If you are very fond of eating, and you yourself love to cook something "kind of" tasty - your favorite vegetables will come to the rescue. Moreover, this 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 fried to the state of chips, but stewed or baked. Ragout can rightly be called a delicious diet 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 stew with eggplant - general principles and methods of preparation
In the first place are eggplant, peppers and tomatoes. Be sure to include carrots and onions in the stew. The rest of the ingredients vary depending on the recipe, but almost always is the frying of each of them separately. Then the components are mixed, stewed until cooked, and seasoned with spices. Today, the love of healthy recipes has suppressed frying in favor of stewing or baking in a thick and spicy sauce, but the dishes still turn out delicious. And useful, which is important. So, our catalog of eggplant vegetable stew recipes - real healthy food.
Eggplant Vegetable Stew - Product Preparation
Vegetable stew is a dish that can be prepared from improvised materials. Any vegetables combined with each other, stewed with spices, meat, mushrooms - we choose what the soul asks for more. An indispensable participant is vegetable oil. When frying, it does not change, vegetables are simply gradually added. Fresh juicy vegetables are the key to the great 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 stew - the best recipes
Recipe 1: Eggplant Zucchini
This eggplant stew recipe is for those who want to quickly lose weight. 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: eggplant (2 pcs.), zucchini, bell pepper (2-3 pcs.), carrots (2 pcs.), tomatoes (2-3 pcs.), olive oil, lemon juice, sugar, parsley, salt and pepper, a glass of vegetable broth.
Cooking method
Wash and peel vegetables. Cut the onion into strips, eggplant in half rings. We clean the pepper, cut into longitudinal strips. Grind carrots on a coarse grater, blanch tomatoes. Remove the skin from them and cut into small pieces. Zucchini, carrots and eggplant lightly fry with olive oil. After 5 minutes add sweet pepper with tomatoes. We season everything with vegetable broth, salt, sprinkle with pepper and sugar. We stew stew a little more over low heat, season with the juice of half a lemon, sprinkle with chopped herbs. Done! Eat and lose weight!
Recipe 2: Vegetarian Stew with Eggplant 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 g), seasonings (chili, oregano, cumin), zucchini (2 pcs), cheese (100 grams) , 1 can of red canned beans, 2 cups of water, tomato (1 tbsp. L.), Salt, pepper.
Cooking method
Prepare a stewpan for stewing. In order to reduce oil consumption, grease the eggplant slices on one side with vegetable oil, and lay them for roasting on the other side. Then turn over, fry on the other side. Cut the fried pieces into smaller ones. Next, fry the onions with bell pepper, until the onions are soft. Add mashed garlic or minced garlic and put it in a saucepan.
Tomatoes are next - we also bring them to a boil along with seasonings, salt, simmer for 15 minutes. The last fry zucchini and adding beans, hold on a little on fire. Mix the resulting stew and bring the mass to a boil. Stew under the lid for 45 minutes. Let the dish stand for a while without fire - and you can try. Arrange in portioned plates and sprinkle with cheese. You will understand that there are delicious diet meals!
Recipe 3: Beef Ratatouille
Ratatouille - a very tasty dish, with a juicy (mushroom) consistency. Cold stew is as tasty as hot. Young juicy beef without pits and films is cut into small pieces and, as it were, is dissolved among vegetables. The taste of the stew becomes more intense, but not heavy. Simple summer food. Nourishing, gentle and smooth.
Ingredients: eggplant (2 pcs), zucchini (1 pc), onion (2 heads), tomatoes (2 pcs), pepper (3 pcs), garlic (2-3 pcs), salt, vegetable oil, beef (300 grams).
Cooking method
Cut the beef into pieces in strips and simmer in oil with the addition of water for 30 minutes. Cut the ingredients - onion, garlic, herbs. Dice the remaining vegetables. We begin to fry in oil in the following order: onion with garlic, even add tomatoes and herbs, then pepper. Fry over 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
It is almost impossible to spoil a vegetable dish with mushrooms. Champignons are the best suited for stews, they cook quickly and add a pleasant aftertaste to the whole dish.
Ingredients: zucchini, carrots, peppers, onions, eggplant (2 pcs each), champignons (300 grams), green beans (200 gr), canned green peas (1 jar), vegetable oil, salt, pepper.
Cooking method
Prepare the products. We clean and wash the vegetables, finely chop them into cubes ... Remove the seeds and the stem from the pepper. We filter the peas. Mushrooms cut into plates. Fry vegetables in turn: carrots, then add onions, after 5 minutes - mushrooms. Earim 7-8 minutes. Add zucchini and pepper, a little later beans. Pour a glass of water, salt and simmer another 5 minutes. Peas are added at the very end along with chopped greens.
Vegetable stew with eggplant - useful tips from experienced chefs
- Oddly enough, vitamins are destroyed more on a small fire. Therefore, it is better to extinguish them over high or medium heat, stirring on time, so as not to burn.
- So that the stew does not turn out to be too fat and oily, you can transfer the vegetables to the stewpan without oil, and add a little water.
