Eggplants with potatoes and tomatoes. Stewed eggplants with potatoes. Country style, Greek style, Chinese style How to properly stew eggplants with potatoes

Eggplant with potatoes and tomatoes is a delicious, nutritious dish that is similar to a stew. A vegetable mixture in the form of tomatoes, zucchini and potatoes goes well with each other.

Preparing this dish couldn’t be easier, so let’s get started. Let's look at the list of ingredients that you will need to prepare stewed eggplant with potatoes and tomatoes.

Ingredients

– fresh potatoes (you can use young ones) – 800 grams,
– fresh eggplants – 4 pcs.,
– fresh tomatoes – 5 pcs.,
– vegetable oil (the brand is not important, the main thing is odorless) – for frying,
– greens (parsley, dill) – 1 bunch,
– table salt – to taste,
– clean water – depending on the situation.

Recipe for eggplants with potatoes and tomatoes

Peel the potatoes, then thoroughly wash them to remove dust and dirt. Cut into cubes. Place a dry frying pan over medium heat and add vegetable oil. Place the chopped potatoes in the pan and fry until they are browned and golden brown.

While the potatoes are frying, wash the eggplants, cut off the stems and cut into fine cubes. Salt the potatoes well to your taste.

Wash the tomatoes, cut off the stems, then cut into slices or cubes.


By this time the potatoes will already have a golden crust.


When this happens, add the chopped eggplants to the pan and stir well. Add salt to taste.

After about fifteen minutes you can add the tomatoes. Also add some clean water and stir the contents of the pan well. Add a little more salt and add the spices you like if desired. This can be coriander, rosemary, basil and other spices.

Fresh greens must be washed thoroughly to avoid contamination. Then chop it finely.


Place the greens in the pan, mix well and close the lid. Let the potatoes and eggplants simmer for five minutes over low heat.

Eggplants with potatoes and tomatoes are ready! This dish can be eaten on its own, with sour cream or mayonnaise and bread. You can also serve it as a side dish for cereals. The dish turns out light and tasty.

It's autumn outside. The seasonal harvest is getting smaller and smaller. I would like to prepare a hearty and tasty lunch for the whole family using fresh vegetables. We will stew potatoes and eggplants while we still have supplies of this vegetable. For stewed potatoes, prepare a fresh vegetable salad using aromatic herbs.

For cooking stewed potatoes Take these products with eggplants.

Rinse the potatoes thoroughly in running water. Peel the tubers. Cut into large pieces and place in the pan in which you will simmer. Pour cold water to cover the potatoes. Send it to the fire. Boil the potatoes. Cook over low heat until half cooked.

Now let's prepare the tomato frying. Wash the carrots, remove the skin, grate on a coarse grater. Peel the onion and cut into pieces. Heat a small amount of oil in a frying pan. Fry the onions and carrots until soft.

Add tomato paste. Stir and fry for 1-2 minutes.

Add fried vegetables to potatoes. Stir and cook until almost done. Stir occasionally with a wooden spoon.

Now let's prepare the eggplants. For stewing, take not very large vegetables with dense pulp. Wash and peel. Cut into small cubes. Heat oil in a frying pan. Fry the eggplants over high heat until lightly browned, stirring constantly.

Add fried eggplants to potatoes. Season with spices. Cook until all ingredients are ready.

Sprinkle with herbs. Stewed potatoes with eggplants are ready.

Bon appetit!

I love to cook delicious and healthy food. I have no problem cooking with what I have on hand (pantry or refrigerator). Stewed potatoes with eggplants is very tasty and original dish, which I came up with on the fly from available products.

The cooking recipe is not complicated and even a novice housewife can handle it. Fans of eggplant and stewed potatoes will love this unusual combination.

Ingredients

• Eggplant – 1 piece;
• Potatoes – 400-500 gr;
• Carrots – 1 piece;
• Onion - 1 tbsp;
• Vegetable oil – 1-3 tbsp. lodge;
• Bay leaf - 1 piece;
• Salt – 0.5 tsp;
• Water – 100 ml.

How to cook stewed potatoes with eggplants

To begin with, you need to wash the blue ones and cut them into arbitrary pieces, I cut them into cubes.

Place in a plate and pour cold water. Leave it like this for 30 minutes. This is necessary in order to get rid of bitterness.

Finely chop the onion.

Grate the carrots.

Heat vegetable oil in a frying pan and add prepared vegetables (carrots and onions). Fry until done.

Peel the potatoes and cut into small cubes.

Place in a pot (cast iron or thick-bottomed pan).

