Chopped chicken cutlets with cheese. Chopped chicken fillet cutlets with cheese and mayonnaise in the oven. Chopped chicken cutlets with cheese: with kefir

11.07.2017

Hi all! Vika Leping is with you, and today we will prepare a real vegetable eggplant sauté, the recipe for which I will tell you in writing, in photos, and in video. Stay with me and you will get an amazingly delicious summer vegetable dish. Go!

I would like to remind you that I am hosting an interesting competition on my blog with a cool gift - a box of spices and coconut oil straight from GOA, India! The quality is the highest, the products smell amazing, so I really, really recommend taking part in the giveaway! Everything you need to know about the competition can be read. And now let's get back to the topic.

In general, Saute is initially not even a dish, but a method of cooking in a saucepan. But this name has long become a household name and in our area means something like or. By the way, this or next week I will make a video recipe for Ajapsandali to accompany the already existing printed one. This dish is also incredibly tasty and very summery.

So, my vegetable sauté is a quick, tasty and high-quality recipe. I had been scouring the Internet for a long time in search of the right option, and decided to combine several of the most authentic ones, which soon resulted in this miracle. I love eggplants, when summer comes they are always in my refrigerator, so they will be the main violin in this dish. However, besides them, there are many other vegetables.

So, if you are still wondering how to make eggplant sauté, this is definitely the place for you. I won’t give any bad advice, I’ll tell you everything in great detail and show you clearly. And for lovers of summer vegetables: eggplants, zucchini, bell peppers, tomatoes, I offer another very popular dish in the world. ! And you know what's strange? The set of ingredients in the dishes I suggested above is almost the same, but the taste is completely different!

So, vegetable eggplant sauté, recipe with photos!

Ingredients

- 2 pcs
- 2 pcs
- 5 pieces
- basil, parsley, cilantro, oregano - all for 1 bunch
- 3 cloves
- onions - 2 medium pieces
- 2 pcs
- 100 ml
- Khmeli-Suneli
- I have coconut, but you can use any

Cooking method

First of all, I will present to your attention a video recipe for Eggplant Sauté. I have your YouTube channel , on which there are many other recipes, a lot of travel, including those related to food, a lot of videos in which I try different strange products and dishes from other countries and a lot of stories about nutrition, a healthy lifestyle, and losing weight. The most interesting! Subscribe to the channel, you will like it!

Vegetable Eggplant Sauté: video recipe

Step-by-step recipe with photos

And now more details. Preparing the vegetable sauté will take about an hour. First, prepare all the ingredients, wash and peel the vegetables. Cut the onion into thin half rings and grate the carrots on a coarse grater. Place a saucepan or saucepan over medium-high heat, pour in a little vegetable oil (I use coconut oil, the one from India, whatever is available). When the butter melts, add onions and carrots, salt and pepper.

Fry for 5-7 minutes until soft and golden. The vegetable sauté recipe consists of several parallel processes, so we start cutting the eggplants into circles, about 5-7 mm in size. Choosing a frying pan. I will fry both on the grill and on a regular non-stick one. We set the grill on high heat, the regular grill on medium-high. We won’t add oil, but if you really want to, go ahead :) Only in a regular frying pan, not in the grill!

I will make a more dietary option, so I fry it in a dry frying pan. Do you know that eggplants, like a sponge, absorb all the oil? Therefore, they become very high in calories, although in its pure form it is a very dietary product: only 25 kilocalories per 100 grams. You can eat them almost endlessly, and you won’t gain weight! So my eggplant sauté can boast of “weight-loss” properties 😉

Place eggplant mugs on a preheated frying pan and fry on both sides for 4-5 minutes until golden. If you fry in a regular frying pan, be sure to cover it with a lid; raw eggplants will not decorate the sauté.

Chop all the greens and garlic very finely and mix them. We cut the tomatoes into circles, and the bell peppers into plates and large squares. See how to quickly peel and cut bell peppers. This is the coolest life hack! And it was time to lay out the layers. A real recipe for Sautéed Eggplant - definitely flaky!

First layer: take the saucepan in which the onions and carrots were fried, leave these vegetables at the bottom, sprinkle with herbs and garlic.
Second layer: lay out the fried eggplants, sprinkle with herbs and garlic, salt, pepper, sprinkle with Khmeli-Suneli.
Third layer: tomatoes, herbs with garlic, salt, pepper, Khmeli-Suneli.
Fourth layer: bell pepper, herbs with garlic, salt, pepper.

Repeat all layers except the first until you run out of ingredients. Eggplant and tomatoes are always a very winning combination, whether the tomatoes are raw or stewed, or even as a sauce.

Add water and simmer the eggplant vegetable sauté over low heat for 30 minutes. And then let it brew for another 10 minutes without heat :)

Now you know how to make vegetable sauté! Let's serve quickly, and then I will tell you a short recipe for your convenience. When finished, still in the pan, it looks like in the photo (a quarter of the dish is already missing)). But don’t be afraid, now we will give it not only amazing taste, but also beauty!

