Stewed eggplants with tomatoes and garlic

Prepare all products according to the list. Select a medium-sized eggplant, wash and dry. Then cut the eggplants lengthwise into two halves, chop each of them into slices, as indicated in the photo. If the eggplants are bitter, sprinkle with salt, leave for 15 minutes, then rinse and dry.

Choose sweet peppers that are fleshy, tasty, and fragrant. Peel the pepper from the seed box, remove all the white partitions. Cut the pepper into small strips.

Peel a large onion, rinse and dry. Cut the onion into half rings. Also, if desired, you can add various vegetables - carrots, cauliflower, zucchini, etc.

Wash the tomatoes and dry them slightly, cut the tomatoes into slices. Peel the garlic and rinse.

Pour a spoonful of oil into the frying pan and add all the prepared vegetables. Fry the vegetables for the first 5 minutes over medium heat, stirring constantly.

Sp-force-hide ( display: none;).sp-form ( display: block; background: #ffffff; padding: 15px; width: 600px; max-width: 100%; border-radius: 8px; -moz-border -radius: 8px; -webkit-border-radius: 8px; border-color: #dddddd; border-width: 1px; font-family: "Helvetica Neue", sans-serif;). sp-form input ( display: inline-block; opacity: 1; visibility: visible;).sp-form .sp-form-fields-wrapper ( margin: 0 auto; width: 570px;).sp-form .sp- form-control ( background: #ffffff; border-color: #cccccc; border-style: solid; border-width: 1px; font-size: 15px; padding-left: 8.75px; padding-right: 8.75px; border- radius: 4px; -moz-border-radius: 4px; -webkit-border-radius: 4px; width: 100%;).sp-form .sp-field label ( color: #444444; font-size : 13px; font-style: normal; font-weight: bold;).sp-form .sp-button ( border-radius: 4px; -moz-border-radius: 4px; -webkit-border-radius: 4px; background -color: #0089bf; color: #ffffff; width: auto; font-weight: bold;).sp-form .sp-button-container ( text-align: left;)

After a while, cover the pan with a lid, turn the heat to low and simmer the vegetables for 15 minutes. At the end of cooking, add salt and pepper, squeeze out the garlic, mix all the ingredients, sprinkle with chopped herbs.

Serve the dish immediately.

Bon appetit!

With tomatoes - a very simple and very tasty, aromatic dish. During the stewing process, vegetables are saturated with each other’s flavors, and garlic and cilantro give eggplant stewed with tomatoes a unique aroma. Very tasty and very simple!

The secret of this dish is that the eggplant and tomatoes should be approximately equal in volume and there is no need to simmer them too much, until slightly softened so that the vegetables can exchange juices.

To prepare stewed eggplants with tomatoes we need

eggplants - 3-4 medium fruits
tomatoes - 3-4 pieces
cilantro - a small bunch
garlic - 3-4 cloves
pepper or better a mixture of freshly ground peppers - to taste
salt - to taste
vegetable oil

Let's start cooking eggplant stewed with tomatoes

Wash the eggplants, if there is damage to the skin, then cut them off and cut the eggplants into small cubes.
Place them in a deep bowl, generously sprinkle with salt, fill with cold water and leave for 10-15 minutes. During this time, the eggplants will give off bitterness to the water.
Wash the tomatoes, you can remove the skin if you wish, but it doesn’t bother me in this dish. If you want to remove the skin from the tomatoes, make a cross-shaped cut on top, pour boiling water over them for 30-40 seconds, then pour over cold water and remove the skin, like an orange. Chop the tomatoes randomly, but not very finely.
Peel the garlic and chop finely. It’s better to cut it instead of passing it through a press. When passed through a press, the structure of the garlic is disrupted and all the aroma will evaporate into the air. When chopped finely, the garlic will gradually release its taste and aroma to the vegetables - this is perhaps the second secret of this simple dish.
Wash the cilantro thoroughly and chop it not very finely.
The eggplants should be soaked by now. We drain the water from them.
Heat a frying pan with vegetable oil and fry the eggplants over medium heat under a closed lid, stirring occasionally, for 5-7 minutes.
Once the eggplants have set, add the prepared tomatoes, stir, cover the pan with a lid and simmer over medium heat for 15-20 minutes. Look at the time yourself, vegetables should not be fried, they should be stewed in each other’s juice.
Next, add finely chopped garlic, salt and ground pepper mixture. Stir and simmer under the lid for another 5-7 minutes.
At the very end, add chopped cilantro, mix everything again, remove from heat, cover with a lid and let it brew for a while. During this time, the cilantro will give off its aroma to the vegetables.

Ready! Bon appetit!

It’s very tasty to eat with mashed potatoes or just as a snack with Borodino bread.

The finished dish can be additionally sprinkled with finely chopped cilantro; it goes well with eggplants.

- video recipe.

Look for new recipes . And all the recipes on the site can be found here .

