Among those who want to lose weight quickly, vegetable dishes are very popular and the harvest season that came a few days ago encourages healthy food lovers to indulge in culinary experiments. Great option a dish that literally every member of the family will like can become a vegetable sauté - by the way, it is often confused with, and completely in vain.
The fact is that we stew stew, endlessly stew in a saucepan, but we only fry French sauté, shaking the pan in the process. Of course, today's chefs will not experiment with a frying pan - it won't take long to dump all the vegetables on the floor. It doesn’t matter, you can take a stewpan or cook a vegetable saute in the oven - the choice, as always, is yours. In this case, it is important not to get carried away with the process, so as not to actually get the notorious stew.
Why is vegetable sauté useful, how to cook it properly? We will try to fully answer this and other questions in this article.
Preparing to cook vegetable saute
To make your dish truly tasty, light and nutritious, follow the recommendations below.
- Try to choose suitable dishes for cooking vegetable sauté: a saucepan or stewpan should have a thick bottom and a Teflon, non-stick coating. It is also not recommended to use aluminum cookware.
- If you would like to enlarge nutritional value dishes, cook it on a vegetable or meat broth, a few drops of white wine are also allowed.
- The classic saute requires the presence of eggplant in the list of ingredients - buy these components carefully, watching the weight of each individual vegetable, it should not be more than 300 g. It is also recommended to try the eggplant peel for hardness - if it is dense and poorly pierced, it is better to cut it off before starting cooking saute.
- Carrots choose medium and as thin as possible, despite the fact that this is difficult to peel - but all the nutrients are preserved in it.
- vegetable sauté can be cooked with eggplant and zucchini in half, but it is not advised to use zucchini - they are too hard and may not bake well.
You will need:
- 2 large carrots;
- 4 medium eggplants;
- 5 medium tomatoes;
- 3 small onions;
- 5 bell peppers;
- 5 g black ground pepper;
- 5 g dried basil;
- 5 g of allspice ground pepper;
- 6 g of table salt;
- 100 ml sunflower oil.
Cooking sequence:
Eggplants, peppers and carrots are cleaned, washed and cut into cubes. We clean the onion from the husk and chop into rings or half rings. Pour boiling water over the tomatoes to remove the peel, then cut into squares. We put a saucepan or stewpan on the stove, pour in sunflower oil.
We heat it to a boil, then lay out the prepared eggplant. Fry them, stirring with a spatula, then add pepper. We fry the vegetables for about ten minutes, not forgetting to stir. Next, add onions and carrots, stir the mass with a spatula.
Once all the ingredients are well fried, reduce the heat to a minimum. We continue to cook the mass for about ten more minutes. After the time has elapsed, add the chopped tomatoes and stir to combine. After another five minutes, pour all the seasonings into the pan.
Stir again and let the dish "reach", the process will take about five minutes.
This is how fast, easy and simple vegetable saute is prepared according to the classic recipe. Serve it for lunch or second breakfast, always with a small piece rye bread and unsweetened compote.
calories vegetable sauté per 100 g is 59.5 kcal.
Vegetable sauté in dietetics
It will seem strange, but this type of honeycomb very often used in nutrition programs to maintain a healthy shape. No wonder, because in this dish, after heat treatment, all useful and nutritious substances, as well as minerals responsible for proper digestion and absorption of products, are preserved.
In almost all diets, vegetable sauté is recommended for dinner, in small quantities and in combination with water or skim milk. However, you can and should eat sauteed at lunch, because only 100 grams of this dish will allow you to feel the long-awaited satiety and no longer fuss around the refrigerator.
As for sautéed vegetables for breakfast, it's best to avoid it when you need a clean energy boost on your way to work.
It is much more appropriate to eat a little sauté during a second breakfast or lunch, and also to snack on it before dinner, especially a hearty one - this will allow you to later eat less fatty foods that can cause digestive problems. For children's dinner, it is better to cook sauteed with water, without sunflower oil, to avoid constipation.
How can you vary the recipe?
Sauteed vegetables are appreciated by the culinary specialists of our country not only for their amazing taste and mouth-watering aroma, but also for the possibility of adding additional ingredients that turn this dish into a real, unforgettable one. cooking masterpiece. However, not all supplements are able to keep the sauté calorie low, so nutritionists recommend including the following components in the recipe without fear: 
- vegetables(zucchini, cucumbers, pumpkin and garlic);
- mushrooms(dried, pickled or fresh);
- cheese(brynza, suluguni, mozzarella);
- sauces(fat-free sour cream and mayonnaise);
- greenery(basil, parsley, cilantro or dill).
