The recipe for cooking eggplant with meat. Royal dish: stew eggplant with meat

If you do not know how to quickly and easily cook delicious eggplant then make them with meat - it's a safe bet for a great lunch or dinner. The dish comes out so tender, juicy and aromatic that it leaves no one indifferent, especially true eggplant lovers.

Preparing such a treat is incredibly easy, and the time depends on the type of meat that is used. I really like making blue ones with young pork - it takes about one hour to cook and you can set the table. Fried eggplant in combination with vegetables, they perfectly harmonize with pork (veal, beef or lamb) and give the dish an unforgettable bright taste.

Ingredients:

• 850 - 950 grams of meat
• 3 medium eggplants
• 1 carrot
• 1 onion
• 1 - 2 bell peppers
• 2 - 3 ripe tomatoes
• 3 - 4 cloves of garlic
• salt, seasonings, spices
• 60 - 70 ml vegetable oil

Cooking method

Cut the pork into medium pieces, combine with salt, spices, a little oil. Mix thoroughly and set aside for easy pickling.

Cut the eggplants into slices and fry until they are practically cooked and golden brown on both sides. Transfer to a paper towel to get rid of excess fat.

Then we fry the meat over high heat in a deep thick-walled skillet interfering all the time, until the formation golden brown.

We reduce the gas, attach carrots chopped into thin strips and half rings of onions. Cook for 10 - 15 minutes and lay

Description

Eggplant meat cooked at home according to our delicious recipe, will not be able to leave anyone indifferent! The main thing is to choose good meat for cooking, since the result of your efforts depends on this. It is best to use a tenderloin or fillet for this purpose.

Before cooking, eggplants should be thoroughly rinsed and peeled off. It is advisable to choose only whole fruits so that they are not rotten or bruised.

The recipe for this dish is very simple and quick, but despite this, the result is simply impressive!

In addition to the fact that this is a very tasty dish, it also has benefits for the body, because eggplant is the owner huge amount vitamins and useful components!Vitamins A, B6, C, D, B12 guard your immunity along with iron, magnesium and calcium. Plus, eggplant contains a minimum of calories and beneficial features do not disappear if vegetables are cooked. It is important to remember that overripe eggplants should not be consumed! They contain the alkaloid solanine, which can cause unwanted symptoms. When poisoning with solanine, you need to drink a lot of milk or consume egg white. This will help dissolve the poison.

If you decide to cook meat with eggplant, then first carefully select the vegetables, and then start cooking. Our recipe with step by step photos will become your faithful assistant in this matter.

Ingredients

• 
  (500 g)
• 
  (30 ml)
• 
  (2 cloves)
• 
  (1/4 tsp.)
• 
  (350 g)

It's not for nothing that eggplant is called a vegetable that prolongs life. It is believed that the use of these fruits will have a positive effect on the functioning of the heart, liver, kidneys, stomach and intestines.

Eggplants will also help in the fight against excess weight. Do you want to learn how to cook them quickly and tasty? Then for you our selection of healthy and tasty dishes, which will take a little more than an hour to cook.

Stewed eggplant with meat

Let's start from the very simple recipe... You can use meat for cooking, depending on your taste preferences. Good combination: eggplant and lamb.

To prepare the dish, you must choose a piece of sufficiently fatty lamb meat. Cut the pulp, at the rate of two pieces per serving, beat off, season with spices. Chop carrots into large pieces, onion and peeled eggplants.

Heat a saucepan or cauldron with oil, put one part of the vegetables on the bottom, salt, add a pinch of Provencal herbs. Put the meat on top of the vegetables and cover it with the remaining vegetables, add salt and Provencal herbs.

Pour half a glass of hot water into a saucepan (broth can be used), close tightly with a suitable lid. Simmer until soft over low heat.

The approximate cooking time is 1 hour. Sprinkle the cooked lamb with herbs according to your taste. You can take parsley or dill.

Veal royally

Royal meat is, of course, veal and everything that comes with it. This dish looks delicious and beautiful, and therefore may well be royal.

Required:

• veal - 0.3 kg;
• 1 tomato;
• 1 large eggplant;
• 1 carrot (optional);
• 1 red bell pepper;
• 100 g of ghee butter;
• bulb;
• spices to taste;
• 2 sprigs of greenery.

It takes 1 hour to cook the meat. The finished dish is designed for 4 servings of 119.3 kcal each.

Cook the meat first. To do this, cut the veal into cubes, carrots and onions into strips. Take a pan with a thickened bottom or cauldron.