Place the eggplant vegetable saute in a deep plate so as to cover all the layers. Pour the sauce remaining at the bottom over the top. Sprinkle with the remaining herbs and decorate with a basil leaf.

Serve the summer vegetable dish to the table, sprinkled with freshly ground pepper!

And now I’ll quickly summarize!

Brief recipe: vegetable eggplant sauté

We cut the onions into thin half rings, grate the carrots on a coarse grater, chop the garlic and herbs very finely and mix, eggplants and tomatoes - into circles 5-7 mm thick, bell peppers - into large flat squares.
Place a saucepan over medium-high heat, pour in a little vegetable oil, add onions and carrots, add salt and pepper, fry, stirring, for 5-7 minutes until soft.
In a grill pan or in a regular non-stick frying pan, fry the eggplants without oil: 4-5 minutes on both sides. The grill pan should be kept on high heat, and the regular pan on medium-high heat, and it should be covered with a lid when frying. If you really want to add oil, add it to the regular one.
Assembling the vegetable sauté-constructor: in the same saucepan, level a layer of onions with carrots, sprinkle with herbs and garlic, lay out a layer of eggplants, sprinkle with herbs with garlic, salt, black pepper and Khmeli-Suneli, lay out tomatoes, again with greens-garlic-pepper-salt -Khmeli-Suneli, add bell pepper and repeat the layer with herbs, maybe without Khmeli-Suneli. We alternate all layers in a circle, except the first one with carrots and onions, until the vegetables run out.
Let it simmer over low heat for 30 minutes, turn it off and let it brew for another 10 minutes.
Serve with herbs and a sprig of basil and serve!

The vegetable sauté with eggplant is ready, the recipe has come to an end, I’ll go eat the leftovers :) This vegetable dish is perfect for dinner, it is low-calorie and light, and will not add extra bulk to your body. And if you want to eat it for lunch, I recommend supplementing it with either couscous, or brown rice, or, or. All in your hands!

Very soon, I hope, Seryozha and I will go to visit our friends and parents in Crimea, relax at the sea, sunbathe, and swim. And work 😀 How do you spend your summer? Have you been near any body of water before? Or do you like to go to the mountains, or just walk in parks? I prefer a little of everything. Last weekend we rode bikes, and last weekend we had a blast at the cool Atlas Weekend festival. There were the Prodigy, Kasabian, Three Days Grace, Noize MC, Brainstorm and many other cool bands. If you love music as much as I do, you will love it!

Last time I told you about! Don't forget to participate! Further more! In order not to miss new items, , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes of 20 dishes that can be prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and tasty is real!

I was with you ! Tell your friends about how to make Eggplant Sauté, recommend the recipe, if you like it, like it, leave comments, rate it, write and show photos of what you got and remember that everyone can cook deliciously, that you are more talented than you can imagine, and of course, enjoy your food! I love you, be happy!

5 stars - based on 3 review(s)

This recipe for eggplant satay with photo is the most delicious. And although there are many varieties and variations, I make it very, very often. After all, it is prepared from ordinary products in a minimum of time, and you use very simple utensils. However, judge for yourself, my recipe for homemade eggplant satay with step-by-step photos is below.

Categories:
Preparation time: No
Cooking time: Less than an hour
Total time: Hour
Exit: 5-7 servings minimum

Ingredients for eggplant satay

Eggplants – 600 grams
Zucchini – 250…300 grams
Bell pepper – 150 grams
Tomatoes – 300…350 grams
One large onion
Two medium carrots
50 ml vegetable oil
head of garlic
A teaspoon of salt and the same amount of sugar

How to cook eggplant satay

But even before you get to the first vegetable that goes in the eggplant satay, pour vegetable oil into a frying pan and put it on the fire to heat up.

Peel the onion, chop finely, and place in a frying pan.

We peel the carrots, cut off the tail and nose, and chop them as finely as the onions, but under no circumstances grate them, even on a coarse grater. This way the carrots will release juice and then instead of frying, we will end up with a carcass of the components, and this will greatly affect the final taste of the eggplant satay. Place it in the frying pan with the onions and stir.

There is no exact time for how long to fry which vegetable, so follow the simple rule of the three “Ps”: peel, cut, put.

Wash the eggplants, also cut off the nose and tail, and cut them, but larger. Place in a frying pan and fry in the same way, uncovered, over medium heat.

We clean the bell pepper from the stalk, seeds and white soft veins. Chop coarsely and add to other vegetable satay ingredients. Bell peppers usually have a lot of moisture in them, so the pan will scorch a lot.

Zucchini is similar to eggplant, only this vegetable is much more tender, which is why we fry it last. And so, nothing new: wash it, cut off all the excess, chop it coarsely, and put it in a frying pan. Now all the ingredients for the eggplant satay are fried together.

We clean the head of garlic and crush it with a press directly into the frying pan. Add salt, sugar, and cut the tomatoes in half and three so that the outer thick film remains in our hands, and the juice with pulp, so necessary for the carcass, ends up in the pan.

Stir, cover with a lid, reduce the heat to low and simmer for another 15...20 minutes.

