Saute from eggplant: we prepare houses from simple components

For hundreds of years the eggplant is prepared in different countries of the world. They make caviar, ragout, marinate, fry, boil, stew and eat raw. Vegetables are rich in useful microelements and vitamins, which have a beneficial effect on the body as a whole. Speak about the healing qualities of blue in this article, we will not, but will tell you how to prepare a dish with a fancy name and fairly simple content - a saute of eggplant.

Vegetable dish with aromatic spices can be served both as an independent dish, and for any garnish. Cooking saute can be in different interpretations: with the addition of fish, meat and seafood. Each cook has his own recipe. In addition, the stew is rolled into cans. On how to cook a saute of eggplant, read below. The first recipe - dietary, perfectly suited for slimming people.

Ingredients:

- blue (2 pcs.);

- onions (2 heads);

- four tomatoes;

- two sweet peppers;

- two cloves of garlic;

- Ground coriander, black pepper, sugar and salt - to taste;

- coriander, dill, parsley (at your discretion).

At sinenkih we cut off the tails, cut into small mugs and put them into boiling water for a couple of minutes. Then put it on a napkin. While our vegetables dry, we will deal with onion and pepper: cut into small cubes and fry. Tomatoes are blanched in boiling water, dipped in cold water, carefully peeled off, cut and added to onion.

There we pour spices, stew, until the mass thickens. We spread the boiled eggplants, gently mix, without turning into porridge, put chopped greens - stew 10 minutes. For flavor, if desired, you can add chili pepper. Sautéed aubergine served with mashed potatoes.

A similar dish is prepared with young courgettes. We will need:

- 300 grams of zucchini and eggplant;

- Bulgarian pepper;

- carrot;

- four tomatoes;

- bow;

- garlic, dill, parsley, pepper and salt.

We process all vegetables: wash, clean and cut into circles. We throw the prepared products on the hot oil and fry, not forgetting to stir it. The dish is quenched for about 10 minutes, before switching off, it is necessary to throw greens, give a sauté from eggplant and zucchini to brew, then serve to the table. A small-calorie and original snack will surprise with spicy taste and aroma.

This dish can also be prepared in a multivariate. An interesting recipe is a meat sauté from aubergines in a multivariate.

Ingredients:

- Chicken fillet - three hundred grams;

- champignons (300 g);

- potatoes (4 pcs.);

- blue (2 pcs.);

- tomato paste (30 g);

- carrot;

- Seasonings to taste.

In the dishes of the multivarka pour the oil, put the meat in and turn on the "Hot" function for 45 minutes. After half an hour to the chicken fillet add sliced potatoes, grated carrots, tomatoes, onion, eggplant, mushrooms and tomato paste. Mass fry, add the spices and languish 10 minutes.

Sautéed aubergine can be rolled in sterilized jars - you get a winter blank. Stew is used with black bread, freshly baked ciabatta or Armenian tortillas. For cooking dishes, choose young blue. Be sure to add seasonings - coriander, thyme, thyme or basil. Experiment and enjoy the exquisite taste of vegetables.