In hot oil, first fry the veal until golden brown, then add the carrots, onions and brown too. Pour one liter of boiling water over the meat.

Reduce heat, cover the pan with a tight lid and simmer for about 20 minutes.

Meanwhile, chop the rest of the vegetables into cubes. First, add Bulgarian pepper to the veal, after 5 minutes add tomato and eggplant.

Add salt, spices and simmer for another 7 minutes. Boil the garnish separately.

First, the garnish chosen to your liking is laid out on the plates, meat and vegetables are laid out on top. The finished dish is decorated with herbs.

Calculation of the finished dish:

Name	carbohydrates	proteins	fats	value
veal	0	59,1	3,6	268,8
carrot	6,5	1,04	0,39	32,5
Sweet pepper)	7,41	1,69	0	36,4
eggplant	22	2,4	0,4	101,2
butter (ghee)	0,6	0,3	98	885,6
bulb	7,6	1,36	0	35,84
Total:	44,1	65,9	102,4	1360,3
Per 100 g:	3,9	5,8	9	119,3

Eggplant stuffed with meat, baked in the oven

This dish is best prepared from chicken fillet... For stuffed vegetables, you can separately serve kefir mixed with finely chopped garlic.

Foods for 4 servings:

• 800 g eggplant;
• 3 tablespoons of olive oil;
• 1 large onion head;
• 400 g of chicken meat;
• 5 tbsp. spoons of mashed tomatoes (or tomato sauce);
• 2 sprigs of parsley;
• 10 g salt;
• 2 pinches of pepper;
• 1 cup grated cheese

For the sauce: kefir, garlic - to taste.

You need to cook for 40 minutes. The dish per serving contains 117.4 kcal.

Prepare minced meat from meat. Wash the eggplants, cut each lengthwise into two halves. Do not remove the core, it must be carefully cut into small cubes, not reaching the peel about 1 cm.

Grease the cut blue ones with olive oil, add a little salt and put in a preheated oven. After about 20 minutes, the flesh will become soft. Remove the inside with a spoon. It turned out "boats", which we will stuff.

Cooking the filling: fry on olive oil chopped chicken pulp, set aside on a plate. In the same skillet, brown the onions, add 5 tablespoons of grated tomatoes to it (or tomato sauce), the pulp removed from the eggplant, season and cook for 3 minutes.

Put the chicken and vegetables in the "boats", sprinkle with grated cheese and cook in the oven until tender. Chop the parsley and sprinkle on the prepared dish. Serve separately the kefir sauce with garlic.

Characteristics of food products

Ingredients	fat	proteins	carbohydrates	calories
chicken meat	4	92	0	126,5
tomatoes	0	1,2	5,8	28
onion	0	1,02	5,7	26,88
eggplant	0,5	3	27,05	126,5
vegetable oil	49,9	0	0	449,1
cheese	47,1	36,74	0	570,85
Total:	101,5	134	39	1605,3
Per 100 g:	7,4	9,8	2,9	117,4

How to prepare a hearty dish in pots

Thanks to the ceramic pots, you can prepare a delicious meal quickly and easily. This recipe for cooking eggplant with meat and potatoes in pots will appeal to even the most capricious gourmets.

To prepare it you will need:

• 1 large eggplant;
• 500 g potatoes;
• 2 onions;
• 600 g of beef;
• 10-16 cherry tomatoes;
• vegetable oil - 60 grams;
• spices to taste.

The cooking time will be 1 hour. The recipe is designed for 4 servings, each serving 153.3 kcal.

Peeled blue, chop the potatoes into cubes and fry a little separately in vegetable oil... Chop the onion into rings and brown in oil. Beef, chopped into small pieces, also fry a little in hot oil on all sides.

Put pieces of beef in a ceramic pot, then onions, potatoes, eggplant and cherry tomatoes on top. Season everything with pepper and salt. Pour hot broth or water into each pot, three tablespoons will be enough. Put in the oven for half an hour to stew.

Feature of products:

Ingredients	proteins	carbohydrates	fats	kcal
beef	157,38	0	102,48	1551,84
potato	6	51,1	0,3	263,1
onion	0,85	4,75	0	22,4
eggplant	2,7	24,75	0,45	113,75
vegetable oil	0	0	59,88	538,92
tomatoes	1,02	4,93	0	23,8
Total:	168	93,5	163,1	2513,9
Per 100 g:	10,2	5,7	9,9	153,3

Cooking is easy and simple in a multicooker

The multicooker will cook wonderfully stewed eggplant with zucchini and meat. See for yourself! And to make the dish more "rich", you can use fatty meat for its preparation.

