At first glance, you might confuse an eggplant sauté with a regular vegetable stew. But in fact, there are subtleties in the composition and cooking technique. That is why we have found as many as 20 recipes for you - with meat, poultry, vegetables or even nuts!
1. Classic sauté with eggplant
The secret is that the vegetables must be shaken during cooking, and not stirred - then they retain their juice and shape.
You will need: 4 eggplants, 2 peppers, 3 tomatoes, 1 onion, 1 carrot, garlic, herbs, spices.
Preparation: Cut the eggplants and carrots into slices, and the peppers and onions into half rings. Peel the tomatoes and cut into large cubes. Roast all vegetables separately except tomatoes. Put everything in layers in a skillet, sprinkle with spices, herbs and crushed garlic. Cover and simmer for another 20 minutes.
2. Eggplant saute with chicken
A fairly light, but at the same time very satisfying dish.
You will need: 500 g of chicken, 2 onions, 3 eggplants, 1 zucchini, 2 tomatoes, 2 peppers, 1 head of garlic, 1 bunch of cilantro, spices.
Preparation: Cut the chicken into strips and fry until golden. Add chopped onions, stew a little, and then add tomatoes and peppers. After another 5-7 minutes, send the zucchini and eggplants there, stew until cooked, season and sprinkle with saute greens and crushed garlic.
3. Eggplant saute with pork
The soy sauce marinade will make the pork very soft.
You will need: 600 g pork, 3 eggplants, 5 tomatoes, 1 onion, 3 cloves of garlic, 3 tbsp. soy sauce, spices.
Preparation: Cut the pork into pieces and marinate in spiced soy sauce for an hour. Lightly fry the meat on all sides, and then simmer under a lid over low heat for 30 minutes.
Coarsely chop the eggplants and onions, put on the meat and carcasses for another 25 minutes. Add finely chopped tomatoes, garlic and spices last. After 5 minutes, gently stir the cooked sauté and let it brew a little.
4. Saute with eggplant and beef
We recommend boiling the beef in advance to make it more tender.
You will need: 400 g of beef, 3 eggplants, 2 carrots, 2 onions, 4 tomatoes, spices.
Preparation: Cut the eggplants into slices, fry and place in a mold. Put the remaining ingredients, randomly chopped, on top: carrots, onions, peppers, half of the tomatoes, meat and the rest of the tomatoes. Bake under foil for about 40 minutes at 180 degrees.
5. Eggplant saute with minced meat
By the way, this sauté will make an excellent pie filling.
You will need: 500 g minced meat, 6 eggplants, 2 onions, spices.
Preparation: Fry the finely chopped onion, add the minced meat to it, and continue to fry. Then add the eggplant and mascara cubes until tender. Season the dish at the end.
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6. Eggplant saute with suluguni
Add meat or chicken if desired.
You will need: 300 g eggplants, 100 g suluguni, 300 ml tomato juice, 200 g tomatoes, 1 bunch of parsley, garlic and spices.
Preparation: Cut the eggplants into quarters and the tomatoes into cubes. Gently fry for 2-3 minutes, pour in tomato juice and stew for another 10-15 minutes. Add spices, herbs and garlic, warm up a little and sprinkle with grated suluguni.
7. Saute with eggplant and zucchini
The perfect summer saute recipe when you don't want anything complicated and heavy.
You will need: 1 eggplant, 1 onion, 1 zucchini, 1 carrot, 1 pepper, 1 tomato, spices, garlic, basil.
Preparation: Cut all the vegetables into cubes and lightly fry the onions and carrots. Reduce heat to medium and add zucchini, eggplant, pepper and tomatoes at intervals of 5 minutes. After another 5 minutes - garlic and spices, and then warm up, remove from heat and sprinkle with chopped basil.
8. Eggplant saute with pepper and olives
An amazing side dish or an independent lean dish.
You will need: 1 eggplant, 3 peppers, 1 onion, 2 cloves of garlic, 50 g green olives, spices.
Preparation: Chop the garlic and onion finely and fry until golden. Add the peppers, cut into strips, and fry for another 3-4 minutes. After that, add the eggplant cubes and spices, carcasses to the desired consistency, and add the olive rings a couple of minutes before the end.
9. Eggplant saute with tomato paste
For an expressive taste, we recommend adding a little sugar.
You will need: 2 eggplants, 1 onion, 1 carrot, 1 tbsp. tomato paste, 200 ml of tomato juice, 2 cloves of garlic, 2 tbsp. flour, spices.
Preparation: Finely chop the onion, grate the carrots and stew in a little oil over medium heat. Add tomato paste and spices and stir. Cut the peeled eggplants into slices, sprinkle lightly with flour and put them in a saucepan too. Pour in tomato juice and carcass vegetables under the lid for about half an hour, and at the end season with garlic.
10. Eggplant saute with cilantro
Experiment with herbs and herbs for a richer and more interesting scent.
You will need: 4 eggplants, 4 peppers, 4 tomatoes, 1 bunch of cilantro, 3 onions, 2 carrots, 4 cloves of garlic, spices.
Preparation: Put peeled eggplants, halved peppers and whole fleshy tomatoes in the oven for 25 minutes at 200 degrees. Finely chop and fry the onion, add the grated carrots to it and fry for another 5 minutes.
Peel and dice the baked vegetables, chop the garlic and send everything to fry. After 5 minutes, put the chopped greens in the same place, turn off the heat and let the saute brew under the lid.
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11. Saute with eggplant and nuts
Delicate and buttery eggplant goes well with chopped walnuts.
