Beef with eggplant and potatoes. Beef with potatoes and eggplants in a slow cooker. Video recipe: vegetable stew with meat

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This bright, satisfying and healthy dish takes up residence in my home kitchen as soon as eggplants appear on the markets. Eggplant is rich in fiber and potassium salts, therefore it cleanses the body and regulates water-salt metabolism, and is useful for the prevention of atherosclerosis. Nutritionists advise eating one boiled eggplant per day for those who suffer from edema. Eggplant is very good when fried, but, unfortunately, it absorbs a lot of oil, so it is better to stew it along with potatoes and other vegetables. The blue skin does not need to be peeled off; it gives the stewed vegetables a special taste. The main advantage of this dish is that it cooks itself, practically without your participation.

You will need:

eggplants 4-5 pcs
potatoes 2-3 pcs
onion 1-2 pcs
bell pepper 1 piece
tomatoes 2-3 pcs
garlic 2-3 cloves
vegetable oil 4-6 tbsp.
greenery
allspice peas
Bay leaf

You will need thick bottom pan. She is the one who will prepare this dish. All you need to do is wash, peel and chop the vegetables. A You don’t even need to peel the eggplants- wash and remove the stalk. Another comforting information is that modern varieties of eggplant contain almost no bitterness, so they do not need to be pre-salted and soaked in water to remove it.

Step-by-step photo recipe:

Pour into the pan oil, put the chopped onion, bay leaf And allspice peas. Add some salt.

Place coarsely chopped onions on top and add salt. You can add some dry seasoning - suneli hops or Italian herbs.

Top the eggplants with salt.

Now, cut into cubes. I took red and green. Add some salt.

The final layer is peeled tomatoes, cut into slices. To do this, cut the top of the tomatoes, place them in a bowl and pour boiling water over them for half a minute. Drain the boiling water, rinse with cold water - now the skin can be easily removed. If the tomatoes are hard and not ripe enough, keep them in boiling water longer.

Don't forget about garlic.Salt.

Pour vegetable oil over everything (2-3 tablespoons), cover the pan with a lid and cook on low heat 1 hour. In just a few minutes, your home will be filled with the aroma of fresh summer vegetables and you will understand that vegetables are not only healthy, but also tasty! After 1 hour, stir the contents of the pan and serve.

Eggplant with meat is an interesting and rather unusual combination that will appeal to the most demanding eaters. There are so many options for preparing them that you can pamper your family and surprise your guests almost endlessly.

In addition, scientists claim that it is the active components of eggplants that help prevent the appearance of tumor processes in the body and even stop the growth of cancer cells. When combined with meat and other vegetables, eggplants make hearty and incredibly appetizing dishes.

Eggplant with meat - recipe with video

The video recipe and step-by-step description of the process will tell you how to prepare an original eggplant appetizer with minced meat. The dish will surprise guests and delight loved ones.

1 large but young (without seeds) eggplant;
150–200 g minced pork;
2 tbsp. soy sauce;
1 tbsp. l. sesame oil;
salt;
greenery;
oil for frying.

For liquid batter:

1 egg;
4 tbsp with a heap of flour;
½ tbsp. cold water;
salt and pepper.

Preparation:

Slice the eggplant very thinly, placing it between two boards and every other time, without cutting to the very end. This should result in pockets consisting of two circles.
Lightly salt them and give time for the bitterness to go away.
Add chopped herbs, sesame oil and soy sauce to the minced pork. Stir and add salt to taste if necessary.
Rinse the eggplant pockets in water to remove salt and dry each with a napkin.
Distribute the filling evenly over all the pieces, leveling the minced meat into a thin layer.
Beat the egg with a fork until smooth, add water, salt and pepper to taste. And then add flour in parts to make a fairly liquid batter.
Dip the eggplants with minced meat into the batter and fry in hot oil on both sides until golden brown.
If desired, place the fried eggplants with meat in a frying pan and simmer over low heat for 10 minutes. In the first case, the products will be crispy, in the second they will be softer.

Eggplants with meat in a slow cooker - step-by-step recipe with photos

Summer is the best time for culinary experiments with vegetables. And if you have a slow cooker on hand, you can cook eggplants with meat according to the following photo recipe.

4 eggplants;
300 g pork;
1 large carrot;
1 large onion;
2 tbsp. tomato;
spices and salt to taste.

Preparation:

Grind the meat in a meat grinder or chop finely with a sharp knife.

