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We offer several saute preparation options. To add piquancy or spiciness to a vegetable dish, add more herbs, garlic or hot pepper.
Sauteed eggplant in a frying pan - a simple recipe (with photo)
It’s up to you to decide how to sauté, layer or mix vegetables; it doesn’t matter. I do it according to my mood.
Take:
- Onion – 2 heads.
- Tomatoes – 5 pcs.
- Carrots – 2 pcs.
- Blue ones – 2 pcs.
- Garlic cloves – 3 pcs.
- Sweet peppers - a couple.
- Sunflower oil - a small spoon.
- Cilantro, parsley, oregano, basil - one bunch.
- Water – 100 ml.
- Salt pepper.
Step by step recipe:
Cut the onion heads into half rings.
Grate the carrots using a large mesh grater.
Add oil to the pan and heat it up a little. Lay out the onion slices. Fry for a couple of minutes, add carrot chips. Fry for 5-7 minutes until nicely colored. Then set it aside for now.
While the vegetables are roasting, cut the eggplants into rings. Do not make the circles thick, 1 centimeter is enough, no more. It is not necessary to peel off the skin of young specimens; the seeds can also be left behind.
Fry the circles in a separate frying pan using the saute technique, splashing a little oil. In Georgian cuisine, eggplants are fried in a large amount of oil, but keeping in mind the figure, I pour a little to reduce the calorie content of the dish a little. Place the blue ones in batches to thoroughly fry the rings. Frying time is 3-4 minutes, you can cover with a lid. For now, transfer the finished blue ones to a plate.
Chop the garlic cloves very finely.
Chop the greens into crumbs. Remove the seeds with partitions from bell peppers. Cut the pulp into cubes or strips.
Divide the tomatoes into slices.
Place a frying pan with carrots and onions on the fire. Place some of the blue rings on top. Sprinkle with herbs.
Next, make a layer of tomato circles and cover with herbs again.
Next, place the sliced bell peppers and sprinkle them with chopped herbs.
Repeat all the listed layers until you run out of space and vegetables. Season each layer with salt and pepper, sprinkle with garlic crumbs. Then pour water into the pan. Simmer over low heat for 30 minutes. When the timer beeps, do not rush to open the dish immediately. Let it sit for 10-15 minutes, infuse and soak.
And this is the result of your efforts - enjoy.
Sauteed vegetables for the winter
- Time: 55 min. (excluding seaming).
- Number of servings: 4 cans of 0.5 l.
- Calorie content of the dish: 67 kcal.
- Purpose: conservation.
- Cuisine: Russian.
- Difficulty: medium.
Sauté of fresh vegetables for the winter is a popular appetizer for meat and side dish during the cold season. The peculiarity of this recipe is that the dish will turn out tender and with a lot of juice, making it easier to roll it into jars. There are many options for preparing “winter” sauté from fresh ingredients. The peculiarity is this: you don’t need to pre-fry the ingredients, you just need to simmer them and put them in jars.
Ingredients:
- eggplants – 400 g;
- zucchini – 350 g;
- tomato paste – 200 g;
- carrots – 3 small;
- tomatoes – 1 or 2 pcs.;
- sweet pepper, onion – 2 pcs.;
- garlic – 1-2 cloves (per jar);
- peppercorns – 2-3 pcs. (per jar);
- vegetable oil – 50 ml;
- salt - to taste.
Sauteed zucchini and eggplant
A popular variation of a favorite Georgian dish, in which the zucchini acts as an equal partner to the little blue ones.
Required:
- Zucchini – 2 pcs.
- Eggplants – 2 pcs.
- Sweet peppers - a couple.
- Carrots - the same amount.
- Onion – 3 heads.
- Tomatoes – 8 pcs.
- Garlic – 6-8 cloves.
- Bay leaf – 1 leaf.
- Sunflower oil, pepper, salt.
How to cook:
- Cut the blue ones into medium-sized cubes. If the eggplant variety is bitter, add salt and leave for half an hour. Then drain the bitter juice and rinse the slices.
- Similarly, cut the zucchini and peppers, removing the seeds from the vegetables.
- Chop the tomatoes into very small cubes and chop the onion heads into half rings. Either grate the carrots coarsely or cut them into cubes.
- Heat oil in a deep frying pan and fry the onions and carrots for 3-4 minutes.
- Add the zucchini to the pan and continue to fry over moderate heat for another 5 minutes.
- The blue ones are placed next, after 8 minutes of general frying, sliced bell peppers are added.
- Cook the vegetables for another 3 minutes, add the tomatoes, stir the contents of the pan.
