How to make sautéed vegetables: some of the best recipes. How to prepare a delicious sauté from eggplants and other vegetables Online recipe for vegetable satay sauce

Sautéed eggplant - savory dish for home lunch or festive feast. Juicy eggplants, paprika, onions, carrots are fried separately, seasoned with garlic and served. Vitamin food attracts attention with its richness and rich taste.

Technology for preparing vegetable sauté with eggplants

The mystery of the name

The dish was born in France. Translated from French. "sote" means bouncing. What connection? No, the hostess does not need to jump around the kitchen while cooking. But the products simply need to be shaken during short frying. And no forks/spoons for stirring/turning. The French are convinced that in this way the structure and juiciness of vegetables will be preserved as much as possible.

What is it made from?

Includes:

• eggplant;
• bell pepper;
• carrot;
• onion;
• tomatoes;
• garlic.

What is seasoned with?

Spices vary depending on the preferences of the hostesses. Ground black pepper, mixture of peppers, bay leaf, granulated sugar, fried sesame seeds; saffron; Utskho Suneli and others.

Many people make it with zucchini. There are recipes for rolling for the winter.

How to make sautéed vegetables with eggplants

1. Eggplants are cut into slices or large cubes/straws. Then soaked in cold salty water for about half an hour. The water is drained and the pieces are fried in vegetable oil for a short time. And most importantly: shake the pan to turn it over. Forks and spoons are not used.
2. The remaining ingredients are crushed and fried separately for 10 minutes.
3. Then everything is mixed with eggplants, seasoned with garlic and spices, salted and left to brew.
4. A day later, serve sprinkled with herbs. As a rule, they take cilantro or parsley.

Top 3 successful eggplant sauté recipes

It is clear that the popular dish has acquired many variations in execution. Experienced housewives have their own proprietary recipes. For those who are encountering this dish for the first time, let’s say that there is nothing complicated. Here are the three most famous versions and a reminder: good dish one that is prepared with love. A little patience, good products, a few minutes to familiarize yourself with the publication - and you can go to the kitchen to create a masterpiece.

Number one – eggplant and tomato sauté

Wash eggplants (3 pcs.), cut into 5-8 mm slices (do not peel!), pour cold water, pour in 2 tsp. salt. A press is installed on top. So that the circles are completely submerged in water. After half an hour, drain the liquid and place the vegetables in a colander. In this way they get rid of possible bitterness.

Vegetable oil is poured into the frying pan. Place the eggplants and fry for 30 seconds on each side. The process is long, but the end result is worth it. Sauteed eggplants are often prepared only in a frying pan or in the oven, less often in a slow cooker.

Tomatoes (5 pcs.) are scalded and peeled. They cut randomly.

Carrots (1 pc.), onions (2 pcs.) are chopped to your taste. It’s more convenient to use a grater and half rings.

Fry everything together in hot oil: tomatoes, onions, carrots. Salt and season with spices after 5 minutes. Then fry for another 5 minutes and turn off the heat.

Place eggplants in a thick-bottomed saucepan or thick-walled frying pan and salt them. Season with spices. On top are vegetables. Cover with a lid and simmer on low heat. After ten minutes, place into portioned plates and serve, sprinkled with chopped herbs.

Number two – delicious eggplant sauté recipe

Circles of two or three eggplants (with skin) are soaked for 30 minutes in very salty water (3 tsp per liter) under pressure. After a while, place in a colander. When the water has drained, fry in hot oil in cast iron frying pan until golden brown on both sides.

Onions (2 pcs.) are cleaned, cut into rings/half rings, fried for 3 minutes - and place the saucepan on the bottom.

Carrots cut into circles (2 pieces) are also fried, salted, seasoned with spices - and onion.

To get a delicious sautéed eggplant, add paprika. Bell peppers (two to four different colors) are cut into half rings - and without frying, they are laid out in a third layer over the carrots.

You can add a little chili. Sprinkle with chopped garlic.

Cover with blanched tomatoes (two pieces), cut into circles, and cover with the remaining garlic and herbs.

Pour a glass of cold water. Wait for it to boil and simmer for 30-50 minutes. The finished dish is laid out on portioned plates and sprinkled with herbs. Eaten cold or hot.

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Sauté, like many things in cooking, was invented by the French. But, contrary to popular belief, this is not a dish, but a cooking technique. Translated from French, the word “saute” means jump, jump. That is, the ingredients of the dish are tossed in the frying pan, rather than turned over with a spatula. The masterful tossing technology ensures the integrity of the tender pulp of the vegetables and preserves the juice inside them. Today we will learn how to cook eggplant satay. But, in principle, you can make similar dishes from bell pepper, tomatoes and other juicy vegetables.

