Eggplant stew

Category: Vegetable and fruit dishes
Eggplant stew

Ingredients

Eggplant 800g
large onions 1 PC
large sweet pepper 1 PC
garlic 1 head
sugar 1 tbsp. the spoon
salt 1 teaspoon without top
vegetable oil 6 tbsp. spoons
apple cider vinegar 1 tbsp. the spoon

Cooking method

  • Wash the eggplant, dry it, cut off the tip and stalk. Cut in half lengthwise, then divide each slice into three more slices and cut across into pieces (do not grind).
  • Eggplant stew
  • For baking, you need a deep form, about 20 * 30 cm, maybe a little less. Put the eggplants in a mold and place in the oven, preheated to two hundred degrees, for 20 minutes.
  • Eggplant stew
  • While the eggplants are baking, peel the onions and peppers, and cut the vegetables into large cubes.
  • Eggplant stew
  • Peel the garlic, cut each slice lengthwise into two parts, add to the vegetables. Put all vegetables in a frying pan, pour 6 tablespoons of vegetable oil on vegetables.
  • Eggplant stew
  • Fry, stirring occasionally, for 10-12 minutes. Then add sugar, salt and vinegar, stir and remove the pan from the stove.
  • Remove the eggplant from the oven
  • Eggplant stew
  • Put vegetables from the pan on the eggplant,
  • Eggplant stew
  • stir and return the eggplant to the oven for another 20-25 minutes.
  • Mix the finished vegetables gently. sprinkle with chopped cilantro on top.
  • Eggplant stew
  • Can be served as a separate dish or as a side dish. Delicious!

Note

Recipe from Ksyu Putan.

kristina1
celfh, Tatyana, This is delicious!!! I did this ... and even replaced the peppers with carrots ... very very tasty .. !!!!
celfh
kristina1really delicious. And it is very easy to cook, no troubles with frying and removing excess live. And how juicy!
Gaby
Tanya, I am subscribing to the recipe, I really love vegetable dishes, and especially from eggplant. Thank you, dear for the recipe. Let's wait for the season of vegetables.
celfh
Quote: Gabi
Let's wait for the season of vegetables
This year it will be very difficult for us with the season of vegetables: today is June 2, it rained all day, sometimes with snow, sometimes with hail
Gaby
Don't cry, zayinka, something will come, they will bring you dearly. I also think that we will have and how much, but it is better not to think about it, so that the mood does not fall. What will be will be, break through.
kristina1
celfh, Tatyana, Gaby, Vika, oh, girls, I'm watching the news well, you have the weather ... what a nightmare ..... what to send eggplants by mail ???
mirtatvik
Tatiana, thanks for the recipe! I love eggplant very much!
ninza
Tatyana, I didn't know such a recipe. Thank you for bookmarks. There are no eggplants yet.
gala10
Getting ready for the vegetable season. Iiii ... bam! - here's a gorgeous recipe for you! It must be delicious. And completely unblemished. Tanya, thank you very much for the recipe. I will definitely do it. And there is a strong suspicion that it is a lot and often. You just have to wait for the season.
celfh
Girls, I think you will not regret if you cook
I had a repeat today, we didn't have enough yesterday
Kinzu added when she got ready-made eggplants with vegetables.

Eggplant stew

Svetlenki
Tatyana, Tanyush, an excellent cooking method using baked eggplant. It seems to me that not only is it more dietary and healthy, but also the taste of eggplant is better preserved!

Eggplant stew

Well, of course, it was not without amateur performances - I added a little ground fenugreek and a lot of green onions and basil.

Thank you
julia_bb
Tatyanahow delicious it is! And it seems to cook without blemish! Thanks for the recipe
Fotina
I'll cook it tomorrow. In the process instead of the oven)
celfh
Quote: Svetlenki
more diEthical and healthy, but also the taste of eggplant is better preserved!
Sveta, for me another huge plus is the cooking speed
Quote: julia_bb
And it seems to cook without blemish!
Yulia, absolutely so

Quote: Fotina
In the process instead of the oven
Svetlana, waiting for the result

Girls, if you like cilantro, add it without hesitation, it's very tasty!




Quote: celfh
Peel the garlic, cut each slice lengthwise into two parts, add to the vegetables. Put all the vegetables in a pan, pour 6 tablespoons of vegetable oil over the vegetables.
Girls, this is a very important point - fry from cold and all vegetables at once. As a result, everything is evenly fried, but does not dry out, and 10-12 minutes is really enough for the vegetables to be ready and keep their shape.
mamusi
I also took a treat for myself!

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