Vegetable sauté: recipe, ingredients, cooking secrets. Sauteed eggplant in a frying pan

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Prepare vegetable sauté Making eggplant is not difficult, even a novice housewife can handle it. Exist different ways and today we will talk about it. In the oven it turns out fragrant and rich, and in a slow cooker you can speed up the cooking process and do without constant stirring. So simple and delicious snack It cooks quickly and is a universal dish.

Many people ask themselves the question “What are the secrets of professional chefs to make this dish especially tasty? Everything is very simple. It is worth frying food using a special technology. To prevent them from burning, the contents of the pan must be shaken periodically, and not turned over with a spatula or fork. This is the secret: the surface of the products will not be damaged, and they will retain their juice. "Saute" translated from French means jump. By shaking the pan, the vegetables seem to bounce on it.

Everyone knows how difficult it is to peel tomatoes, so we make a cross-shaped cut on the top of each tomato, put it in boiling water for a few seconds, pour over cold water and easily remove the skin. Cut the eggplants into rings 1 cm thick, rub with salt and leave for 20 minutes. This not only helps to easily remove the pulp from the skin, but also eliminates bitterness; do not forget to rinse the eggplants with water afterwards.

How to quickly peel tomatoes with boiling water

Delicious eggplant sauté recipe

Medium eggplants - 4 pcs.
Carrots - 2 pcs.
Bell pepper - 2 pcs.
Tomatoes - 4 pcs.
Garlic - 4 pcs.
Onion - 1 head
Greens (parsley, dill)
Vegetable oil (not much)

1. Cut the eggplants into circles 0.5 - 0.8 cm. Salt well and set aside for half an hour to release the juice (this will get rid of the bitterness).
2. Cut the tomatoes into large cubes, and cut the onions and peppers into thin half rings. Cut the carrots into circles, but not large.
3. Heat the oil in a frying pan, fry the vegetables, adding them one by one - first onions, then peppers, carrots and lastly, tomatoes. Add salt to the vegetable mass and simmer a little until soft.
4. Rinse the eggplants with water and fry until lightly browned on both sides. Then put them in a saucepan, throw fried vegetables on top, sprinkle with chopped herbs and garlic.
5. Bring everything to a boil and simmer for about 10 minutes, covered, over low heat.
6. At the end of cooking, if necessary, add salt to taste. Bon appetit!

Sauteed eggplant, tomatoes and peppers - you'll lick your fingers

Ingredients can be varied: than more eggplants, tomatoes and peppers, the spicier and more sour the sauté will be. How more carrots and onions - the softer and sweeter. 5 minutes before readiness, you can add 3 cloves of garlic, chopped dill and green onions to the dish.

Eggplants – 4 pcs.
Bell pepper – 4 pcs.
Tomatoes – 1 kg
Onions – 3 pcs.
Carrots – 0.5 pcs.
Green onions – 50 g
Dill – 50 g
Garlic – 4 cloves
Bay leaf – 1 pc.
Allspice peas – 5 pcs.
Dry basil – a pinch
Vegetable oil

1. Clean the eggplants in rings up to 1 cm thick and add salt. Fry them on each side and then set aside.
2. Finely chop and fry the onions until half cooked. Bell pepper is also finely set and fry (3 minutes) until half cooked.
3. Cut the tomatoes into medium slices.
4. Cut carrots and 1 clove of garlic.
5. Take a deep saucepan, add carrots, garlic, basil, Bay leaf, peppercorns. We add vegetables to them in layers: onions, eggplants, tomatoes, bell peppers. Simmer everything covered over low heat for 1 hour. If you simmer for 1 hour, the ingredients are preserved in pieces; if you simmer for 1.5 hours, you get a homogeneous mass.

Use oil as sparingly as possible, to a minimum, otherwise everything will “float” in it.

