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Eggplants stewed with tomatoes and garlic. Eggplant stewed with tomatoes

Whatever eggplant appetizer you prepare, it is eaten with pleasure and always comes in handy festive table, and in the daily menu. This fully applies to the stewed eggplants with tomatoes that we will prepare today.

This appetizer is good on its own or as an addition to a main side dish, such as potatoes. It’s hard to think of anything simpler and tastier!

Ingredients: (for 2 servings)

  • 1 medium sized eggplant
  • 1 large tomato
  • 1 medium onion
  • small bunch of cilantro
  • 2 cloves garlic
  • 1 tbsp. spoon of lemon juice
  • vegetable oil
  • salt, pepper to taste

Preparation:

I show you the preparation small portion, but if you wish, you can double the amount of ingredients.

First you need to peel the skin from the eggplant. To do this, put it in a saucepan, fill it with water, bring it to a boil and boil for 3-4 minutes. To make it faster, you can pour boiling water directly from the kettle, especially if the stove is not gas, but electric.

After this, pour the eggplant in for a couple of minutes. cold water. Now it will be very easy to remove the skin.

If the skin of the eggplant is thin and not hard, then you don’t have to remove it; during stewing, it becomes completely soft.

Cut the peeled eggplant into small pieces or cubes.

Peel the onion and cut into small cubes.

Pour vegetable oil into the pan so that it covers the entire bottom and fry the onion until slightly golden brown.

Then add the chopped eggplant, mix, close the lid and keep for 10 minutes on low heat, stirring occasionally. You can add a little oil, eggplants absorb it very well, so it won’t get any worse.

While the eggplant and onion are stewing, prepare the tomato. Fill it with boiling water from a kettle for 2-3 minutes, then rinse with cold water. After this, the skin from the tomato will almost come off by itself.

Cut the tomato into small cubes.

By this time, the eggplant with onions looks something like this:

We lower the chopped tomato, close the lid again and continue to simmer for another 10-15 minutes.

In the meantime, wash and finely chop the cilantro. I believe that cilantro, like no other herb, pairs with eggplant to taste. But if you can’t stand cilantro (this happens! 🙂), you can replace it with parsley.

​When the vegetables are ready, that is, they have become completely soft, salt and pepper them to taste, add cilantro, garlic, lemon juice, mix, close the lid and immediately turn off the stove.

Let the eggplants brew and cool slightly, transfer them to a beautiful bowl and serve. The snack tastes great both warm and cold.

Every housewife cooks stewed eggplant with tomatoes in your own way, adding different seasonings and, for example, carrots, celery or bell peppers, and every time this appetizer turns out surprisingly tasty. I have the simplest option, but, believe me, no less wonderful.

Eggplants can be used to prepare a simple and also very tasty dish.

And you will find the recipe beautiful and delicious snack eggplant with tomatoes, cheese and nuts.

I bid you farewell for today. I wish you all good luck and good mood.

Always have fun cooking!

Smile! 🙂

Prepare all products according to the list. Select a medium-sized eggplant, wash and dry. Then cut the eggplants lengthwise into two halves, chop each of them into slices, as indicated in the photo. If the eggplants are bitter, sprinkle with salt, leave for 15 minutes, then rinse and dry.

Choose sweet peppers that are fleshy, tasty, and fragrant. Peel the pepper from the seed box, remove all the white partitions. Cut the pepper into small strips.


Peel a large onion, rinse and dry. Cut the onion into half rings. Also, if desired, you can add various vegetables - carrots, cauliflower, zucchini, etc.


Wash the tomatoes and dry them slightly, cut the tomatoes into slices. Peel the garlic and rinse.


Pour a spoonful of oil into the frying pan and add all the prepared vegetables. Fry the vegetables for the first 5 minutes over medium heat, stirring constantly.

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After a while, cover the pan with a lid, turn the heat to low and simmer the vegetables for 15 minutes. At the end of cooking, add salt and pepper, squeeze out the garlic, mix all the ingredients, sprinkle with chopped herbs.


