How to cook vegetable stew with eggplant and zucchini. Recipes of vegetable stew with eggplant and potatoes. Vegetable stew with eggplant and cabbage. Tasty vegetable stew with eggplant and meat step by step

The stew is a unique option for vegetarians and fans of meat. Recipes of combinations of vegetables are enough so that the culinary culinary does not get bored at the workplace. The number of beneficial properties of eggplant is truly large! This vegetable eliminates anemia, is the prevention of atherosclerosis, helps to lose weight. There is nothing better for a person suffering from constipation than eggplant for the preparation of vegetable stew. The deficiency of vitamins will be replenished if you use the stew several times a week. Only fresh fruits are suitable for food, overripe is very hard and can be rancid. You should use the gifts of each season and know the secrets of their use!

Vegetable stew with eggplant and zucchini

Main ingredients:

• Eggplant - 2 pcs.
• Zucchini - 1 pc.
• Tomato - 1 pc.
• Potato (young) - 2 pcs.
• Carrot - 1 pc.
• Garlic-2 z-ka.
• Dill-1 P-K.
• Vegetable oil - 50 g.
• Tomato paste - 1 tbsp.
• Salt, black pepper, paprika, red pepper - to taste.
• Seasoning "10 vegetables" - 1 tbsp.

Step -by -step recipe:

• Shut the carrots and potatoes with a iron washcloth and cut into small cubes. Wash the young eggplant, tomato and zucchini and cut into squares 1.5 cm per 1.5 cm. Grate garlic cloves on a grater.
• Heat a frying pan with high sides, warm up vegetable oil for frying, fry all the prepared vegetables for 5 minutes. Next, add tomato paste and a little warm (or hot) boiled water. Stew 30 minutes Under the lid.
• At the end of the cooking, mix vegetables with a seasoning “10 vegetables”, warm 5 minutes, try. If there is not enough salt, then the lack of replenishing.

Vegetable stew with eggplant and minced meat

Main ingredients:

• Eggplant - 4 pcs.
• Beef meat - 500 g.
• Potato - 7 pcs.
• Tomato - 4 pcs.
• Carrot - 2 pcs.
• Onions - 1 pc.
• Vegetable oil - 50 g.
• Parsley, dill-1 p-k.
• Salt, black pepper - to taste.

Step -by -step recipe:

• To remove bitterness from eggplant, you should salt them and leave them for 30 minutes. In the refrigerator. Meanwhile, in a cast -iron Kazan, pass onions and carrots in vegetable oil.
• Wash with beef meat, peel, scroll through a meat grinder and simmer with a roasting. Add potatoes to vegetables, eggplant, tomatoes and water washed from salt around 150 g.
• If desired, take an additional several tomato and pass through a meat grinder, turning into juice. Pour the juice into the stew, pour salt, seasonings and simmer until the vegetables are softened. Dill and parsley use as a decoration of the finished dish.

Vegetable stew with eggplant and potatoes

Main ingredients:

• Eggplant - 6 pcs.
• Potato - 10 pcs.
• Wheat flour - 200 g.
• Sweet pepper - 4 pcs.
• Parsley-1 p-k.
• Carrot - 1 pc.
• Onions - 1 pc.
• Vegetable oil - 50 g.
• Salt, seasoning for stew - to taste.

Step -by -step recipe:

• Cut young eggplant into large circles 1 cm thick and salt. Set aside the vegetable for 30 minutes. In a secluded place, then rinse several times through a colander.
• Warm vegetable oil in a pan, dip the eggplant into flour and fry on both sides.
• The next stage is a gas station. Onions, carrots are sailing. Add pepper in strips, tomatoes with cubes, stew for 20 minutes, stir with tomato paste, salt and spices.
• Peel the potatoes from the peel, cut into medium pieces and cook until half -cooked. Drain the potato broth into a separate clean dish, transfer vegetables to the potatoes and add the right amount of potato fluid. Vegetables should be drowned by 90%.
• Processed eggplants are also placed in a pan. Stew with parsley for 10-15 minutes. The original and rich option is served with rye bread, sour cream, cream.

Vegetable stew with eggplant and cheese

Main ingredients:

• Eggplant - 3 pcs.
• Hard cheese - 100 g.
• Zucchini - 3 pcs.
• Salad pepper - 4 pcs.
• Tomato - 3 pcs.
• Garlic-2 z-ka.
• Parsley-1/2 p-ka.
• Onions - 1 pc.
• Butter - 1 tbsp.
• Vegetable oil - 4 tbsp.
• Salt, lavrushka, black pepper - to taste.