That's all the wisdom, the vegetable satay, the recipe for which we just brought to life, is ready. Enjoy your meal.

So it’s not at all difficult to prepare, and you’ve just seen it for yourself. And it’s delicious hot, at room temperature, and even from the refrigerator, so the same eggplant satay from the photo is worth making at least once. Which won't be the last for most of us.

And one last thing. 100 grams of the dish contains:

Fat – 2.5 grams;

Proteins – 1.0 grams;

Carbohydrates – 7.9 grams;

The calorie content of the dish is 60 kilocalories.

A little, not even enough for such a tasty dish, so eat it for your health.

Category - ,

Incredible aroma, juicy pieces of vegetables, delicate taste - that’s what blueberry sauté is. A dietary, light, but at the same time satisfying dish will be appropriate in both everyday and holiday menus. It is served as an appetizer, as a main course or as a side dish for meat. Sauteed blueberries are delicious both hot and cold.

Saute and stew: what is the difference

The word “sauté” hides a dish similar to a stew. Even the classic set of products for these two dishes is the same: blueberries, tomatoes, bell peppers, onions. The difference lies in the cooking principle.

Initially, the word “sauté” was used not to refer to the dish itself, but to a culinary technique. From French “saute” (“sauter”) is translated as “jump”. Vegetables are fried in a frying pan or in a saucepan, but during the cooking process they are not mixed with a spatula or spoon, but “shaken”. As a result, they turn out juicy and do not fall apart. The sauté is brought to readiness by stewing, but even at this stage the components are not mixed with a spoon. Thanks to this culinary technique, it is possible to maintain the integrity of the components. The aromas of the products from which the dish is prepared complement each other, combining into a culinary symphony.

Vegetable stew is prepared differently: stewed. During the cooking process, the dish is stirred, the pieces of vegetables become loose. At first glance, the differences between sauté and stew are insignificant, but the cooking technology, according to gourmet reviews, affects the final taste.

Shaking ingredients in a frying pan, as the sauté technique suggests, requires some skill. Take a minimum of vegetables until you “fill your hand.”

Subtleties of cooking

How to cook eggplant sauté to make it really tasty? Everything is important: the preparation of ingredients, the choice of kitchen utensils, and adherence to culinary techniques. Follow these tips to easily master the intricacies of sautéing.

We cut vegetables correctly. The main ingredient of the dish is eggplant. It needs to be cut coarsely. In circles or cubes - the choice is up to the hostess. The remaining components can be cut arbitrarily, but it is better to cut them large too - it looks more harmonious.
We remove the bitterness from the blue ones. Eggplants have a specific bitter taste. Bitterness will spoil the taste of the dish, so it must be removed first. Blueberries cut on a honeycomb are soaked in water with added salt for 30 minutes or salted and left for 20 minutes, and then washed. Remember that young vegetables have less bitterness, and overripe ones can even cause poisoning due to the high content of corned beef.
We choose the right utensils. Saute preparation consists of two stages - frying the ingredients and stewing. You need a frying pan and a container for stewing. It’s ideal if you have a saucepan: it’s convenient to “shake” the vegetables. You can finish sautéing eggplants and peppers in a frying pan in which the products were fried, but only if it has high sides. You can bring the dish to readiness in a cast iron cauldron or in a saucepan with a thick bottom. For the final stages of cooking, you can use a slow cooker.
Fry the ingredients separately. You need to fry the components of the dish one by one. If you put everything in a frying pan at once, the vegetables will release their juice and begin to stew - it will turn out to be a stew. The exception is roasting. Carrots and onions can be fried in one frying pan, but you need to add them one by one: the onions go first.
We use a minimum of oil. Use a little oil to fry vegetables. You especially shouldn’t pour too much into the pan with the blue ones: they absorb fat like a sponge. As a result, instead of a low-calorie light dish, you can end up with a salad that oozes oil.
Do not mix the components. The sauté ingredients should not be stirred with a spoon or spatula - neither at the frying stage nor during stewing. Otherwise it will turn out to be a mess. To ensure that the vegetables are evenly fried and not burnt, the pan must be shaken periodically: the ingredients should bounce.
We monitor the temperature. You need to fry vegetables over low heat. Otherwise they will burn. You cannot use a spoon, and when shaking it is difficult to determine that the vegetables have begun to burn. But first you need to heat the oil, and only then reduce the heat: this way the vegetables will quickly “seize” and all the juices will remain inside the pieces. Stew at a minimum: the vegetables should be saturated with each other’s aromas, “reach” readiness, but not cook.
Lay out in layers. In the classic recipe, the fried ingredients are laid out in layers in a saucepan or cauldron. Do not stir with a spoon. You can only lightly shake off the container.

The sauté is stirred when serving, but the movements must be careful. Decorate the top with chopped herbs and sprinkle with pieces of feta. In Caucasian cuisine, walnuts are used as a “topping”.

Classic sautéed eggplant recipe...

Description. A classic blueberry sauté requires a minimum set of ingredients: only vegetables, herbs, and spices are used. You can take any greens, but usually housewives add parsley or dill.