Required:

• medium-sized eggplant - 1 piece;
• 70 grams of onions;
• 50 ml of refined sunflower oil;
• greenery for decoration;
• pepper to taste;
• 1 tomato;
• 8 grams of salt;
• 1 zucchini;
• Provencal herbs;
• 1 bell pepper;
• 200 g of meat;
• garlic (cloves) - 2 pieces.

It will take 55 minutes to cook, the energy value per 100 grams of the finished product will be 94.2 kcal.

Prepare the garlic, onion and tomato sauce. To do this, grind and fry all the ingredients in hot oil. First put the garlic in the oil, then the onion. When they are a little browned add the chopped tomato. Cover the pan with a lid, reduce heat and cook for 2-3 minutes.

Peel the eggplant and zucchini. Cut these vegetables into half rings. Grind the meat into cubes. Pour a little vegetable oil into the "multicooker" bowl and lay out all the ingredients in layers. The first is the eggplant, then the zucchini. Season vegetables with salt Provencal herbs and pepper.

Place pieces of meat on top and diced Bell pepper... Pour the cooked sauce over the vegetables and meat in a thin layer. Select the appropriate mode on the multicooker. In this case, "extinguishing" is suitable.

Calculation of the prepared dish:

products	proteins	fat	carbohydrates	calorie content
meat (beef)	51,6	33,6	0	508,8
onion	1,28	0	7,13	33,6
eggplant	2,76	0,46	25,3	116,38
vegetable oil	0	64,87	0	583,83
bell pepper	2,99	0	3,11	64,4
zucchini	2,1	1,05	19,95	97,65
Total:	61,5	100	69,3	1422,9
Per 100 g:	4,1	6,6	4,6	94,2

Culinary tricks

To cook delicious dishes our advice will help:

1. Purchase: choose a firm eggplant with a shiny skin without damage. Give preference to fruits of medium size, with tight-fitting green leaves and a fresh stalk;
2. Cleansing: proceed according to the recipe. If you fry, then you should not peel, but for cooking in a multicooker or pot, it is better to peel;
3. Soaking: to remove the bitterness, you need to dip the chopped eggplant in salted water for 15 minutes;
4. Frying: Eggplant absorbs oil like a sponge and becomes a very high-calorie food. To avoid this, you can put the eggplant in the oven for a few minutes before frying, or soak it in salt water, or make a light protein "batter".

Eggplant and meat are a great combination. Both healthy and tasty. So that supporters proper nutrition you can't do without eggplant. It contains both vitamins and minerals and is easy to prepare.

Meat dishes are delicious and varied. It is often stewed with vegetables. Such snacks are nourishing, juicy, aromatic, do not require the preparation of a side dish, although they can be supplemented with rice, pasta, potatoes, buckwheat. Among the dishes loved by many, not the last place is taken by meat stewed with eggplant. These vegetables are combined with beef, pork, poultry, giving the dishes a unique taste. The recipes for this stew are varied, among them almost everyone can find an option to their liking.

Cooking features

Can be stewed with eggplant different types meat, supplementing these ingredients with other products. The recipes are not very similar to each other, so there is no single technology for cooking meat stewed with eggplant. However, several general rules is still available.

• The taste of the finished dish will fundamentally depend on the quality of the main ingredient. Choose fresh meat from young animals. It is better to give preference to tenderloin.
• If you are using frozen food, remove it from the freezer in advance so that it has time to thaw naturally without being exposed to sudden temperature changes. Otherwise, the meat, even after stewing with eggplant, may not be juicy enough.
• Eggplants contain a harmful substance that gives them bitterness. It is easy to get rid of by soaking vegetables for 20-30 minutes in salt water. The solution is prepared from 2-3 teaspoons of salt per liter of water. After soaking, the eggplants must be thoroughly rinsed in running water, otherwise they will be salty. After the vegetables, they must be dried, otherwise the stew will turn out to be watery.
• If the meat and vegetables are first fried and only then stewed, the dish will turn out to be more tasty, but less dietary.
• It is advisable to stew meat with eggplants in a cauldron or other dish with thick walls and a bottom, which will blink to keep warm.
• Eggplants and other vegetables are cut into large pieces for stewing with meat, otherwise they will turn into an unappetizing porridge during prolonged cooking.