Also fry it, drain the water from the eggplants, and add it to the pot. Salt to taste, add bay leaf and a little water. Place in the oven and cook for 60 minutes at 180-200 degrees.

Since I had a clay pot, I did not preheat the oven (so that it would not burst due to temperature changes). If you are preparing stewed potatoes with eggplants in another bowl, you can preheat the oven to the desired temperature.

• You can add other vegetables: tomatoes, zucchini, bell peppers.
• Fry the meat in a frying pan and add it to the pot, it will turn out even tastier and more satisfying.
• The blue ones can be fried beforehand.
• Add your favorite spices to taste.
• Serve with salads meat dishes, sausages, fish, tomato juice or other preservation.
• Does not lose its taste after reheating.
• The dish is suitable for vegetarian and lenten diets.

I think what's difficult about me step by step recipe there is nothing, the process of preparing stewed potatoes with eggplants is described in stages, there should not be any difficulties. Delight your family and friends with homemade food.

Stewed eggplant with potatoes, tomatoes and peppers - this is summer, vitamin-packed and very healthy dish. Vegetable stew consists of seasonal products: new potatoes, juicy tomatoes, bright and rich purple eggplant and sweet peppers.

You can bake or cook it with zucchini and cabbage in a frying pan. Sunny vegetables inspire our imagination with many different options for every taste: fried, boiled, baked, steamed - from a variety of ingredients. And most importantly, using fresh and seasonal vegetables is always delicious.

I love stewed eggplants with potatoes and tomatoes, it’s juicier and lower in calories. If desired, you can fry the potatoes harder and bring them to a golden brown crust. The same goes for other components.

What you need for 2 servings:

• 500 g potatoes
• 1 large or 2 medium blue ones
• 1-2 sweet peppers
• 1 small onion
• 2 medium sized tomatoes
• salt, black pepper
• vegetable oil

How to stew potatoes with eggplants - recipe with photos

Cut the onion into rings.

Remove the stalk and seeds from the pepper. Cut the pulp into medium cubes.

Chop the tomato finely.

Also blue.

Cut the skin off the potatoes and cut the root vegetable into large cubes.

After 5 minutes, cover with a lid and simmer until done. 5 minutes before cooking, add tomato cubes, salt and ground black pepper. This way the stewed eggplants with potatoes, peppers and onions will be soaked own juice and then tomato.

All that remains is to decorate with fresh herbs: parsley, dill, green onions or basil, which goes so well with tomatoes. And serve a steaming, aromatic plate on the table.

Bon appetit!

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This bright, satisfying and healthy dish takes up residence in my home kitchen as soon as eggplants appear on the markets. Eggplant is rich in fiber and potassium salts, therefore it cleanses the body and regulates water-salt metabolism, and is useful for the prevention of atherosclerosis. Nutritionists advise eating one boiled eggplant per day for those who suffer from edema. Eggplant is very good when fried, but, unfortunately, it absorbs a lot of oil, so it is better to stew it together with potatoes and other vegetables. The blue skin does not need to be peeled off; it gives the stewed vegetables a special taste. The main advantage of this dish is that it cooks itself, practically without your participation.

You will need:

• eggplants 4-5 pcs
• potatoes 2-3 pcs
• onion 1-2 pcs
• bell pepper 1 piece
• tomatoes 2-3 pcs
• garlic 2-3 cloves
• vegetable oil 4-6 tbsp.
• greenery
• allspice peas
• Bay leaf

You will need thick bottom pan. She is the one who will prepare this dish. All you need to do is wash, peel and chop the vegetables. A You don’t even need to peel the eggplants- wash and remove the stalk. Another comforting information is that modern varieties of eggplant contain almost no bitterness, so they do not need to be pre-salted and soaked in water to remove it.

Step-by-step photo recipe:

Pour into the pan oil, put the chopped onion, bay leaf And allspice peas. Add some salt.

Place coarsely chopped onions on top and add salt. You can add some dry seasoning - suneli hops or Italian herbs.

Top the eggplants with salt.

Now, cut into cubes. I took red and green. Add some salt.

The final layer is peeled tomatoes, cut into slices. To do this, cut the top of the tomatoes, place them in a bowl and pour boiling water over them for half a minute. Drain the boiling water, rinse with cold water - now the skin can be easily removed. If the tomatoes are hard and not ripe enough, keep them in boiling water longer.

Don't forget about garlic.Salt.

Water everything vegetable oil(2-3 spoons), cover the pan with a lid and cook on low heat 1 hour. In just a few minutes, your home will be filled with the aroma of fresh summer vegetables and you will understand that vegetables are not only healthy, but also tasty! After 1 hour, stir the contents of the pan and serve.