It is this recipe for eggplant satay with a photo that is the most delicious. And although there are many varieties and variations, I do it very, very often. After all, it is prepared from ordinary products, in a minimum of time, and you also use very simple dishes. However, judge for yourself, my recipe for homemade eggplant satay with step by step photos below.
Categories:
Preparation time: not
Time for preparing: Less than an hour
Total time: Hour
Output: 5-7 servings minimum
But even before you tackle the first vegetable, going in satay with eggplant, pour vegetable oil into the pan and put it on the fire to warm up.
Peel the onion, cut it finely, and put it in a frying pan.
Peel the carrots, cut off the tail and spout, and chop as finely as the onion, but in no case three, even on a coarse grater. So the carrots will let the juice out and then instead of frying, we will have the carcass of the components, and this will greatly affect the final taste of satay with eggplant. Put it in a skillet next to the onion and stir.
There is no exact time for which vegetable to fry, so follow the simple rule of three "Ps": peel, cut, put.
My eggplants, we also cut off the nose and tail, and cut, but larger. We spread in a frying pan and fry in the same way, without covering, over medium heat.
We clean the bell pepper from the stalk, seeds and white soft veins. Cut coarsely, and spread to other components of the vegetable sate. Bell peppers usually have a lot of moisture, so the pan will sizzle a lot.
Zucchini are similar to eggplants, only this vegetable is much more tender, so we put it to fry last. And so, nothing new: mine, cut off all unnecessary, chop coarsely, and put in a frying pan. Now all the ingredients for the eggplant satay are fried together.
We clean the head of garlic and grind it with a press directly into a frying pan. We add salt, sugar, and cut the tomatoes in half and three so that the outer dense film remains in our hands, and the juice with pulp, so necessary for the carcass, ends up in the pan.
Stir, cover with a lid, reduce the heat to a minimum and simmer for another 15 ... 20 minutes.
That's all the wisdom, vegetable sate, the recipe for which we just put into practice, is ready. Enjoy your meal.
So it's not difficult to prepare it, and you just saw it for yourself. And it is tasty both hot and at room temperature, and even from the refrigerator, so that very satay with eggplant with a photo should be cooked at least once. Which for most of us will not be the last.
And the last thing. 100 grams of the dish contains:
Fat - 2.5 grams;
Protein - 1.0 grams;
Carbohydrates - 7.9 grams;
The calorie content of the dish is 60 kilocalories.
A little, even a little for such a delicious dish, so eat it for health.
Category -,Today we are cooking eggplant sauté in the oven. This sauté is not at all like a regular sauté fried in boiling oil. I note that the eggplant sauté is suitable for vegetarians or for those who decide to eat the right oven baked dishes.
It is customary to think: saute is a kind of meat stew. I can say from myself that I have always attributed saute to vegetable dishes. Had to try grilled eggplant sauté. What could be tastier than autumn baked vegetables? Eggplant has a fleshy consistency - no worse than meat.
Unfortunately, I don’t have a grill at home, but I have a good oven, where healthy vegetable snacks are obtained. Saute is one of them.
Eggplant sauté requires ingredients from the list. The vegetables must be washed and dried with a towel.
Cut the eggplants into medium rings. We divide large rings into two parts. You do not need to remove the skin. Place the eggplant in a bowl. Sprinkle generously with salt.
Fill with warm water. Soak vegetables in salted water for at least 15 minutes. To prevent the rings from floating, a flat plate with a weight is placed on them. This method helps to get rid of eggplant bitterness, which is almost always present in them. Remove moisture from the eggplant with a waffle towel.
Pour the baking sheet with oil. We put the eggplants in the central part.
The carrots need to be peeled. Cut into rings. Free the bell pepper from seeds. Cut into long strips. Cut the tomatoes into rings or slices. We distribute the vegetables around in random order. Sprinkle with oil. We send it to a well-heated oven (at least 230 degrees) for 15 minutes.
Cut the onions into thin half rings. Three garlic on a fine grater. We take out a baking sheet with a saute. Scatter onions and garlic over the vegetables. We send the baking sheet back to the oven for another 15 minutes.
Mix well baked eggplant sauté. Add to taste. Leave in the off oven for another 10 minutes. We supplement with greens.
Serve eggplant sauté cooked in the oven as a side dish or as an independent dish for lunch or dinner.
Saute vegetables - a very simple and affordable dish that can be prepared even from what is in the refrigerator. You can choose a set of vegetables yourself according to your taste: we will use zucchini and eggplant as a base, as well as onions, bell peppers and carrots as an addition. Various spices or dried Italian herbs will also be useful in such a dish. Anything that counts well with vegetables will do.