Serve the dish immediately.


Bon appetit!

Wash the eggplants well under running water, cut off the tail and butt and cut lengthwise. Then cut each half into half rings. Sprinkle with salt, stir and leave for 20 minutes. During this time, the salt will draw out all the bitterness from the vegetables.

Peel a medium-sized onion and cut into half rings. Fry on small quantity vegetable oil until light golden.


Cut the bell pepper in half, remove the core and seeds, and cut into half rings. Add to the fried onions, stir. Fry the onion and pepper for two minutes and remove from heat.


The tomatoes need to be skinned and then cut into cubes. In order for the skin to be easily removed, make a cross-shaped cut in the center and pour boiling water over the tomatoes. After a few minutes, the skin comes off very easily if you pry it with a knife.


In a deep frying pan or saucepan, fry the eggplants for vegetable oil until golden brown. There is no need to cover with a lid.


When the eggplants are well browned, add chopped tomatoes to them. Mix everything and simmer for a couple of minutes. During this time, the tomatoes will release their juice well.


Now you can pour it into the saucepan fried onions and pepper. Add salt and pepper to taste, cover and simmer for 15 minutes. Turn the heat down to low.


At the end add finely chopped garlic and parsley. Stir and simmer for another 5 minutes.


Stewed eggplants with tomatoes and garlic are ready. Enjoy and make more.


Bon appetit!

In the summer, when the period of abundance of eggplants begins, you involuntarily ask yourself the question - from healthy vegetable? We offer great recipe— eggplants stewed in a frying pan with tomatoes and garlic. Let's add bell pepper, and chopped garlic almost at the very end, so that the garlic aroma does not get lost in the bouquet of vegetable odors. Eggplants stewed with tomatoes can be served hot or cold, on their own, or as a side dish. The dish turns out juicy, divinely aromatic and very tasty, and nothing needs to be said about the ease of preparation. That’s why we cook and treat our relatives to this bright vegetable dish.

Ingredients

How to cook stewed eggplants with tomatoes and garlic

  1. Wash the eggplants, remove the edges and cut into round halves. Place the chopped eggplants in a deep cup and sprinkle coarse salt. Set the cup aside for 20 minutes. Salt will remove all the bitterness that is present in the eggplants.
  2. Cut the bell pepper into oblong strips, and chop the onion either into half rings or quarter rings.
  3. Remove the skin from fleshy tomatoes (required) and cut into medium cubes.
  4. Take a suitable frying pan, pour a little oil and brown the onion until golden.
  5. Then add straws to the onion bell pepper. Fry for just a couple more minutes and transfer to a separate cup.
  6. We wash the eggplants to remove any remaining salt and place them on a sieve to drain all excess moisture. Then fry the eggplants until golden brown. To prevent the eggplant slices from softening ahead of time, we do not use a lid when frying.
  7. Add chopped tomatoes to the rosy eggplants. Mix.
  8. As soon as the tomatoes release their juice (this will happen in just a couple of minutes), add the onions and peppers to the pan. Stir, seasoning the assorted vegetables with salt, pepper and spices. When adding salt, take into account that the eggplants have already had contact with salt. Cover with a lid and simmer over low heat for about 15 minutes.
  9. Then add chopped garlic (chopped, not crushed) and chopped parsley. Mix carefully and give vegetable stew Simmer for another 5 minutes and turn off.

  10. We serve stewed eggplants with tomatoes and garlic warm, although this dish still tastes just as incomparable when cold.

Oksana DYMNAREVA, specially for Lady-Chef.Ru

Stewed eggplants with tomatoes are an excellent combination widely used in cooking. With the addition of spices, meat or vegetables, the dish easily turns into a nutritious stew, aromatic caviar or cold snack. A gentle heat treatment method allows you to preserve juiciness, freshness and avoid excess fat during cooking.