Did you like the recipe? Share with your friends without hesitation, let them enjoy it too! And please share in the comments whether everything worked out for you and whether everything is clear.

Wash the eggplants well under running water, cut off the tail and butt and cut lengthwise. Then cut each half into half rings. Sprinkle with salt, stir and leave for 20 minutes. During this time, the salt will draw out all the bitterness from the vegetables.

Peel a medium-sized onion and cut into half rings. Fry in a small amount of vegetable oil until light golden brown.

Cut the bell pepper in half, remove the core and seeds, and cut into half rings. Add to the fried onions, stir. Fry the onion and pepper for two minutes and remove from heat.

The tomatoes need to be skinned and then cut into cubes. In order for the skin to be easily removed, make a cross-shaped cut in the center and pour boiling water over the tomatoes. After a few minutes, the skin comes off very easily if you pry it with a knife.

In a deep frying pan or saucepan, fry the eggplants in vegetable oil until golden brown. There is no need to cover with a lid.

When the eggplants are well browned, add chopped tomatoes to them. Mix everything and simmer for a couple of minutes. During this time, the tomatoes will release their juice well.

Now you can pour the fried onions and peppers into the saucepan. Add salt and pepper to taste, cover and simmer for 15 minutes. Turn the heat down to low.

At the end add finely chopped garlic and parsley. Stir and simmer for another 5 minutes.

Stewed eggplants with tomatoes and garlic are ready. Enjoy and make more.

Bon appetit!

Eggplants have a unique taste that many people enjoy. In summer and early autumn, when these vegetables are most available, almost all housewives prepare dishes from them. One of the best options for “blue” dishes is eggplant stewed with tomatoes. Often this duo is supplemented with garlic and other vegetables, resulting in new food options.

Cooking features

In order to deliciously stew eggplants with tomatoes, you do not need to have great culinary skill. It is enough to know a few important points and choose the appropriate recipe.

Eggplants, like many other vegetables in the nightshade family, contain corned beef. This is a harmful substance that gives the “little blue” bitterness. The younger the vegetables, the less corned beef they contain. Ripe fruits can be rid of this substance with salt. It is enough to cut them and immerse them in a saline solution for 20 minutes (10 g of salt per liter of water). After soaking the vegetables in it, wash them thoroughly so that the dish does not become oversalted.
Tomatoes and eggplants can be stewed so that their pieces retain their shape, or used as a sauce. In the first case, the tomatoes are not peeled, chopped coarsely, and added about 10 minutes before the dish is ready. In the second case, the tomatoes are heavily crushed; it is advisable to peel them before doing this. It will be easy to remove the skin from tomatoes if you blanch them for 2-3 minutes and then cool.
Garlic goes well with both eggplants and tomatoes, so it is often added to dishes made from these vegetables. If you add garlic at the beginning of cooking, it will impart its aroma to the food without making it spicy. If you want to give the appetizer some piquancy, garlic should be added at the last stage of cooking.
Before stewing the eggplants, they should be browned over medium heat. This will increase the calorie content of the dish, but will make it more tasty and appetizing, since fried vegetables retain their shape better during stewing.
Simmer eggplants with tomatoes over low heat under a lid. Try to add salt, herbs and seasonings at the end of cooking.

Recipes for eggplant stewed with tomatoes are varied, and the technology for their preparation may also vary. To obtain the expected result, you must carefully study the instructions accompanying the selected recipe.

Eggplants stewed with tomatoes and garlic

eggplants – 0.6 kg;
tomatoes – 0.4 kg;
onions – 100 g;
garlic – 5 cloves;
salt - to taste;
fresh parsley – 20 g;

Cooking method:

Wash the eggplants, cut into cubes, sprinkle with salt, stir, leave for 10 minutes.
Pour boiling water over the tomatoes and remove the skins. Finely chop the pulp with a knife or grind with a blender.
Peel the onion and cut into small cubes.
Rinse the eggplants and let them dry.
Heat oil in a deep frying pan, add onions and eggplants. When they are browned, reduce the heat and add the tomato mixture to the eggplants.
Simmer the eggplants in the tomato until tender, this will take 10-15 minutes, depending on the size of the cubes.
Finely chop the garlic and parsley and add to the eggplants and tomatoes. Simmer the vegetables over low heat for another 2-3 minutes. Remove the pan from the heat.

The food prepared according to this recipe turns out juicy, satisfying, aromatic, with spicy notes. It can be served as an independent snack or as a side dish for meat.

Eggplants stewed with tomatoes, garlic and bell peppers

eggplants – 0.6 kg;
tomatoes – 0.3 kg;
bell pepper – 0.2 kg;
onions – 100 g;
garlic – 3-4 cloves;
fresh herbs, salt, pepper - to taste;
sour cream – 20 ml;
vegetable oil - how much will be needed.