Ingredients:

blue ones - four medium vegetables;
bell pepper - two (preferably different colors);
tomatoes - three large (red);
onion - a large onion;
carrots - one large;
garlic - to taste;
greens - a bunch of dill/parsley;
sugar - by eye;
salt, ground pepper - to taste;
vegetable oil - for frying.

Stages

Cut the blue ones into rings. Soak in salted water for 20-30 minutes.
Cut carrots into slices, peppers and onions into half rings. Do not mix the preparations.
Make cross-shaped cuts at the base of the tomatoes. Place the tomatoes in boiling water for a couple of seconds and remove from hot water into cold water. Remove the skin and cut the pulp into large cubes.
Fry the prepared blueberries in a frying pan. Oils - minimum. Turn over using the shaking method. It is advisable to spend no more than two minutes on frying.
Fry the remaining vegetable preparations separately, except tomatoes. Remember to stick to the classic technique - don't mix in the traditional way.
Squeeze the garlic, mix with salt and ground pepper.
Pour some oil into a saucepan. At the bottom are eggplants. You need to sprinkle them with spices and sprinkle them with a little sugar - for a delicate taste.
Layer the remaining vegetables - fried and tomatoes. The order can be any. If the depth of the container allows, the layers can be repeated.
Cover the saucepan with a lid. Bring to readiness over low heat. The last stage of cooking will take approximately 20 minutes.
Serve generously sprinkled with herbs.

Following the classic recipe, you can prepare a spicy eggplant sauté. Just add more garlic and chili pepper - you get a snack for those who like “spicy things”.

... and 3 culinary fantasies

There are many recipes for sauteed blueberries. The technology remains the same, but the ingredients change. Housewives add other vegetables to the traditional set: zucchini, cauliflower, potatoes. They “sound” harmoniously in dishes with blue mushrooms. It is better to take champignons, as wild mushrooms have a strong taste: they can “overwhelm” the taste and aroma of other vegetables. If you want to prepare a full-fledged second course, you can add meat - it will turn out tasty and satisfying.

You can experiment not only with ingredients, but also with seasoning. Bay leaf, saffron, suneli hops, nutmeg - thanks to the spices, a familiar dish will acquire a completely new taste.

With Chiken

Description. A hearty dish that can be served for lunch. Chicken can be replaced with any meat, then the cooking time will increase. The main condition is that the meat must be lean. The recipe allows you to experiment: you can add any vegetables, champignons and get a new dish each time. Serve the sauté with meat hot.

Ingredients:

blue ones - three medium fruits;
sweet pepper - two pieces;
carrot - one large root vegetable;
onion - large head;
tomatoes - two pieces;
chicken - one fillet;
garlic - to taste;
vegetable oil - by eye;
spices, herbs - to choose from.

Stages

Cut the blue ones into circles. Add salt. Leave for 20 minutes, then rinse.
Cut the fillet into large cubes, carrots and tomatoes into slices. Chop the onion and pepper into half rings.
Fry the ingredients in a saucepan one by one, not forgetting the cooking technique: without a spatula, stir by shaking.
Place fried vegetables and meat in layers in a deep container. The order is at your discretion, but the tomatoes must be on top. Add garlic and seasonings.
Simmer covered over low heat for about 30 minutes.
At the end, generously sprinkle with herbs.

Try sautéing with minced meat. Chop vegetables fairly large. The combination of different textures is unusual.

With potatoes

Description. To prepare the dish, potatoes are boiled until half cooked, other vegetables are fried separately. According to the recipe, tomato juice is added, but you can use fresh tomatoes. To get a brighter flavor, use more spices. If you add oregano, coriander, cumin to the traditional set of spices (salt and pepper), the dish will “sound” in a new way.

Ingredients:

eggplants - two young vegetables;
potatoes - 0.5 kg;
onion - one or two onions;
carrots - two root vegetables;
tomato juice - a glass;
garlic - to taste;
spices - to choose from;
any greens;
vegetable oil - for frying.

Stages

Cut the blue ones into large cubes. Add salt, wait 20 minutes, rinse under running water. Fry using the “shaking” method for a couple of minutes.
Cut the potatoes into cubes. Boil until half cooked. You can add bay leaves to the pan with potatoes for flavor.
Cut the carrots into large strips, the onion into half rings. Fry together, shaking the pan.
Place all the vegetables in layers in a deep container with a thick bottom. Add spices, garlic. Pour in tomato juice. Simmer for 20 minutes.
Remove from heat, add chopped herbs and let simmer for ten minutes.

Add parsley, basil and cilantro to the sauteed blueberries and potatoes. This combination of greens will provide a dizzying aroma and spicy taste.

With apples

Description. The dish is prepared without frying or onions. The sauté with apples turns out tender. Take sweet and sour fruits: they will give a “sourness” that will harmoniously complement the vegetable taste.

Ingredients:

blue ones - four young vegetables;
bell pepper - three (different colors);
carrots - two large root vegetables;
apples - three medium sweet and sour fruits;
tomatoes - four large;
spices - to taste;
vegetable oil (refined) - for frying.