Some recipes for eggplant stews with meat involve the use of a specific type of meat, for others you can take both beef and lean pork.

Stewed meat with eggplant - a simple recipe

• pork or beef - 0.35 kg;
• eggplant - 0.3 kg;
• tomatoes - 0.3 kg;
• onions - 150 g;
• vegetable oil - 60–80 ml;
• ground paprika - 5 g;
• black and red hot ground pepper, salt to taste.

Cooking method:

• Wash the meat, dry with a napkin. Cut into thin strips as for beef stroganoff.
• Wash the eggplants, cut into bars about 1 cm wide.
• Dip vegetables in salted water and leave for 20 minutes.
• Cut the tomatoes into large cubes or wedges without peeling.
• Peel the onion, cut into thin half rings.
• Rinse the eggplant, pat dry.
• Heat oil in a deep frying pan or saucepan, put meat in it. Brown over medium heat.
• Sprinkle with spices, stir, fry for another 2-3 minutes.
• Add the onion and continue to fry for 5 minutes.
• Add eggplant, reduce heat.
• After 5 minutes, add the tomatoes and salt and stir.
• Cover the saucepan with a lid and simmer the meat and vegetables for about 10 minutes.

After removing the saucepan from the heat, leave the dish to infuse under the lid for another 5-10 minutes, so that it acquires a more harmonious and balanced taste. Serve it separately or with a side dish. When serving, it does not hurt to sprinkle the stew with chopped herbs.

Stewed meat with eggplant and potatoes

• meat ( better beef) - 0.4 kg;
• eggplant - 1 kg;
• potatoes - 0.2 kg;
• tomatoes - 0.5 kg;
• carrots - 100 g;
• onions - 100 g;
• sweet pepper - 0.5 kg;
• vegetable oil, water - as needed;
• salt, spices, garlic, fresh herbs- taste.

Cooking method:

• Wash the meat, blot with a towel, cut into medium-sized cubes.
• Wash the peppers, dry with a napkin. Remove the stalks along with the seeds. Cut the pulp into large squares.
• Peel the eggplants, cut into large cubes (about 1.5 cm in size). Dip in saline for 20 minutes, rinse, let dry.
• Pour boiling water over the tomatoes, remove the skin from them. Cut out the seals around the stalks. Cut the pulp into cubes.
• Peel the potatoes, cut into cubes about 1 cm in size.
• Peel the onion and cut it into medium-sized cubes.
• Scrape, wash the carrots. Cut it into circles or quarters of circles if it has a large diameter.
• Pour oil into a cauldron or a thick-bottomed pan, heat it up.
• Add the meat, saute over medium heat until browned.
• Add onions and carrots, add pepper after 5 minutes.
• Fry, stirring for another 2-3 minutes, pour in half a glass of warm boiled water, reduce the intensity of the flame.
• Simmer over low heat, covered for 15 minutes.
• Place potatoes on top of the stew, eggplant on top, tomatoes on top. Sprinkle each layer with finely chopped garlic and spices. Can be slightly salted.
• Pour in another half glass of water. Continue simmering, covered, for 30 minutes. Stir it from time to time and make sure that the liquid does not boil away completely.

Garnish for food cooked according to this recipe, not required. The dish turns out to be tasty and satisfying by itself.

Stewed meat with eggplant and zucchini

• meat (preferably pork) - 0.5 kg;
• eggplant - 0.5 kg;
• zucchini - 0.5 kg;
• garlic - 3 cloves;
• vegetable oil - as much as you need;
• salt, spices - to taste;
• tomato juice - 0.2 l;
• carrots - 100 g;
• onions - 100 g.

Cooking method:

• Cut the meat into medium-sized bars or cubes, fry over medium heat until browned.
• Chop the carrots on a grater, finely chop the onion, add vegetables to the meat. Fry it with vegetables for another 5-7 minutes. Transfer to a cauldron or saucepan.
• Cut the eggplants into large cubes, put in salt water for 20 minutes, rinse, transfer to the meat.
• Cut the courgettes into the same cubes as the eggplants, put them with other products.
• Pass the garlic through a press, mix with pepper and tomato juice... Pour into a bowl with the rest of the ingredients, mix.
• Place a saucepan with food on the stove, simmer them over low heat, covered for 40 minutes.

The dish according to this recipe is simple to prepare, but it has excellent organoleptic qualities.