You will need: 3 eggplants, 2 red onions, 1 carrot, 1 head of garlic, 3 tomatoes, 1 pepper, 0.5 cups of chopped walnuts, suneli hops, spices.
Preparation: Cut the eggplants into cubes, the carrots into slices, and the onions and peppers into half rings. Peel and chop the tomatoes. First, fry the onion with garlic, then add the carrots and peppers, and after another 10 minutes - the tomatoes and garlic.
Stew until excess liquid evaporates and add walnuts. Separately fry the eggplants over high heat and also send in a sauté. Stew it all together for 5-7 minutes, season and remove from heat.
12. Eggplant saute with prunes
When serving, be sure to sprinkle with herbs and nuts.
You will need: 1 kg eggplant, 150 g prunes, 3 peppers, 1 onion, 5 tomatoes, 3 cloves of garlic, 2 carrots, spices.
Preparation: Cut the eggplants into cubes, the peppers into wedges, the carrots into strips, and finely chop the onion. Fry the eggplants until golden and add the rest of the vegetables to them. While they are stewing, soak the prunes in hot water and cut into strips. Send it there with tomatoes, and then mascara until soft. At the very end, season with sauté and garlic.
13. Eggplant saute with mushrooms
Any kind of mushroom will do, including dried or frozen.
You will need: 2 eggplants, 500 g of mushrooms, 1 pepper, 2 tomatoes, 1 onion, hot pepper, 2 cloves of garlic, spices.
Preparation: Cut the mushrooms into slices and fry until the moisture evaporates. Add chopped vegetables, garlic, hot peppers and diced eggplants. Carcasses all together for about half an hour on low heat and season at the end.
14. Saute with eggplant and cheese
An interesting variation on the classic saute recipe, but for casserole lovers.
You will need: 4 eggplants, 100 g of Korean carrots, 3 peppers, 4 tomatoes, 100 ml of mayonnaise, 2 onions, 250 g of cheese, spices.
Preparation: Cut the eggplants into slices, fry, put in a mold and lightly brush with mayonnaise. Top with onion rings, peppers, carrots, tomatoes and some grated cheese. Repeat all layers twice more, and bake for about half an hour at 200 degrees.
15. Eggplant saute with celery
What you need in high season for vegetables!
You will need: 120 g eggplant, 80 g onion, 50 g pepper, 40 g celery, 80 g tomatoes, 10 g garlic, 80 g carrots, spices.
Preparation: Cut all the vegetables into roughly equal cubes. Fry the onion and garlic, add the carrots, and after a couple of minutes add the pepper.After another 5 minutes, add the eggplants, and again after 5 minutes - the tomatoes with celery. Season with sauté and simmer until tender.
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16. Saute with eggplant and potatoes
Thanks to potatoes, a tasty and healthy vegetable side dish also becomes satisfying.
You will need: 1 eggplant, 1 carrot, 1 onion, 2 tomatoes, 1 zucchini, 2 potatoes, 1 tbsp. tomato paste, 2 cloves of garlic, spices.
Preparation: Chop all vegetables at random and fry the onions and carrots. Add the potatoes and zucchini, and after a couple of minutes add the eggplants. After 5 minutes add the blended tomatoes, tomato paste, garlic, spices and a little water as needed. Carcasses vegetables covered for up to half an hour.
17. Eggplant saute with tomatoes
The more tomatoes, the juicier the sauté is.
You will need: 500 g eggplants, 500 g tomatoes, 1 zucchini, 2 peppers, 1 onion, 1 carrot, 4 cloves of garlic, 1 bunch of parsley, spices.
Preparation: Cut the eggplant and zucchini into cubes, the onions and carrots into half rings, the peppers into strips, and the tomatoes into thin slices. Simmer all vegetables together for half an hour over medium heat, season, add crushed garlic and herbs, and simmer for another 7 minutes.
18. Eggplant saute with apples
When you already want something more original!
You will need: 5 eggplants, 4 peppers, 2 onions, 2 carrots, 3 apples, 7 tomatoes, herbs, garlic, spices.
Preparation: Cut the apples into large slices, finely chop the onion, and cut the rest of the vegetables into cubes. Separately fry the onions, carrots and eggplants until soft, and send them to the cauldron. Add peppers and tomatoes there, and simmer all together for 10 minutes. Season, add apples and simmer for another 3 minutes. Finally, add the garlic and herbs and let the sauté brew.
19. Eggplant saute in the oven
Another baked saute recipe, this time not in layers.
You will need: 700 g eggplant, 200 g carrots, 1 onion, 2 cloves of garlic, 200 g pepper, 200 g tomatoes, spices.
Preparation: Cut the eggplants, tomatoes and carrots into slices and the peppers into large strips. Put all vegetables on a baking sheet and put in the oven at 220 degrees for 15 minutes. Take it out, pour onion and garlic on top, and put it in the oven for another 15 minutes. Stir the vegetables, sprinkle with spices, bake for another 7 minutes and serve.
20. Eggplant saute for the winter
A wonderful preparation that will delight you all winter!
You will need: 1 kg of eggplant, 1 kg of tomatoes, 350 g of carrots and peppers, 200 ml of vegetable oil, 3 tbsp. vinegar, 1 tbsp. salt and sugar, 1 head of garlic, spices.
Preparation: Coarsely chop the eggplants, peppers and carrots, and chop the tomatoes in a blender. Stew the peppers and carrots in oil for 10-15 minutes, add the eggplant and tomato puree, and simmer until tender for about 20 minutes. Add spices, garlic and vinegar, stir and roll into jars.