The main dish of autumn is a multi-layer casserole of eggplant with meat.

Unlike vegetable stew or sauté meat stew with eggplant is not a side dish, but a full-fledged second course that does not require additions. Different types of meat go simply wonderful with eggplants. To prepare this dish, you can take rabbit meat, chicken, lamb, beef, and pork. Moreover, with one type of meat or another, stewed eggplants will have a different palette of taste.

In addition to eggplants and meat, the dish may contain a wide variety of vegetables - cauliflower, zucchini, white cabbage, green peas, broccoli, onions, peppers, carrots, potatoes, corn, broccoli, asparagus, green beans. Eggplant stewed with meat and vegetables, as you already understood, can be prepared according to different recipes, playing with the composition of the ingredients.

The meat stewed with eggplants and tomatoes is very juicy and aromatic.

Ingredients:

• Pork - 300 gr.,
• Eggplants - 1 pc.,
• Onion - 1 pc.,
• Tomatoes - 3 pcs.,
• Spices: turmeric, ground black pepper, ginger, suneli hops,
• Salt - to taste
• Ketchup -
• Vegetable oil

Stewed meat with eggplant - recipe

After all the ingredients are prepared, you can start cooking the meat and eggplant. Let's start with eggplant. Wash it. Cut off the stem and tail. Cut the eggplant into large pieces. Place them in a deep bowl. Sprinkle with salt. Stir. Leave the blue ones to let out the juice. This way the eggplants will be able to get rid of excess liquid.

Meanwhile, wash the pork cut you are preparing for braising. Blot it with napkins to get rid of excess moisture. Cut the pork into pieces slightly smaller than for barbecue.

Wash the tomatoes. Cut them into slices.

Peel the onion. Cut it into quarter rings.

Place the eggplants in a colander. Rinse them with cold water. Leave them in a colander to drain excess liquid. Heat a frying pan with sunflower oil. Place pork pieces on it. Add onion.

Sprinkle the meat with spices and salt.

Stir.

Simmer the pork and onions over low heat, stirring occasionally, for about 10 minutes. Now it’s the turn of the eggplants. Place them in the pan with the meat.

Stir. Simmer the meat and eggplants for another 5 minutes.

After this, add ketchup or tomato sauce.

Next add the tomatoes.

Mix stewed eggplants with tomatoes. Simmer them for about five minutes over low heat. While stewing, make sure that the eggplants do not boil and turn into porridge.

Place the finished dish on a plate. the eggplant stew immediately after cooking, sprinkled with fresh herbs. Enjoy your meal. I will be glad if you liked this recipe for meat stewed with eggplant.

Cooking method:

1. Wash and dry the eggplants. Cut them into slices lengthwise. Add salt and leave the vegetable for 20 minutes. After that, wash and dry the blue ones again.
2. Heat the oil in a frying pan and fry the eggplant slices on both sides for a couple of minutes.
3. Cut the chicken fillet into the same thin slices. If necessary, additionally beat with a hammer. Cut the tomato into thin rings and grate the cheese on a coarse grater.
4. Chop the greens and garlic.
5. Grease a baking dish with vegetable oil.
6. Place eggplant slices on the bottom, then chicken fillet.
7. Salt and pepper. Place the remaining eggplants, then a layer of tomatoes. There will be garlic and herbs on top.
8. Grease the casserole with mayonnaise and sprinkle with grated cheese. Bake for 40 minutes at 180°C.

Let us remember that Clutch previously talked about the ideal dough for homemade pies from Petrosyan’s young wife Tatyana Brukhunova and the recipe for homemade “Twix” sticks and her “doughnuts.”

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Stewed meat with eggplants. Photo

Ingredients:

• Chicken breast - 1 pc.,
• Eggplants - 1 pc.,
• Potatoes - 2-3 pcs.,
• Onion - 1 pc.,
• Water – 1 glass,
• Carrots - 1 pc.,
• Bay leaf - 1-2 pcs.,
• Salt and spices - to taste,
• Sunflower oil

Eggplant stew with tomato

If you don’t know what to make quick and tasty from eggplant, repeat the stew recipe. This dish is delicious and has high nutritional value. It will be an excellent side dish for a gorgeous steak, baked fish, or stewed chicken. It can be used as a snack when placed on a slice of fresh crusty bread. Enjoy the dish when it's in season.

Product set:

• 1 eggplant;
• 3 tbsp. l. vegetable oil;
• 350 g tomatoes;
• 1/8 tsp. ground black pepper;
• 1/4 tsp. salt;
• 1/4 cup grated Parmesan cheese.

