Is it possible to eat potatoes with eggplant. Potatoes with eggplant in the oven - the more the better! Recipes for baked potato dishes with eggplant in the oven

With potato. Everyone will love this combination. The dish can be an excellent second for lunch or a full dinner. Of course, the large amount of oil that eggplant absorbs during cooking makes it quite high in calories, but in our article we will give advice on how to avoid the process of absorption of large amounts of fat by vegetables.

Cooking fried eggplant with potatoes

For the dish you will need:

Wash the vegetables, peel and cut into cubes or thin slices. Pour vegetable oil into a deep frying pan, put the potatoes and fry over high heat for 5 minutes. Then add eggplant to it, mix. Lower the heat and cover with a lid. with potatoes will be ready in 20 minutes, at the very end, salt the dish, sprinkle with black pepper and squeezed garlic. It will be delicious if you serve vegetables with green salad or fresh tomatoes.

with Chinese potatoes

Oriental cuisine is not too complicated, you can easily master some of the recipes. For multiple servings, take:

• 5 medium sized eggplants;
• 3 large potatoes;
• a couple of cloves of garlic, soy sauce, 2 tbsp. sesame seeds and cilantro greens.

Wash vegetables, peel and cut into cubes. In very hot vegetable oil, first fry the potatoes until cooked, lightly salt and put in a bowl. After that, in the same pan, bring the eggplant to readiness. Dilute the starch with a little water, stir it so that there are no lumps. Squeeze the garlic or finely chop. In a pan, mix the fried eggplant and potatoes, fill them with starch water, add a couple of tablespoons soy sauce and garlic. Simmer for a few minutes until the liquid becomes thick and viscous. Delicious fried eggplant is ready. Sprinkle with sesame seeds and chopped cilantro before serving. Usually this dish is served with boiled unleavened rice, which must be poured with the sauce left over from vegetables. Of course, you are unlikely to be able to eat it. Otherwise, you can easily compare the dish with those served in good restaurants or Shanghai - you will definitely do just as well.

Fried eggplant with potatoes and tomatoes

For a vegetable dish, get from your stocks:

• 1 eggplant;
• 3-4 potato tubers;
• medium-sized onion;
• several tomatoes;
• garlic, olive oil, paprika and salt.

Cut the eggplant into large cubes and brown them for olive oil, sprinkle with salt and paprika. Cut the potatoes into slices and fry over high heat. Finely chop the onion and garlic, peel the tomatoes. In a frying pan with oil, first sauté the onion, then add the garlic to it and, at the very end, the tomatoes. When the vegetables are ready, add potatoes and eggplant to them. The dish needs to be stewed over low heat, but not for long - enough for five, and a maximum of 7 minutes. Sprinkle each serving with herbs before serving. At the beginning of the article, we promised that we would reveal to you the secret of frying eggplant so that the vegetables absorb as little oil as possible. The trick is to put the cubes or circles of vegetables on a very hot pan and fry for a very short time on both sides. With this technology, vegetables simply do not have time to properly absorb fat and therefore will contain fewer calories compared to those that were cooked in the usual way. It's that simple.

Lunch or dinner can be made hearty and at the same time light if you take as a basis fresh vegetables. For example, potatoes with eggplant, cabbage, carrots and onions can be very appetizing, despite the lack of meat ingredients. Cooking vegetable stew is quite simple. In this recipe, we'll show you how to cook it in a cauldron, but it's even easier to make stewed eggplant with potatoes in a slow cooker. The undoubted advantage of such a stew is the fact that the ingredients can include those vegetables that are preferred in your family.

Vegetable stew with eggplant and potatoes can also replace the usual side dishes for meat or fish, but also how independent dish it is in no way inferior to the most exquisite hearty dishes. Can't believe it? Try to cook it yourself to see for yourself. In any case, such a recipe should certainly be in the “arsenal” of a good housewife, since simple and healthy dishes should also be included in the diet.

Vegetable stew is a dish that can be adapted to the most fastidious taste, because everyone chooses the composition of the ingredients for himself. So, eggplant lovers should definitely add this vegetable to the classic set of vegetables, consisting of potatoes, carrots, onions and cabbage. Eggplant will not only add a spicy touch to the dish, but also make it more satisfying. So, today we have a simple but satisfying menu. vegetable dish, the recipe for which we are happy to share with you.

Note: in stewed potatoes in addition to eggplant and cabbage, you can add any other vegetables, for example, zucchini, bell pepper or string beans.

how to cook vegetable stew with eggplant, potatoes and cabbage

Ingredients:

• peeled potatoes 5-6 pcs.,
• white cabbage - 1/2 head,
• eggplant 1-2 pieces,
• carrots - 1 pc.,
• onion 1-2 pcs.,
• sunflower oil, salt and black pepper - to taste,
• finely chopped dill greens - for serving.

Cooking process:

Pour a little sunflower oil into a thick-walled cauldron or stewpan and put finely chopped white cabbage. Simmer over low heat, stirring occasionally, until reduced in volume.

Grate the carrots, and finely chop the onion with a knife, then fry both vegetables on sunflower oil in a separate pan.

Peel the eggplant and cut into cubes. They can be salted and set aside for a while so that the characteristic bitterness goes away, but given that most of it is in the skin, this is not necessary.

Add the eggplant cubes to the onions and carrots and fry everything together for another 5-7 minutes.

Transfer the fried vegetables to the cauldron to the cabbage.

Following them, send medium-sized cubes of potatoes to the same place.

