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Stewed eggplant with vegetables: a tart side dish. Video
Doctors recommend eating as many vegetables as possible, but their advice is often overlooked. Pamper your loved ones with a side dish of eggplant and other vegetables, because this is not only delicious, but also a very healthy dish.
Stewed eggplant with vegetables
Stewed eggplant with vegetables and sour cream sauce
To prepare this dish, you will need the following ingredients: – 3 eggplants; – 4-5 tomatoes; – 2 heads of onions; – 200 grams of sour cream; – pepper; – salt; – vegetable oil.
Wash the eggplants and cut off the stem ends. Then cut the vegetables in half, sprinkle with salt and let them sit for fifteen to twenty minutes. This will help get rid of the bitterness. After the indicated time, cut the eggplants into small cubes.
If you are sensitive to the bitterness of eggplant, you can soak the vegetables in the salt for a little longer before you start frying.
Cut the onions into half rings and place them in a deep frying pan in preheated vegetable oil. Fry the onions until golden brown and then add the eggplant to it. While the vegetables are simmering in a skillet, cut the tomatoes into thin slices and send them to the frying as well.
Dilute 200 grams of sour cream with half a glass of water, add salt and pepper to taste. When the tomatoes are dry, pour the sauce into the pan, turn the heat low and continue to simmer the vegetables for another ten to fifteen minutes. After you turn off the heat, cover the skillet with a lid and let it brew.
Eggplants in sour cream sauce will be good both as a side dish and as a main dish.
Stewed eggplant with zucchini and potatoes
A hearty side dish can be made with eggplants, courgettes and potatoes. The following ingredients will come in handy: – 1 eggplant; – 1 zucchini; – 10 potatoes; – 4 tomatoes; – 3 onions; – 1 carrot; – tomato sauce; – vegetable oil; – parsley root; – herbs; – bay leaf; – pepper ; – garlic; – salt.
Take a potato, wash it thoroughly, peel it and cut it into wedges. Wash, peel and dice the eggplants and zucchini as well. Fry potatoes, zucchini and eggplants separately in vegetable oil until golden brown, and then put in a common stewpan.
Pour vegetables and potatoes with a glass of tomato sauce, add chopped onions and carrots stacked in layers, season the dish with bay leaves, parsley root, herbs, salt and pepper and send the garnish to simmer for ten to fifteen minutes over low heat.
Add a crushed clove of garlic to the sauce before serving. This dish goes especially well with lean meat and poultry, but it can also be eaten with a bite of lavash.