Eggplant saute - 8 delicious recipes

Saute is a French cuisine dish that is vegetables stewed in their own juice with a little oil. Saute is served chilled as an appetizer or a hot side dish, complementing meat and fish dishes.

How to make a delicious eggplant sauté in a frying pan?

An easy-to-prepare recipe that even an inexperienced housewife can handle. It is important that the main ingredients are chopped too finely so that the vegetables retain their texture during cooking. Spices are an important element of a dish that brightens the taste of vegetables.

Cooking time: 35 min.

Cooking time: 10 min.

Servings - 2.

• 
  The eggplants, washed and slightly dried with paper napkins or a towel, first cut into circles about 0.5 cm thick, and then each slice will need to be divided into two more halves. Sprinkle with a little salt and let stand for about half an hour to get rid of the bitterness.
• 
  Cut the peeled carrots into thin slices, first dividing them in half lengthwise, the onion should be cut into even and beautiful half rings, and the bell pepper - in large pieces.
• 
  In a deep skillet, fry the onions and carrots for about 5 minutes, then add the chopped bell peppers and continue cooking for another 3 minutes.
• 
  Heat the oil in a deep saucepan, add the vegetables and fry, stirring, for about 10 minutes, until they brown and form a delicious crust.
• 
  Rinse eggplants aged in salt, squeeze and add to frying, cook everything together for another 5-7 minutes, and then season to taste, add spices and seasonings.
• 
  Pour in the diced tomatoes, stir and simmer on low heat for about 10 minutes. When the dish is almost ready, add chopped herbs and garlic, cover and leave to fill the vegetables with the aromas of herbs and garlic in a few minutes. Serve hot or chilled sauté with meat or fish. Bon Appetit!

How to bake eggplant sauté in the oven?

Oven baked vegetables retain more nutrients and contain less fat. To make the dish more aromatic and appetizing, you should take more fresh herbs: cilantro will make the dish more savory, and parsley and basil - fresher.

Cooking time: 45 min.

Cooking time: 10 min.

Servings - 2.

Ingredients:

• Eggplant - 500 gr.
• Bulgarian pepper - 200 gr.
• Tomato - 200 gr.
• Onions - 50 gr.
• Vegetable oil - 2 tablespoons
• Fresh herbs (dill, parsley, cilantro, basil) - ½ bunch.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Chop washed and dried eggplants with a fork and bake in the oven for half an hour, then cut them into cubes with a side of about 1 cm.
2. Hold the peppers in the oven with medium heat for 15-20 minutes, then free them from the skin and seeds, and then cut them into small cubes.
3. Remove the skin from the tomatoes and chop with a knife. You can mince tomatoes.
4. Peel and chop the onion so that very small cubes are obtained.
5. In a deep form, mix the eggplant, tomato paste and pepper with oil, salt and chopped herbs, let it brew for 10-15 minutes, and then serve or put in sterilized containers for long-term storage in the refrigerator.

Eggplant saute for the winter without sterilization

In this recipe, peppers and eggplants are stewed in a fragrant tomato sauce with herbs, which makes them incredibly tender and delicious. They can be served separately: then they are a light aromatic appetizer, and also as an addition to the main course.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings - 2.

Ingredients:

• Eggplant - 4 pcs.
• Bulb onions - 2 pcs.
• Sweet red pepper - 4 pcs.
• Tomato - 1 kg
• Garlic - 5 teeth.
• Carrots - 2 pcs.
• Salt - 1 tablespoon
• Granulated sugar - 2 tablespoons
• Black peppercorns - 20 pcs.
• Vegetable oil - 100 ml
• Parsley to taste.