Stewed meat with eggplant is a complete dish, tasty and satisfying. By supplementing the main ingredients with other vegetables and seasonings, you can get new food options.

• 1 zucchini;
• 1 eggplant;
• 100 g hard cheese;
• 3 tomatoes;
• 300 gr. pork;
• 0.5 tsp dried basil;
• A little mustard, salt and pepper.

• Complexity: easy

Preparation

This oven-baked eggplant and zucchini casserole successfully combines lots of vegetables, pork and cheese. The dish with eggplant and cheese turns out to be quite hearty, tasty, juicy, aromatic. What else do you need on a warm summer evening?

1. Rinse the vegetables, dry them. Cut the zucchini, eggplant into longitudinal strips with a vegetable cutter, sprinkle them with salt, leave for 10 minutes
2. Then we wash the vegetables, dry them, bake until soft on an oiled baking sheet for 10 minutes at 200 degrees.
3. We put the baked vegetables in a fireproof casserole dish, lightly grease with mustard, season with spices, add basil.
4. Cut the pork into pieces, beat them well with a hammer. Cover the vegetables with the chops. Re-grease the meat with eggplants and tomatoes with mustard, salt and pepper.
5. Eggplant casserole with meat is covered with tomato circles, sprinkled with grated cheese. Meat with eggplant in the oven is baked at 180 gr. about half an hour.

The meat in the oven with eggplants is ready. Bon Appetit!

Eggplants with meat baked in the oven - quite tasty and no less healthy dish that goes well with many additional ingredients... Therefore, there are a wide range of recipes for cooking such an eggplant dish in the oven. Today we'll talk about how to cook delicious eggplant with meat in the oven in several ways.
Video:

Peacock tail eggplant baked with meat

These are quite original eggplants stuffed with rich filling. Delicious baked eggplants are obtained in a fairly short time. They are simply prepared, but they look very impressive on the table.

Ingredients:

• 350 gr. home minced meat;
• 200 gr. hard cheese;
• 3 medium eggplant;
• 2 sweet peppers;
• 2 tomatoes;
• 3 cloves of garlic;
• 0.5 bunch of fresh herbs;
• A little salt and sour cream.

Cooking eggplant:

1. We wash all vegetables and herbs. Now it is important to cut the eggplants correctly. If the vegetables are large, then we cut them lengthwise into two parts, and cut each part into thin slices, without cutting to a cutting 1-1.5 cm. Sprinkle the cuts with salt, leave the juice for half an hour.

Cut the small fruits entirely into the same slices.

1. In minced meat homemade add chopped herbs, chopped garlic, spices.
2. We wash the peacock tails from grocery stores, dry them, put them on a baking sheet with foil. Between the plates we lay out minced meat, tomato slices, sliced ​​peppers, strips of cheese ( hard cheese can be replaced with cheese in brine).
3. Everyone stuffed vegetable grease on top with sour cream mixed with salt and pepper. We send stuffed eggplant bake at 180 gr. for half an hour.

Eggplants with meat and feta cheese in the Peacock Tail oven are ready. Bon appetit, everyone!

Eggplant in a pot with meat and potatoes

Meat with eggplants and potatoes in the oven in pots is especially aromatic. During baking, it is soaked vegetable juices... Therefore, no one will remain indifferent to such a dish.

Ingredients (for 3 pots):

• 300 gr. eggplant;
• 300 gr. tomatoes;
• 1 onion;
• 150 g hard cheese;
• 400 gr. potatoes;
• 300 gr. minced pork;
• 3 tbsp sour cream;
• 2 pinches of ground sweet paprika;
• 0.5 l of water;
• 50 ml of vegetable oil;
• A little salt.

Preparation:

1. First, fry half-rings of onion in a pan. When it softens, add the minced meat, mix well, fry until half cooked.
2. Meanwhile, cut the eggplants and potatoes into equal cubes.
3. Now we start collecting the pots. We put a layer of potatoes and eggplants on the bottom. Cover the vegetables with a layer of minced meat. Then place the tomato circles.
4. Dissolve salt, paprika, sour cream in half a liter of water. Pour the contents of each pot with the resulting sauce. Sprinkle the dish with grated cheese on top, cover the clay containers with lids.
5. Putting the filled pots on a baking sheet, we send the dish to bake for 60-80 minutes, while the oven is preheated to 200 degrees.
6. We open the finished pots, sprinkle with herbs, serve in portions to each guest.

I think everyone was interested in learning how to cook delicious eggplant with meat. Bon appetit, everyone!