It should also be noted that, depending on your personal preferences, the amount of certain components of the sauté can be increased or decreased - for example, a child will not eat a dish that contains a lot of tomatoes he does not like. Among other things, it is allowed to replace sunflower oil with olive oil, so the product will turn out to be even less high-calorie.
Cooking vegetable sauté: video recipe
Learn how to properly prepare your ingredients and fry a great vegetable saute without spending too much time on the whole process.
Vegetable sauté - healthy and quite low calorie meal , which can attract even those who absolutely do not like vegetables and everything connected with them.
Do you know any good recipes vegetable sauté? Maybe you have something to say to those who want to lose weight with this amazing dish? Share your finds in the comments! Bon appetit and quick weight loss!
Often there is a moment when traditional and ordinary dishes are tired and you want to cook something interesting and tasty. However, it stops that such food is not always useful. If there is a desire to please the household with a new dish, then you should try the vegetable sauté. The recipe for this dish is both simple and does not require special skills.
What it is
Vegetable saute is a mixture of foods fried over high heat, but in small quantities. vegetable oil. You can also use meat, fish and minced meat to prepare such a dish. Fried foods are served in a large amount of sauce.
There are a lot of options for cooking vegetable saute. Each recipe is different in its originality. But in general, the cooking process does not take much time. The dish got its name from the French word sauter. It translates as "jump". And this is no coincidence. Such an unusual name arose due to the fact that during the cooking process, the products bounce strongly on hot surfaces. As a result, the components are turned over and mixed.
According to the rules, a vegetable saute is prepared in a saucepan. However, for its preparation, you can use a pan with thick walls. The result is a beautiful dish in which the components are covered with a neat crust. If necessary, you can make sautéed vegetables in the oven.
Recipe for zucchini and eggplant
This vegetable saute recipe is considered the most popular. To prepare the dish you will need:
- eggplant - 300 g;
- zucchini - 300 g;
- zucchini - 300 g;
- tomatoes - 200 g;
- Bulgarian pepper - 100 g;
- carrots - 2 pcs.;
- onions - 2 heads;
- pepper, salt, dill, parsley;
- garlic - to taste.
Food preparation
To prepare a vegetable saute of eggplant and zucchini, you need to prepare the products. To do this, thoroughly wash the components. Peel the carrots. Cut it into thin half rings. Also peel the zucchini, eggplant and zucchini. Cut them into half rings or small cubes. The main thing is that the pieces are not too thick and large.
Peel the onion from the husk. Cut it into rings. Chop the tomatoes and peppers the same way. When the products are prepared, you can start cooking the dish.
Cooking stage
Place the pan on the fire and heat well. Pour a small amount of vegetable-based oil into the container. Add chopped carrots to this and fry it. This step takes no more than 8 minutes. At the same time, be sure to mix the carrots. Otherwise, it will burn.
Put the fried carrots in a colander lined with paper towels. This will remove excess vegetable oil. Leave the carrots for a few minutes.
Roast eggplant, zucchini and zucchini in the same way. Vegetables after heat treatment should drain. Otherwise, the dish will turn out greasy. It takes about 10 minutes to fry zucchini, eggplant and zucchini. After that, fry the tomatoes, bell peppers, and onions. Heat treatment of these components should last no more than 6 minutes.
Final stage
If desired, you can cook a vegetable saute with mushrooms. However, not everyone will like this version of the dish. Transfer the fried vegetables to a large saucepan. Finally, tomatoes should be added to the container, as well as finely chopped greens, salt and the required amount of spices.
As for garlic, you should not fry it separately. It is better to add it during the heat treatment of tomatoes. Garlic can also be added raw to the dish at the final stage. Mix all components thoroughly in a common container. Sautéed vegetables are ready and ready to serve.
Recipe for Sauteed Peppers and Eggplants in the Oven
Vegetable sauté with eggplant is one of the popular dishes. To prepare it you will need:
- eggplant - 2 pcs.;
- sweet bell peppers - 2 pcs.;
- medium-sized tomatoes - 2 pcs.;
- carrots - 2 pcs.;
- white onion - 2 heads;
- garlic - to taste;
- salt, spices, herbs;
- vinegar, vegetable oil.
Where to begin
To make a delicious vegetable saute, you need to prepare the products well. To completely peel eggplants, cut them into rings no more than one centimeter thick and rub each piece with salt. Leave the vegetables like this for at least 10 minutes.
Then peel the skin off the tomatoes. To do this, make a cross-shaped incision on the top of each tomato and dip in boiling water for a few seconds. Cool the tomatoes in cold water and easily remove the skin. After that, cut the tomatoes into 6 pieces.
Peel the bell pepper from the stalk, seeds and core. Also cut it into 6 pieces. Peel the carrots and wash. Grind it into medium-sized longitudinal sticks.
Heat treatment
Slices of tomatoes, eggplant and pepper separately fry in a pan at high temperature. At the same time, you should not add a large amount of vegetable oil. Put the fried vegetables on a baking sheet and place in the oven. Bake the components at a temperature of 180 ˚С.
Heat up a frying pan and add some olive oil to it. Place chopped onions and carrots in a bowl. Fry food until golden brown. Reduce the fire to a minimum. Pour a tablespoon of vinegar into the mixture of carrots and onions, add a tablespoon of sugar and simmer everything a little. At the end, pour the contents of the pan onto a baking sheet to the main components and evenly distribute. Add peeled and chopped garlic to this.
Place the sauted vegetables back into the oven and leave for 50 minutes without lowering the temperature. When the dish is ready, decorate it with chopped herbs, as well as garlic.
Sauteed with green peas
To prepare a vegetable saute with peas, you will need:
- sweet pepper - 1 pod;
- carrots - 1 pc.;
- zucchini - 200 g;
- green peas - 100 g;
- cherry tomatoes - 100 g;
- onion - 1 head;
- garlic - 1 clove;
- vegetable oil;
- pepper, salt.
Cooking process
Peel the carrots. Wash it well. Remove the stem, seeds and core from the pepper. Cut the components into strips. Chop the zucchini into thin half rings. Heat up a saucepan and pour vegetable oil into it. Put prepared vegetables in a container: zucchini, peppers, carrots. To this, add pre-peeled and chopped onions in half rings.
Fry all ingredients thoroughly for 2 minutes over high heat. While doing this, shake the pan occasionally. Otherwise, the components will start to burn. After the specified time, add green peas to the vegetables. Cook the mixture for two more minutes. Then add chopped garlic, spices and salt in a sauté.
Cut cherry tomatoes into two parts. Add them to the container vegetable mixture. Shake the contents of the saucepan several times and fry the food for three minutes. Vegetable saute is ready. You can serve the dish to the table.
In conclusion
Vegetable saute is a unique dish that can be prepared from a variety of ingredients. This food is ideal for vegetarians. After all, such a dish can consist exclusively of components plant origin. If desired, the composition can be diversified by adding new ingredients.
For those who prefer a more satisfying meal, you can cook sauteed with meat or fish. However, from vegetables, the dish turns out not only tasty, but also healthy and low-calorie. And this is especially important for those who lead a healthy lifestyle and watch their figure, but at the same time love delicious food.
The classic vegetable saute is a dish that is prepared in summer or early autumn, when you can pick from the garden or buy fresh ingredients. The recipe is popular because it is relatively simple, because to cook vegetable saute, you will need: fresh zucchini or eggplant, peppers, carrots, tomatoes, peas (depending on the recipe), and from the technique - an oven, slow cooker or stove. Vegetable stew retain their shape, natural taste.
What is cell
The saute recipe is preparation, processing of vegetables, cooking and serving, but in fact it is a multi-component vegetable dish. By the names of dishes of this type, you can understand what main components are included in the composition. For example, to make a vegetable saute with eggplant and zucchini at the base, you need to pay special attention to the preparation of products: wash thoroughly, peel, soak in salt water, cut or grate - this is the usual list of actions.
Food preparation
Initially, take all types of vegetables indicated in the recipe. Eggplant, carrots, onions must be peeled, but zucchini is not necessary. Remove stems and seeds from peppers and wash. Cut everything into small cubes, mix in one container, lightly salt. Chop the greens so that it is at hand at the final stage. If canned peas are used, you need to open the jar in advance and drain the liquid, and the frozen ones are added directly without defrosting. It is important to keep the same size in cutting so that all products cook evenly.
Cooking features
The basis of cooking is the stewing of ingredients in one or more stages. Using this procedure, sauteed fresh vegetables will retain the juice of all components. In the photo, the video shows the consistency. The dish is used for seaming, they complement the meat or the side dish itself. Sauteed vegetables are cooked for no more than an hour. Initially, such a dish appeared in French cuisine, but today there are analogues in Georgia, Azerbaijan (for example, ajapsandali dish).
Sauteed Vegetables - Recipe
The simplest recipe for such a dish is the primary frying of vegetables, further cooking in a special container - a saucepan. Initially, you need to prepare all the ingredients, salt and pepper each layer. In order to get a new taste of an already familiar dish, experiment by adding other vegetables (it is better to cut into half rings or small pieces). Keep in mind that they will have to be put out for about 20 minutes, at the end add chopped greens. Select the best recipe and start cooking.
With eggplant and zucchini
- Time: 55 minutes.
- Number of servings: 6 persons.
- Calorie content: 87 kcal per 100 g (in all recipes).
- Purpose: garnish.
- Cuisine: Russian.
- Difficulty: medium.
The preparation of such a dish of zucchini with eggplant is considered traditional for Russian cuisine. All ingredients are available in summer and early autumn, and are inexpensive, making sauté a great side dish for lunch or dinner. As in any vegetable saute recipe, you need to prepare the products, cut into strips or circles, put each type of vegetable separately in a preheated pan, fry a little (5 minutes on high heat).
Ingredients:
- eggplant - 300 g;
- zucchini - 450 g;
- carrots - 2 medium;
- tomatoes - 2 large;
- sweet pepper - 2 pcs.;
- onion - 1 or 2 heads (as you like);
- oil - 100 ml;
- salt, pepper, spices - to taste.
Cooking method:
- Peel carrots, wash all vegetables. Cut into rings.
- Then peel the onion, rinse it with cold water and chop it too.
- Each element is separately fried for 5 minutes (previously pour vegetable oil into the pan), after which everything is added to a common container.
- Cover the pot with a lid. Simmer without adding oil for a little over a quarter of an hour (vegetables will release juice). Add salt. Let it steep for 10-15 minutes before serving as a side dish.
Sauteed pumpkin
- Time: 45 minutes.
- Servings: 4 persons.
- Calorie content: 75 kcal.
- Purpose: garnish.
- Cuisine: Russian.
- Difficulty: medium.
The peculiarity of such a pumpkin sauté is that it does not need to be fried beforehand, put on a big fire. Peeled pumpkin during cooking gives a lot of juice, makes the consistency soft. For flavor, you can add parsley, sesame or nuts, then mix. Many housewives prefer to put all the vegetables in the oven for 15 minutes, then put them in a saucepan, simmer with spices.
Ingredients:
- pumpkin - 0.5 kg;
- carrots - 3 pcs. (medium);
- tomatoes - 1 or 2 pcs.;
- sweet pepper - 2 pcs.;
- onion - 1 head;
- garlic - 1 clove;
- oil - 50-100 ml;
- citric acid - a pinch;
- salt - to taste.
Cooking method:
- Make a preparation of all the elements, and clean the pumpkin, rinse, remove all the seeds.
- Arrange the pumpkin, tomatoes, carrots, sweet peppers on a greased oven tray (preheated), without mixing the products.
- Fry for 15 minutes. The temperature is not higher than 180 degrees.
- Next, everything needs to be laid out in layers in a saucepan, add garlic.
- mix citric acid with water (a quarter cup), pour into the rest of the ingredients.
- Simmer for some more time until done.
Vegetable sauté in the oven
- Time: 60 min.
- Servings: 4 persons.
- Calorie content: 72 kcal.
- Purpose: garnish.
- Cuisine: Russian.
- Difficulty: medium.
The main difference from the classic cooking method is the use of an oven. The components cut into circles and slices must be laid out on a baking sheet greased with vegetable oil. Vegetables use the same as in classic recipe, but the taste is more piquant due to the addition of garlic and ground pepper. Serve sautéed fresh vegetables with meat or as an accompaniment to a cereal side dish.
Ingredients:
- eggplant - 400 g;
- zucchini - 500 g;
- carrots - 3 pcs.;
- tomatoes - 1 or 2 pcs.;
- sweet pepper - 2 pcs.;
- onions - 2 pcs.;
- oil - 50-100 ml;
- garlic - 2-3 cloves;
- salt, ground pepper - to taste.
Cooking method:
- Before washing and peeling all the vegetables, preheat the oven to 160-180 degrees.
- Place the pieces on a greased baking sheet. Top with salt and spices.
- Fry vegetables at around 180 degrees for 15 minutes, after which you need to slightly reduce the heat and cover the sheet with foil. Everything is stewed for another 20-25 minutes, then the foil is removed and the grill mode is set (so the vegetables will get an attractive crust). In the photo of the finished dishes you can see the finished result.
In a slow cooker
- Time: 45 min.
- Number of servings: 6 persons.
- Calorie content: 80 kcal.
- Purpose: garnish.
- Cuisine: Russian.
- Difficulty: medium.
To cook such a delicious dish, you do not need an oven, you can use a slow cooker for this. Cooking takes only 40-45 minutes. Initially, you need to put all the washed, peeled and chopped components in a container. Then vegetable oil is added and fried on the "Frying" program. After that, you can add a little more oil, close the lid and turn on the “Extinguishing” mode for 20 minutes so that the juice does not evaporate.
Ingredients:
- eggplant - 450 g;
- zucchini - 350 g;
- carrots - 3 small;
- tomatoes - 1 or 2 pcs.;
- sweet pepper - 2 pcs.;
- onions - 2 pcs.;
- oil - 50-100 ml;
- salt - to taste.
Cooking method:
- Prepare all the ingredients from the list, clean them and cut into medium pieces (not small).
- Pour vegetable oil (2-3 tablespoons) into the multicooker container, lay out all the ingredients, salt. You can add mushrooms.
- Fry with the lid open for 10 minutes until lightly browned.
- Turn on the "Extinguishing" mode and close the lid. Cook for about 20 more minutes. At the end, you can add green onions.
Saute vegetables for the winter
- Time: 55 min. (excluding seaming).
- Servings: 4 cans of 0.5 liters.
- Calorie content of the dish: 67 kcal.
- Purpose: conservation.
- Cuisine: Russian.
- Difficulty: medium.
Sautéed with fresh vegetables for the winter is a popular snack for meat and a side dish in the cold season. The peculiarity of this recipe is that the dish will turn out tender and with a lot of juice, so that it is easier to roll it into jars. There are many ways to prepare a "winter" sauté with fresh ingredients. The peculiarity is this: you do not need to pre-fry the components, you just need to stew them and put them in jars.
Ingredients:
- eggplant - 400 g;
- zucchini - 350 g;
- tomato paste - 200 g;
- carrots - 3 small;
- tomatoes - 1 or 2 pcs.;
- sweet pepper, onion - 2 pcs.;
- garlic - 1-2 cloves (per jar);
- peppercorns - 2-3 pcs. (on the bank);
- oil rast. - 50 ml;
- salt - to taste.
Cooking method:
- Rinse the eggplant as you would the other ingredients. Cut into large cubes or circles.
- Combine all ingredients in a saucepan, add hot oil. Put on fire and simmer for 15 minutes. Salt and cook for another quarter of an hour.
- Pour in tomato paste, simmer over low heat for another 15 minutes.
- Hot roll into jars. IN ready dish you will feel a special tomato flavor and sourness. Add some sugar if desired.
Chicken with vegetables
- Time: 60 min.
- Servings: 5 persons.
- Calories: 113 kcal.
- Purpose: lunch, dinner, cold appetizer.
- Cuisine: Russian.
- Difficulty: medium.
This vegetable dish easy to use as an appetizer or main course in summer. In some cases, such vegetable salad with meat can complement porridge. First you need to put the cubes in a deep frying pan chicken meat And bell pepper, lightly fry them until half cooked. A juicy base will guarantee that the dish will be tasty and fragrant, soaked in the juices of all products.
Ingredients:
- eggplant - 300 g;
- chicken fillet- 400 g;
- zucchini - 350 g;
- carrots - 3 pcs.;
- peas - 200 g;
- tomatoes - 1 or 2 pcs.;
- sweet pepper - 2 pcs.;
- onion - 1 head;
- celery - a bunch;
- tomato paste (optional) - 200 g;
- oil - 50-100 ml;
- salt - to taste.
Cooking method:
- Fry the chopped chicken with onions and peppers until the meat turns white, you can until a light crust.
- Place in a bowl along with the peas and other diced ingredients.
- Add tomato paste, garlic, peppercorns.
- Salt, pepper, after cooking, leave to cool for several hours. Do not add vegetable oil - everything will be cooked in own juice.
- At the end, sprinkle with chopped celery.
Saute dietary
- Time: 50 minutes.
- Servings: 5 persons.
- Calorie content of the dish: 61 kcal.
- Purpose: garnish.
- Cuisine: Russian.
- Difficulty: medium.
Classic vegetable saute for connoisseurs proper nutrition- a good and useful addition for winter and summer meals. The secret of cooking is a long stew on the water. Here you can not use even the minimum amount of vegetable oil, which makes the salad completely dietary, and an abundance of vegetables will saturate the body with vitamins and minerals.
Ingredients:
- eggplant - 400 g;
- zucchini - 250 g;
- tomato juice or paste - 200 mg;
- carrots - 2 pcs.;
- tomatoes - 2 pcs.;
- sweet pepper and onion - 2 pcs.;
- greens - a small bunch;
- salt - to taste.
Cooking method:
- Eggplants, tomatoes, carrots and zucchini wash, cut into large cubes. Peppers and onions are best cut into half rings.
- Put all this in a saucepan, cover with a lid, leaving a small gap, and simmer over low heat for half an hour. Tomatoes should give their juice, you can add if desired tomato juice or paste.
- Let the dish cool, serve with meat, salads, cereals as a side dish.
From vegetables with potatoes
- Time: 65 minutes.
- Number of servings: 8 persons.
- Calorie content of the dish: 89 kcal.
- Purpose: garnish.
- Cuisine: Russian.
- Difficulty: medium.
By adding potatoes, fresh herbs, a little sweet pepper, you can diversify the taste and make the base more satisfying. Only 2-3 tablespoons of vegetable oil are added to the pan. The first 15 minutes, the ingredients are languishing in the baking or frying mode. This is necessary in order for the potatoes to reach the semi-cooked stage. For an appetizing flavor, you can chop the garlic finely and sprinkle with ground black pepper.
Ingredients:
- eggplant - 500 g;
- potatoes - 500 g;
- zucchini - 350 g;
- carrots - 3 pieces;
- tomatoes and turnip onions - 1 or 2 each;
- sweet pepper - 2 pcs.;
- garlic - 2-3 cloves;
- oil - 50-100 ml;
- salt - to taste.
Cooking method:
- Cut the ingredients into slices, potatoes into cubes. Fry all this in a pan or oven for 10-15 minutes until the potatoes become softer.
- Transfer to a saucepan, pour a little oil, add tomato paste.
- Simmer over medium heat for 20 minutes, stirring occasionally. Wait until the potatoes are soft and fully cooked.
Japanese vegetable sauté
- Time: 50 min.
- Servings: 5 persons.
- Calorie content of the dish: 80 kcal.
- Purpose: garnish.
- Cuisine: Russian.
- Difficulty: medium.
Prepared vegetables are cut into large pieces. They should be laid out in layers immediately in a pan with vegetable oil. It includes onions and other ingredients. All this is poured with soy sauce and stewed immediately over low heat. To get a more satisfying option, you can add meat - chicken or beef. To do this, the pieces are pre-fried.
Ingredients:
- eggplant - 300 g;
- zucchini - 350 g;
- soy sauce - 100 ml;
- carrots - 3 small and sweet;
- tomatoes and onions - 1 or 2 each (optional);
- sweet pepper - 2 pcs.;
- meat (optional) - 400 g;
- oil - 100 ml;
- salt - to taste.
Cooking method:
- Recipes for Japanese stew or sautéed fresh vegetables are distinguished by their use as an additive. soy sauce. Ready and chopped components need to be simmered in a pan (pre-sprinkle with salt and spices).
- The meat is prepared separately - it is fried in pieces with the addition of cream (optional).
- All this is combined and stewed for another 10 minutes until cooked in soy sauce.
From vegetables and beans
- Time: 60 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 105 kcal.
- Purpose: side dish, main dish.
- Cuisine: Russian.
- Difficulty: medium.
Such vegetable stew takes longer to cook than usual. It is better not to use the oven; a frying pan is optimal for frying the ingredients in a comb of fresh vegetables. Eggplant and beans go well together in taste, and they also give the dish satiety, making it good to serve as a main dish for lunch or dinner. Saute has a rich taste.
Ingredients:
In the classical sense, sauté is a dish prepared according to a special technology, which consists in 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. It is to shake, and not turn over with a spatula or fork. This is the secret - it is believed that in this way the surface of the products will not be damaged, and they will retain all the juice. By the way, “sauté” in French means jump (jump), i.e. 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 “saute” has firmly entrenched in the dish.
Sauteed eggplant - general principles and cooking methods
To cook eggplant sauté, you will need a thick-bottomed stewing pan so that the vegetables do not burn (or a cast-iron cauldron) and a frying pan for frying vegetables. Even better, if there is a special stewpan with a long handle and high sides, this is for those who want to feel like a real culinary specialist and start throwing vegetables in the pan with deft movements so that they do not burn.
Sauté Eggplant - Food Preparation
The main ingredients for eggplant sauté are bell peppers, onions, tomatoes and eggplants themselves. Alternatively, carrots may be added. From spices and spices - garlic and parsley. Some recipes add black peppercorns or ground pepper, sugar and bay leaf.
For saute, eggplants are cut large - in slices or circles, the rest of the vegetables, most often, are thinly chopped with noodles or half rings.
Sauté Eggplant - The Best Recipes
Recipe 1: Sauteed eggplant "Favorite"
The preparation of this dish is not difficult, even a novice hostess can handle it. And the result will please the household and allow you to diversify the usual menu. Eggplants and tomatoes do not need to be peeled. Carrots can be cut into thin strips, so it 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 get worse from this.
Ingredients: 4 medium eggplants, 2 each carrots and bell peppers, one head onion, greens - parsley and dill, 4 cloves of garlic and 4 tomatoes, vegetable oil.
Cooking method:
Cut the eggplants across into circles 0.5-0.8 cm, season with salt, set aside for half an hour to release the juice (get rid of bitterness).
Coarsely chop the tomatoes into cubes, chop the onion and pepper into thin half rings, grate the carrots coarsely.
Heat the oil in a frying pan, fry the vegetables, laying them in turn - first onions, then peppers, carrots and, last but not least, tomatoes. Salt 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 mass to a boil and simmer on low heat for about 10 minutes under the lid. 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: Sauteed eggplant "Fragrant"
The magical aroma emanating from this dish during the cooking process teasingly tickles the nostrils, and the hand reaches for the spoon to once again scoop out of the saucepan, but more, supposedly “for testing”. Therefore, it is better not to cook sauté on an empty stomach.
In this recipe, the carrot is cut into circles, but it is not forbidden to cut it smaller, for example, into strips (for those who do not like coarsely chopped stewed carrots).
Ingredients: 2 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 lovers of spicy, you can add half a hot pepper of a small size.
Cooking method:
Eggplant (with peel) cut into circles 0.7-1.0 cm, sprinkle with salt or put in salt water (2 tablespoons with a slide / 1 liter of water) for half an hour to remove bitterness.
Cut the onion into narrow 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 slightly salted. Chop the carrots into thin circles (cut into slices across the carrot), fry and place on the onion.
Put sliced \u200b\u200bthin noodles (half rings) on top Bell pepper. Those who like spicy can add hot pepper. Chop the garlic into thin plates (along or across), and sprinkle with chopped parsley over the pepper (1/3 of the whole mass).
The next layer is eggplant. They must first be washed in water from salt, squeezed and fried until golden brown. Top with garlic and parsley.
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 eggplant. Pour 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 reduce the heat to a minimum, simmer with the lid closed for about 50 minutes, without mixing the layers. At the end of cooking, taste for salt and add ground pepper. Ready sauté, laid out on plates, sprinkled with fresh herbs. Served cold or hot.
Recipe 3: Sauteed Eggplants in a Hurry
The peculiarity of this recipe is that the chopped vegetables are not fried, but are added to the pan in layers in their raw form. This is a little off classic version cooking sauté, in which the ingredients must be pre-fried. But why not give this recipe a chance, especially when you want to cook delicious and quick food.
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:
Eggplants and tomatoes, together with the peel, cut into circles of 0.5-0.8 cm (if the vegetables are large in diameter, the circle can still be cut into 2 halves), onions and peppers into half rings. It is advisable to take eggplants young, so that you can not soak them beforehand.
Fold the vegetables in rows in a saucepan, lightly adding layers - onions, peppers, eggplants, tomatoes. Repeat again. The last layer should be tomatoes. Top with sugar, chopped herbs and garlic, ground pepper and drizzle with oil. Cover and simmer over low heat for about 40 minutes.
Sautéed vegetables and eggplant is a dish that is prepared according to a special technological process. It lies in the fact that the products that are needed according to the recipe are fried for a short time in a pan.
In order for them not to burn, it is necessary to shake them systematically, and not mix with a spoon and a wooden spatula.
This is precisely the peculiarity of preparing a delicious and juicy sauteed vegetables and eggplant, since their surface is not damaged, therefore, all the juice remains in the dish. Even the name of this delicacy, translated from French, sounds like a “leap”, that is, vegetables literally bounce on the surface of the pan in the process of shaking it.
Of course, the smallest part of the housewives prepares this dish according to all the rules and canons that it has, and not all cooks adhere to this. However, despite this, the name of the dish "saute" firmly stuck to it, and is held to this day.
Before you start cooking, you must first arm yourself with the necessary equipment.
You need a pot with a fairly thick bottom, as it will be used for stewing. For vegetable frying, it is better to take a frying pan or a cast iron cauldron.
In general, a saucepan with high sides and a long handle will serve as an ideal option in this case.
Product preparation rules
The main ingredients that are needed to prepare the dish are: onion, bell pepper, eggplant and tomatoes. You can also add carrots. As for the necessary spices and spices, you need to purchase parsley and garlic.
It is also worth noting that there are saute recipes that have ground or black peppercorns, bay leaves and sugar. Eggplants and vegetables should be cut into large enough circles or pieces. However, it can also be chopped into half rings or in the form of noodles.
In this article, your attention will be presented three of the most sophisticated and original recipes sauteed eggplants and vegetables, each of which is unique in its own way and has its own unsurpassed "zest".
Recipe 1: Saute Eggplant and Zucchini
In order to prepare the dish you will need:
- 300 gr. - eggplant
- 300 gr. - zucchini
- 300 gr. – zucchini
- 200 gr. - tomato
- 100 gr. - bell pepper
- 2 pcs. - small carrots
- 2 pcs. – bow
- parsley, one garlic clove, dill, pepper, salt.
Cooking steps:
- First of all, let's start cutting all the necessary vegetables: thoroughly wash the carrots, peel and cut into thin half rings.
- We do the same with zucchini, zucchini and eggplant.
- Remove the skin from the onion and cut into neat rings.
- Washed and peeled tomatoes, and Bulgarian pepper cut into small rings.
- Once you have prepared all the products, we proceed to fry them.
- The frying pan must be heated to heat, add a little vegetable oil and pour out the carrots.
- It needs to be fried for seven to eight minutes, periodically tossing.
- After the carrots are sufficiently fried, put them in a saucepan on paper towels so that all excess oil is glassed from it. A few minutes is enough for this.
- We do the same with zucchini, zucchini and eggplant separately, letting them drain.
- Their roasting period lasts about eight to ten minutes.
- However, tomatoes, bell peppers and onions are fried for five to six minutes.
- As soon as all the vegetables are prepared, we transfer them to one pan for stewing.
- Greens and tomatoes are added last, when all the vegetables are sufficiently stewed.
- That's when you need to salt and pepper our dish.
- Important: garlic is best sautéed with tomatoes or simply added to the finished sauté.
Recipe 2: Saute Eggplant and Peppers in the Oven
To prepare this dish you will need:
- 2 pcs. - eggplant
- 2 pcs. - bell pepper
- 2 pcs. - small tomatoes
- 2 pcs. – carrots
- 2 pcs. - onion
- 3 garlic cloves, salt, herbs, vinegar, pepper.
Cooking steps:
- First you need to remove the peel from all eggplants. To do this, you need to cut them into rings with a thickness of one centimeter, then rub with salt and leave to stand for a while in this form.
- You also need to remove the skin from the tomato, making an incision in the form of a cross on the top of each tomato and immerse it in boiling water for a few seconds and remove it by placing it in cold water. After that, you can easily remove the peel from them.
- Peeled tomatoes cut into six identical parts.
- Now it's time to do the bell pepper.
- We clean it from the core, stalks and seeds.
- Cut into six pieces into small slices.
- Carrots are peeled in the same way and cut into longitudinal medium sticks.
- We take a frying pan and fry peppers, eggplants and tomatoes on it separately from each other.
- After that, all these fried vegetables must be baked in the oven on a baking sheet at a temperature of 180 degrees.
- While your vegetables are roasting, you need to olive oil fry onions and carrots well until golden brown.
- After that, we twist the fire to a minimum and add vinegar (1 tablespoon) and sugar (1 tablespoon) to our frying.
- In this "juice" stew onions and carrots, then add them to a baking sheet with the rest of the vegetables.
- The important thing is that they should be evenly spread out on the baking sheet.
- Add finely chopped garlic.
- In general, our saute should be in the oven for no more than fifty minutes.
- When the dish is ready, sprinkle it with finely chopped herbs.
Recipe 3: Vegetable Sauté with Eggplant and Apples
To prepare the dish you will need:
- 5-6 pcs. - eggplant
- 4-5 pcs. - bell pepper
- 2 pcs. - onion
- 2 pcs. – carrots
- 3 pcs. - sweet and sour apples
- 7-8 pcs. – tomatoes
- greens (optional)
- garlic, salt, pepper, vegetable oil
Cooking steps:
- First of all, we cut well-washed eggplants into cubes and add them.
- Bulgarian pepper and onion cut into small half rings.
- Apples must be cut large in the form of slices, that is, we divide one apple into six identical parts.
- We take chopped carrots and onions and pass them in a small amount of vegetable oil.
- When the vegetables are ready, we send them to the pan, in which the saute will actually be prepared.
- We add eggplants, tomatoes and bell peppers to our finished frying in the pan.
- All vegetables should be stewed for seven to ten minutes, while the fire should be small.
- Pepper and salt the dish to your liking.
- Next, add the previously prepared apples to the pan and simmer for an additional two to three minutes.
- Add garlic (crushed) and herbs and remove from heat.
- The dish should be infused for fifteen minutes.
Summing up…
In this article, each hostess was able to get acquainted with the most popular and gourmet recipes cooking is so incredible delicious dish like a vegetable saute with eggplant. Undoubtedly, you were able to personally verify that each of them has its own individual feature, which is distinctive from others.
We advise you to try to cook all these recipes, treat your family and guests and choose the one you like best. Moreover, as you can see, the cooking technology is extremely simple and everyone can figure it out.
Would you like to try sautéing?
YesNo
Without a doubt, it can be argued that this delicacy will appeal to everyone, as it is not only extremely tasty and juicy, but also full of useful vitamins and substances, since its main ingredients are vegetables.
Vegetable sauté with eggplant is a real find for those who prefer healthy food and watch their figure, but love to eat delicious food.
Try to cook, experiment and delight your loved ones every day with healthy and tasty food!