- Crush the garlic cloves with a press and place in a sauté. Salt and pepper the dish. Cover with a lid and continue simmering over low heat until all vegetables are cooked.
Cooking sauté in a frying pan
Ingredients for 3 sauté servings:
- 0.5 kg eggplant;
- 2 pcs. bell peppers, onions and large tomatoes;
- one medium carrot;
- 2 cloves of garlic;
- ground chili pepper, ground black pepper, salt, dill and parsley to taste;
- 1 tsp. dried basil;
- 100 g vegetable oil;
- ½ tsp. khmeli-suneli.
Wash and dry all vegetables first. There is no need to remove the skin from the eggplant. Remove the stems and seeds from the pepper.
Cooking steps:
- Cut eggplants that are not too thick into half circles. Cut thick eggplants into quarter slices. The thickness of the slices is no more than 5 mm. Add salt and leave until the eggplants release their bitter juice.
- Cut the carrots into thinner half circles, and the onion into half rings.
- Cut the sweet pepper into large pieces. You can take one red and one yellow.
- Heat oil in a deep frying pan, add carrots and fry for 4 minutes. Add onion half rings and continue frying for another 4 minutes.
- Add pepper while stirring and continue frying vegetables.
- Rinse the eggplants well under running water and squeeze. Add to the pan and continue sautéing over medium heat for 5-7 minutes.
- Cut the tomatoes into medium cubes and pour them into the pan. Add basil, suneli hops, peppers and salt
- After sautéing for 10 minutes, add finely chopped garlic and fresh herbs. Cover with a lid and keep on fire for a couple more minutes.
Sautéed eggplant can be served immediately or allowed to steep for several hours and served cold.
Recipe for sautéed eggplant and chicken
A hearty dish of blueberries and tomatoes with chicken. If you're counting calories, go for the breast.
You will need:
- Breast – 2 fillets.
- Eggplant.
- Tomatoes – 2 pcs.
- Bulb.
- A clove of garlic.
- Oil, salt, pepper.
Preparation:
- Cut the chicken breast into cubes. Pass the garlic through a press, mix with chicken, and add salt.
- Cut the eggplant into pieces, cut the onion into half rings. Divide the tomatoes into small cubes.
- Quickly sauté the onions and eggplants. If they refuse to jump, just stir them. Throw in the tomatoes, simmer the vegetables for about 5 minutes. Pepper and add salt.
- In a separate pan, fry the chicken. Add to vegetables, stir, adjust taste with salt and pepper. Warm up together for a couple of minutes.
Classic vegetable sauté
Ingredients: 2 medium-sized eggplants, 2 sweet bell peppers, 1 zucchini (small), 2-3 tomatoes, 1 carrot, 1 onion, 2 tbsp. l. soy sauce, 3 cloves of garlic, a bunch of herbs (parsley), dried spices (such as ground coriander, basil, dill, paprika, savory), salt, vegetable oil.
How to cook: 1. First of all, vegetables must be washed and cleaned of unnecessary parts (leaves, petioles, large seeds).
2. Cut the eggplants into large slices (about 1 cm thick), cut them in half, add water, salt and let stand for 15 minutes. This will remove the inherent bitterness of eggplants.
3. Cut onions and carrots into half rings.
4. Cut the seeded bell pepper into thin half-rings.
5. Do the same with zucchini. If it is no longer young and has large seeds or a hard peel, it is advisable to get rid of them.
How to cook sauteed mushrooms in a frying pan
The recipe contains all the vegetables traditional for sauteed eggplants, plus mushrooms, which diversify the taste of the dish.
We take:
- Eggplant – 3 pcs.
- Mushrooms (champignons) – 400 gr.
- Carrots – 2 pcs.
- Onions - the same amount.
- Sweet pepper – 3 pcs.
- Zucchini - a couple.
- Tomatoes – 6 pcs.
- Sunflower oil – 2 large spoons.
- Greens, salt, pepper.
Cooking method:
- Rub the carrots with large shavings. Cut the remaining vegetables into proportional cubes. Divide the mushrooms into slices.
- One by one, fry the zucchini, blueberries, mushrooms, onions, and bell peppers until half cooked. Don't pour too much oil.
- Transfer vegetables to a saucepan. Add tomatoes, pepper and salt to the sauté.
- After boiling, simmer over low heat, stirring the contents occasionally.
- When the sauté is almost ready, add chopped parsley and simmer for another 5 minutes. Turn off the burner, keep the sauté covered for 10 minutes, then call your family to the table.