2. Chop the peeled carrots and onions in the same way.

3. Combine vegetables and minced meat, salting it to taste and seasoning with spices.

4. Cut the washed eggplants into strips approximately 5 mm thick.

5. Place them on a baking sheet in one layer and put them in a hot oven for just a few seconds so that they stick a little. Thanks to this, they will become softer and more flexible.

6. Place a little minced meat in the middle of each slightly cooled piece.

7. Roll into an impromptu roll and secure it with a toothpick.

8. Place the prepared semi-finished products in a slow cooker. Set the “quenching” mode. Dilute the tomato paste a little with water to make a sauce. Add spices suitable for vegetables and meat and pour over the rolls.

9. Eggplants with meat can be served cold or hot, with any side dish or as a snack.

Eggplants with meat in the oven

Due to their oblong shape, eggplants are perfect for baking with filling in the oven. By the way, you can use not only meat for minced meat, but also any seasonal vegetables or mushrooms.

2 eggplants:
500 g minced meat;
1 onion splinter;
1 large tomato;
3 cloves of garlic;
200 g hard cheese;
1 tsp dried basil;
ground black pepper;
salt.

Preparation:

Cut each eggplant lengthwise into two halves and remove some of the pulp with a spoon to form a boat. Sprinkle generously with salt and reserve.
Finely chop the eggplant pulp, and also chop the garlic, onion and tomato, after removing the skin.
Heat the vegetable oil well in a frying pan and fry the chopped onion and garlic for 3-5 minutes.
Then add the minced meat, mix thoroughly and fry for another 5-7 minutes.
Add tomatoes, salt, pepper and dried basil to the pan. Simmer the mixture under the lid over low heat for 10 minutes.
Place the well-cooled filling into eggplant boats, washed from salt.
Sprinkle generously with grated cheese on top and bake in the oven for about 30 minutes, maintaining an average temperature of 180°C.

Eggplants with zucchini and meat

Meat cooked with zucchini and eggplant is especially tender and juicy. In addition, it will take a minimum of time to prepare the dish.

500 g of not particularly fatty pork;
1 medium eggplant;
zucchini of the same size;
bulb;
large carrot;
large tomato;
taste salt and pepper.

Preparation:

Cut the meat into medium cubes and fry for about 15 minutes in a frying pan, not forgetting to add a little oil.
At this time, cut the zucchini and eggplant into suitable size cubes. Sprinkle the latter with salt, which will relieve them of slight bitterness.
Send the eggplants to the meat first, which must first be washed in running water to remove salt, and after another 10 minutes the zucchini.
After a slight golden color appears on the vegetables, salt and season the prepared stew, cover with a lid and simmer on low for about 15 minutes.
Add a tomato cut into the same pieces, garlic, passed through a press, add a little water (100-150 ml) and simmer for another 10-15 minutes.

Eggplant with meat, Chinese style

Do you want to impress your guests and family with an original dish or just love Chinese dishes? Then the following recipe will tell you in detail how to make eggplants with meat in Chinese.

3 eggplants;
2 medium carrots;
500 g lean pork;
2 bell peppers;
6 medium garlic cloves;
2 fresh egg whites;
8 tbsp. soy sauce;
1 tbsp. Sahara;
1 tbsp. tomato paste;
50 g starch;
1 tbsp. 9% vinegar.

Preparation:

Cut the pork into cubes. Add egg whites and half the soy sauce. Stir and let the meat marinate for 15–20 minutes.
Cut carrots and bell peppers without seeds into thin strips.
Peel the eggplants very thinly and cut into cubes. Sprinkle with soy sauce and cornstarch, then stir until evenly distributed.
Remove the skins from the garlic cloves and cut them in half, fry them in vegetable oil for a minute and remove.
Throw the carrots and peppers into the frying pan and fry quickly (no more than 5 minutes) over maximum heat while stirring. Transfer vegetables to a plate.
Roll each piece of meat in starch and add it to the oil remaining after frying the vegetables. It will take about 8-10 more minutes to fry the pork, then place it on a plate with vegetables.
Start frying the eggplants, and you need to do this so that they become soft, but do not fall apart. Therefore, do not mix them too often. After 3-4 minutes from the start of frying, cover the pan with a lid and simmer the rosy eggplants for another 3-4 minutes.
For the sauce, dilute a spoonful of tomato in 200 ml of cold purified water, add 2 tbsp. starch, remaining soy sauce, sugar and vinegar.
Pour the resulting tomato sauce into a thick-walled bowl and heat slightly. Place all the fried vegetables and meat into it, mix gently and remove from heat after 1-2 minutes.
The dish can already be eaten, but if it sits for a little while, it will be even tastier.