Eggplant stew with tomato

Cooking process:

1. Wash the vegetables, cut off the skin from the eggplant if necessary.
2. Cut the eggplant pulp into medium-sized cubes. Add salt and leave for half an hour to release the bitter juice. Drain the juice and rinse if desired.
3. Heat oil in a large skillet over medium heat.
4. Place the eggplant on the hot surface and cook for 10 minutes or until tender, stirring occasionally.
5. Add diced tomatoes. If you use canned ones, do not drain them, but immediately add them to the pan.
6. Fry the vegetables, add salt and pepper to taste. Fry for 2-5 minutes, depending on the size of the cut.
7. Sprinkle with cheese and serve.

Stewed eggplants with meat and potatoes - recipe

Peel onions, carrots, and potatoes. Cut the onion and potatoes into cubes. Cut the chicken breast into small pieces. Grind the carrots on a grater. Fry the chicken in sunflower oil for about 2-3 minutes.

Add onions and carrots. Lay out the potatoes. Pour in water. Add spices and salt. Add bay leaf for flavor. Simmer the chicken and potatoes for another 10 minutes. While the potatoes are stewing, peel the eggplant and cut it into cubes.

Add it to the pan with the rest of the ingredients. Stewed eggplants with potatoes and meat will be ready in 5 minutes. Serve the dish, sprinkled with fresh herbs.

Try also cooking eggplants stewed with meat in tomato sauce.

Ingredients:

• Eggplants - 1 pc.,
• Onion - 1 pc.,
• Carrots - 1 pc.,
• Pork or beef - 400 gr.,
• Tomato paste - 1 tbsp. spoon,
• Soy sauce - 2 tbsp. spoons,
• Ground black pepper - a pinch
• Salt - to taste
• Refined sunflower oil

Eggplant rolls with meat

Everything seems simple, but it will still turn out unusual! Eggplant slice rolls filled with meat filling and drenched in tomato sauce. A real treat!

INGREDIENTS	QUANTITY
vegetable oil	90 ml
onion	2 heads
laurel leaves	3 pcs.
parsley	15 g
eggplant	2 pcs.
sugar	15 g
tomatoes	2 pcs.
salt	10 g
chopped meat	0.5 kg
garlic	3 pieces
couscous	30 g
coriander	5 g
dill	10 g
carrot	1 PC.
ground black pepper	5 g

How long is it - 1 hour and 40 minutes.

What is the calorie content - 151 calories.

How to cook:

1. Wash the eggplants, peel them if desired.
2. Cut off the stalks and cut the fruits into long slices.
3. Salt them and put them in a bowl. Let it brew for twenty minutes.
4. Then place in a colander and rinse thoroughly with running water.
5. Place couscous in a bowl and add water. About half a glass of water must be brought to a boil so that the cereal swells. In five minutes the couscous will be ready.
6. Peel one onion, wash thoroughly to remove any juice and chop into cubes.
7. Cut the peel off the carrots, wash the roots and chop finely.
8. Pour some oil into a frying pan, heat it and add the onion.
9. Simmer it, stirring, until soft, then add carrots.
10. Cook for about five more minutes, remembering to stir.
11. Rinse the greens with running water and finely chop with a knife.
12. Place the minced meat in a bowl, add couscous, onions and carrots, and herbs.
13. Add coriander, required amount of salt and black pepper.
14. Stir and place a large tablespoon on each eggplant plate.
15. It should be laid out on the wide side.
16. Then wrap all the strips into rolls.
17. Place them horizontally in a baking dish.
18. Rinse the tomatoes and make cuts in the skin. Blanch the fruits and peel.
19. Next, cut them into small cubes and beat in a blender.
20. Peel the second onion, wash and finely chop.
21. Pour a little oil into a clean frying pan, add onion and tomato mixture.
22. Add sugar, a little salt and bay leaves.
23. Distribute the resulting mass over the surface of the rolls.
24. Pour tomato sauce on top and cover the pan with a lid or foil.
25. Bake for 45 minutes at 200 degrees Celsius.

Tip: You can serve with sour cream or other sauce.

Stewed meat with eggplant in tomato – recipe

Wash the eggplant. Remove the skin from it. Cut into thin circles. Cut each circle into four parts. Finely chop the onion. Cut the carrots into thin strips. Cut the meat into pieces 2 by 3 cm.

Sauté carrots and onions in sunflower oil. Add pieces of meat. Stirring, fry the meat for about 10 minutes. Pour in half a glass of water. Add tomato paste and soy sauce. Salt and pepper the meat. Stir.

Place the eggplants. Simmer the meat and eggplant in the tomato sauce with the lid closed for another 10 minutes. Enjoy your meal.

What about stewed meat with eggplant and vegetables? We have already reviewed recipes with chicken and pork; here is a recipe for a dish with beef.

