Vegetable sauté has a minimum of calories and contains healthy fiber that contributes to normal bowel function. Vegetables are absorbed by the body much better than meat or milk. Contains vitamins and minerals.
Do not ignore such a healthy product, so include a vegetable saute in your diet. It is perfect as a dietary meal.
Stew can serve as an independent dish, or be an excellent side dish for meat. It is a wonderful culinary invention that is delicious both warm and cold.
To make a sauté you will need:
Two eggplants;
One onion;
One medium carrot;
A pair of multi-colored sweet peppers;
Two juicy tomatoes;
Sunflower oil;
Salt;
Hot pepper - to taste;
Greenery;
Garlic.
1. Cut off the tails from washed eggplants. Cut the vegetable into large cubes along with the skin. Cover with salt.
2. Cut the pepper into large strips. Peel the carrots, cut into cubes or circles, as you like.
3. Remove the husk from the onion, chop thinly. Add some hot pepper.
4. Grate the tomatoes, so they will give more juice.
5. Heat a frying pan, add vegetable oil and fry the eggplants. Saute the rest of the vegetables as well.
6. Stir all the main ingredients, pour over the grated tomatoes. Simmer on low flame for 20 minutes. Try for salt and spiciness. If something is missing, then add it to your liking. When sauté is almost done, add chopped garlic and herbs.
7. Remove the pan with vegetables from the stove, cover with a loose lid. Leave to sit for a few minutes.
8. The dish is ready. It can be eaten immediately warm, or completely cooled.
Incredible aroma, juicy pieces of vegetables, delicate taste - that's what a saute of blue ones is. A dietary, light, but at the same time hearty dish will be appropriate both in the everyday and in the festive menu. It is served as an appetizer, as a main course or as a side dish for meat. Saute blue is delicious both hot and cold.
Behind the word "saute" is a stew-like dish. Even the classic set of products for these two dishes is the same: blue ones, tomatoes, bell peppers, onions. The difference lies in the principle of preparation.
Initially, the word "saute" was used to refer to culinary techniques rather than the dish itself. From French "sauter" ("sauter") is translated as "jump". Vegetables are fried in a frying pan or in a saucepan, but during cooking they are not stirred with a spatula or spoon, but "shaken". As a result, they are juicy and do not fall apart. Saute is brought to readiness by stewing, but even at this stage, the components are not mixed with a spoon. Thanks to this culinary technique, it is possible to preserve the integrity of the components. The aromas of the products from which the dish is prepared complement each other, combining into a culinary symphony.
Vegetable stew is prepared differently: it is stewed. During the cooking process, the dish is stirred, the pieces of vegetables become loose. At first glance, the differences between sauté and stew are insignificant, but the cooking technology, according to gourmet reviews, affects the final taste.
Shaking the ingredients in a skillet, as the saute technique suggests, takes some skill. Take a minimum of vegetables until you "fill your hand".
How to make an eggplant sauté for a really tasty meal? Everything is important: the preparation of ingredients, and the choice of kitchen utensils, and the observance of culinary techniques. Follow these tips to easily master the tricks of sautéing.
Saute is stirred when serving, but the movements should be gentle. Decorate with chopped herbs on top, sprinkle with feta slices. In Caucasian cuisine, walnuts are used as a "sprinkle".
Description. The classic blue sauté requires a minimum set of ingredients: only vegetables, herbs, and spices are used. You can take any greens, but usually housewives add parsley or dill.
Ingredients:
Stages
Following the classic recipe, you can cook a spicy eggplant sauté. Just add more garlic and chili peppers - it turns out a snack for the "spicy" lovers.
There are many recipes for saute blue. The technology remains the same, but the ingredients change. Other vegetables are added to the traditional set of the hostess: zucchini, cauliflower, potatoes. Harmoniously "sound" in dishes with blue mushrooms. It is better to take champignons, as forest mushrooms have a bright taste: they can "hammer" the taste and aroma of other vegetables. If you want to prepare a full-fledged second course, you can add meat - it will turn out delicious and satisfying.
You can experiment not only with the ingredients, but also with the seasoning. Bay leaves, saffron, suneli hops, nutmeg - thanks to spices, a familiar dish will acquire a completely new taste.
Description. A hearty meal to be enjoyed for lunch. Chicken can be replaced with any meat, then the cooking time will increase. The main condition is that the meat should be lean. The recipe allows you to experiment: you can add any vegetables, mushrooms and each time get a new dish. Serve the sauté with meat hot.
Ingredients:
Stages
Try minced sauté. Chop the vegetables coarsely enough. The combination of different textures is unusual.
Description. To prepare the dish, boil potatoes until half cooked, other vegetables are fried separately. Tomato juice is added according to the recipe, but you can take fresh tomatoes. Use more spices for a bright flavor. If you add oregano, coriander, caraway to the traditional set of spices (salt-pepper) - the dish will "sound" in a new way.
Ingredients:
Stages
Add parsley, basil and cilantro to a sauté with blue and potatoes. This combination of greens will provide a dizzying aroma and spicy taste.
Description. The dish is prepared without frying and onions. Saute with apples turns out to be tender. Take sweet and sour fruits: they will give "sourness" that harmoniously complements the vegetable taste.