At home, we will bake our sauté of vegetables in the oven, which will give it a unique unique taste. The step-by-step recipe with the photo below will help you quickly and easily cope with each stage of cooking.
We sprinkle the already prepared dish with fresh herbs. You can also drizzle lemon juice over the vegetables to add another bold flavor to the sauté. Tomatoes will become the final and final ingredient: we will prepare a kind of sauce from their pulp. The dish will turn out to be very bright in taste and very satisfying!
Let's start making sautéed vegetables for dinner!
We will prepare and wash all the necessary ingredients for making a sauté of vegetables.
Cut the eggplants into large pieces, put them in a deep bowl and add salt for 10 minutes so that all the bitterness goes away. We clean the rest of the vegetables and prepare them for further chopping.
Peel the zucchini if \u200b\u200bdesired, then get rid of the internal seeds and cut them into the same large pieces as the eggplant. Cut the onion together with sweet bell pepper into neat thin half rings. Cut the carrots into thin round plates. We wash the eggplants from salt and dry them.
Preheat a frying pan with a few tablespoons of vegetable oil, put the carrot circles on it and fry them over a fairly high heat for 2-3 minutes. Stir the carrots constantly during the frying process. We transfer the fried vegetables to a paper towel so that the glass has excess oil. Then put the carrot circles on the bottom of a large cast-iron pan.
Separately fry the bitterness and dried eggplant pieces.
Then we also do with chopped zucchini.
Fry the onions and bell peppers together until soft.
Peel the garlic and chop it very finely with a sharp knife. We get rid of the skins of the tomatoes and fry their chopped pulp, or rather simmer in a pan with garlic. We add a variety of dried aromatic herbs, salt and sugar to taste.
The oven is preheated to 160 degrees. Put all the fried vegetables in a cast-iron pan to the carrots, mix them thoroughly, pour tomatoes with spices. For 30 minutes, bake a sauté of vegetables in the oven under a closed lid. Stir in the middle of cooking and only once.
We transfer the finished vegetables to a wide and deep dish. Align with salt, sprinkle with chopped herbs and allow time to cool. Oven baked saute of vegetables, you're done!
Enjoy your meal!
The classic vegetable sauté is a dish prepared in summer or early fall, when you can pick from the garden or buy fresh ingredients. The recipe is popular because it is relatively simple, because to make a saute of vegetables, you will need: fresh zucchini or eggplant, peppers, carrots, tomatoes, peas (depending on the recipe), and from the technology - an oven, slow cooker or stove. Steamed vegetables retain their shape, natural taste.
Saute recipe is about preparing, processing vegetables, preparing and serving, and in fact it is a multi-component vegetable dish. By the names of this type of food, you can understand what the main components are. For example, to make a vegetable sauté with eggplant and zucchini at the base, you need to pay special attention to the preparation of the food: wash thoroughly, peel, soak in salt water, cut or grate - this is the usual list of actions.
Initially, take all types of vegetables listed in the recipe. Eggplant, carrots, onions must be peeled, but the zucchini is not needed. Remove stalks and grains from peppers, rinse. Cut everything into small cubes, mix in one container, add a little salt. Chop the greens so that they are at hand during the final stage. If canned peas are used, you need to open the jar in advance and drain the liquid, and add frozen peas directly without thawing. It is important to keep the same cut size so that all foods cook evenly.
The basis for preparing a dish is stewing ingredients in one or more stages. With this procedure, a saute of fresh vegetables will preserve the juice of all components. In the photo, the video shows the consistency. The dish is used for rolling, supplementing it with meat or the side dish itself. Saute of vegetables is cooked for no more than an hour.Initially, such a dish appeared in French cuisine, but today there are analogues in Georgia and Azerbaijan (for example, ajapsandali dish).
The simplest recipe for such a dish consists in the primary frying of vegetables, further cooking in a special container - a stewpan. Initially, you need to prepare all the ingredients, salt and pepper each layer. In order to get a new taste of an already familiar dish, experiment by adding other vegetables (it is better to cut into half rings or small pieces). Keep in mind that it will take about 20 minutes to extinguish them, add chopped greens at the end. Pick the best recipe and start cooking.
Cooking such a dish from zucchini with eggplant is considered traditional for Russian cuisine. All ingredients are available in summer and early fall, and are inexpensive, making saute ready to serve as a side dish for lunch or dinner. As in any recipe for a saute of vegetables, you need to prepare the food, cut it into strips or slices, put each type of vegetables separately in a preheated pan, fry a little (5 minutes over high heat).
