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Vegetable dishes are not only tasty, but also healthy. Particular attention should be paid to an eggplant sauté.It is not difficult to prepare. The whole essence of the recipe is that the incoming ingredients are fried separately in a pan. But in the process of cooking has its own nuances that you should definitely pay attention to.
To prevent the vegetables from burning during frying, shake them gently on the pan from time to time. Do not mix them with a spatula. Otherwise, the ingredients will lose their appearance and all the juice from the vegetables will evaporate.
After all, it is not in vain that a sauté in translation from French means “jump”, that is, while shaking, vegetables seem to be jumping up and down. From this action and the name of the dish.
Subtleties of cooking eggplant steak
But before you start cooking, you should learn all the subtleties of such a dish. After all, the question of how to properly prepare an eggplant sauté doesn’t concern one host.
For cooking, we will need a pan with a thick bottom so that the vegetables in it are not burnt, and a frying pan with deep rims for roasting the ingredients. In principle, the pot can be replaced with a small cast-iron cauldron. And the pan should have a long handle so that it is convenient to shake vegetables.
The classic recipe for an eggplant sauté includes the following ingredients:
- eggplant;
- Bulgarian pepper;
- tomatoes;
- onions.
But nowadays, experienced chefs offer a large number of interesting sauteed recipes that are prepared with other vegetables and spices.
Step-by-step recipe for eggplant and zucchini stew
The eggplant and zucchini stew is very tasty. Cooking is easy. The main thing is to follow all the recommendations and you will definitely succeed.
Ingredients:
- 4 carrots;
- 3 large eggplants;
- 2 medium-sized zucchini;
- 1 onion;
- 3 medium tomatoes;
- 2 large bell peppers;
- 1 large bunch of greenery;
- 1 clove of garlic;
- 60 ml of sunflower oil;
- salt, sugar and spices to taste.
Cooking steps:
- Wash all vegetables under running water several times. Then dry them on a paper towel. Peel the onions and carrots, and remove the middle of the Bulgarian pepper.
- First of all, cut the eggplants into semi circles. Then salt and let them stand for 15-20 minutes. This is necessary in order to get rid of bitterness. After time, rinse with water.
- Next, you need to cut the remaining vegetables: carrot circles, zucchini julientes, onion and pepper finely chop.
- Now you should put the pan on the fire, pour vegetable oil into it and heat it. Then fry the carrots for 2 minutes. Then gently place the carrots in a plate so that the vegetable oil remains in the pan.
- Similarly, fry the rest of the prepared ingredients separately. At the end fry the tomatoes cut by ringlets together with garlic.
- Next, in a saucepan with a thick bottom, you need to combine all the roasted vegetables, add salt and, if desired, add sugar and spices.
- Place the container with vegetables in the oven and set the temperature to 160 degrees. Cook for 30 minutes.
- Then sprinkle with finely chopped greens and bake for another two minutes.
If the vegetable oil is over while the vegetables are frying, you can add it little by little, especially with onions. With an insufficient amount of oil, onions can burn and spoil the taste of the dish with bitterness.
Before serving, an eggplant stew should “infuse” for 30 minutes. During this time, all the ingredients nourish the juice, which stood out during baking in the oven. Serve this dish as a side dish for meat.
Recipe eggplant sauté for the winter
Eggplant saute can be cooked for the winter. If you like spicy dishes, you can add the amount of spices to your taste. The main thing to follow the general rules of cooking, and additional ingredients in the form of spices and spices - this is already at your request.
Ingredients Eggplant blanks:
- 12 medium eggplants;
- 12 medium tomatoes;
- 12 large onions;
- 1.5 heads of garlic;
- 1 large bunch of parsley;
- 1.5 pieces of red bitter pepper;
- 1,5 tablespoons of vinegar essence 70%;
- salt, sugar and spices to taste;
- 1,2 glasses of sunflower oil.
And so, in order to properly prepare an eggplant sauté for the winter, a recipe with a photo will help us. Well, let's get down to cooking.
Wash the eggplants thoroughly in several waters, remove the stalks and cut them in half. In a deep bowl, lay them in layers and salt. Leave for 1 hour. This procedure will help relieve vegetables from bitterness. If you do not have time to wait, you can boil eggplants for 3 minutes in salt water. 
Clean the onions from the husks, wash and chop with small half rings or straws. 
Wash the tomatoes and cut each of them into 4 pieces.
For a sauté, it is better to take slightly underripe tomatoes. Juicy, ripe fruit during cooking will fall apart, and the dish will be more like a stew.
Wash the eggplants in several waters of salt and cut into 4 parts each of the halves of the vegetable. Then put all prepared ingredients into a large saucepan and add vegetable oil. All gently stir and put on a gas stove. Boil an eggplant sauté for 40 minutes. And occasionally stir the vegetables with a wooden spatula. 
After 40 minutes, add boiled greens, garlic, salt and sugar to the boiling mass, as well as finely chopped chili pepper and spices to taste. Stir well and simmer another 20-25 minutes. 
At the very end, pour in the vinegar essence, spread the vegetables on the previously sterilized jars and seal tightly with tin lids. Turn the jars and wrap a warm blanket or blanket to cool completely. 
These are simple, but delicious recipes for an eggplant sauté.As you can see, you can add your own favorite vegetables to this dish. After all, eggplant is perfectly combined with almost all vegetables. So you can safely experiment and make a sauté to your liking.
All bon appetit and good mood! !!