Cooking method:

Cut the eggplants into semicircles about half a centimeter thick, dip them in a saline solution for 20 minutes, rinse and dry.
Remove the seeds from the pepper and remove the stem. Cut into half rings or quarter rings.
Remove the skins from the onion and cut it into thin half rings.
Cut the garlic into small pieces.
Wash the tomatoes, pat dry with a towel, cut into large slices.
Heat the oil in a saucepan or cauldron, add onion and garlic, fry them for 2-3 minutes.
Move the onion and garlic aside, place the pepper next to it, and fry the vegetables for another 2-3 minutes.
Move the pepper to the onion and garlic, put the eggplants in its place, brown them.
Add tomatoes, carefully stir vegetables, reduce heat.
Dilute the sour cream with water approximately in half. Pour over the vegetables.
Simmer eggplants with tomatoes and peppers for 10 minutes.

Before serving, sprinkle the stew with chopped herbs. Serve as a side dish or separately.

Eggplants stewed with tomatoes and cheese in the oven

eggplants – 0.5 kg;
tomatoes – 0.5 kg;
fresh basil – 20 g;
hard cheese – 100 g;
mozzarella – 0.2 kg;
olive oil – 20 ml;
garlic – 2 cloves;
a mixture of dried Provencal herbs, ground black pepper - to taste.

Cooking method:

Peel the tomatoes and puree them using a blender. Mix with pressed garlic, pepper and Provençal herbs.
Cut the eggplants into circles, soak in salt solution, rinse and dry.
Grease a baking dish with oil.
Grind the hard cheese on a grater.
Place a layer of eggplants in the mold, fill them with some of the tomato mass, sprinkle with some of the cheese.
Lay out all the other layers in the same way.
Place the mold with eggplants in an oven preheated to 180 degrees and simmer for half an hour.
10 minutes before cooking, place pieces of mozzarella and basil leaves on top.

A dish prepared according to this recipe is a self-sufficient appetizer that can even decorate a holiday table.

Eggplant stewed with tomatoes is an inexpensive and easy-to-prepare dish. Its taste is so pleasant that it can be served not only for a family lunch or dinner, but also for a holiday table. The dish is self-sufficient, but is more often served as a side dish for meat dishes.

Whatever eggplant appetizer you prepare, it is eaten with pleasure and always comes in handy both on the holiday table and on the everyday menu. This fully applies to the stewed eggplants with tomatoes that we will prepare today.

This appetizer is good on its own or as an addition to a main side dish, such as potatoes. It’s hard to think of anything simpler and tastier!

Ingredients: (for 2 servings)

1 medium sized eggplant
1 large tomato
1 medium onion
small bunch of cilantro
2 cloves garlic
1 tbsp. spoon of lemon juice
vegetable oil
salt, pepper to taste

Preparation:

I am showing how to prepare a small portion, but if you wish, you can double the amount of ingredients.

First you need to peel the skin from the eggplant. To do this, put it in a saucepan, fill it with water, bring to a boil and boil for 3-4 minutes. To make it faster, you can pour boiling water directly from the kettle, especially if the stove is not gas, but electric.

After this, pour cold water over the eggplant for a couple of minutes. Now it will be very easy to remove the skin.

If the skin of the eggplant is thin and not hard, then you don’t have to remove it; during stewing, it becomes completely soft.

Cut the peeled eggplant into small pieces or cubes.

Peel the onion and cut into small cubes.

Pour vegetable oil into the pan so that it covers the entire bottom and fry the onion until slightly golden brown.

Then lower the chopped eggplant, mix, close the lid and keep for 10 minutes on low heat, stirring occasionally. You can add a little oil, eggplants absorb it very well, so it won’t make it worse.

While the eggplant and onion are stewing, prepare the tomato. Fill it with boiling water from a kettle for 2-3 minutes, then rinse with cold water. After this, the skin from the tomato will almost come off by itself.

Cut the tomato into small cubes.

By this time, the eggplant with onions looks something like this:

We lower the chopped tomato, close the lid again and continue to simmer for another 10-15 minutes.

In the meantime, wash and finely chop the cilantro. I believe that cilantro, like no other herb, pairs with eggplant to taste. But if you can’t stand cilantro (this happens! 🙂), you can replace it with parsley.

When the vegetables are ready, that is, they have become completely soft, salt and pepper them to taste, add cilantro, garlic, lemon juice, stir, close the lid and immediately turn off the stove.

Let the eggplants brew and cool slightly, transfer them to a beautiful bowl and serve. The snack tastes great both warm and cold.

Each housewife prepares stewed eggplants with tomatoes in her own way, adding different seasonings and, for example, carrots, celery or bell peppers, and every time this appetizer turns out surprisingly tasty. I have the simplest option, but, believe me, no less wonderful.

You can prepare a simple and also very tasty dish from eggplants.

And you will find a recipe for a beautiful and tasty appetizer of eggplant with tomatoes, cheese and nuts.

I bid you farewell for today. I wish you all good luck and good mood.

Always have fun cooking!

Smile! 🙂