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Tomatoes with aubergines: the secret of cooking

Sauté and caviar from eggplant is a classic of the genre. But from such a simple and interesting vegetable you can cook many other dishes. Its unusual taste and aroma can perfectly complement most of the products. Tomatoes with aubergines are a wonderful ensemble. A rich tomato taste combined with a slightly fresh and unusual eggplant can be an excellent platform for culinary creativity. Both these vegetables appear on the table of each house with the onset of the summer-autumn period. And almost every hostess in the arsenal has a couple of favorite dishes of blue. We will try to supplement this list with new and simple recipes.

Secrets of cooking

Eggplant has a rich, bitter and viscous juice. It does not matter whether you are going to roast vegetables, marinate for the winter or bake eggplants with tomatoes in the oven, you must get rid of the juice in all cases, otherwise the dish will be bitter. To make it it is simple: cut aubergines cubes (circles, strips) or cut a middle for stuffing and generously sprinkle with salt. Sip, how much is not a pity, the more salt there is, the quicker the blue will be given juice. After brown thick droplets appear on the surface of the vegetable, rinse well-chopped vegetables with ordinary running water. A little dry, and eggplants will be fully prepared for further cooking. You can simply put out the eggplants with onions and tomatoes - an excellent snack for any table will be ready in a few minutes.

Eggplants decrease with frying, so do not cut them too thin, otherwise they will easily break, they can just crawl in a frying pan, and you can not get a standing dish. And they love butter, so watch its quantity when frying.

Well, in principle, and all the secrets, and now proceed to the most interesting and important: a few simple, interesting and stunningly delicious cooking recipes, which include tomatoes with eggplant.

Chicken with vegetables "in Moroccan"

Let such exotic name do not scare you. This dish will require the simplest and most affordable ingredients, you can easily find them in any store. In fact, it's a regular baked in the oven chicken with eggplants and tomatoes, seasoned with a special set of spices.

Ingredients of the dish

  • 4 large chicken legs;
  • 1 medium eggplant;
  • 2 medium bulbs;
  • 2-3 cloves garlic;
  • 2-3 tomatoes (canned);
  • vegetable oil;
  • A couple of spoons of freshly squeezed lemon juice;
  • Half a glass of water;
  • Fresh finely chopped marjoram, coriander and almonds (for sprinkling dishes);
  • Half a tablespoon of sweet ground paprika;
  • Salt to taste and spice (by pinch each): ground turmeric, coriander, fennel seeds, black pepper, fennel, ginger and cumin.

How to cook

Sinenky cut into cubes, without removing the peel, and prepare for cooking (as we said before). After a little pour it with oil and mix. In the meantime, heat the oven to 200 degrees, oil the baking dish, place the sliced eggplant into it and bake for 20 minutes, stirring occasionally. While the process is underway, we are working on the dish further.

Pour a little oil in a wide saucepan with a thick bottom, put on fire. When warmed, add finely chopped onions and garlic. Put out on low heat for 5 minutes, cover with a lid, then add paprika, salt and spices (all except marjoram). Stir for a minute, and then add crushed tomatoes. Pour in water and 2 tablespoons of lemon juice. Cover with a lid, bring to a boil. You've got a great flavored sauce. Now put the top of the leg on top, pour a little top dressing, cover and simmer for 10 minutes on low heat. Now it is worth stirring our chicken, so that it is evenly stained, and again left on the fire under the lid for 10-15 minutes. Chicken meat should be soft.

It remains to connect everything together. Add the chicken baked eggplant, marjoram and cook with the lid open for a few minutes. It is important to mix tastes and flavors. Chicken with aubergines and tomatoes is a wonderful main course, you can offer any side dish to it, and it will also be an excellent cold snack. Before serving, sprinkle with greens and almonds from above. The dish is delicious and hot and cold, it will surely appeal to you.

Vegetables with cheese crust

Another simple but delicious recipe for baked eggplants with tomatoes and cheese.

You will need:

  • Several kinds of cheese (ricotta, parmesan and mozzarella);
  • vegetable oil;
  • A few cloves of garlic, salt, a pinch of sugar;
  • A few eggplants and large tomatoes, basil greens.

The quantity of products can be any, you easily orient, what and how much it will be necessary for you. Below is the process of how eggplants are cooked with tomatoes. Photos, recipe and description are attached. But, it is better to take more and more, this excellent dish flies off the table in a matter of minutes, and it is prepared simply.

How to cook

You need to bake eggplant in the oven. Line the baking sheet with baking paper, oil with vegetable oil and lay the eggplants cut into rings. Salt and send to the oven, let them cover themselves with a ruddy crust.

Tomatoes with aubergines are excellent companions, because the sauce will be tomato. Finely chop the tomatoes and send them to a pan, add the basil, chopped garlic, taste salt and a pinch of sugar. Cook a little - and the sauce is ready!

Grate the Parmesan on the grater. When tomatoes and aubergines are ready - let's start assembling.

In the baking dish, we put everything in layers in this order: tomato sauce, eggplant, sauce, ricotta mixed with mozzarella. Repeat another layer, but you can do it in one. Cover with foil and bake for 20 minutes, after peeling off the foil, sprinkle with grated parmesan. Send it to the oven so that the top layer of cheese is browned. Eggplants with tomatoes in the oven are ready.

Veal with vegetables in wine sauce

An excellent and hearty dish. Perfectly suitable for the festive table and for every day. Summer vegetables, tomato sauce and herbs with garlic will add flavor and good mood.

You will need:

  • Potatoes, tomatoes, aubergines, zucchini;
  • Veal (or any other meat);
  • Half a glass of red wine;
  • Red and green peppers;
  • Onion and a pair of garlic cloves;
  • vegetable oil;
  • Chopped herbs (thyme, sage, mint or to your taste);
  • Salt, pepper and spices at will.

How to cook

Cut the meat into slices and lightly fry in butter, add chopped onion, and after a few minutes - chopped garlic. During the cooking, stir from time to time. Pour in the wine, put out the wine, the wine should gradually evaporate. Add finely chopped tomatoes (canned) and water so that the sauce covers the meat. Stew for about an hour on a small fire under the lid.

Cut the eggplants with rings (1 cm thick), cut the peppers into large pieces, potatoes and zucchini - the same way. Now fry vegetables in oil, they should be covered with a ruddy crust. You can bake them on the grill, if there is such an opportunity, they will only benefit from this. Vegetables should be semi-prepared.

If the meat is almost ready - add the vegetables to it, but do not bother, but simply shake the pan. So each piece will dip into the sauce and will not lose shape. Salt and pepper, cook over low heat for 15 minutes. After add salt, greens and seasonings to your taste, shake the pan again, let it sit on the fire for another 5 minutes. When meat and potatoes with eggplant and tomatoes are ready - grasp the plates. For a dish, lettuce leaves, feta cheese and fresh crispy bread are perfect.

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