Eggplant with meat and potatoes

One single dish can be a hearty and healthy dinner for the whole family if it is made from eggplant, meat and potatoes.

350 g meat;
4 medium eggplants;
4 large potatoes;
1 onion;
1 medium carrot;
2–3 small tomatoes;
2 bell peppers;
greenery;
spices to taste.

Preparation:

Cut the meat into cubes and fry in hot oil in a large cauldron or other suitable vessel.
Add chopped carrots and onion half rings. As soon as the vegetables turn golden, add a little water and simmer covered for 10-15 minutes.
Cut the remaining vegetables into slices of equal thickness, sprinkle the eggplants with salt, and rinse after 10 minutes.
Place a layer of potatoes, tomatoes, peppers and eggplants directly onto the stew. Pour in warm water so that the liquid barely covers the top layer, and simmer after boiling over low heat until fully cooked.
A minute before the end, add chopped garlic and finely chopped herbs, mix well.

Meat with eggplant and potatoes is a wonderful hearty dish for every day. You can use any meat; this time I decided to use veal. I can say that I cook similar dishes quite often in different variations, changing vegetables, spices and marinade. It turns out varied and very tasty. Actually, this dish is an improvisation.

Wash and dry the veal, cut into small flat pieces.

For the marinade, mix mustard, soy sauce and sunflower oil, add pepper and coriander. Stir the mixture, place the meat in it, squeeze out the garlic. Marinate the meat for about an hour.

Cut the eggplants into slices, add salt and leave for 30 minutes.

Peel the potatoes, cut them into 3-4 mm slices. Sprinkle the potatoes with basil and add 1 tbsp. sour cream, mix.

Grease a refractory mold with sunflower oil. Wipe the eggplants with napkins and place half on the bottom of the mold. Place grated carrots on top of the eggplants.

Then place the meat on the carrots.

Place potatoes on top of the meat, then the remaining eggplants and pieces of sweet pepper.

Lightly coat the eggplants with sour cream and sprinkle with grated cheese.

Preheat the oven to 190 degrees. Cover the pan with foil and place in the oven for 50 minutes. After this time, remove the foil and bake for another 20-25 minutes. Serve oven-baked meat with eggplants and potatoes with fresh vegetables and herbs.

Bon appetit!

Calories: Not specified
Cooking time: Not indicated

This recipe for vegetable stew with meat and eggplant is not quite ordinary. Vegetables are laid out in layers: meat with onions, carrots and tomatoes go down, all this is covered with a layer of potatoes, and eggplants on top. Nothing is mixed, in this form the vegetables are stewed with minimal addition of water and are obtained as if in their own juice. You also need a little oil, just for frying pieces of meat. In principle, you can exclude it and prepare a vegetable stew with eggplants, meat and potatoes that is almost dietary, without frying the food and without oil. In this case, it is preferable to replace pork with veal or chicken fillet and exclude hot spices so as not to whet the appetite. It’s already going to be a serious one - while the stew is being prepared, such aromas are in the air that you barely have the patience to wait until everything is ready! This stew can also be prepared in a slow cooker. Check this out.
There is no need to peel the eggplants, but if you don’t like them in this form, cut them off, only then make the cuts even larger than in the recipe, otherwise the eggplant pieces will soften very much when stewing. Add the stew without stirring, using a large spoon, scooping up the meat and all the vegetables from below.

Ingredients:

- eggplants – 1 large or 2 small;
- onion – 2 medium onions;
- tomatoes – 2-3 pcs.;
- carrots – 1 piece;
- potatoes – 6-8 pcs.;
- meat (pork or veal) – 300-350 gr.;
- vegetable oil – 3 tbsp. spoons;
- black pepper – 0.5 teaspoon;
- ground coriander – 1 teaspoon (or half with cumin);
- salt - to taste;
- water – 1-1.5 glasses;
- parsley or celery - for serving.

How to cook with photos step by step

Cut the eggplants into slices without peeling them. Then cut each into 6-8 small pieces. You can peel the eggplants, but it’s better not completely, but cut off only part of the skin, make a “zebra” and then cut into pieces. Cut the onion into half rings.

Cut the carrots into slices or cut them in half lengthwise and chop them into half rings. Cut the tomatoes into slices, not very large. Potatoes in cubes or slices, medium-sized slices.

