Vegetable stew with eggplants: cooking recipes

Stew is a rich and fragrant dish,It is very popular among Russian housewives. It consists of several components that complement and emphasize the taste of each other. They are first fried, and then stewed on low heat with the addition of spices and herbs. In modern cooking, there are many recipes for preparing such dishes. Today we will try to figure out how to make a vegetable stew with eggplant.

With mushrooms and tomatoes

This nutritious, moderately sharp dish is idealsuitable for a family dinner. For its preparation, it is advisable to use soft mushrooms such as oily, veshenok, poderezozikov or mushrooms. To pamper your family with a tasty and useful stew, you will need:

• 4 eggplants.
• 600 g of cherry.
• Small bulb.
• 5 tomatoes.
• 5 cloves of garlic.
• 70 grams of melted pork fat.
• Salt, dill, spices and hot pepper.

Washed eggplants are soaked in salted water andfry in pork fat with crushed garlic. Once they are completely ready, they are added to the previously boiled and mushrooms passed through the meat grinder. After a couple of minutes, all this is poured with mashed potatoes made from tomatoes, greens, onions and hot peppers. Prepare a vegetable stew with eggplants and mushrooms in an open pan. Serve it with mayonnaise or sour cream sauce.

With pumpkin and nuts

This delicate dish is characterized by a piquant taste andpleasant, tangible scent. For its preparation it is desirable to use small young eggplants and not too sweet pumpkin. To feed your relatives and friends with such a dinner, you will need:

• 500 g of blue.
• 70 g walnut.
• 500 g of pumpkin.
• 300 g of dense tomatoes.
• 300 g of onion.
• 1 tbsp. l. wine vinegar.
• ½ st. l. Sahara.
• 70 ml of refined oil.
• Good white wine, salt, ground muscat and dried herbs (dill and basil).

Start cooking vegetable ragout withEggplants need to be processed with blue. They are thoroughly washed, cut into slices and fried in a smeared pan. As soon as they become soft enough, they are added to the pieces of pumpkin, tomato slices, chopped onions, salt, dried greens and wine. All this is kept on low heat until the alcohol is completely evaporated. Then sugar, ground muscat, pounded walnuts and wine vinegar are poured out to the vegetables. After three minutes completely prepared dish is removed from the plate and served to meat or poultry.

With cheese

This recipe for vegetable stew with eggplant will not be left unattended by lovers of unusual dishes. To repeat it at home, you will need:

• 3 blue ones.
• 100 g of brynza.
• 1 crocheted cucumber.
• 2 cloves of garlic.
• Small bulb.
• Average carrot.
• 100 g of fatty sour cream.
• 100 g of butter.
• Salt and condiments.

Washed eggplants are diced and soakedin salted water. After a while, they are rinsed, dried and fried with garlic in melted butter. Once they are almost ready, they add chopped onions and crushed carrots. A few minutes later, peeled and cut straw cucumber, fragrant spices, sour cream, salt and cheese are sent to the browned vegetables.

With meat

This spectacular and tasty dish can become a full dinner and make a variety in the familiar family menu. To make a fragrant and satisfying vegetable stew with eggplant and meat, you will need:

• 700 g of blue.
• 400 grams of meat.
• Small carrot.
• Average bulb.
• Fleshy Bulgarian pepper.
• 4 tomatoes.
• A pod of hot pepper.
• A glass of dry white wine or broth.
• 150 ml of refined oil.
• Salt, herbs, garlic and spices.

Preparing this vegetable stew with eggplantquite simply. The washed blue ones are cut and browned in a smeared pan. Then, pre-roasted ground meat and seasoned vegetables (carrots, onions and sweet peppers) are added to them. All this is poured, season with garlic and spices, pour wine or broth and stew on low heat for about a quarter of an hour. Before serving, sprinkle with chopped herbs.

With zucchini

This recipe is interesting in that it involves the use of a multivark. On it it is possible to prepare rather quickly a useful and low-calorie dinner. To do this you will need:

• 2 eggplants.
• 2 onions.
• 2 sweet peppers.
• 2 zucchini.
• 400 grams of tomatoes.
• Refined oil, salt, cumin and pepper.

In a greased bowl, multivarks are fried choppedonions and crushed carrots. After a couple of minutes, the same pieces of sweet pepper, eggplant rings, tomato slices and zucchini slices are sent there. All this is podsalivayut and season with spices. Prepare a vegetable stew with eggplants in a multivarker working in the "Hot" mode, about twenty minutes.

With potato

This nourishing and bright dish has a pleasant aroma and spicy, moderately pungent taste. To prepare six portions of a similar stew, you will need:

• 2 medium eggplants.
• Large carrots.
• 3 sweet peppers.
• 8 medium potatoes.
• 2 large tomatoes.
• A small pod of hot pepper.
• 100 ml of boiling water.
• Salt, fragrant herbs and refined oil.

Chop the onions in a greased saucepan.As soon as it becomes transparent, diced carrots and pieces of sweet pepper are added to it. Then all this is transferred to the Kazanok. On top, layers of potatoes, eggplant slices, hot peppers and chopped tomatoes are laid out. All this is poured, sprinkled with fragrant herbs and poured with boiling water. Prepare a vegetable stew with eggplants and potatoes in the oven, heated to 180 degrees, for an hour. After that, he is insisted about fifteen minutes and only then served on the table.

With courgettes and cabbage

This incomparable summer dish is sure to pleaseadherents of proper nutrition. It consists of simple and easily accessible components, the purchase of which does not affect the state of the family budget. To prepare a useful and fragrant vegetable stew with eggplants and zucchini, you will need:

• 300 g of cabbage (white-headed).
• Large eggplant.
• Young zucchini.
• Average carrot.
• A small onion.
• 2 tomatoes.
• 2 cloves of garlic.
• 1 tbsp. l. tomato paste.
• Refined oil, peas of black pepper and salt.

Onions and garlic are browned in a smeared pan.Then they are added to them half-rings of carrots and aubergine cubes. All this is fried in moderate heat, and then mixed with zucchini and cabbage. After a couple of minutes, tomato slices, tomato paste, peppercorns and salt are sent to the stew in the future. Vegetables are drowned under the lid to the full readiness and cleaned from the stove. After that, the dish is insisted for a short time under the lid and served on the table.

With zucchini, beef and champignons

This hearty and deliciously tasty dish.It is a very successful combination of vegetables, meat and mushrooms. Plus, it has an interesting presentation and can decorate any feast. To prepare such vegetable stew, you will need:

• 150 g of beef.
• 150 grams of champignons.
• 3 potatoes.
• Average carrot.
• Young zucchini.
• A small onion.
• Small eggplant.
• 300 ml of vegetable or meat broth.
• Salt.

All vegetables are washed, cleaned and not too chopped.large pieces. Then, salted potatoes, meat and half of the onions are alternately placed on the bottom of the ceramic portion pots. All this is covered with mushrooms, eggplants, zucchini and carrot slices. There also add the remaining onions and hot salted broth. Filled pots are covered with lids and sent to a warm oven. Bake vegetable stew with eggplants and zucchini at a temperature of 200 degrees for about forty-five minutes. Serve it straight in pots with fresh bread.