If you really like to eat, and you yourself love to cook something “tasty”, then your favorite vegetables will come to the rescue. Moreover, it is not just “fuel for the stomach,” but also a source of fiber, vitamins and a whole pile of nutrients. But remember that vegetable dishes will give energy only if they are not roasted to the state of chips, and stew or bake. Stew can rightly be called a tasty dietary dish. You can cook it with any kind of meat, or just as a vegetable dish. There can be so many recipes, so many vegetables themselves.
Vegetable Eggplant Stew - General Principles and Methods of Cooking
In the first place are eggplants, peppers and tomatoes. Be sure to include carrots and onions in the stew. The remaining ingredients vary depending on the recipe, but almost always - it is roasting each of them separately. Then the components are mixed, stewed to full readiness, and dressed with spices. Today, the love of healthy recipes pressed roasting in favor of stewing or roasting in a thick and spicy sauce, but the dishes still get tasty. And useful, which is important. So, our catalog of recipes for vegetable stew with eggplants - real healthy food.
Vegetable Eggplant Stew - Food Preparation
Vegetable stew is a dish that can be made from scrap materials. Any mixed vegetables stewed with spices, meat, mushrooms - we choose what the soul asks for more. An indispensable member is vegetable oil. When frying it does not change, the vegetables are simply added gradually. Fresh juicy vegetables - the key to excellent taste of the whole dish. Since we have eggplant stew on the agenda, pay attention to their preparation. Get rid of bitterness: cut, salt, leave for 30-40 minutes. Then rinse in running water.
Eggplant Vegetable Stew - Best Recipes
Recipe 1: Squash with eggplants
This recipe for eggplant stew is dedicated to those who want to lose weight quickly. One serving of stew contains only 67 calories, so those who do not want to gain weight - pay special attention to it. It is prepared very simply and incredibly quickly. Ingredients: eggplants (2 pieces), zucchini, sweet peppers (2-3 pieces), carrots (2 pieces), tomatoes (2-3 pieces), olive oil, lemon juice, sugar, parsley , salt and pepper, a glass of vegetable broth.
Method of preparation
Wash and clean the vegetables. Cut the onion into strips, eggplant half rings. We clean pepper, we cut into longitudinal strips. Grind carrots on a coarse grater, blanch tomatoes. Remove them from the skin and cut into small pieces. Zucchini, carrots and eggplants lightly fry with olive oil. After 5 minutes, add sweet peppers with tomatoes. All fill with vegetable broth, salt, sprinkle with pepper and sugar. Stew stew a little more on low heat, season with juice of half a lemon, sprinkle with chopped greens. Done! Eat and lose weight!
Recipe 2: Vegetarian Stew with Eggplants and Beans
We take fresh vegetables, real Italian seasonings, canned beans. Tomatoes can be taken canned or fresh.
Ingredients: eggplant (1 pc), vegetable oil, onion, bell pepper, (1-2 pcs), garlic, tomatoes (800 gr), seasonings (chili, oregano, cumin), zucchini (2 pcs ), cheese (100 grams), 1 can of red canned beans, 2 glasses of water, tomato (1 tbsp. l.), salt, pepper.
Method of preparation
Prepare stew-pan for stewing. In order to reduce oil consumption, grease the eggplant slices on one side with vegetable oil, and stack them for frying the other side. Then turn over, fry on the other side. Cut the fried pieces into smaller ones. Next, fry the onion with bell pepper, until soft onions. Add the garlic, mashed or skipped through the garlic pudding, and also put in a saucepan.
Next come the tomatoes - they are also brought to a boil along with the seasonings, salt, simmer for 15 minutes. Last fry the zucchini and add the beans, hold for a bit on the fire. Mix the resulting stew and bring the mass to a boil. Simmer for 45 minutes. Let the dish stand a little without fire - and you can try. Arrange in portions and sprinkle with cheese. You will understand that there are delicious dietary dishes!
Recipe 3: Beef Ratatouille
Ratatouille is a very tasty dish, with a juicy (mushroom) texture. Cold stews are also delicious, as well as hot. Young juicy beef without stones and films is cut into small pieces and seems to dissolve among vegetables. The taste of the stew becomes more intense, but not heavy. Simple summer meal. Nourishing, gentle and smooth. Ingredients: eggplants (2 pieces), zucchini (1 piece), onions (2 heads), tomatoes (2 pieces), pepper (3 pieces), garlic (2-3 pieces), salt, vegetable oil , beef (300 grams).
Method of preparation
Beef cut into pieces into strips and simmer in butter with the addition of water for 30 minutes. Cut the ingredients - onion, garlic, herbs. The rest of the vegetables cut into cubes. Fry start in butter in the following order: onion with garlic, even add tomatoes and greens, then pepper. Fry on high heat. After five minutes, salt and mix. Mix with beef and simmer another 15 minutes. Sprinkle with fresh parsley before serving.
Recipe 4: Vegetable Eggplant Stew with Mushrooms
Mushrooms vegetable dish spoil almost impossible. Champignons are perfect for stews, they are quickly cooked and add a pleasant aftertaste to the whole dish.
Ingredients: zucchini, carrots, peppers, onions, eggplant (all 2 pieces), mushrooms (300 grams), green beans (200 g), canned green peas (1 jar), vegetable oil, salt, pepper.
Method of preparation
Prepare the products. We clean and wash the vegetables, finely chop them into cubes .. Remove the seeds and the stem from the pepper. Peas strain off. Mushrooms cut plates. Fry the vegetables one by one: carrots, then add onions, after 5 minutes - mushrooms. Earim 7-8 minutes. Add zucchini and pepper, a little later beans. Pour in a glass of water, salt and simmer for another 5 minutes. Peas are added at the very end along with chopped greens.
Vegetable Eggplant Stew - Useful Tips from Experienced Culinary Specialists
- Oddly enough, the vitamins are destroyed more by a small fire. Therefore, it is better to extinguish them on high or medium heat, stirring in time so as not to burn.
- So that the stew does not turn out to be too fat and oily, you can shift the vegetables to the stew pan without oil, and add a little water.
