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Stewed eggplant: recipes for the perfect side dish. Video
Stewed eggplant is the perfect side dish for at least three reasons. Firstly, this inexpensive dish goes well with fish and meat prepared according to a variety of recipes. Secondly, it takes very little time to complete it. Thirdly, this dish is low in calories and very healthy, therefore it is suitable for both diet lovers and supporters of proper nutrition.
Stewed eggplant: simple recipes
Stewed eggplant in a vegetable stew
An excellent side dish for fish dishes or meat will be an eggplant stew. To prepare it, you will need the following ingredients:
– 500 g eggplant; – 1 large tomato; – 1 bell pepper; – 1 onion; – salt and sugar to taste; – vegetable oil.
Wash the eggplants and cut them into circles. If you took fresh, young vegetables, the skins do not need to be removed. If the rind is too hard and coarse, cut it off with a knife.
Before cooking, the eggplant slices should be soaked for 40-50 minutes in salted water. This will help remove the bitterness. Remember to drain the water and rinse the vegetables
Cut the onion into half rings and fry for 3-4 minutes in vegetable oil over medium heat. Then add the eggplants to the pan, stir and cover. While the vegetables are browning, wash, peel and dice the peppers. Then wash the tomato, cut out the “tail” and chop it too. Put the food in the pan, stir, add a little water, salt and pepper and simmer, stirring constantly, for 10 minutes. Ready-made eggplants should be served hot, sprinkled with parsley, dill or onions on top.
Eggplant in sour cream sauce
If you want to make a delicate side dish, eggplant with sour cream is ideal. To prepare them you will need:
– 2 large eggplants; – 250 g sour cream; – 1 onion; – 2 cloves of garlic; – salt pepper; – vegetable oil.
Cut the eggplants into cubes and place them in salted water for an hour to remove the bitterness. Then cut the onion into half rings, chop the garlic, put everything in a skillet with hot vegetable oil and saute over low heat until the onion pieces are golden brown.
If you want to make the dish more satisfying, add other vegetables: carrots, bell peppers, tomatoes
When the onions and garlic are browned, add the eggplants to the pan and cook the whole mixture for another 4-5 minutes. Then pour the vegetables with sour cream, salt and pepper the dish, mix thoroughly and leave to simmer until the eggplants are tender. When serving, you can garnish it with parsley, dill, or cilantro to your liking.
If you want to combine a side dish with a main course, boil pieces of meat or fish, and then put them in sour cream sauce and simmer with eggplants for 10-15 minutes, then garnish with herbs and serve. This appetizer is ideal with potatoes or buckwheat porridge.