We will need a special frying pan with high sides and a long handle. But if you haven’t yet become a master at tossing vegetables, take a saucepan or cast-iron casserole. A regular frying pan is suitable for frying ingredients. In addition to the main component, eggplant satay also includes other vegetables: tomatoes, garlic, carrots, onions, bell peppers. Vegetable oil is used as fat. There is no need to peel the eggplants: just wash them, cut them into thick discs and add salt. Yes, they need to be left for half an hour so that they give up all the bitterness.

Recipe for eggplant satay “Favorite little blue ones”

While the four middle fruits are letting out their juice under salt, let’s move on to the other vegetables. Grate two carrots into large shavings or chop into strips. Chop two and one onion into half rings, cut four tomatoes into slices. Pour vegetable oil into a frying pan and fry the onions first, then the peppers and carrots, and finally add the tomatoes. They will naturally release juice. We salt the vegetable mass and simmer until it becomes soft. We transfer it to a bowl, and place the eggplants, washed under running water (to remove excess salt), into the frying pan. Fry these pucks on both sides until golden brown.

This was all preparatory work. Now it’s time to prepare the actual eggplant satay. Pour oil into a saucepan, place the blue ones in it, cover with vegetable mixture on top. Sprinkle with finely chopped dill and parsley and 4 cloves of garlic passed through a press. Salt and add spices to taste. Close the lid and simmer over low heat for ten minutes.

Eggplant satay “Aromatic”

This recipe uses the same products, but in different proportions. There should be an equal amount of blue peppers, tomatoes, bell peppers and onions. You will also need one carrot and a whole head of garlic. Separately, fry the onion and place it in a saucepan. Then the same should be done with carrots. Each layer of vegetables is salted. Place chopped peppers and chopped garlic into longitudinal slices on top of the carrots. The next layer is dill and fried eggplant. Tomatoes and herbs are placed on top. The dish is stewed under the lid without stirring for about 45-50 minutes.

Eggplant satay “Fast and tasty”

This is a very simple recipe in which the vegetables do not need to be fried - they must be immediately placed in a saucepan, raw. Naturally, the exception is the blue ones themselves, which need to be salted and left for half an hour. Then they are washed and cut into cubes. Pour oil into a saucepan and layer onions, peppers, eggplants, and tomatoes. Sprinkle with a spoon of sugar, season with salt, pepper, garlic and herbs. Add more oil and simmer covered for about 40 minutes.

To prepare sautéed vegetables, prepare the ingredients according to the list.

Eggplants should be cut into convenient slices, salted and left for 30 minutes.

Cut the carrots into strips and the onion into half rings.

Remove seeds from bell peppers and cut into strips. Finely chop the hot pepper.

Heat in a frying pan sunflower oil, add the onions and carrots and simmer a little. Squeeze excess moisture from eggplants and add to pan. Stir and fry for 5 minutes. Then cover with a lid and simmer for another 10 minutes.

Add Bulgarian and hot peppers. Continue to simmer covered for 5 minutes.

Peel the tomatoes and cut into cubes. Add tomatoes to the pan, also add sugar and salt to taste. Simmer for another 5 minutes.

Add finely chopped garlic and parsley to the vegetables, stir. Leave the vegetable sauté to brew.

It is recommended to refrigerate the cooled vegetable sauté for 2 hours and then consume it, but we usually eat right away. If I’m preparing a large portion, I put some of it in the refrigerator and then eat it cold. Very tasty sauté, I recommend it!

Bon appetit!

Every housewife has a moment when everything is standard and regular dishes, which she serves every day, get boring, I want to try something new, unusual and, of course, tasty. But at the same time, I would like it to be useful and healthy food so that later because of the “new thing” you don’t have to restore your health.

We would like to present to your attention a wonderful dish called sauté. What is sauté? Surely, not everyone knows such an interesting name, and most importantly, what it means.

Saute can be called vegetables, fish or meat fried over high heat, but in a small amount of oil, all depending on the recipe, served in a large amount of sauce.

Now is a wonderful time, summer, when they appear on store shelves in great variety and quantity, and they are relatively inexpensive, and what can we say about their usefulness! There are a large number of options for preparing this dish; each housewife or professional chef makes this dish in her own way.

In general, the dish got its strange name from the French word “sauter”, which means “to jump”.

This is due to the fact that during the cooking process the food is quickly fried and sharply shaken, bouncing, as a result of which they turn over and mix. According to the rules, sauté should be cooked in a saucepan (cauldron with a flat bottom), but now it can easily be cooked in a thick-walled frying pan. The result is beautifully fried vegetables or other products with a golden crust.

Sounds delicious? Then let's try to figure out how to prepare a delicious vegetable sauté. As we have already said, each housewife cooks in her own way, you can cook on the stove, some finish it in the oven, or you can grill it, as you like! Let's look at the most popular and traditional recipes sauté preparation.