Ingredients:

• Beef - 400 gr.,
• Eggplants - 1 pc.,
• Bell pepper - 1 pc.,
• Onion - 1 pc.,
• Carrots - 1 pc.,
• Tomatoes - 2-3 pcs.,
• Zucchini - 1 pc.,
• Salt - to taste
• Spices for meat - 1/3 teaspoon,
• Sunflower oil

Vegetarian lasagna with eggplant

Vegetarian Eggplant Lasagna is perfect for a meat-free dinner. It's filled with a flavorful vegetable sauce, filled with ricotta cheese and topped with mozzarella. This dish is a great option for making eggplant for a low-calorie dinner.

Product set:

• 2 eggplants;
• 1 egg;
• 120 g champignons;
• 2 tsp. salt;
• 1 onion;
• 560-600 g tomatoes;
• 1 tbsp. l. olive oil;
• 1 tbsp. l. butter;
• 450 g ricotta cheese;
• 3 tsp. chopped garlic;
• 1/2 green pepper;
• 1/2 tbsp. parmesan cheese;
• 1.5 tsp. Italian seasoning;
• 1/2 tsp. dried oregano;
• 1/2 tsp. black pepper;
• 1/2 tsp. salt;
• 2 tbsp. mozzarella cheese;
• parsley for garnish.

Vegetarian lasagna with eggplant

Cooking process:

1. Prepare the eggplants: Trim both ends of each eggplant. Trim the skin if you feel it is necessary.
2. Lasagna is something that can be prepared quite simply from eggplant. Cut the vegetables for the dish to length. The slices should be approximately 0.5-0.7 cm thick.
3. Place the slices in a bowl, add salt to the layers, and leave for 30 minutes.
4. Turn on the oven to preheat to 190 degrees.
5. Line a baking sheet with parchment paper.
6. Drain the juice extracted from the eggplants, rinse under running water and blot away the moisture.
7. Place on a baking sheet, remove to bake in the oven for 20 minutes.
8. Cut the mushrooms into slices, peel the onion and chop. Peel the garlic and chop it with a knife. Cut the tomatoes into small cubes. Finely chop half a green pepper.
9. Vegetable lasagna is something that is definitely worth making from eggplants during the season. You can add a little minced meat to the filling if you wish.
10. Heat the oil in a frying pan, add the onion, pepper and garlic, fry. After 3-4 minutes, add mushrooms and spices. cook until mushrooms are soft.
11. Add chopped tomatoes, stir. Bring almost to a boil, turn off the heat.
12. Separately, combine ricotta and egg, add grated Parmesan.
13. Bring the oven to 180 degrees.
14. Spread a small amount of sauce on the bottom of the baking dish. Layer 6 slices of eggplant to form a lasagna - something you can make with eggplant as an alternative to pasta.
15. Spread 1/2 of the ricotta mixture on top of the eggplant.
16. Sprinkle 1/3 of the mozzarella cheese on top. Repeat layer.
17. On the third layer of eggplant, pour the sauce on top and sprinkle with mozzarella.
18. Cover the baking dish with foil and bake for 25 minutes.
19. Remove the foil and continue baking until golden brown on top.
20. Let the dish sit for 10 minutes, then serve.

Stewed meat with eggplants and vegetables - recipe

Rinse the piece of beef. Dry and cut into cubes. Wash all vegetables except onions. Peel the eggplant, zucchini, onions and carrots. Cut the eggplant, zucchini, carrots, and bell peppers into strips.

Cut the onions and tomatoes into cubes. Fry the beef in vegetable oil for about 5 minutes until golden brown.

Add all the vegetables to the meat. Add salt and spices to the meat. Stir. Cover the pan with a lid. Simmer the meat with eggplants and vegetables for about 15-20 minutes over low heat.

I recommend trying to cook eggplants in Chinese style.

Stew with white wine

This nutritious, moderately spicy dish has a presentable appearance. Therefore, it can be served as a main treat for any holiday. To prepare beef stew with eggplants and tomatoes and bell peppers you will need:

• head of garlic;
• 300 grams of beef tenderloin;
• a couple of hot pepper pods;
• large eggplant;
• sweet bell pepper;
• a couple of ripe tomatoes;
• large onion;
• medium carrot;
• a glass of dry white wine;
• 100 milliliters of vegetable oil;
• salt, coriander, savory and fresh cilantro.

Practical part

The first step is to deal with the eggplants. They are washed, cut into not too thick slices and fried on all sides in heated vegetable oil. Place diced bell peppers, carrots and onions in a separate deep saucepan. All this is fried in vegetable fat along with whole cloves of garlic.

After five minutes, ground beef, salt and spices are added to the vegetables. After some time, pureed tomatoes and dry white wine are sent there.

The saucepan is covered with a lid, and its contents are simmered over low heat for ten minutes. Then fried eggplants are added to the almost finished stew and simmered for a little less than half an hour. Before serving, it is decorated with fresh cilantro.