Step -by -step recipe:

• Peel the onion from the husk, mix with grated garlic and fry in oil. Add slices of tomatoes, zucchini, eggplant, strips of pepper. When the juice appears, throw bay leaf, salt, seasonings.
• Heat the oven to 200 s, grease the bottom of the baking dish with oil, put all the ingredients, sprinkle with grated cheese and close the door until a golden cheese crust is formed.

Vegetable stew with eggplant and cabbage in a slow cooker

Main ingredients:

• Eggplant - 1 pc.
• Cabbage - 1/3 hours.
• Zucchini - 1 pc.
• Potato - 3 pcs.
• Peas (canned) - 1 bank.
• Tomato - 2 pcs.
• Carrot - 1 pc.
• Onions - 1 pc.
• Vegetable oil - 50 ml.
• Salt, black pepper - to taste.

Step -by -step recipe:

• The convenience of the slow cooker lies in the easy programming of the equipment, which performs most of the work efficiently and cleanly.
• Vegetable oil is poured into the multicooker container, onions, carrots and potatoes are thrown there. Cut the vegetables with medium pieces or strips, which looks even more beautiful when serving. Set the "fried" mode for 10 minutes.
• During this time, dissolve the rest of the set of vegetables (eggplant, cabbage, zucchini), change the mode to “extinguish” 1 hour.
• Tomatoes, peas are prepared faster, they are poured in 10 minutes. to the end. Leave the stew in the turn off the slow cooker for 20 minutes. You can decorate with any kind of greens, flavor with sour cream, home mayonnaise.

Vegetable stew with eggplant and meat

Main ingredients:

• Eggplant - 1 pc.
• Pork - 500 g.
• Potato - 7 pcs.
• Salad pepper - 3 pcs.
• Tomatoes - 4 pcs.
• Garlic-6 z-ks.
• Dill-1/2 p-ka.
• Parsley-1/2 p-ka.
• Carrot - 2 pcs.
• Onions - 2 pcs.
• Vegetable oil - 50 ml.
• Tomatnaya paste - 4 tbsp.
• Salt, coriander, lavrushka, burning pepper, black pepper - to taste.

Step -by -step recipe:

• Start from the very long time in the processing of the product, pork meat. It is cleaned, washed and cut into small pieces in size. During this time, heat the oil in the pan and slightly fry the pork. Put it to the side and report onions, carrots, eggplant, fry. Warm in mixed 3 minutes.
• Then cut the zucchini strips, fold in a cauldron. Tomatoes without skins, potatoes, pepper, grated garlic, burning pepper to put on fire in a Kazan.
• Salt, ground black pepper, the rest of the seasonings, mix and add to the frying pan and add to the cauldron. There is also tomato paste, about 1.5 cups of water and bay leaf.
• Boil stew, simmer on low heat for 40 minutes. Throw the dill and parsley in 5 minutes. to the end. The aroma of the finished dish is sweet, the taste is moderately burning.

Vegetable stew with eggplant and tomatoes

Main ingredients:

• Eggplant - 2 pcs.
• Cherry tomatoes - 250 g.
• Sweet pepper - 2 pcs.
• Carrot - 2 pcs.
• Vegetable oil - 50 ml.
• Spices: turmeric 1/2 tsp, coriander 2/3 tsp, acute pepper 1 С-ka, asaphetide 1/3 tsp, black pepper 1 pcs., Parsley dried 2 ki.

Step -by -step recipe:

• Tenderness of the stew give the eggplant to the eggplant, they do it at will. Any variety of eggplant is selected, the main thing is ripe. Cut and put in a bowl of salt water. If the blue pops up, they are covered with a plate.
• Carrots, pepper, coriander, turmeric to fry. Wash the defended eggplants and add to the pan, there are also tomatoes. Stew until the eggplant is soft.
• Sprinkle with asaphetide (Hing), salt and pepper remaining recipe. Asafetida is an Indian (Afghan, Iranian) spice, replacing garlic and onions in smell.

Vegetable stew with eggplant for the winter

Main ingredients:

• Eggplant - 4 kg.
• Tomatoes - 2 kg.
• Bulgarian pepper - 2 kg.
• Vegetable oil - 50 ml.
• Carrots - 500 g.
• Onions - 500 g.
• Salt, sugar, black pepper - to taste.