Thoroughly mix the vegetables, season to taste with salt and black pepper and simmer over medium heat until all the ingredients are ready, that is, about 35 minutes. From time to time, the stew must be stirred, and if all the liquid that comes out of the vegetables has evaporated, add boiling water or broth to the cauldron.

Serve the vegetable stew with eggplant hot, sprinkled with plenty of fresh herbs.

Description

Stewed eggplant with potatoes- light, tasty and very healthy dish, which this recipe can be prepared in summer and autumn, when a new vegetable crop ripens in the garden. If you don't have your own garden, no problem. We go to the market and stock up necessary ingredients: eggplant, potatoes, onions, carrots, tomatoes. Fortunately, all this is inexpensive. That's why this dish can safely be called budget.

The advantages of stewed eggplants with potatoes can also be attributed to their low calorie content. That's why especially good for dinner. Firstly, it perfectly saturates and does not leave a feeling of heaviness in the stomach, and secondly, it does not harm the figure. Therefore, in the fight against extra centimeters, you can avoid hungry fainting, especially since stewed eggplants turn out to be incredibly tasty.

So, if you intend to cook eggplant with potatoes by stewing them in a pan with tomatoes, then first study step by step photo recipe below. He will tell you what nuances should be taken into account to make the dish really tasty.

Ingredients

• 
  (5 pieces of small size)
• 
  (5 pieces of medium size)
• 
  (1 piece larger)
• 
  (1 piece larger)
• 
  (3 pcs.)
• 
  (taste)

Cooking steps

The first thing to do is prepare the eggplants themselves. They must be thoroughly washed, removing all contaminants from the surface.



We remove the stalks and cut the eggplant lengthwise into plates, which, in turn, cut into cubes.



Soak sliced ​​eggplant in warm salted water for 20-30 minutes. After the time has passed, drain the water. Together with it, all the bitterness will leave the vegetable. Do not ignore this procedure, otherwise the taste of the dish may be irreparably damaged. You can also get rid of the bitterness of eggplants if you peel them.



Peel the potatoes and wash them thoroughly.



We cut the potatoes in the same cubes as the eggplant.



We send a frying pan to warm up on medium heat, pour oil into it, and after a couple of minutes we send chopped potatoes into it.



Now you can add eggplants that have got rid of bitterness to the potatoes.



We clean the onion and carrot. Cut the onion into large half rings, and rub the carrots on a coarse grater.



We send carrots and onions to the pan with the rest of the vegetables.



Since we are preparing the dish in season, we will not stew vegetables in tomato paste, but in fresh chopped tomatoes. However, to begin with, the tomatoes should be peeled. To do this, we make cross-shaped cuts on them and place them in boiling water for a couple of minutes.



Drain the boiling water and peel the tomatoes. Then place them in the blender bowl.



Grind peeled tomatoes with a blender. Get a tomato fresh, as in the photo below.



Shredded tomatoes are sent to the pan with vegetables. Then cover the pan with a lid. We will simmer the vegetables over low heat until the excess liquid has evaporated.



During the stew, do not forget to stir the vegetables periodically.



Eggplant stewed with potatoes can be served either warm or cold.



Enjoy your meal!

Stewed eggplant with potatoes, tomatoes and peppers is a summer, vitamin and very healthy dish. Vegetable stew consists of seasonal products: young potatoes, juicy tomatoes, bright and rich purple eggplants and sweet peppers.

You can bake or cook, zucchini and cabbage in a pan. Sunny vegetables lead our imagination to a wide variety of options for every taste: fried, boiled, baked, steamed - from a variety of ingredients. And most importantly, fresh and seasonal vegetables are always delicious.

I love stewed eggplant with potatoes and tomatoes, it's more juicy and less nutritious. If desired, you can fry the potatoes stronger, bring to golden brown. 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 eggplant - recipe with photo

Cut onion into rings.

Remove the stem from the pepper and seeds. We cut the pulp into a medium cube.

Finely chop the tomato.

Also blue.

We cut the peel from the potato, cut the root crop into large cubes.

After 5 minutes, cover with a lid and simmer until tender. 5 minutes before cooking, throw in tomato cubes, salt and black pepper. Thus, stewed eggplants with potatoes, peppers and onions will soak own juice and then tomato.

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

Enjoy your meal!

This bright, satisfying and healthy dish settles on my home cooking 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, it is useful for the prevention of atherosclerosis. Nutritionists advise eating one boiled eggplant a 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 is prepared by itself, almost without your participation.

You will need:

• eggplant 4-5 pcs
• potatoes 2-3 pieces
• onion 1-2 pcs
• bell pepper 1 pc
• 2-3 tomatoes
• garlic 2-3 cloves
• vegetable oil 4-6 tbsp.
• greens
• allspice peas
• Bay leaf

You will need saucepan with a thick bottom. She is the one who cooks this dish. All you have to do is wash, peel and chop the vegetables. BUT Eggplant doesn't even need to be peeled.- wash and remove the stem. Another comforting information is that modern eggplant varieties contain almost no bitterness, so they do not need to be salted and soaked in water beforehand to remove it.

Step by step photo recipe:

Pour into a saucepan oil, put sliced onion, bay leaf and sweet peppercorns. Salt.

Put coarsely chopped onion, salt. You can add some dry seasoning - suneli hops or Italian herbs.

Salt on top of eggplant.

Now diced. I got red and green. Salt.

final layer - peeled tomatoes sliced. To do this, cut the tomatoes on top, put in a bowl and pour boiling water for half a minute. Drain boiling water, pour over 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 pot with a lid and cook over 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.