How to stew eggplants?

The recipe for preparing eggplants with tomatoes is based on pre-frying and stewing vegetables over low heat. You can stew in sour cream, vegetable and meat broths or just on the water. Meat, mushrooms, and various vegetables are used as additional components. From herbs and spices, it is better to choose garlic, cilantro, and ground pepper.

  1. Stewed eggplants with tomatoes will turn out juicy and aromatic if you use young fruits. They contain a minimal amount of corned beef, which adds bitterness. To get rid of it, you should keep the eggplants in a saline solution.
  2. Before stewing, eggplants and tomatoes must be fried to maintain their shape.
  3. The basic rules for extinguishing are small fire and gradual addition of components. If you increase the heat, the vegetables will fry, which is not acceptable.

Stewed eggplants with tomatoes and garlic is an easy and incredibly tasty dish. The attractiveness of the dish is in its simplicity: eggplants and onions are fried, combined with tomatoes and stewed for a quarter of an hour. Garlic adds a special piquancy, adding it at the very end so that its own aroma does not drown out the natural aroma of the vegetables.

Ingredients:

  • eggplants - 3 pcs.;
  • tomatoes - 4 pcs.;
  • onion - 1 pc.;
  • salt - 10 g;
  • clove of garlic - 5 pcs.;
  • fresh parsley - a handful.

Preparation

  1. Cut the eggplants into cubes, add salt and set aside for 10 minutes.
  2. Rinse and brown with onions.
  3. Chop the tomatoes and combine with vegetables.
  4. Cover with a lid and simmer for 15 minutes.
  5. Add the garlic 5 minutes before the end of cooking.
  6. Spicy eggplant stewed with tomatoes, garnish with parsley.

Lamb is meat with a specific aroma that is revealed only with the help of spices and vegetables. Georgian cuisine is famous for its skillful combinations, so after cooking, you can taste delicious meat with eggplants and tomatoes. The peculiarity is the 3-hour stewing, during which the components simmer in their own juices.

Ingredients:

  • lamb - 750 g;
  • lard - 100 g;
  • eggplant - 2 pcs.;
  • tomatoes - 4 pcs.;
  • broth - 500 ml;
  • hot pepper - 1 pc.;
  • onion - 1 pc.

Preparation

  1. Fry the lamb pieces in lard.
  2. Add onion.
  3. Remove the lard, add eggplants, tomatoes and peppers.
  4. Pour in the broth and cook stewed eggplants with tomatoes for 3 hours until the meat is completely softened.

Beef stew with eggplant - nutritious and healthy dish. Red meat, especially stringy cuts that are not suitable for frying, are ideal for slow simmering with vegetables, during which the beef is perfectly tenderized and infuses the vegetable broth with its flavor. For such a recipe, pieces of meat from even an old animal can be suitable; you just need to extend the stewing time.

Ingredients:

  • beef - 800 g;
  • eggplant - 600 g;
  • tomatoes - 500 g;
  • chili pepper - 1/2 pcs.;
  • onion - 1 pc.;
  • potatoes - 350 g;
  • oil - 40 ml;
  • water - 250 ml;
  • cilantro - a handful.

Preparation

  1. Slice the beef and fry in a thick-walled cauldron.
  2. Top with onion rings and potatoes.
  3. Pour in water and simmer for 15 minutes.
  4. Add eggplant, tomatoes and peppers.
  5. Cook the meat stew with eggplant and tomatoes for 45 minutes.
  6. Garnish with herbs and let it brew.

Chicken breast with eggplant and tomatoes is a popular dish. The combination of chicken and eggplant came from the East and is successfully replicated in many cuisines around the world. Fresh vegetables are able to perfectly absorb the aromas of spices, so it’s easy to prepare a spicy Moroccan tagine from them, just by seasoning the chicken and vegetables with a handful of spices and garlic.