Recipe for sauteed eggplants and zucchini in the oven, quick and tasty

This is the most popular view sauté in the autumn season, when zucchini and eggplants ripen. Everything is prepared like this: vegetables are fried separately and then stewed in own juice. It turns out tasty, juicy and healthy. You need to fry the vegetables one at a time, in a frying pan, over high heat for 2-3 minutes.
Mix all the fried vegetables in one bowl, add spices, salt, and place in the oven for 30 minutes at 160 degrees. A couple of minutes before readiness, add chopped herbs. Let the saute sit for a while before serving.

Carrots - 4 pcs.
Eggplants - 3 pcs.
Zucchini - 2 pcs.
Onion - 1 pc.
Tomatoes - 3 pcs.
Sweet pepper - 2 pcs.
Bunch of greenery - 1 pc.
Garlic - 1 clove
Vegetable oil
Salt, sugar, spices - to taste

1. Cut the eggplants into pieces, add salt and let stand for half an hour so that all the bitterness comes out, and then rinse with water

2. Chop carrots, zucchini, peppers and onions

3. Heat the oil over high heat and fry the carrots for 2 - 3 minutes. Then place the carrots in a separate bowl, leaving the oil in the pan

4. In the remaining oil, fry the eggplants, then the zucchini and onions with peppers. After each step, remove the fried vegetables from the pan and add a little oil if necessary.
5. Lastly, lightly simmer the tomato rings with chopped garlic in a frying pan.

6. Mix all the vegetables in one bowl, add spices, salt, sugar and place in the oven for 30 minutes at 160 degrees. A couple of minutes before readiness, add chopped herbs. Let the saute sit for a while before serving.

The best recipe for vegetable sauté for the winter with layers of vinegar

A dish with beautiful and unusual name Saute has long been a favorite for many of us.

Medium eggplants - 15 pcs.
Medium tomatoes - 15 pcs.
Medium onion - 15 pcs.
Garlic (heads) - 2 pcs.
Parsley - 1 bunch.
Red hot pepper (bitter) - 2 pcs.
Vinegar essence (70%) - 1.5 tbsp. l.
Spices (salt and sugar - to taste)
Vegetable oil - 1.5 cups.

1. Wash and cut the eggplants in half. Place them in a deep bowl in layers, cut side up, sprinkle with salt. Leave for an hour to release the bitter juice

2. Peel the onion and cut into half rings

3. Cut the tomatoes in half, large ones into 4 parts. Better choose not too much ripe tomatoes because ripe ones fall apart when cooked

4. Rinse the eggplants from salt and juice. Cut each half into 2-3 parts, large ones into 4

5. Place all the vegetables in a large container, add vegetable oil, stir and put on fire. Cook for 40 minutes after the mixture boils, stirring with a spatula

6. After 40 minutes, add chopped parsley to the hot mixture, grated garlic, finely chopped hot pepper, salt, sugar, stir and cook for another 15 minutes.

Recipe for sautéed eggplant in a slow cooker with photo

Eggplants - 2-3 pcs.
Bell pepper - 1 pc.
Small tomatoes - 2 pcs.
Onion - 1 head
Garlic - to taste
Butter - 50 g
Table salt - to taste
Curly parsley - for serving

1. Cut the eggplants into large cubes or slices and immediately add salt. Leave them for an hour to release the bitter juice, and then rinse with water

2. Place a large cube at the bottom of the bowl butter, then throw in the eggplants

3. Attach straws to them bell pepper. Of course, the main ingredient in the sauté is eggplant, but if you lightly supplement it with other vegetables, the dish will acquire an extraordinary taste and aroma.

4. Next, onions, chopped into strips or cubes

5. Start the multicooker in the “stew” mode for 30 minutes. We begin to fry the eggplants with vegetables, but do not stir, but carefully lift with a wooden spatula

6. Add chopped tomatoes and chopped garlic

7. Everything needs to simmer until the final “whistle” on the timer. The main thing is not to leave the sauté to simmer in the multi-cooker bowl.