Eggplant and zucchini sauté recipe

• 300 g eggplant;
• 300 g zucchini;
• 300 g zucchini;
• 200 g tomato;
• 100 g bell pepper;
• 2 medium carrots;
• 2 onions;
• Garlic clove, parsley, dill, salt, pepper.

First, let's start chopping all the prepared vegetables. To do this, wash everything thoroughly, peel the carrots and cut them into half rings. We also peel zucchini, zucchini and eggplant and cut them into small pieces or half rings.

The onion is peeled and also cut into rings, then the bell peppers and tomatoes are cut into the same pieces. When everything is ready, we begin to fry the prepared vegetables: pour a small amount into a well-heated frying pan vegetable oil, add carrots there, fry for 7-8 minutes, do not forget to stir.

Then, to allow the excess oil to drain, place the fried carrot pieces in a colander on paper towels and leave in that position for a few minutes.

Zucchini, zucchini, and eggplants are fried using the same principle; each product must be allowed to drain. Zucchini, zucchini, eggplants are fried for 8-10 minutes, and onions, bell peppers and tomatoes - 5-6 minutes.

As they cook, all the vegetables are transferred to a common pan; at the last stage, tomatoes and herbs are added, along with which you need to salt and pepper the dish to taste. By the way, it is best to fry garlic together with tomatoes, or you can add it raw to a ready-made dish. All ingredients are carefully mixed, that's it, the sauté is ready!

How to cook eggplant and pepper sauté in the oven?

To prepare the dish you will need:

• 2 eggplants;
• 2 bell peppers;
• 2 medium tomatoes;
• 2 carrots;
• 2 onions;
• 2-3 cloves of garlic, herbs, salt, pepper, vinegar.

In order for the eggplants to easily part with their skin, cut them into rings 1 cm thick, then rub them with salt and leave for a while. Then peel the tomatoes. To do this, make a cross-shaped cut on the top of each tomato, lower it into boiling water for a few seconds, and then take it out, cool with cold water, after which the skin can be easily removed.

After this, cut the tomatoes into six parts. Let's move on to the bell pepper: it must be peeled from the stalks, core and seeds, cut into small slices into six parts. The carrots are also peeled and cut into medium lengthwise cubes.

Eggplant slices, peppers and tomatoes are fried in a frying pan separately, after which they are all placed together on a baking sheet and baked in the oven at 180°.

While the vegetables are baking, move on to the carrots and onions. The frying pan needs to be warmed up well, then pour a little onto it. olive oil, then onions and carrots are fried on it until golden brown.

After this, the heat is reduced to a minimum, and a tablespoon of vinegar and a tablespoon of sugar are added to the frying pan, the onions and carrots are lightly stewed in this mixture, after which they are added to the main vegetables on a baking sheet, they must be distributed evenly, at the same time add finely chopped garlic .

In total, the sauté should spend about 50 minutes in the oven, after which the baking sheet is removed from the oven and the sauté is decorated with chopped herbs and garlic. Ready!

Recipe for vegetable sauté with green peas

To prepare the recipe you will need:

• 1 red Bell pepper;
• 1 carrot;
• 200 g zucchini;
• 100 g green peas;
• 100 g cherry tomatoes;
• 1 onion;
• 1 clove of garlic, salt, pepper, oil.

Cut the zucchini into thin half rings, then peel the bell pepper and carrots and cut them into strips. Heat the saucepan thoroughly over high heat, pour in sunflower oil, then add prepared zucchini, carrots, bell peppers and onions, cut into half rings.

All ingredients are fried over high heat for about two minutes, shaking the saucepan periodically. After two minutes it is added green pea, everything is fried for about two more minutes, after which garlic is added, and we also season the mixture with salt and pepper.

After this, add the cherry tomato halves, shake everything several times and fry for another 2-3 minutes. Sauté is ready! In this recipe, you can use a thick-walled frying pan instead of a saucepan.

In our article we told you about the most popular sauté recipes, as well as in various ways its preparations. We recommend trying each of the above methods to decide on the one that suits your taste.

In general, there are recipes for sauteed fish and meat, but sautéed vegetables are not only tasty dish, but also healthy and low-calorie, which is so important for those who watch their figure, but at the same time love to eat delicious food. Try it and you won't be disappointed!

In the classical sense, a sauté is a dish prepared using a special technology, which consists of 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. Just shake it, 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, “sauté” translated from French, means a jump (jump), i.e. By shaking the pan, the vegetables seem to bounce on it. Hand on heart, we can say that few people fry them according to all the rules, but the name “sauté” is firmly attached to the dish.