Ingredients:
Stages
If you like unusual tastes, then add garlic squeezed through a press and a little cinnamon (literally on the tip of a knife) in a sauté with apples and blue apples: an unusual combination will conquer real gourmets. Sprinkle sesame seeds over the top.
The secret of making sauté with eggplants and tomatoes lies in a special technology. But who said that by changing it a little, you cannot get a delicious dish? Of course you can! The main rule is that vegetables in a sauté should not fall apart like in a stew. It is important to fry them beforehand and not stir with a spatula in order to maintain their shape, but where they will "reach" is not important. Cook the sauté in the oven or multicooker and make sure it works out as well as the sauté pan.
Often housewives put all the vegetables from the classic saute set together and stew in a slow cooker or bake in the oven. But this is a stew, not a sauté.
Description. To cook eggplant sauté in a slow cooker, the vegetables must first be fried. This can be done right in the bowl of the "helper", but be sure to fry the components separately, and then combine and extinguish.
Ingredients:
Stages
Saute is made from low-calorie ingredients, but the roasting process adds calories to the vegetables. You can make a dietary option: steam the ingredients separately, and then put everything in the multicooker bowl and bring to readiness in the "Stew" mode. To prevent vegetables from turning into "porridge", do not stir them and watch the time: it is enough to stew the steamed vegetables for ten minutes so that their tastes and aromas combine into a single "ensemble".
Description. The eggplant sauté recipe in the oven assumes that all the ingredients are fried first. You need to fry separately, without stirring with a spatula, with a minimum amount of oil and literally for a couple of minutes - so the juice is "sealed" in the vegetables and the shape of the pieces is preserved.
Ingredients:
Stages
Saute is always salted at the "assembly" stage (before baking / stewing) or at the very end. If you add salt to the ingredients during frying, the dish will turn out to be dry: salt "draws" liquid out of the food. This is how the main feature of sauté is lost - the maximum juiciness of vegetables.
Saute with eggplant is a seasonal dish. Of course, blue ones can be found in the supermarket in winter, but their taste is not the same, and the benefits of such vegetables are questionable. If you want to enjoy a delicious sauté in winter, freeze the blue ones. It's simple: cut the eggplants into cubes or "rounds", fry, put on a cutting board in one row and freeze. Store in Zip-lock bags, but be sure to check that no air is trapped in the bag before storing.
Another option to enjoy a fragrant snack in winter is to roll up a vegetable sauté with eggplants in jars. Prepare the dish according to the classic recipe (only increase the number of ingredients) and roll up. Although sauté is prepared without vinegar, it is stored for a long time: garlic and acid from tomatoes ensure the preservation of preservation. The only condition is that the jars and lids must be sterilized.
I love sauté very much. In winter I bought "Hortex" frozen, now we will eat our own))) I only took tomatoes that were not very ripe, I did not want them to ferment during cooking. The result is beauty and deliciousness!
Krasilnikov, https: // gotovim-doma. ru / forum / viewtopic. php? t = 23575
This time of year my family has a favorite dish (besides meat, of course) sautéed eggplant with tomatoes. Try it, you might like it. The dish tastes better when cold, you can make a sandwich - bread and butter and sauté on top.
Olga B, https: // www. lepestok. kharkov. ua / forum / viewtopic. php? t = 1469
Everything is cut into cubes and from spices only bay leaf and black pepper (well, plus salt) .. I just didn't eat anything tastier !! - and so many times I tried to find a substitute out of harm, and really - in a cold form it is much tastier (in no case cut off the skin from the blue - it adds a very spicy bitterness), well, for deliciousness you need to add a little sweetener, it is definitely needed there! do not add any herbs - it pulls off all that balance, but this is just my opinion, but I insist on it.
Matryoshka, https://forumonti.com/threads/4323
sautéed vegetables rich in vitamins and minerals such as: vitamin A - 12.5%, beta-carotene - 13.5%, vitamin C - 65.2%, cobalt - 37.3%, copper - 11.4%
You can see a complete guide to the most useful products in the appendix.
There is a huge number of dishes, the preparation of which cannot be carried out without the mentioned product. This ingredient makes appetizers, salads, side dishes and goulash more tender and satisfying.
It should also be noted that specially processed eggplants are often confused with mushrooms.
What substances do eggplants contain? The benefits and harms of this vegetable are due to its composition. According to experts, this product contains about 7-11% dry matter, 2.8-4% sugars, 0.2-0.4% fats and 0.8-1.4% proteins.
Also, eggplant contains salts of iron, potassium, calcium and phosphorus. In addition, they are very rich in fiber and carotene and contain a huge amount of B vitamins.
Why are eggplants so popular in our country? The benefits and harms of this product are known to many residents of our state. Experts say that such a vegetable is very effective in preventing atherosclerosis, as well as other vascular and heart diseases. That is why this product is recommended for elderly people.
Due to the fact that eggplants are low in calories (approximately 24 Kcal per 100 g), they are quite easy to digest. It should also be noted that such a vegetable is very often included in diet for weight loss and therapeutic diet.