Ingredients:

  • chicken fillet - 500 g;
  • eggplants - 300 g;
  • tomatoes - 300 g;
  • onion - 1 pc.;
  • clove of garlic - 3 pcs.;
  • turmeric - 5 g;
  • canned lemons - 60 g;
  • oil - 45 ml.

Preparation

  1. Fry the coarsely chopped fillet with onions.
  2. Add the eggplants and simmer for 5 minutes.
  3. Blanch the tomatoes, remove the skin and puree.
  4. Add the mixture to the eggplants, season and simmer for 15 minutes.
  5. Season with garlic and lemon pulp.

And there are a variety of recipes for vegetables. The most popular is with pork. The advantage of the dish is the speed of preparation. The pork is quickly fried in a frying pan, and after 10 minutes it is stewed with eggplants in tomato puree. A short processing method and a successful combination with vegetables keep the meat juicy and soft.

Ingredients:

  • eggplants - 3 pcs.;
  • pork - 400 g;
  • tomatoes - 2 pcs.;
  • sweet pepper - 1 pc.;
  • onion - 1 pc.;
  • oil - 60 ml;
  • sugar - 10 g.

Preparation

  1. Fry the pork pieces with onions until golden brown.
  2. Add pepper slices, eggplants and simmer for 5 minutes.
  3. Puree the tomatoes and combine with the meat.
  4. Add sugar and simmer for 10 minutes.

A recipe for stewed eggplants with vegetables will top any diet menu. Vegetables contain plant fibers and cellulose, which, with prolonged heat treatment, are easily absorbed by the body. Often, vegetables only benefit from being combined with various sauces. The easiest way to add juiciness and avoid extra calories is to stew them in sour cream.

Ingredients:

  • eggplants - 2 pcs.;
  • zucchini - 1 pc.;
  • tomatoes - 2 pcs.;
  • sour cream - 200 g;
  • parsley - a handful.

Preparation

  1. Chop the eggplants, zucchini and tomatoes, lay them in layers and simmer covered for 6 minutes.
  2. Add sour cream and simmer for another 3 minutes.
  3. Garnish stewed zucchini with eggplants and tomatoes with herbs.

A side dish of eggplants and tomatoes with mushrooms will delight not only fasters and vegetarians, but also inveterate meat eaters. The taste and texture properties of eggplants and mushrooms are similar to meat, thanks to this you can qualitatively and cheaply diversify your daily menu with light and healthy food without animal products. The dish is equally tasty both hot and chilled.

Ingredients:

  • eggplants - 2 pcs.;
  • champignons - 350 g;
  • tomatoes - 3 pcs.;
  • onion - 1 pc.;
  • clove of garlic - 4 pcs.

Preparation

  1. Fry the champignons and onions.
  2. Add tomatoes and eggplant slices.
  3. Cook covered for 20 minutes.
  4. Stewed lean eggplants with tomatoes, season with garlic.

Bell pepper and tomato will acquire an unforgettable taste if cooked Georgian ajapsandali. Absolutely lean vegetable dish combined all the Georgian flavor contained in traditional spices and a perfect combination of vegetables. The latter are laid out in layers in a certain sequence.

Ingredients:

  • eggplants - 400 g;
  • tomatoes - 300 g;
  • bell pepper - 200 g;
  • clove of garlic - 5 pcs.;
  • hops-suneli - 5 g;
  • coriander - 5 g;
  • carrots - 1 pc.;
  • onion - 1 pc.

Preparation

  1. Chop and fry the vegetables.
  2. Layer: eggplants, peppers, onions and carrots.
  3. Pour over the pureed tomatoes, season with spices and garlic.
  4. Simmer for 15 minutes.

Stewed with peppers in a slow cooker belongs to the category of “couldn’t be simpler” recipes. The housewife only needs to chop the vegetables and place them in the bowl, setting the “Stew” for half an hour. Thanks to uniform simmering in the slow cooker, the vegetables turn out juicy, aromatic, and hold their shape perfectly even without being fried.