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The peculiarity of such a pumpkin saute is that it does not need to be pre-fried, put on high heat. Peeled pumpkin during cooking gives a lot of juice, makes the consistency soft. For flavor, add parsley, sesame seeds, or nuts and stir. Many housewives prefer to put all the vegetables in the oven for 15 minutes, then transfer them to a saucepan, stew with spices.
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The main difference from the classic cooking method is the use of the oven. Put the components cut into circles and slices on a baking sheet greased with vegetable oil. The vegetables are used the same as in the classic recipe, but the taste is more piquant due to the addition of garlic and ground pepper. Serve ready-made sauté of fresh vegetables with meat or as an addition to a cereal side dish.
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To cook such a dish deliciously, you do not need an oven, you can also use a multicooker for this. Cooking takes only 40-45 minutes.Initially, you need to put all the washed, peeled and cut components into a container. Then add vegetable oil and fry on the "Fry" program. After that, you can add a little more oil, close the lid and turn on the "Stew" mode for 20 minutes so that the juice does not evaporate.
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Saute of fresh vegetables for the winter is a popular appetizer for meat and garnish during the cold season. The peculiarity of this recipe is that the dish will turn out to be tender and with a lot of juice, so that it is easier to roll it into jars. There are many options for making a winter sauté with fresh ingredients. The peculiarity is this: you do not need to pre-fry the components, you just need to dry them and put them in jars.
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This vegetable dish is easy to use as a snack or main course in summer. In some cases, such a vegetable salad with meat can complement cereals. First you need to put the cubes of chicken and bell pepper in a deep frying pan, lightly fry them until half cooked. The juicy base will guarantee that the dish will be tasty and aromatic, soaked in the juices of all products.
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The classic vegetable sauté for connoisseurs of healthy nutrition is a good and healthy addition to winter and summer dishes. The secret of cooking is a long stewing in water. Here you can not use even a minimal amount of vegetable oil, which makes the salad completely dietary, and the abundance of vegetables will saturate the body with vitamins and minerals.
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By adding potatoes, fresh herbs, a little sweet pepper, you can diversify the taste and make the base more satisfying. Only 2-3 tablespoons of vegetable oil are added to the pan. The first 15 minutes the ingredients are languishing in the baking or frying mode.This is necessary in order for the potatoes to reach the semi-cooked stage. For a mouth-watering flavor, you can chop the garlic finely and sprinkle with ground black pepper.
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Prepared vegetables are cut into large pieces. They must be laid out in layers immediately in a pan with vegetable oil. This includes onions and other ingredients. All this is poured with soy sauce and stewed immediately over low heat. For a more satisfying option, you can add meat - chicken or beef. For this, the pieces are pre-fried.
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This vegetable stew takes longer to cook than usual. It is better not to use the oven; a frying pan is optimal for frying ingredients in a saute of fresh vegetables. Eggplant and beans combine well in taste, and they also add satiety to the dish, making it good to serve as a main course for lunch or dinner. Saute has a rich taste.
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In the classical sense, saute is a dish prepared according to a special technology, which consists in preliminary short-term frying of the products included in the recipe. To prevent them from burning, the contents of the pan must be shaken periodically. Shake it exactly, and not turn it over with a spatula or fork. This is the secret - it is believed that this way the surface of the products will not be damaged, and they will retain all the juice. By the way, "sote" in translation from French means a leap (jump), i.e. shaking the pan, the vegetables seem to bounce on it. In all honesty, we can say that few people fry them according to all the rules, but the name "saute" is firmly entrenched in the dish.
Eggplant saute - general principles and methods of preparation
To make an eggplant sauté, you need a heavy-bottomed stewing pan to prevent the vegetables from burning (or a cast iron pot) and a frying pan for frying vegetables. Even better, if there is a special stewpan with a long handle and high sides, this is for those who want to feel like a real cook and begin tossing vegetables in the pan with dexterous movements so that they do not burn.
Eggplant saute - food preparation
The main ingredients for eggplant sauté are bell peppers, onions, tomatoes and the eggplant themselves. Alternatively, carrots can be added. From spices and herbs - garlic and parsley. Some recipes add black peppercorns or ground, sugar and bay leaves.
For saute, eggplants are cut into large pieces or circles, the rest of the vegetables, most often, are thinly chopped with noodles or half rings.