Cooking process:

1. Cut the washed and dried eggplants into slices 2-2.5 cm thick, add salt water and let stand for about half an hour.
2. Drain off the water, squeeze out the eggplant slices and fry each slice in oil until golden brown.
3. Chop the onion into large rings, peel and chop the pepper into large pieces, and coarsely grate the carrots.
4. Crush the garlic with a knife, and then, when it breaks down into fibers, finely chop. Chop the tomatoes in a blender or twist in a meat grinder.
5. Transfer the tomato paste to a saucepan, mix with oil, salt, sugar and black pepper, bring to a boil and cook for a few minutes.
6. Fry the onions and carrots in a large ovenproof dish, then add the pepper and eggplant slices, pour over the tomato sauce and simmer over low heat for 40 minutes. Stir in chopped herbs and garlic in a sauté 5 minutes before you finish cooking.
7. Put the honeycomb in jars and immediately close tightly. Such a workpiece is stored in rooms where the temperature is low all year round.

Delicious vegetable sauté with eggplant and zucchini

Vegetable sauté with eggplant and zucchini is a classic option for a light dinner. If this vegetable dish is served with meat or fish, you get a great side dish. Saute is also suitable as a main meal during fasting.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings - 4.

Ingredients:

• Eggplant - 1 pc.
• Zucchini - 1 pc.
• Bulb onion - 1 pc.
• Bulgarian pepper - 1 pc.
• Carrots - 1 pc.
• Tomato - 1 pc.
• Salt to taste.
• Granulated sugar to taste.
• A mixture of ground peppers - 2 pinches.
• Vegetable oil - 2 tablespoons
• Garlic - 2 teeth
• Italian Herb Blend - 2 pinches.
• Basil to taste.

Cooking process:

1. Cut the washed and dried eggplants into large cubes, sprinkle with salt and leave to remove the bitterness in a warm room for 30 minutes.
2. Cut the onion thinly into rings, and then each ring into four more pieces. Divide the carrots in half lengthwise and then cut into slices.
3. Heat the oil in a saucepan and saute the onions and carrots to soften the vegetables.
4. Peel the zucchini, remove the seeds and cut into large cubes. Place them in a saucepan over the sautéed onions and carrots and cook together for about 5 minutes.
5. Rinse the eggplants after salt, squeeze and add to a saucepan. Mix everything well and simmer with low heat for 5-6 minutes.
6. Free the bell peppers from the seeds, cut into large cubes and simmer together with the vegetables for another 4 minutes. Then add chopped tomatoes with garlic, season to taste and simmer for 5-7 minutes. At the end of cooking, add the mixture of peppers and Italian herbs.
7. Serve sautéed with meat or fish, sprinkled with chopped garlic and herbs. Enjoy!

Step-by-step recipe for making eggplant sauté in a slow cooker

The multicooker is great for preparing rich dishes from vegetables: you always get a delicious dish, which does not require a lot of effort to prepare. It is important to choose fresh vegetables and not spare spices.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings - 6.

Ingredients:

• Bulgarian pepper - 3 pcs.
• Eggplant - 3 pcs.
• Carrots - 2 pcs.
• Tomato - 4 pcs.
• Garlic - 2 teeth
• Bulb onions - 1 pc.
• Granulated sugar - 1 tsp
• Salt - 2/3 tablespoons

Cooking process:

1. We wash the eggplants, dry them and cut them into large pieces: half rings, cubes or cubes. Salt the vegetable and leave in a warm place to remove the bitterness for half an hour.
2. Remove seeds from pepper and cut into half rings.
3. Tomatoes and carrots should be cut into slices, the thickness of which should be about 0.5 cm.
4. Chop the onion and garlic.
5. Pour oil into the container of the multicooker, lay out the vegetables, season to taste and, after mixing, set to cook in the "pilaf" mode. Serve sauté with sour cream and herbs.

A simple and delicious recipe for sautéed eggplant with meat

Meat ribs stewed with eggplants and other vegetables is a hearty and aromatic dish that will not only appeal to all family members, but will also be useful, because you cannot think of a better combination for quick assimilation of nutrients than meat with vegetables.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings - 4.