Stages

Cut the blue ones into cubes, add salt, wait 20 minutes for the bitterness to go away. Rinse under running water.
Fry the dried eggplant cubes for three minutes using the sauté technique: shaking without stirring with a spatula.
Cut carrots and peppers into cubes. Fry alternately.
Place the fried vegetables in a saucepan. Add any spices. Place coarsely chopped tomatoes on top. The skin is first removed from them.
Let the sauté simmer for 15 minutes.
Add large apple cubes. Simmer for three minutes. Remove the saucepan from the stove and let the dish sit for ten minutes.

If you like unusual tastes, then add garlic squeezed through a press and a little cinnamon (literally on the tip of a knife) to the sauté with apples and blueberries: this unusual combination will conquer real gourmets. You can sprinkle the top of the dish with sesame seeds.

Changing technology

The secret of making sauteed eggplants and tomatoes lies in a special technology. But who said that by changing it a little you can’t get a tasty dish? Of course you can! The main rule is that vegetables in a sauté should not fall apart like in a stew. It is important to fry them first and not stir them with a spatula in order to maintain their shape, but where they “reach” is not important. Cook the saute in the oven or in a slow cooker, and make sure that it turns out no worse than in a sauté pan.

Housewives often put all the vegetables from the classic sauté set together and stew them in a slow cooker or bake them in the oven. But this will turn out to be a stew, not a sauté.

We make it in a slow cooker...

Description. To prepare eggplant sauté in a slow cooker, the vegetables must first be fried. You can do this directly in the “helper” bowl, but be sure to fry the components separately, and then combine and simmer.

Ingredients:

blue ones - three young fruits;
zucchini - two small;
tomatoes - two large;
carrots - two medium-sized root vegetables;
onion - one large onion;
sweet pepper - two pieces;
basil, mint, cilantro - a couple of sprigs each;
garlic, spices - to taste;
Sunflower oil (refined) - for frying.

Stages

Cut the blue ones into slices. Remove bitterness by soaking in salted water (hold for 30 minutes).
Cut the zucchini in the same way as blue zucchini. Chop the carrots into strips, cut the peppers and onions into half rings.
Fry the vegetables separately in a slow cooker. It is enough for them to “grab”, no need to wait for readiness.
Pour boiling water over the tomatoes. Remove the skin and cut into slices.
Place all the vegetables in the multicooker bowl. Add spices, but do not mix the layers. Select the “Extinguishing” mode and set the timer to 20 minutes.
Chop garlic and herbs. Add everything to the bowl after the signal indicating the end of cooking. Turn off the appliance and leave the sauté in the closed multicooker for ten minutes: this way the dish will be saturated with the aromas of herbs.

Sauteed vegetables are made with low-calorie ingredients, but the roasting process adds calories to the vegetables. You can make a dietary option: steam the ingredients separately, and then put everything in a multicooker bowl and bring to readiness in the “Stew” mode. To prevent vegetables from turning into “porridge”, do not stir them and watch the time: it is enough to steam the vegetables for ten minutes so that their tastes and aromas combine into a single “ensemble”.

...and in the oven

Description. The recipe for sauteed eggplant in the oven assumes that all the ingredients will first be fried. You need to fry separately, without stirring with a spatula, with a minimum amount of oil and literally for a couple of minutes - this way the juice will be “sealed” in the vegetables and the shape of the pieces will be preserved.

Ingredients:

blue ones - three pieces;
champignons - 300 g;
carrots - one large;
bell pepper - two different colors;
shallots - four pieces;
tomatoes - three large;
greens - optional;
garlic, spices - optional;
refined oil - by eye.

Stages

Cut the blue ones into slices. Pour water and salt for 30 minutes.
Cut the mushrooms into slices, carrots into slices, peppers into strips, onions into rings.
Fry the pieces one at a time, shaking the pan. Place each fried ingredient on a separate plate, covered with a paper towel. It will remove excess oil and the sauté will not be greasy.
Pour boiling water over the tomatoes. Remove the skin, chop coarsely, and simmer in a frying pan. You can add garlic.
Place vegetables in a baking dish in layers. There should be tomatoes on top. Place in the oven, preheated to 180°C, for about 25-35 minutes.
If the oven has a “grill” function, at the end of cooking, turn it on for literally three to four minutes so that the excess liquid “goes away” and the vegetables “set” into a pleasant crust.

Sauté is always salted at the “assembly” stage (before baking/stewing) or at the very end. If you salt the ingredients when frying, the dish will turn out dry: the salt “pulls” the liquid out of the food. This way, the main feature of the sauté is lost - the maximum juiciness of the vegetables.

Sauteed eggplant is a seasonal dish. Of course, blue ones can be found in the supermarket in winter, but they don’t have the same taste, and the benefits of such vegetables are questionable. If you want to enjoy a delicious sauté in the winter, freeze the blue ones. It's simple: cut the eggplants into cubes or rounds, fry them, place them on a cutting board in one row and freeze. Store in Zip-lock bags, but be sure to check that no air has gotten into the bag before storing.

