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Stewed eggplant with meat: royal dishes on your table. Video
Eggplants were brought to Russia 2-3 centuries ago. But thanks to their taste and useful properties, they quickly became popular. They help lower blood cholesterol, improve heart function and normalize water balance in the body. Eggplant contains many vitamins and carotene, as well as potassium, calcium, phosphorus, iron and other minerals. Eggplants are boiled, fried, grilled and cooked in the oven, and if stewed with meat, you get a royal dish.
Stewed eggplant with meat
Royally stewed eggplants with meat
To cook eggplant stewed with meat, you will need: – 400 g of beef; – 4 large eggplants; – 1 head of onion; – 1 carrot; – 1 potato; – 3 ripe tomatoes; – 2 bell peppers; – 2 tbsp. vegetable oil; – a small bunch of greens.
The meat must be washed, dried and cut into large pieces. Then pour vegetable oil into a saucepan and fry the beef on it, salt and pepper it. Peel carrots and onions, cut into cubes and put in a saucepan with the meat. Pour in 1/4 cup cold boiled water, cover the saucepan with a lid and simmer the meat and vegetables over low heat.
At this time, the potatoes should be washed, peeled and cut into thick circles. The bell pepper must be freed from the stalk and seeds, and then cut into cubes. The tomatoes and eggplants should be washed and cut into small slices, and the greens should be finely chopped.
When cooking meat with vegetables according to this recipe, you do not need to salt vegetables, but for piquancy you can pepper and sprinkle them with seasonings
Next, you need to put all the ingredients in a stewpan for meat with vegetables in layers: potatoes, bell peppers, eggplants, tomatoes and herbs. If there is little liquid left in the saucepan, then it is necessary to add a little more water and, covering the dishes with a lid, simmer the meat with vegetables until tender, stirring occasionally and adding water if necessary. After about 30 minutes, the beef with vegetables will be ready.
Before serving, place the meat with vegetables in portioned plates and sprinkle with finely chopped fresh herbs.
Stewed zucchini with meat and eggplant
To prepare stewed zucchini with eggplant and meat according to the “Assorted” recipe, you need to take: – 500 g of pork loin; – 2 eggplants; – 2 zucchini; – 1 head of onion; – 1 carrot; – 3 tbsp. olive oil; – 100 ml of tomato juice; – 2 cloves of garlic; – ground black pepper and salt.
First of all, you need to wash and dry the pork loin, and then cut it into small cubes and put in a pan with heated olive oil and fry for about 7 minutes over high heat until the meat turns golden brown. Then remove the pork loin pan from the stove and transfer the meat to a deeper pan.
Next, you need to wash all the vegetables. Peel and cut onions and carrots into medium cubes, as well as eggplants, courgettes and bell peppers, from which you must first remove the stalk with seeds.
If desired, in addition to garlic and black pepper, you can use other hot spices – chili or red ground pepper
Then all the prepared vegetables need to be added to a saucepan with meat and pour over tomato juice. It should lightly coat the vegetables with the loin. Then you need to salt and pepper everything and add the cloves of garlic passed through the press. Mix everything well, cover and put on low heat to simmer. After 40 minutes, the aromatic and tasty assortment can be served at the table.