Eggplant saute - the best recipes
Recipe 1: Eggplant saute "Favorite"
Cooking this dish is not difficult, even a novice hostess can handle it. And the result will delight the household and will diversify the usual menu. Eggplants and tomatoes do not need to be peeled. Carrots can be cut into thin strips, so they will look beautiful in a dish. But if there is no time or special desire, you can just grate it coarsely not with a grater, the taste will not get worse from this.
Ingredients: 4 medium eggplants, 2 each carrots and bell pepper, one onion, parsley and dill, 4 cloves of garlic and 4 tomatoes, vegetable oil.
Cooking method:
Cut the eggplants across into 0.5-0.8 cm circles, season with salt, set aside for half an hour to let the juice go (get rid of the bitterness).
Cut the tomatoes coarsely into cubes, chop the onion and pepper into thin half rings, coarsely grate the carrots.
Heat oil in a frying pan, fry vegetables, laying them in turn - first onions, then peppers, carrots and, last of all, tomatoes. Salt the vegetable mass and stew a little until soft.
Rinse the eggplants with water, squeeze well and fry until light crust on both sides. Then put them in a saucepan, cover with fried vegetables on top, sprinkle with chopped herbs and garlic. Bring the mass to a boil and simmer over low heat for about 10 minutes, covered. At the end of cooking, add salt to taste, if necessary. Stir the finished sauté and serve immediately. This dish is delicious in any form: cold, hot or warm.
Recipe 2: Eggplant saute "Fragrant"
The magical aroma emanating from this dish during the cooking process tickles the nostrils tantalizingly, and the hand reaches for the spoon to scoop it out of the saucepan once more, and more, supposedly "for a test." Therefore, it is better not to cook sauté on an empty stomach.
In this recipe, carrots are cut into circles, but it is not forbidden to cut them into smaller pieces, for example, into strips (for those who do not like coarsely chopped stewed carrots).
Ingredients: 2 large eggplants, bell peppers and onions, 1 large carrot, 1 head of garlic, a bunch of parsley, 3 ripe red large tomatoes, ground black pepper, vegetable oil, salt. For spicy lovers, you can add half a small pod of hot pepper.
Cooking method:
Cut the eggplants (with peel) into 0.7-1.0 cm circles, sprinkle with salt or put in salt water (2 tablespoons with a slide / 1 liter of water) for half an hour to remove the bitterness.
Cut the onion into narrow rings, fry in oil and transfer to a saucepan for stewing. The rest of the vegetables will be placed there in layers. Each layer is lightly added. Chop the carrots into thin circles (cut into slices across the carrots), fry and place on the onion.
Top with sweet pepper cut into thin noodles (half rings). Those who love spicy can also add hot pepper. Chop the garlic into thin slices (lengthwise or across), and sprinkle with chopped parsley over the pepper (1/3 of the whole mass).
The next layer is eggplant. Beforehand, they must be washed in water from salt, squeezed out and fry until golden brown. Sprinkle with garlic and parsley on top.
To make it easier to remove the skin, the tomatoes must be scalded with boiling water. Clear. Cut into slices or circles, cover with them a layer of eggplant. Pour the rest of the herbs and garlic on top and close the pan with a lid.
Bring the contents of the saucepan to a boil and reduce the heat to a minimum, simmer with the lid closed for about 50 minutes, without stirring the layers. At the end of cooking, taste with salt and add ground pepper. Sprinkle with fresh herbs on the prepared sauté, laid out on plates. Served hot or cold.
Recipe 3: Saute eggplant "In a hurry"
The peculiarity of this recipe is that the chopped vegetables are not fried, but folded in a pan in layers in their raw form. This deviates slightly from the classic saute preparation, in which the ingredients are necessarily pre-fried. But why not give this recipe a chance too, especially when you want to cook deliciously and quickly.
Ingredients: 4-5 tomatoes, 2 pieces of eggplant, onions and bell peppers, 4-5 cloves of garlic, 1 teaspoon of sugar, salt and pepper to taste, half a glass of vegetable oil, parsley.
Cooking method:
Cut eggplants and tomatoes with the peel into 0.5-0.8 cm circles (if the vegetables are large in diameter, the circle can still be cut into 2 halves), onion and pepper - half rings. It is advisable to take young eggplants so that you can not pre-soak them.
Fold vegetables in rows in a saucepan, lightly adding layers - onions, peppers, eggplants, tomatoes. Repeat one more time. Tomatoes should be the last layer. Sprinkle with sugar, chopped herbs and garlic, ground pepper and butter on top. Cover and simmer over low heat for about 40 minutes.