Another option to enjoy a fragrant snack in winter is to roll up a vegetable sauté with eggplant in jars. Prepare the dish according to the classic recipe (just increase the amount of ingredients) and roll it up. Although the saute is prepared without vinegar, it is stored for a long time: garlic and acid from the tomatoes ensure the preservation of the preservation. The only condition is that the jars and lids must be sterilized.

Reviews: “I have never eaten anything tastier”

I really like sauté. In winter I bought frozen Hortex, now we’ll eat our own))) Only the tomatoes I took were not very ripe, I didn’t want them to turn sour when cooked. It turned out beautiful and delicious!
Krasilnikova, https://gotovim-doma. ru/forum/viewtopic. php? t=23575

At this time of year, my family's favorite dish (besides meat, of course) is sauteed eggplant with tomatoes. Try it, you might like it. The dish tastes better cold, you can make a sandwich - bread with butter and sauté on top.
Olga B, https://www. petal kharkov. ua/forum/viewtopic. php? t=1469

Everything is cut into cubes and the only spices are bay leaf and black pepper (well, plus salt).. I just haven’t eaten anything tastier!! - and so many times I tried to find a replacement out of spite, and indeed - it’s much tastier cold (do not cut the skin off the blue ones under any circumstances - it adds a very piquant bitterness), well, for tastiness you need to add a little sweetener, it’s definitely needed there! Don’t add any herbs - it takes away all that balance, but this is just my opinion, but I insist on it.
Matryoshka, https://forumonti.com/threads/4323

A classic vegetable sauté is a dish that is prepared in the summer or early fall, when you can pick from the garden or buy fresh ingredients. The recipe is popular because it is relatively simple, because to prepare sauteed vegetables, you will need: fresh zucchini or eggplant, peppers, carrots, tomatoes, peas (depending on the recipe), and equipment - an oven, slow cooker or stove. Stewed vegetables retain their shape and natural taste.

What is sauté

A sauté recipe involves preparation, processing of vegetables, cooking and serving, and in essence it is a multi-component vegetable dish. By the names of dishes of this type, you can understand what the main components are included in the composition. For example, to make a vegetable sauté with eggplants and zucchini at the base, you need to pay special attention to preparing the products: wash thoroughly, peel, soak in salt water, cut or grate - this is the usual list of actions.

Food preparation

Initially, take all types of vegetables indicated in the recipe. Eggplant, carrots, and onions need to be peeled, but zucchini does not need to be peeled. Remove stems and seeds from peppers and rinse. Cut everything into small cubes, mix in one container, add a little salt. Chop the greens so that they are on hand at the final stage. If you use canned peas, you need to open the jar in advance and drain the liquid, and add frozen ones directly without defrosting. It is important to maintain the same size when cutting so that all products are cooked evenly.

Cooking features

The basis of cooking is stewing the ingredients in one or several stages. Using this procedure, sautéing fresh vegetables will retain the juice of all components. The consistency is visible in the photo and video. The dish is used for seaming, complemented with meat or the side dish itself. The vegetable sauté takes no more than an hour to prepare. Initially, this dish appeared in French cuisine, but today there are analogues in Georgia and Azerbaijan (for example, the ajapsandali dish).

Vegetable sauté - recipe

The simplest recipe for such a dish involves first frying vegetables and then cooking them in a special container - a saucepan. Initially, you need to prepare all the components, salt and pepper each layer. In order to get a new taste for an already familiar dish, experiment by adding other vegetables (it is better to cut into half rings or small pieces). Keep in mind that you will have to simmer them for about 20 minutes and add chopped herbs at the end. Choose the best recipe and start cooking.

With eggplants and zucchini

Time: 55 minutes.
Number of servings: 6 persons.
Calorie content: 87 kcal per 100 g (in all recipes).
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

The preparation of such a dish of zucchini and eggplants is considered traditional for Russian cuisine. All ingredients are available in summer and early autumn and are inexpensive, so sauté can be prepared as an additional dish for lunch or dinner. As with any recipe for sautéed vegetables, you need to prepare the ingredients, cut them into strips or slices, place each type of vegetable separately in a heated frying pan, and fry a little (5 minutes over high heat).

Ingredients:

eggplants – 300 g;
zucchini – 450 g;
carrots – 2 medium;
tomatoes – 2 large;
sweet pepper – 2 pcs.;
onion – 1 or 2 heads (as you like);
oil – 100 ml;
salt, pepper, spices - to taste.

Cooking method:

Peel the carrots, wash all the vegetables. Cut into rings.
Then peel the onion, rinse it with cold water and chop it too.
Each element is fried separately for 5 minutes (pre-pour vegetable oil into the pan), after which everything is put into a common container.
Cover the pan with a lid. Simmer without adding oil for a little more than a quarter of an hour (the vegetables will release their juice). Add salt. Let sit for 10-15 minutes before serving as a side dish.