Not so long ago, experts found out that vitamin C, which is contained in eggplants, is quite enough for the prevention of colds, and B vitamins have a beneficial effect on the entire human nervous system.
It should also be noted that the zinc and manganese in these fruits are quite good at helping to improve the patient's condition after a stroke.
Eggplant is often prescribed for patients with diabetes. It should also be said that, due to the presence of iron, such a vegetable effectively fights with low hemoglobin. That is why it is often prescribed to patients with anemia and pregnant women.
In addition to all of the above, the regenerating properties of this product are also noted. As you know, it helps to get rid of skin wounds in the shortest possible time.
Simple eggplant recipes should be known to all housewives. Indeed, with the use of such a product, any dish becomes much tastier and healthier. However, it should be noted that the vegetable we are considering can not only improve the health of the human body, but also harm it. What is it? We will tell you about this right now.
Fried, baked, boiled or pickled eggplants can only adversely affect human health if such a product is used unripe. What is the reason for this? The fact is that even green vegetables contain such a poisonous substance as solanine. It can quite easily provoke poisoning, the symptoms of which are diarrhea, colic, vomiting, shortness of breath, confusion, nausea and convulsions.
If you cooked eggplants simply and tasty, but did not know that they should not be eaten unripe, then drinking plenty of clean water or milk, as well as eating raw egg white will help eliminate all signs of poisoning.
It should be said that the vegetable in question is highly discouraged for people with gastrointestinal tract pathologies (gastritis, ulcers and digestive disorders), especially if it has been fried.
Choose the right vegetables before making an eggplant sauté or any other dish.
Overripe fruits are distinguished by stale-looking stalks, as well as a huge number of seeds inside. If you do not want such a vegetable to harm your body, then we recommend buying young oblong eggplants, which have an elastic and shiny surface without spots. In this case, it is necessary to ensure that the product has a dark purple color without green blotches.
It doesn't matter if you cook fried, baked, boiled or pickled eggplants, the key is to process them properly. To begin with, the vegetables are thoroughly washed, and then the navels and stalks are cut off. After that, they are chopped (according to the recipe) and laid out in a deep bowl.
It is no secret to anyone that the vegetable we are considering tends to be bitter. To get rid of this unpleasant taste, eggplant is generously seasoned with salt and left aside for 30-37 minutes. Over time, the vegetables are thoroughly washed and used as directed.
To prepare such a dish, we need the following components:
Eggplants, the benefits and harms of which were described above, for such a dish should be purchased young and elastic. They are thoroughly washed, the navels and stalks are cut off, and then chopped into 10 mm thick circles.
As for the rest of the vegetables, they are also processed. Carrots are grated, onions are chopped into cubes, sweet peppers - in slices, and tomatoes - in slices (1 tomato is chopped in a blender). As for the garlic cloves, they are cut into slices.
Eggplants, like mushrooms, will turn out only if they are fried correctly. To do this, pour a little vegetable oil into a deep saucepan, and then lay out the slices of vegetables and cook them on both sides until browning.
After frying all the eggplants and leaving them aside, proceed to the processing of other components. Slices of peppers are spread in a pan and fried a little. Then they are taken out, and onions and carrots are added to the dishes. Having achieved the softness of the ingredients, they begin to form a saute. To do this, put ½ part of the sautéed onions and carrots in a deep saucepan, and then cover them with eggplant slices, slices of peppers and fresh tomatoes. After that, all layers are repeated.
Having formed a dish, it is flavored with spices, herbs and garlic, and then poured with tomato gruel, covered with a lid and stewed over low heat for about half an hour.
Now you know how to make eggplant like mushrooms. After the sauté is cooked, it is laid out on plates and served as a full-fledged second course or as a side dish for meat. By the way, some housewives prefer to use this kind of lunch chilled. This will create a delicious and nutritious snack.
Pickled eggplants with carrots are very tasty and aromatic. These vegetables are good to serve as a spicy snack. To prepare them, we need the following components:
Cooking process
To prepare pickled eggplants, they are thoroughly washed and the navels with stalks are cut off. Next, the vegetables are chopped into long thin strips. Exactly the same is done with fresh carrots. After that, both ingredients are combined, mixed well and blanched.
After keeping the vegetables in boiling water for about ¼ hour, they are laid out in a sterilized jar, where peeled chives are placed in advance.
Having prepared the vegetables, proceed to the preparation of the marinade. To do this, boil ordinary drinking water, and then add sea salt, light sugar and ground pepper to it. Having achieved the dissolution of all the ingredients, they are removed from the stove and table vinegar is immediately added. After that, the hot marinade is poured into jars of vegetables. Next, several tablespoons of hot vegetable oil are added to each container and immediately rolled up with tin lids.
Having formed a snack, it is left at room temperature for several days, and then removed to the cellar or underground. It is advisable to eat such a product in 2-4 weeks. During this time, the vegetables will marinate well, become spicy and very tasty. It should be noted that such a preparation can not only be used as a snack, but also be added to various meat goulash.
Now you know simple eggplant recipes. Using them at home, you are sure to get very tasty and nutritious dishes that will be appreciated by all your household and invited guests.