Ingredients:

• Pork or veal ribs - 300 gr.
• Eggplant - 3 pcs.
• Tomato - 2 pcs.
• Sweet pepper - 2 pcs.
• Hot pepper - ½ pc.
• Leeks - 1 pc.
• Vegetable oil - for frying.
• Salt to taste.
• Ground black pepper - to taste.
• Dried greens (basil, oregano, marjoram) - to taste.

Cooking process:

1. Cut the washed and dried eggplants into bars.
2. Divide the rib plates in portions, fry in oil to brown.
3. Put the eggplant with the meat, cover and simmer over low heat for 10 minutes. Add a little water if necessary if the juice of meat and vegetables is not enough.
4. Cut sweet peppers into strips, hot peppers - chop. Place both peppers in the skillet with the ribs and eggplant.
5. Peel the tomatoes, cut into small cubes and transfer to the sauté. Season to taste and simmer, covered, for another 5-7 minutes.
6. Finely chop the onion, add in a sauté, stir and keep on fire for literally 5 minutes. Then turn off the heat, and let the dish brew for another 20 minutes under the lid. Serve the sautéed ribs in portions, sprinkled with fresh herbs and garlic if desired.

Eggplant saute with tomato paste for the winter

To prepare such a sauté of eggplant for the winter, all vegetables are cut into the same small cubes, and an appetizing snack is obtained, suitable for both a family dinner and a festive table. The abundance of greens will make the dish even more healthy and rich.

Cooking time: 1 hour 15 minutes.

Cooking time: 15 min.

Servings - 6.

Ingredients:

• Eggplant - 2 kg
• Tomato - 2 kg
• Sweet pepper - 1 kg
• Onions - 0.4 kg
• Carrots - 3 pcs.
• Parsley - 1 bunch.
• Vegetable oil - 200 ml
• Granulated sugar - 100 gr.
• Salt - 2 tablespoons
• Garlic to taste.

Cooking process:

1. Remove the seeds from the bell peppers and cut into large cubes.
2. Remove the skin from the eggplants, then cut them into plates lengthwise and put in salted water for half an hour to remove the bitterness, and then cut them into small cubes.
3. Chop the onion in proportion to the eggplant, grate the peeled tomatoes or puree using a blender. The carrots should also acquire a puree consistency.
4. Put the prepared vegetables in a heat-resistant dish, season with salt and pepper and simmer over low heat for about 40 minutes, stirring occasionally. 5 minutes before the cooking process is over, add the garlic chopped with a knife.
5. Put the finished sauté into sterilized jars and close tightly. Allow to cool in a warm room, and then keep in the cold: this way the workpiece will last longer.

How to prepare eggplant sauté without vinegar for the winter?

A simple recipe for making tender eggplant sauté without using vinegar. To make the dish more savory, you should add more garlic and hot pepper, and the latter can be used both fresh and ground.

Cooking time: 1 hour 30 min.

Cooking time: 15 min.

Servings - 6.

Ingredients:

• Eggplant - 2 kg
• Bulgarian pepper - 6 pcs.
• Carrots - 6 pcs.
• Tomato - 1 kg
• Hot pepper - 1 pc.
• Bulb onions - 2 pcs.
• Granulated sugar - 1/3 tbsp.
• Salt - 2.5 tablespoons
• Parsley - 1 bunch.
• Vegetable oil - 1 tbsp.
• Garlic - 5 teeth

Cooking process:

1. Remove the tough skin from the eggplants and cut into slices. Lightly add salt and leave to remove the bitterness for half an hour.
2. It is better to grate the carrots in a Korean manner, chop the herbs and hot peppers with a knife, chop the onion, tomatoes and bell peppers into small cubes.
3. Place the tomatoes in a deep bowl, add salt and sugar and let the vegetables stand to let the juice start.
4. Pour oil into a saucepan, put prepared vegetables and cook over low heat under a lid for 40 minutes, stirring occasionally the vegetable mass. 5 minutes before the dish is ready, put chopped garlic and herbs in a sauté.
5. Put the workpiece in a hot state in sterilized jars and seal it, and after cooling down, move it to storage in a room with constantly cool air.