Step -by -step recipe:

• Many housewives are afraid to close conservations, they say, this is a difficult and boring thing. But what seemed difficult for one person does not necessarily submit to another. Moreover, it is difficult to get vegetables cheaply in winter, and store conservations are expensive.
• The workpiece of the range consists of several stages: cleaning of vegetables, their preparation, sterilization of containers and rolling up.
• Eggplants are shed in salted water for 30 minutes. Tomatoes are grated, throwing an unnecessary skin. Onions and carrots are cleaned, cut out with cubes, frying until blurred. The middle with the seeds is taken out of the pepper.
• Stew the stew in Kazan. Drain the water from the eggplant, transfer them to the cauldron, add all the other vegetables, roasting, a little salt to taste, 1 tbsp. Sugar, black pepper. While the vegetables are stewed, sterilized glass jars.

Sterilization method No. 1

• Put jars in cold water, boil for 5 minutes. Remove with forceps designed for these purposes and shift on a towel.

Sterilization method No. 2

• In the oven on a baking sheet, place the right number of washed cans upward. Turn on the oven, warming up to 120 s, remove the container after 15 minutes.
• After disinfection, fill out the containers of the stew and tighten. Shop covers are boiled in water, use a sequatic machine for twisting. The jar is placed on a thick towel, put on the device on the lid and rotated slowly. The finished conservation is checked by the installation upside down on a flat surface.

Vegetable stew with eggplant in the oven without sunflower oil

Main ingredients:

• Eggplant (Bolsh.) - 1 pc.
• White cabbage (small) - 1 pc.
• Salad red pepper - 2 pcs.
• Zucchini (Bolsh.) - 1 pc.
• Tomato - 1 pc.
• Potato - 2 pcs.
• Carrot - 2 pcs.
• Onions - 1 pc.
• Salt, spices - to taste.

Step -by -step recipe:

• All vegetables are largely crushed by strips. In a ceramic form, the ingredients are laid out in rows. At the bottom, part of the cabbage, carrots, pepper, eggplant, cabbage, onions, potatoes, tomatoes.
• Salt the stew like this: they are bred in a glass of hot water 1 tsp. Salt without a hill, water the stew.
• Close the form with a lid or foil, bake at 220 s with a check of 1 hour. Suitable for protein food, meat, fish, sour cream.

Vegetable stew with eggplant and pepper

Main ingredients:

• Eggplant - 1 pc.
• Potatoes - 5 pcs.
• Bulgarian pepper - 3 pcs.
• Beef meat - 500 g.
• Sour cream - 150 g.
• White cabbage-1 g-ka.
• Carrot - 1 pc.
• White onions - 1 pc.
• Salt, black pepper, lavrushka to taste.

Step -by -step recipe:

• Fry the meat in pieces to goldenness, there are also passing carrots, onions, potatoes, pepper, eggplant, spices.
• Cover the top with cabbage and pour sour cream. About 40 min. Cooking lasts. When the stew is infused, the bay leaf is removed.

Tasty vegetable stew with eggplant and pumpkin

Main ingredients:

• Eggplant - 1 pc.
• Pumpkin - 1 pc.
• Zucchini - 1 pc.
• Green pepper - 2 pcs.
• Carrot - 1 pc.
• Onions - 1 pc.
• Vegetable oil (olive) - 50 ml.

Step -by -step recipe:

• This vegetable stew is a rare combination of pumpkin and eggplant. Pass the carrots, onions.
• To arrange the priority of cooking, starting from those products that are prepared for the longest - eggplant and pumpkin.
• To extinguish, add water, sprinkle with basil, Origano or Curry. Cream-onion sauce will emphasize the taste of eggplant.
• Saus recipe: milk 450 g, home cream 60 g, half the bulb, 2 tbsp. butter, wheat flour of the highest grade 1 tbsp, salt, small bay leaf. Boil the bow and lavrushka in fresh milk, leave for 20 minutes, strain. In a pan in butter, mix flour, remove lumps, warm for 5 minutes. Stir with cream and serve the sauce warm or cold.

Vegetable stew with chicken and eggplant

Main ingredients:

• Eggplant - 2 pcs.
• Chicken (hips) - 4 pcs.
• Zucchini - 2 pcs.
• Potato - 4 pcs.
• Bulgarian red pepper - 3 pcs.
• Tomato - 2 pcs.
• Carrot - 1 pc.
• Onions - 1 pc.
• Parsley-1/2 p-ka.
• Dill-1/2 p-ka.
• Garlic-3 z-ka.
• Vegetable oil - 50 ml.
• Salt, spices - to taste.