Delicious eggplant sauté recipe with photos step by step

The eggplant dominates this recipe. Tomatoes, garlic and parsley are the most common accompaniments for eggplants, because they emphasize and complement their spicy taste. To diversify the taste of the dish, we will add a little garlic and fresh herbs, as well as freshly squeezed lime juice. As a result, the dish turns out incredibly aromatic, tender and crispy.
Select young eggplants for cooking that will not be bitter, otherwise you will have to soak them in salt water and get rid of the bitterness. You can replace the eggplants with zucchini, and it still turns out amazingly tasty.

Eggplants – 800 g
Vegetable oil - 50 ml
Red tomatoes – 400 g
Parsley - 30 g
Garlic cloves - 3 pcs.
Salt ½ tsp.
Ground black pepper ½ tsp.
Limes - ½ pcs.

1. Peel the eggplants and cut them into cubes.
2. Fry the eggplants in small quantity oil over medium-high heat. Stir, but do not add oil, even when the eggplants have absorbed it.

3. When everything is browned on all sides, add diced tomatoes. Reduce heat to medium and simmer uncovered for 10 minutes. Don't forget to stir occasionally

4. Finely chop the parsley leaves and peeled garlic

5. When the vegetables are almost ready, add chopped parsley and garlic into the pan, add salt and pepper. Add lime or lemon juice to them and stir. After 2 minutes the fire can be turned off

6. Both hot and chilled, this dish is very tasty.

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Sauté of vegetables and eggplants is a dish that is prepared in a special way. technological process. It consists in the fact that the products required by the recipe are fried for a short time in a frying pan.

To prevent them from burning, it is necessary to shake them systematically, and not mix them with a spoon and a wooden spatula.

This is precisely the peculiarity of preparing a tasty and juicy sauté from vegetables and eggplants, since their surface is not damaged, therefore, all the juice remains in the dish. Even the very name of this delicacy, translated from French, sounds like “jump”, that is, the vegetables literally bounce on the surface of the frying pan while shaking it.

Of course, the smallest part of housewives prepares this dish according to all the rules and canons that it has, and not all cooks adhere to this. However, despite this, the name of the dish “saute” was firmly attached to it, and remains to this day.

Before you start cooking, you must first arm yourself with the necessary equipment.

You need a saucepan with a fairly thick bottom, as it will be used for stewing. For vegetable roasting It’s better to take a frying pan or a cauldron made of cast iron.

At all ideal option V in this case a saucepan with high sides will serve and long handle.

Rules for preparing products

The main ingredients needed to prepare the dish are: onions, bell peppers, eggplants and tomatoes. You can also add carrots. As for the necessary herbs and spices, you need to purchase parsley and garlic.

It is also worth noting that there are sauté recipes that call for ground or black peppercorns, bay leaf and sugar. Eggplants and vegetables must be cut into fairly large circles or pieces. However, it can also be chopped into half rings or into noodles.

This article will present to your attention three of the most exquisite and original recipes sauté of eggplants and vegetables, each of which is unique in its own way and has its own unsurpassed “zest”.

Recipe 1: Eggplant and zucchini sauté

To prepare the dish you will need:

300 gr. - eggplant
300 gr. – zucchini
300 gr. – zucchini
200 gr. - tomato
100 gr. – bell pepper
2 pcs. – small carrots
2 pcs. – onions
parsley, one garlic clove, dill, pepper, salt.

Cooking steps:

First of all, let's start cutting all essential vegetables: Wash the carrots thoroughly, peel and cut into thin half rings.
We do the same with zucchini, zucchini and eggplant.
Peel the onion and cut it into neat rings.
We cut washed and peeled tomatoes and bell peppers into small rings.
Once you have prepared all the products, let's start frying them.
Heat the frying pan until hot, add a little vegetable oil and add the carrots.
It needs to be fried for seven to eight minutes, tossing it periodically.
Once the carrots are sufficiently fried, place them in a saucepan on paper towels to drain all excess oil. A few minutes is enough for this.
We do the same with zucchini, zucchini and eggplants separately, allowing them to drain.
The roasting period lasts about eight to ten minutes.
However, fry the tomatoes, bell peppers and onions for five to six minutes.
Once all the vegetables are prepared, transfer them to one pan for stewing.
Greens and tomatoes are added at the very last stage, when all the vegetables have been sufficiently stewed.
This is when we need to add salt and pepper to our dish.
Important: it is best to sauté the garlic together with the tomatoes or simply add it to the finished sauté.

Recipe 2: Sauté eggplant and pepper in the oven

To prepare this dish you will need:

2 pcs. – eggplant
2 pcs. – bell pepper
2 pcs. – small tomatoes
2 pcs. – carrots
2 pcs. - onion
3 garlic cloves, salt, herbs, vinegar, pepper.

Cooking steps:

First you need to peel all the eggplants. To do this, you need to cut them into rings one centimeter thick, then rub them with salt and leave them to stand for a while in this form.
You also need to remove the skin from the tomato by making a cut in the form of a cross on the top of each tomato and immerse it in boiling water for a few seconds and remove it, placing it in cold water. After this, you can easily peel them.
Cut the peeled tomatoes into six equal parts.
Now it's time to tackle the bell peppers.
We clean it from the core, stalks and seeds.
Cut into six pieces into small slices.
The carrots are peeled in the same way and cut into longitudinal medium cubes.
Take a frying pan and fry peppers, eggplants and tomatoes separately from each other.
After this, all these fried vegetables must be baked in the oven on a baking sheet at a temperature of 180 degrees.
While your vegetables are roasting, you need to olive oil Fry the onions and carrots thoroughly until golden brown.
After this, turn the heat to low and add vinegar (1 tbsp) and sugar (1 tbsp) to our frying.
Stew the onions and carrots in this “juice”, then add them to the baking sheet with the rest of the vegetables.
The important thing is that they should be evenly distributed on the baking sheet.
Add finely chopped garlic.
In general, our sauté should stay in the oven for no more than fifty minutes.
When the dish is ready, sprinkle it with finely chopped herbs.

Recipe 3: Vegetable sauté with eggplant and apples

To prepare the dish you will need:

5-6 pcs. - eggplant
4-5 pcs. – bell pepper
2 pcs. - onion
2 pcs. – carrots
3 pcs. – sweet and sour apples
7-8 pcs. – tomatoes
greens (at your discretion)
garlic, salt, pepper, vegetable oil

Cooking steps:

First of all, cut the well-washed eggplants into cubes and add salt to them.
Cut the bell pepper and onion into small half rings.
Apples must be cut coarsely into slices, that is, we divide one apple into six equal parts.
Take chopped carrots and onions and sauté them in a small amount of vegetable oil.
When the vegetables are ready, place them in the pan in which the sauté will actually be cooked.
Add eggplants, tomatoes and bell peppers to our prepared frying pan.
All vegetables should be simmered for seven to ten minutes, keeping the heat low.
Pepper and salt the dish to your taste.
Next, add the previously prepared apples to the pan and simmer for an additional two to three minutes.
Add garlic (crushed) and herbs and remove from heat.
The dish should sit for about fifteen minutes.

To sum it up...

In this article, every housewife was able to familiarize herself with the most popular and delicious recipes cooking this is incredible delicious dish like a vegetable sauté with eggplants. Undoubtedly, you were able to personally verify that each of them has its own individual characteristic, which is distinctive from others.

We advise you to try to prepare all these recipes, treat your family and guests and choose the option you like best. Moreover, as you can see, the cooking technology is extremely simple and everyone can understand it.

Without a grain of doubt, we can say that this delicacy will please everyone, since it is not only extremely tasty and juicy, but also full useful vitamins and substances, since its main ingredients are vegetables.

Vegetable sauté with eggplants – a real find for those who prefer healthy food and watches her figure, but loves to eat delicious food.

Try cooking, experiment and delight your loved ones every day with healthy and tasty food!

Few people know what blue contains a large number of macroelements from the periodic table. They also contain fiber and pectin, which do an excellent job of reducing bad cholesterol in the body. Therefore, it is recommended to include eggplants in the diet to prevent the development of atherosclerosis and coronary heart disease.

From blue ones you can prepare a large number of tasty and healthy dishes, which both adults and children will eagerly gobble up. What is the secret of the recipe? How to cook delicious sauté from eggplant? Let's figure it out.

Classic sautéed eggplant

Now we will teach you how to prepare vegetable sauté according to classic recipe. This recipe is quite simple, so even inexperienced housewives will enjoy it.

Products:

blue - 4 pieces of medium size;
onion – 1 piece;
carrots – 2 medium-sized pieces;
bell pepper - a couple;
tomatoes – 4 medium-sized pieces;
garlic - 3-4 cloves;
olive oil;
greenery.

Preparation:

The blue ones need to be cut into circles 5 mm thick, salted and left so that the vegetable gives juice.
In the meantime, start peeling the onions, tomatoes and peppers. Peel the vegetables and cut the tomatoes into cubes, and the peppers and onions into half rings. Mix everything well.
Heat a frying pan with oil over medium heat and add vegetables, salt and simmer.
By this time, the blue ones should have produced juice that needs to be disposed of. Then fry each circle on both sides until golden brown.
Place the fried rounds in a saucepan and place the cooked vegetables on top. Then chop the garlic and herbs and sprinkle on top.
Cover the pan with a lid and place on low heat, simmering until done. Ready dish mix. It turned out to be a very tasty sautéed eggplant. Bon appetit!

Winter preparation recipe

Sometimes in cold winter times you want to try something unusual. There is a quick and easy recipe unusual snack for the winter.

To prepare you will need:

5 kilograms of blue;
1.5 kilograms of bell pepper;
hot pepper – 1 piece;
half a kilogram of onions;
1 head of garlic;
vegetable oil;
1 tbsp. l. vinegar;
Greenery;
salt to taste.

In the classical sense, a sauté is a dish prepared using a special technology, which consists of preliminary short-term frying of the products included in the recipe. To prevent them from burning, the contents of the pan must be shaken periodically. Just shake it, not turn it over with a spatula or fork. This is the secret - it is believed that this way the surface of the products will not be damaged, and they will retain all the juice. By the way, “saute” translated from French means jump (jump), i.e. By shaking the pan, the vegetables seem to bounce on it. Hand on heart, we can say that few people fry them according to all the rules, but the name “sauté” is firmly attached to the dish.

Sautéed eggplant - general principles and cooking methods

To prepare sauteed eggplant, you will need a stewing pan with a thick bottom so that the vegetables do not burn (or a cast iron casserole) and a frying pan for frying the vegetables. It’s even better if you find a special saucepan with a long handle and high sides, this is for those who want to feel like a real cook and begin tossing vegetables in a frying pan with deft movements so that they don’t burn.

Sautéed eggplant - food preparation

The main ingredients for sautéed eggplant are bell peppers, onions, tomatoes and the eggplants themselves. Alternatively, carrots can be added. Spices and herbs include garlic and parsley. Some recipes add black peppercorns or ground, sugar and bay leaf.

For sauteing, eggplants are cut coarsely - into pieces or circles, the remaining vegetables are most often finely chopped into noodles or half rings.

Eggplant sauté - the best recipes

Recipe 1: Eggplant sauté “Favorite”

Preparing this dish is not difficult; even a novice housewife can handle it. And the result will delight your household and allow you to diversify your usual menu. There is no need to peel eggplants and tomatoes. The carrots can be cut into thin strips, so they will look more beautiful in the dish. But if there is no time or special desire, you can simply grate it coarsely, the taste will not become worse.

Ingredients: 4 medium eggplants, 2 pcs. carrots and bell pepper, one head onions, greens - parsley and dill, 4 cloves of garlic and 4 tomatoes, vegetable oil.

Cooking method:

Cut the eggplants crosswise into 0.5-0.8 cm slices, add salt and pepper, set aside for half an hour to let out the juice (get rid of bitterness).

Coarsely chop the tomatoes into cubes, chop the onion and pepper into thin half rings, coarsely grate the carrots.

Heat oil in a frying pan, fry the vegetables, adding them one by one - first onions, then peppers, carrots and, lastly, tomatoes. Add salt to the vegetable mass and simmer a little until soft.

Rinse the eggplants with water, squeeze well and fry until lightly browned on both sides. Then put them in a saucepan, cover with fried vegetables on top, sprinkle with chopped herbs and garlic. Bring the mixture to a boil and simmer over low heat for about 10 minutes, covered. At the end of cooking, if necessary, add salt to taste. Stir the finished sauté and serve immediately. This dish is delicious in any form: cold, hot or warm.

Recipe 2: Eggplant sauté “Aromatic”

The magical aroma emanating from this dish during the cooking process tantalizingly tickles the nostrils, and the hand reaches for the spoon to scoop it out of the pan one more time, and more, supposedly “for testing.” Therefore, it is better not to cook sauté on an empty stomach.

In this recipe, the carrots are cut into circles, but it is not forbidden to cut them smaller, for example, into strips (for those who do not like coarsely chopped stewed carrots).

Ingredients: 2 pieces each of large eggplants, bell peppers and onions, 1 large carrot, 1 head of garlic, a bunch of parsley, 3 ripe red large tomatoes, ground black pepper, vegetable oil, salt. For those who like it spicy, you can add half a pod of small hot pepper.

Cooking method:

Cut the eggplants (with peel) into 0.7-1.0 cm circles, sprinkle with salt or put in salt water(2 heaped tablespoons/1 liter of water) for half an hour to remove bitterness.

Cut the onion into small rings, fry in oil and transfer to a saucepan for stewing. The rest of the vegetables will be placed there in layers. Each layer is lightly salted. Chop the carrots into thin circles (cut into slices across the carrots), fry and place on the onion.

Place thinly sliced noodles (half rings) on top Bell pepper. Those who like it spicy can add hot pepper. Chop the garlic into thin slices (lengthwise or crosswise), and sprinkle along with chopped parsley on top of the pepper (1/3 of the total mass).

The next layer is eggplant. They must first be washed in water to remove salt, squeezed out and fried until golden brown crust. Sprinkle garlic and parsley on top.

To make it easier to remove the skin, the tomatoes must be scalded with boiling water. Clear. Cut into slices or circles, cover them with a layer of eggplants. Sprinkle the remaining herbs and garlic on top and cover the pan with a lid.

Bring the contents of the pan to a boil and, reducing the heat to low, simmer with the lid closed for about 50 minutes without stirring the layers. At the end of cooking, taste for salt and add ground pepper. The finished saute, laid out on plates, is sprinkled with fresh herbs. Served cold or hot.

Recipe 3: Eggplant sauté “In a hurry”

The peculiarity of this recipe is that the chopped vegetables are not fried, but placed in layers in a pan in their raw form. This is a bit of a departure from classic version preparing a sauté, in which the ingredients must be pre-fried. But why not give this recipe a chance, especially when you want to cook a delicious and quick meal.

Ingredients: 4-5 tomatoes, 2 eggplants, onions and bell peppers, 4-5 cloves garlic, 1 teaspoon sugar, salt and pepper to taste, half a glass vegetable oil, parsley.

Cooking method:

Cut the eggplants and tomatoes, together with the peel, into 0.5-0.8 cm circles (if the vegetables are large in diameter, the circle can also be cut into 2 halves), onions and peppers into half rings. It is advisable to take eggplants young so that you do not have to soak them first.

Place vegetables in rows in a pan, lightly adding layers - onions, peppers, eggplants, tomatoes. Repeat again. The last layer should be tomatoes. Sprinkle sugar, chopped herbs and garlic on top ground pepper and pour oil over it. Cover with a lid and low heat simmer for about 40 minutes.