Eggplant sauté - general principles and cooking methods

To prepare sauteed eggplant, you will need a stewing pan with a thick bottom so that the vegetables do not burn (or a cast iron casserole) and a frying pan for frying the vegetables. It’s even better if you find a special saucepan with a long handle and high sides, this is for those who want to feel like a real cook and begin tossing vegetables in a frying pan with deft movements so that they don’t burn.

Sautéed eggplant - food preparation

The main ingredients for sautéed eggplant are bell peppers, onions, tomatoes and the eggplants themselves. Alternatively, carrots can be added. Spices and herbs include garlic and parsley. Some recipes add black peppercorns or ground, sugar and bay leaf.

For sauteing, eggplants are cut coarsely - into pieces or circles, the remaining vegetables are most often finely chopped into noodles or half rings.

Eggplant sauté - best recipes

Recipe 1: Eggplant sauté “Favorite”

Preparing this dish is not difficult; even a novice housewife can handle it. And the result will delight your household and allow you to diversify your usual menu. There is no need to peel eggplants and tomatoes. The carrots can be cut into thin strips, so they will look more beautiful in the dish. But if there is no time or special desire, you can simply grate it coarsely, the taste will not become worse.

Ingredients: 4 medium eggplants, 2 pcs. carrots and bell pepper, one head onions, greens - parsley and dill, 4 cloves of garlic and 4 tomatoes, vegetable oil.

Cooking method:

Cut the eggplants crosswise into 0.5-0.8 cm slices, add salt and pepper, set aside for half an hour to let out the juice (get rid of bitterness).

Coarsely chop the tomatoes into cubes, chop the onion and pepper into thin half rings, coarsely grate the carrots.

Heat oil in a frying pan, fry the vegetables, adding them one by one - first onions, then peppers, carrots and, lastly, tomatoes. Add salt to the vegetable mass and simmer a little until soft.

Rinse the eggplants with water, squeeze well and fry until lightly browned on both sides. Then put them in a saucepan, cover with fried vegetables on top, sprinkle with chopped herbs and garlic. Bring the mixture to a boil and simmer over low heat for about 10 minutes, covered. At the end of cooking, if necessary, add salt to taste. Stir the finished sauté and serve immediately. This dish is delicious in any form: cold, hot or warm.

Recipe 2: Eggplant sauté “Aromatic”

The magical aroma emanating from this dish during the cooking process tantalizingly tickles the nostrils, and the hand reaches for the spoon to scoop it out of the pan one more time, and more, supposedly “for testing.” Therefore, it is better not to cook sauté on an empty stomach.

In this recipe, the carrots are cut into circles, but it is not forbidden to cut them smaller, for example, into strips (for those who do not like coarsely chopped stewed carrots).

Ingredients: 2 pieces each of 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 those who like it spicy, you can add half a pod of small hot pepper.

Cooking method:

Cut the eggplants (with peel) into 0.7-1.0 cm circles, sprinkle with salt or put in salted water (2 heaped tablespoons/1 liter of water) for half an hour to remove bitterness.

Cut the onion into small 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 salted. Chop the carrots into thin circles (cut into slices across the carrots), fry and place on the onion.

Place sweet peppers cut into thin noodles (half rings) on top. Those who like it spicy can add hot pepper. Chop the garlic into thin slices (lengthwise or crosswise), and sprinkle along with chopped parsley on top of the pepper (1/3 of the total mass).

The next layer is eggplant. They must first be washed in water to remove salt, squeezed out and fried until golden brown. Sprinkle 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 them with a layer of eggplants. Sprinkle the rest of the herbs and garlic on top and cover the pan with a lid.

Bring the contents of the pan to a boil and, reducing the heat to low, simmer with the lid closed for about 50 minutes without stirring the layers. At the end of cooking, taste for salt and add ground pepper. The finished saute, laid out on plates, is sprinkled with fresh herbs. Served cold or hot.

Recipe 3: Eggplant sauté “In a hurry”

The peculiarity of this recipe is that the chopped vegetables are not fried, but placed in layers in a pan in their raw form. This is a bit of a departure from classic version preparing a sauté, in which the ingredients must be pre-fried. But why not give this recipe a chance, especially when you want to cook a delicious and quick meal.

Ingredients: 4-5 tomatoes, 2 eggplants, 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 the eggplants and tomatoes, together with the peel, into 0.5-0.8 cm circles (if the vegetables are large in diameter, the circle can also be cut into 2 halves), onions and peppers into half rings. It is advisable to take eggplants young so that you do not have to soak them first.

Place vegetables in rows in a pan, lightly adding layers - onions, peppers, eggplants, tomatoes. Repeat again. The last layer should be tomatoes. Sprinkle with sugar, chopped herbs and garlic, ground pepper and oil on top. Cover with a lid and simmer over low heat for about 40 minutes.