Step -by -step recipe:

• Rinse the vegetables and cut into large pieces. Young eggplant and zucchini do not clean, only old ones. Finely chop the greens.
• Tomatoes, as a rapidly preparing product, are baked in 15 minutes. Before turning off. But before cut them, leave them in a separate bowl with salt, pepper for pickling. In deep utensils, knead all vegetables in vegetable oil, excluding greens.
• Lubricate the oil form. At the bottom 1 layer of vegetables, then meat, again vegetables. If the stew is not dietary, then the oily skin is left. Place tomatoes, greens and prepare plates for serving.

Vegetable stew with colored cabbage and eggplant

Main ingredients:

• Eggplant - 1 pc.
• Color cabbage - 1 kg.
• Zucchini - 1 pc.
• Fresh peas - 150 g.
• Green onions-1/2 p-ka.
• Tomato - 2 pcs.
• Carrot - 1 pc.
• Onions - 1 pc.
• Parsley-1 p-k.
• Vegetable oil - 50 ml.

Step -by -step recipe:

• Make a frying from carrots and onions. Separately fry fresh peas in oil. Cut vegetables into large parts.
• Stage 1: all vegetables are stewing except tomatoes, peas and green onions.
• Stage 2: extinguish the stew with tomatoes. Stage 3: in 3 min. Mix the contents to the end with peas, green onions and salt, seasonings.
• It turns out a light and very tasty breakfast, or an addition to dinner, dinner.

Vegetable stew with mushrooms and eggplant

Main ingredients:

• Eggplant - 4 pcs.
• Mushrooms (foxes) - 800 g.
• Tomato - 1.5 kg.
• Bulgarian pepper - 5 pcs.
• Onions - 3 pcs.
• Garlic-5 z-v.
• Vegetable oil - up to 200 ml.
• Salt, sugar (1/2 tsp), spices - to taste.

Step -by -step recipe:

• Rinse the chanterelles through a colander, dampen, wait until the liquid leaves, fry, transfer to a plate. Add oil to the pan and simmer eggplant, onions, pepper.
• Pour a tomato with boiling water for easy skin removal. Pass the pulp through a meat grinder.
• In one bowl, collect all the vegetables and lay out, pour tomato puree in 3 minutes. to the finish line. Moderately use spices and salt.
• Mix with chanterelles, sterilize 1 min. On fire.

Vegetable stew with eggplant and eggs in a pan

Main ingredients:

• Eggplant - 1 pc.
• Chicken eggs - 6 pcs.
• Onions - 1 pc.
• Zucchini - 1 pc.
• Bulgarian pepper - 2 pcs.
• Tomato - 2 pcs.
• Olive oil - 50 ml.
• Salt, spices - to taste.

Step -by -step recipe:

• Onions, pepper, eggplant, zucchini stew in a pan under the lid.
• Add tomatoes, break 6 eggs, mix with seasonings, salt.
• Put under the lid until softening tomatoes and thickening eggs.

Vegetable stew with eggplant and beans

Main ingredients:

• Eggplant - 1 pc.
• Onions - 1 pc.
• Beans - 100 g.
• Zucchini - 1 pc.
• Bulgarian pepper - 2 pcs.
• Tomato - 2 pcs.
• Garlic-3 z-ka.
• Chicken eggs - 2 pcs.
• Caraway, paprika, thyme - to taste.
• Vegetable oil - 50 ml.
• Salt, spices - to taste.

Step -by -step recipe:

• Fry onions, garlic and remove aside. Boil beans almost to readiness.
• Fry vegetables with beans with spices in oil, in the middle make indentations for eggs, close the lid and wait for the protein completely hardening.

Many housewives also call eggplants blue for dark blue-violet color. Vegetable stew with their use is a healthy diet that will be appropriate on every festive table. The fetus is in demand in the food market, as it goes well with other components of world cuisine dishes. Eggplant is appropriate in warm salads, soups, as well as a mixture of vegetables especially valuable. It turns out a great set of vitamins, full year, both in summer and in winter. There is more than one type of blue: black handsome, diamond, pelican, emerald, purple miracle, albatross, so on. Variations do not have a bitter taste, they are stored for a long time, some even with a taste of mushrooms! True, not everyone to the soul has this vegetable. But the inventive and relying hostess will make the family the eggplant will still love!