Pumpkin sauté

Time: 45 minutes.
Number of servings: 4 persons.
Calorie content: 75 kcal.
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

The peculiarity of this pumpkin sauté is that it does not need to be pre-fryed or placed on high heat. Peeled pumpkin produces a lot of juice during cooking and makes the consistency soft. For flavor, you can add parsley, sesame seeds or nuts, then stir. Many housewives prefer to put all the vegetables in the oven for 15 minutes, then transfer them to a saucepan and simmer with spices.

Ingredients:

pumpkin – 0.5 kg;
carrots – 3 pcs. (average);
tomatoes – 1 or 2 pcs.;
sweet pepper – 2 pcs.;
onion – 1 head;
garlic – 1 clove;
oil – 50-100 ml;
citric acid - a pinch;
salt - to taste.

Cooking method:

Make a preparation of all the elements, peel the pumpkin, rinse it, and remove all the seeds.
Place the pumpkin, tomatoes, carrots, and sweet peppers on a greased oven tray (preheated), without mixing the products.
Fry for 15 minutes. Temperature should not exceed 180 degrees.
Next, you need to put everything in layers in a saucepan, add garlic.
Mix citric acid with water (a quarter cup) and add to the rest of the ingredients.
Simmer for some more time until done.

Vegetable sauté in the oven

Time: 60 min.
Number of servings: 4 persons.
Calorie content: 72 kcal.
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

The main difference from the classic cooking method is the use of an oven. The components cut into circles and slices should be placed on a baking sheet greased with vegetable oil. The vegetables used are the same as in the classic recipe, but the taste is more piquant due to the addition of garlic and ground pepper. Serve the finished saute of fresh vegetables with meat or as an addition to a cereal side dish.

Ingredients:

eggplants – 400 g;
zucchini – 500 g;
carrots – 3 pcs.;
tomatoes – 1 or 2 pcs.;
sweet pepper – 2 pcs.;
onions – 2 pcs.;
oil – 50-100 ml;
garlic – 2-3 cloves;
salt, ground pepper - to taste.

Cooking method:

Before washing and peeling all the vegetables, preheat the oven to 160-180 degrees.
Place the pieces on a greased baking sheet. You can sprinkle salt and spices on top.
Fry the vegetables at 180 degrees for 15 minutes, after which you need to slightly reduce the heat and cover the sheet with foil. Everything is stewed for another 20-25 minutes, then the foil is removed and the grill mode is set (this will give the vegetables an attractive crust). In the photo of the finished dishes you can see the finished result.

In a slow cooker

Time: 45 min.
Number of servings: 6 persons.
Calorie content: 80 kcal.
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

To cook this dish deliciously, you don’t necessarily need an oven; you can also use a slow cooker for this. Preparation takes only 40-45 minutes. Initially, you need to put all the washed, peeled and cut components into a container. Then add vegetable oil and fry on the “Frying” program. After this, you can add a little more oil, close the lid and turn on the “Stew” mode for 20 minutes so that the juice does not evaporate.

Ingredients:

eggplants – 450 g;
zucchini – 350 g;
carrots – 3 small;
tomatoes – 1 or 2 pcs.;
sweet pepper – 2 pcs.;
onions – 2 pcs.;
oil – 50-100 ml;
salt - to taste.

Cooking method:

Prepare all the ingredients from the list, peel them and cut them into medium pieces (not finely).
Pour vegetable oil (2-3 tablespoons) into the multicooker container, add all the ingredients and add salt. You can add mushrooms.
Roast with the lid open for 10 minutes until lightly crusted.
Turn on the “Extinguishing” mode and close the lid. Cook for about 20 minutes more. At the end you can add green onions.

Sauteed vegetables for the winter

Time: 55 min. (excluding seaming).
Number of servings: 4 cans of 0.5 l.
Calorie content of the dish: 67 kcal.
Purpose: conservation.
Cuisine: Russian.
Difficulty: medium.

Sauté of fresh vegetables for the winter is a popular appetizer for meat and side dish during the cold season. The peculiarity of this recipe is that the dish will turn out tender and with a lot of juice, making it easier to roll it into jars. There are many options for preparing “winter” sauté from fresh ingredients. The peculiarity is this: you don’t need to pre-fry the ingredients, you just need to simmer them and put them in jars.

Ingredients:

eggplants – 400 g;
zucchini – 350 g;
tomato paste – 200 g;
carrots – 3 small;
tomatoes – 1 or 2 pcs.;
sweet pepper, onion – 2 pcs.;
garlic – 1-2 cloves (per jar);
peppercorns – 2-3 pcs. (per jar);
vegetable oil – 50 ml;
salt - to taste.

Cooking method:

Wash the eggplants as you would the other ingredients. Cut into large cubes or circles.
Combine all ingredients in a saucepan, add hot oil. Put on fire and simmer for 15 minutes. Add salt and cook for another quarter of an hour.
Pour in tomato paste and simmer over low heat for another 15 minutes.
Roll hot into jars. In the finished dish you will feel a special tomato flavor and sourness. Add a little sugar if desired.