Cut the meat into pieces or plates. Heat the oil in a cauldron or saucepan, add the meat and fry it over fairly high heat, stirring occasionally. In addition to this stew, you can cook.

Frying time is no more than five minutes, during which time a golden brown crust will form on the meat pieces.

Place onion over fried pork. Do not stir. Season with ground coriander and black pepper, using about half the amount of spices specified in the recipe.

Mix the meat with onions and fry for two to three minutes. Place carrots and tomatoes in the next layer. If the tomatoes are not very juicy, you can add a couple of spoons of tomato sauce, but this must be done while the meat and onions are fried, so that the tomato acquires the characteristic sweet and sour taste of stewed or fried tomatoes. This layer can also be lightly peppered and sprinkled with coriander. But try cooking again.

Next, make a layer of potatoes. Sprinkle the potatoes with the remaining coriander and pepper.

Cover the potato layer with eggplant cubes. Lightly compact the vegetable layers. Keep on low heat for a few minutes so that the tomatoes have time to release their juice and steam a little.

Pour in 1-1.5 cups of hot water, it should cover the potato layer. There is no need to fill the eggplants with water; they are quite juicy and will become soft when stewed without adding liquid. Add salt to taste. Cover and simmer over low heat for about an hour, avoiding the liquid boiling too much. It is best to cook this delicious dish in the oven, in a heavy pan with thick walls, in a duck pot or cauldron. But it also turns out delicious on the stove: the vegetables are soaked in meat juice, steamed evenly, softened, while maintaining their taste and structure.

After the eggplant and meat stew is ready, leave it to gain flavor without opening the lid. After 15-20 minutes, place the vegetable stew with meat and eggplants on plates, using a large wooden spoon to scoop the meat and tomatoes from the bottom layer and the potatoes and eggplants from the top. Sprinkle with herbs and serve. Bon appetit! There are a lot of stew recipes, you can also cook according to the recipe

Dear housewives, in just 45 minutes we can quickly prepare a delicious dinner without much hassle! You ask how is this? Yes, very simply, using a multicooker.

Let's prepare beef with country-style potatoes, in large pieces. Of all types of meat, I prefer beef, or rather veal, it is more tender, but if you have chicken fillet or a piece of pork, anything will do too.

All ingredients are placed in a bowl, poured with sour cream and baked in a slow cooker. We press the button and we are free, then at the signal we arrive, a fragrant dinner is ready! Such a kitchen helper is just a dream for people who don’t have time to cook.

To prepare beef with eggplant and potatoes in a slow cooker, we need 60 minutes, number of servings – 4.

Cooking time: 1 hour Servings: 4

Ingredients:

beef (veal) pulp – 400 grams;
small eggplants (they have fewer seeds) – 3 pieces;
carrot – 1 piece;
onion – 1;
club potatoes – 600 grams;
red bell pepper – 1 piece;
sour cream 22% - 3 tablespoons;
fresh dill – 1/2 bunch;
Extra salt - to taste;
dried basil, paprika, thyme - to taste;
vegetable oil – 1 tablespoon

How to cook beef and potatoes in a slow cooker

Let's prepare all the ingredients for cooking beef with eggplants and country-style potatoes in a slow cooker.

Meat, as I already wrote, you can use any meat, the main thing is that it is fresh.

We will add eggplants to the dish because they go well and complement the potatoes and beef.

You can add any greens to your taste, as well as spices

Peel the eggplants in strips, a little peel should remain so that the vegetable has the appearance and shape during heat treatment. Cut into large cubes, add salt and set aside for 10 minutes, the bitterness should drain off

Pour vegetable oil into the multicooker bowl, not a lot, you would need more in a frying pan

Cut the beef into pieces and place in a bowl.

Turn on the “Frying” mode, after 5 minutes add diced onions and carrots, stir

Fry for another 3 minutes and switch the multicooker to the “Stew/Stew” mode.

Place large diced potatoes and prepared eggplants.

Salt and add spices, pour sour cream over the dish.

Cooking time – 45 minutes

10 minutes before the end of cooking, add finely chopped dill to the potatoes, then it will be more flavorful in the dish. Mix everything

We hear the signal for the end of the process, beef with eggplants and country-style potatoes in a slow cooker is ready!

Place on a serving platter or in portions

Serve potatoes with meat and eggplants hot, with fresh or salted vegetables!

A master class on cooking beef stew with potatoes and eggplants in a slow cooker was prepared by Alena Bondarenko