend sprinkling eggplants with salt before cooking to remove excess bitterness. In this case, I did not do this - because young vegetables with elastic skin, without cracks and dents, will not be bitter anyway. Only old, stale fruits are bitter; for them, yes, such a procedure would be appropriate.
We send the eggplants to the zucchini.
Peel and cut the carrots into small cubes.
We also clean and cut the onion into half rings.
Turn on medium heat (5-6 on a scale from 1 to 9) and simmer the vegetables until tender.
About readiness. It is easy to determine - as soon as all the vegetables become soft, you can turn it off. This usually takes about 30 minutes.
About the juice. This particular dish is best stewed with the lid open, since all the dominant products - zucchini, eggplant, and tomatoes - release a lot of juice. With the lid open, it will evaporate more intensely, and the vegetables will not cook or soften.
And if, for example, you add potatoes to the stew, then it is better to cover the lid - the potatoes practically do not release any juice, so it is better to simmer them with the lid closed so that they do not dry out and burn.
If you decide to add cabbage to the stew (in this case it is better to remove the eggplant, as well as the garlic - they will be superfluous), then the lid should also be covered, because the cabbage spirit hovering around the apartment is not the most pleasant.
About stirring. Vegetables need to be stirred periodically. Stir them every 10 minutes, without fanaticism, trying to send the least finished pieces to the bottom of the saucepan.
From the point about stirring, the point about salt flows smoothly. To avoid oversalting the dish, I salt it three times. That is, once I sprinkle a thin layer over the entire area of the stew, then mix the vegetables. Then two more times, after each time I mix it. This way the dish turns out moderately and evenly salted.
I usually pepper it once in the same way - over the entire surface, and then mix it.
A little more about cooking time. You can first chop the vegetables and then turn on the stove, or you can turn it on immediately as soon as you put the first batch of vegetables in the saucepan - this will reduce the total cooking time a little.
Then, when adding new chopped products, do not forget to stir the stew each time so that the “newbies” immediately end up at the bottom, where it’s hotter.
Due to my phlegmatic temperament, I prefer not to fuss and first chop everything thoroughly, and then put the stewpan on the fire and go about my business, returning periodically to stir and add salt to the stew.