Chicken with vegetables

Time: 60 min.
Number of servings: 5 persons.
Calorie content: 113 kcal.
Purpose: lunch, dinner, cold appetizer.
Cuisine: Russian.
Difficulty: medium.

This vegetable dish is easy to use as a snack or main dish in the summer. In some cases, such a vegetable salad with meat can complement porridge. First you need to place cubes of chicken meat and bell pepper in a deep frying pan and lightly fry them until half cooked. A juicy base will guarantee that the dish will be tasty and aromatic, soaked in the juices of all products.

Ingredients:

eggplants – 300 g;
chicken fillet – 400 g;
zucchini – 350 g;
carrots – 3 pcs.;
peas – 200 g;
tomatoes – 1 or 2 pcs.;
sweet pepper – 2 pcs.;
onion – 1 head;
celery - a bunch;
tomato paste (optional) – 200 g;
oil – 50-100 ml;
salt - to taste.

Cooking method:

Fry the chopped chicken with onions and peppers until the meat turns white, until lightly browned.
Place in a container along with the peas and other diced ingredients.
Add tomato paste, garlic, peppercorns.
Season with salt and pepper and leave to cool for several hours after cooking. Do not add vegetable oil - everything will cook in its own juice.
Finally, sprinkle with chopped celery.

Sauté dietary

Time: 50 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 61 kcal.
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

For connoisseurs of proper nutrition, a classic vegetable sauté is a good and healthy addition to winter and summer dishes. The secret of cooking is long stewing in water. Here you don’t have to use even a minimal amount of vegetable oil, which makes the salad completely dietary, and the abundance of vegetables will saturate the body with vitamins and minerals.

Ingredients:

eggplants – 400 g;
zucchini – 250 g;
tomato juice or paste – 200 mg;
carrots – 2 pcs.;
tomatoes – 2 pcs.;
sweet pepper and onion – 2 pcs.;
greens - a small bunch;
salt - to taste.

Cooking method:

Wash the eggplants, tomatoes, carrots and zucchini and cut into large cubes. It is better to cut peppers and onions into half rings.
Place it all in a saucepan, cover with a lid, leaving a small gap, and simmer over low heat for half an hour. The tomatoes should give their juice; if desired, you can add tomato juice or paste.
Let the dish cool, serve with meat, salads, and cereals as a side dish.

Vegetables with potatoes

Time: 65 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 89 kcal.
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

By adding potatoes, fresh herbs, and a little sweet pepper, you can diversify the taste and make the base more satisfying. Only 2-3 tablespoons of vegetable oil are added to the pan. For the first 15 minutes, the ingredients are simmered in the baking or frying mode at high speed. This is necessary so that the potatoes reach the half-cooked stage. For an appetizing aroma, you can chop the garlic finely and sprinkle with ground black pepper.

Ingredients:

eggplants – 500 g;
potatoes – 500 g;
zucchini – 350 g;
carrots – 3 pieces;
tomatoes and onions - 1 or 2 pcs.;
sweet pepper – 2 pcs.;
garlic – 2-3 cloves;
oil – 50-100 ml;
salt - to taste.

Cooking method:

Cut the ingredients into circles, potatoes into cubes. Fry all this in a frying pan or oven for 10-15 minutes until the potatoes become softer.
Place in a saucepan, pour a little oil, add tomato paste.
Simmer over medium heat for 20 minutes, stirring. Wait until the potatoes are soft and completely cooked.

Japanese sautéed vegetables

Time: 50 min.
Number of servings: 5 persons.
Calorie content of the dish: 80 kcal.
Purpose: garnish.
Cuisine: Russian.
Difficulty: medium.

Prepared vegetables are cut into large pieces. They should be laid out in layers immediately in a frying pan with vegetable oil. This includes onions and other ingredients. All this is poured with soy sauce and stewed immediately over low heat. To get a more satisfying option, you can add meat - chicken or beef. To do this, the pieces are pre-fried.

Ingredients:

eggplants – 300 g;
zucchini – 350 g;
soy sauce – 100 ml;
carrots – 3 small and sweet;
tomatoes and onions - 1 or 2 each (optional);
sweet pepper – 2 pcs.;
meat (to choose from) – 400 g;
oil – 100 ml;
salt - to taste.

Cooking method:

Recipes for preparing Japanese stew or sauteed fresh vegetables are distinguished by the use of soy sauce as an additive. Prepared and chopped ingredients need to be simmered in a frying pan (sprinkle with salt and spices first).
The meat is prepared separately - it is fried in pieces with the addition of cream (optional).
All this is combined and simmered for another 10 minutes until cooked in soy sauce.

From vegetables and beans

Time: 60 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 105 kcal.
Purpose: side dish, main dish.
Cuisine: Russian.
Difficulty: medium.

This vegetable stew takes longer to prepare than usual. It is better not to use an oven; a frying pan is ideal for frying ingredients in a sauté of fresh vegetables. Eggplant and beans go well in taste, and they also add richness to the dish, making it good to serve as a main course for lunch or dinner. The sauté has a rich taste.

Ingredients: