Sautéed eggplant. Vegetable sauté: recipe, ingredients, cooking secrets Baked vegetable sauté recipe

Hi all! Vika Leping is with you, and today we will prepare a real vegetable eggplant sauté, the recipe for which I will tell you in writing, in photos, and in video. Stay with me and you will get an amazingly delicious summer vegetable dish. Let's go!

I would like to remind you that I am hosting an interesting competition on my blog with a cool gift - a box of spices and coconut oil straight from GOA, India! The quality is the highest, the products smell amazing, so I really, really recommend taking part in the giveaway! Everything you need to know about the competition can be read. And now let's get back to the topic.

In general, Saute is initially not even a dish, but a method of cooking in a saucepan. But this name has long become a household name and in our area means something like or. By the way, this or next week I will make a video recipe for Ajapsandali to accompany the already existing printed one. This dish is also incredibly tasty and very summery.

So, my vegetable sauté is a quick, tasty and high-quality recipe. I had been scouring the Internet for a long time in search of the right option, and decided to combine several of the most authentic ones, which soon resulted in this miracle. I love eggplants, when summer comes they are always in my refrigerator, so they will be the main violin in this dish. However, besides them, there are many other vegetables.

So, if you are still wondering how to make eggplant sauté, this is definitely the place for you. I won’t give any bad advice, I’ll tell you everything in great detail and show you clearly. And for lovers of summer vegetables: eggplants, zucchini, bell peppers, tomatoes, I offer another very popular dish in the world. ! And you know what's strange? The set of ingredients in the dishes I suggested above is almost the same, but the taste is completely different!

So, vegetable eggplant sauté, recipe with photos!

Ingredients

• eggplants - 2 pcs.
• bell pepper- 2 pcs
• tomatoes - 5 pcs.
• green- basil, parsley, cilantro, oregano - all for 1 bunch
• garlic - 3 cloves
• onion- onions - 2 medium pieces
• carrots - 2 pcs.
• purified water- 100 ml
• spices - Khmeli-Suneli
• vegetable oil- I have coconut, but you can use any

Cooking method

First of all, I will present to your attention a video recipe for Eggplant Sauté. I have your YouTube channel , on which there are many other recipes, a lot of travel, including those related to food, a lot of videos in which I try different strange products and dishes from other countries and a lot of stories about nutrition, a healthy lifestyle, and losing weight. All the fun! Subscribe to the channel, you will like it!

Vegetable Eggplant Sauté: video recipe

Step-by-step recipe with photos

And now more details. Preparing the vegetable sauté will take about an hour. First, prepare all the ingredients, wash and peel the vegetables. Cut the onion into thin half rings and grate the carrots coarse grater. Place a saucepan or saucepan over medium-high heat, pour in a little vegetable oil (I use coconut oil, the one from India, whatever is available). When the butter melts, add onions and carrots, salt and pepper.

Fry for 5-7 minutes until soft and golden. The vegetable sauté recipe consists of several parallel processes, so we start cutting the eggplants into circles, about 5-7 mm in size. Choosing a frying pan. I will fry both on the grill and on a regular non-stick oven. We set the grill on high heat, the regular grill on medium-high. We won’t add oil, but if you really want to, go ahead :) Only in a regular frying pan, not in the grill!

I'll do more dietary option, so I fry it in a dry frying pan. Do you know that eggplants, like a sponge, absorb all the oil? Therefore, they become very high in calories, although in their pure form they are very dietary product: only 25 kilocalories per 100 grams. You can eat them almost endlessly, and you won’t gain weight! So my eggplant sauté can boast of “weight-loss” properties 😉

Place eggplant slices on a preheated frying pan and fry on both sides for 4-5 minutes until golden. If you fry on regular frying pan, be sure to cover with a lid, raw eggplant The sauté will not be decorated.

Chop all the greens and garlic very finely and mix them. Cut the tomatoes into circles and bell pepper- on plates and large squares. See how to quickly peel and cut bell peppers. This is the coolest life hack! And it was time to lay out the layers. The real recipe Sauteed eggplant - definitely flaky!

1. First layer: take the saucepan in which the onions and carrots were fried, leave these vegetables at the bottom, sprinkle with herbs and garlic.
2. Second layer: lay out the fried eggplants, sprinkle with herbs and garlic, salt, pepper, sprinkle with Khmeli-Suneli.
3. Third layer: tomatoes, herbs with garlic, salt, pepper, Khmeli-Suneli.
4. Fourth layer: bell pepper, herbs with garlic, salt, pepper.

Repeat all layers except the first until you run out of ingredients. Eggplants and tomatoes are always a very winning combination, whether the tomatoes are raw or stewed, or even as a sauce.

Add water and simmer the eggplant vegetable sauté over low heat for 30 minutes. And then let it brew for another 10 minutes without heat :)

Now you know how to make vegetable sauté! Let's serve quickly, and then I will tell you a short recipe for your convenience. When finished, still in the pan, it looks like in the photo (a quarter of the dish is already missing)). But don’t be afraid, now we will give it not only amazing taste, but also beauty!

Place the eggplant vegetable saute in a deep plate so as to cover all the layers. Pour the sauce remaining at the bottom over the top. Sprinkle with the remaining herbs and decorate with a basil leaf.

Serve the summer vegetable dish to the table, sprinkled with freshly ground pepper!

And now I’ll quickly summarize!

Brief recipe: vegetable eggplant sauté

1. We cut the onions into thin half rings, grate the carrots on a coarse grater, chop the garlic and herbs very finely and mix, eggplants and tomatoes - into circles 5-7 mm thick, bell peppers - into large flat squares.
2. Place a saucepan over medium-high heat, pour in a little vegetable oil, add onions and carrots, add salt and pepper, fry, stirring, for 5-7 minutes until soft.
3. In a grill pan or in a regular non-stick frying pan, fry the eggplants without oil: 4-5 minutes on both sides. The grill pan should be kept on high heat, and the regular pan on medium-high heat, and it should be covered with a lid when frying. If you really want to add oil, add it to the regular one.
4. Assembling the vegetable sauté-constructor: in the same saucepan, level a layer of onions with carrots, sprinkle with herbs and garlic, lay out a layer of eggplants, sprinkle with herbs with garlic, salt, black pepper and Khmeli-Suneli, lay out tomatoes, again with greens-garlic-pepper-salt -Khmeli-Suneli, add bell pepper and repeat the layer with herbs, maybe without Khmeli-Suneli. We alternate all layers in a circle, except the first one with carrots and onions, until the vegetables run out.
5. Let it simmer over low heat for 30 minutes, turn it off and let it brew for another 10 minutes.
6. Serve with herbs and a sprig of basil and serve!

Very soon, I hope, Seryozha and I will go to visit our friends and parents in Crimea, relax at the sea, sunbathe, and swim. And work 😀 How do you spend your summer? Have you been near any body of water before? Or do you like to go to the mountains, or just walk in parks? I prefer a little of everything. Last weekend we rode bikes, and last weekend we had a blast at the cool Atlas Weekend festival. There were the Prodigy, Kasabian, Three Days Grace, Noize MC, Brainstorm and many other cool bands. If you love music as much as I do, you will love it!

Last time I told you about! Don't forget to participate! Further - more! In order not to miss new items, , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes of 20 dishes that can be prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and tasty is real!

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Find exemplary reliable sauté recipes on the site of bright gastronomic delights site. Try variations with different vegetables, mushrooms, meat or fish. Try making sauté in the oven, slow cooker, or prepare it for the winter. Emphasize the unique taste with various spices and herbs. Create an exquisitely new taste every time.

Saute is the name given to vegetables, meat or fish quickly fried in a minimum amount of oil. In essence, this is also a stew, only prepared a little differently. The secret to making a proper sauté is that when frying quickly, the ingredients are not flipped over with spatulas or forks, but rather shaken (or “bounced”). The name came precisely from this technology. The main components of the sauté are eggplants, onions, sweet pepper and tomatoes. Sometimes zucchini is added green peas, carrot.

The five most commonly used ingredients in sauté recipes are:

Interesting recipe:
1. Cut the washed eggplants and tomatoes into circles about 1 cm thick.
2. Salt the eggplants and let them stand for a while.
3. Chop the onion and multi-colored sweet pepper into half rings.
4. Drain the released juice from the eggplant. Fry them in a hot frying pan until golden brown.
5. Separately fry the onion and pepper.
6. Place eggplants, onions, peppers, and tomatoes in a thick-walled baking dish, greased with vegetable oil.
7. Salt and pepper each layer, sprinkle with aromatic spices and chopped fresh herbs and garlic. Drizzle with oil.
8. Fill the layers with a small amount of water. Cover with a lid.
9. Simmer in the oven at minimum heat for about 1-1.5 hours, adding water if necessary.
10. Serve the sauté slightly warm or cooled, sprinkled with fresh herbs.

Five fastest sauté recipes:

Helpful Tips:
. If the oven does not have a temperature sensor, then when preparing the sauté you need to make sure that there is no active bubbling.
. In the saute you can add zucchini, peas, beans, pieces of meat or fish.
. All ingredients must be fried separately.

The beautiful word “sauté” came to us from the French language; in literal translation it means “to jump”, but is used in the sense of “fry in small quantity butter." I wonder why the dish was called such an unusual word in reality? The fact is that for sauteing, vegetables, meat, fish and mushrooms are fried over high heat, and to prevent them from burning, they need to be stirred and shaken more often. As a result, the food does not lie in the pan, but constantly “bounces”. This dish is prepared in a cauldron, saucepan or any thick-walled frying pan; if everything is done correctly, the vegetables become very beautiful, rosy, with an appetizing crust. Sauté in the oven turns out aromatic and rich, and in a slow cooker you can speed up the cooking process and do without constant stirring. Sometimes vegetables are fried or stewed together, since there are different recipes this dish. Today we will talk about how to cook sauté and what secrets professional chefs have to make this dish especially tasty.

Homemade sauté of zucchini and eggplant: subtleties of preparation

This is the most popular type of saute in the autumn season, when zucchini, eggplant and zucchini ripen. To prepare the dish you will need 3 medium-sized eggplants, 1 large zucchini, 2-3 small zucchini, 2 medium-sized carrots, 3-5 bell peppers (the more, the tastier), 2-4 tomatoes, 2 onions, a clove of garlic and any seasonings . We wash all the vegetables well, peel the carrots, eggplants, zucchini and zucchini, and cut them into small pieces. Cut onions, peppers and tomatoes into rings.

As already mentioned, vegetables are fried in a hot frying pan in a small amount of vegetable oil, but they must be fried one at a time, without mixing. This important point in the art of sautéing, because each product requires a different frying time; To ensure that all the vegetables remain whole, you should not cook them together. While frying, stir the ingredients constantly so that they cook evenly.

First, fry carrots for 8 minutes, then eggplants, zucchini and zucchini for 9–10 minutes, tomatoes, peppers and onions for 5–6 minutes. Some housewives first fry the onion until amber in color, and only then all the other vegetables, believing that in this case the sauté acquires a special taste and aroma. Place each batch of fried vegetables in a sieve or colander on paper towels, removing excess fat. Mix the vegetables together, add finely chopped garlic, salt and serve the dish. Garlic is sometimes introduced when frying tomatoes - in this case, the taste of the sauté will be a little softer and more delicate.

You can fry the vegetables until half cooked, and then place them on a baking sheet and bake in the oven for 50 minutes.

How to easily peel eggplants and tomatoes

Everyone knows how difficult it is to peel tomatoes, and for sautéing it is best to remove it, since sometimes the skin can be tough and spoil the pleasant impression of the dish. We make a cross-shaped cut on the top of each tomato, lower it into boiling water for a few seconds, pour over it with cold water and easily remove the skin.

Cut the eggplants into rings 1 cm thick, rub with salt and leave for 20 minutes - this not only helps to easily remove the flesh from the skin, but also gives them a special piquancy and richness.

How to make a quick chicken and mushroom sauté

So simple and delicious snack It cooks quickly and is a universal dish if you want to prepare a hearty and healthy meal. You will need chicken breast and one piece of vegetables each - zucchini, carrots, bell peppers and tomatoes, as well as 200 g of any mushrooms.

In this recipe, all products are prepared not separately, but together. First, fry the chicken pieces, then add the carrots cut into cubes, and after 5 minutes put the mushrooms in the frying pan. Next, the order of adding ingredients is as follows: zucchini cut into rings, tomato chopped in a blender, bell pepper cut into half rings, onion rings and any spices. At the very end, pour a little water into the honeycomb and simmer for 10 minutes. The time between adding different vegetables is 5-10 minutes. Rice, pasta or potatoes are served as a side dish for the sauté. Try it - very tasty!

Sautéed cod: a noble and healthy appetizer

Sautéed fish is a real delicacy and is easy to prepare. We cut up cod weighing 800 g, cut it into pieces and fry in vegetable oil until golden brown. Fry 2 onions and 2 cloves of garlic together, add tomato paste, simmer and pour this aromatic sauce over the fish. Sprinkle 2 tbsp sauté on top. l. grated cheese, mix. Fish can be stewed with carrots, celery and other vegetables or baked in broth with cloves and parsley. Everyone will love sauteed trout, salmon or salmon - this dish can be prepared with a variety of vegetables and served with a white wine sauce with lemon and spices.

Sauteed red cabbage: minimum products - maximum benefits

There is nothing simpler than cabbage sauté. Cook this dish at least once and it will become a traditional side dish in your daily diet. Cut 1 onion into thin half rings and fry it until golden brown in a saucepan with vegetable oil. Finely chop the cabbage, knead it with your hands, mix with the browned onion and fry, stirring constantly, for 5 minutes. Next, add 2 tbsp to the saucepan. l. sugar, ¼ cup vinegar and simmer, a little later season the cabbage with 1 tsp. mustard seeds, salt and pepper, continuing to simmer until soft. Decorate the finished cabbage sauté with fresh herb leaves and serve with meat or fish.

Vegetable sauté with seafood and sausages: spicy and original

Sausages and shrimp are an unexpected combination, right? Let's try to prepare this delicious and satisfying sauté, which you can feed big family. Fry 230 g homemade sausage, cut into pieces, until it is browned, add 2 cups of chopped onion, 1 cup of finely chopped celery stalk and 1 cup of chopped bell pepper to the saucepan. After 5 minutes, mix the vegetables with 2 tsp. chopped garlic and ½ kg peeled boiled shrimp. Let the sauté fry a little (don’t forget to stir it), then pour in 4 cups of diced tomatoes, from which the skin has been removed, and 2 cups boiled rice. Season the sauté with 1–2 tsp. Tabasco sauce and enjoy the exquisite taste.

Pork sauté with cherries: delicious exotic

Cherry perfectly complements meat, like all fruits, and the taste of the sauté only benefits from this. Try cooking this unusual dish, which will diversify your family’s diet and is suitable for Sunday lunch or a holiday table.

Fry in olive oil 2 onions, cut into rings, at this time cut 800 g of fresh pork into cubes, not very finely. Place the prepared onion in a bowl and cook the meat in a frying pan, browning it until golden brown. Add 100 ml of red vinegar, 1 tbsp. l. honey, salt and pepper to taste and simmer until the liquid is reduced by 2 times. Add 150 ml of water to the saucepan and continue cooking until the meat becomes tender, and then put 200 g of thawed cherries in the saucepan, heat it up and call everyone to the table. This dish looks bright and impressive, and the taste will not disappoint you. Can be served with fresh vegetables or scalded spraza.

Cooking sauté with spices from “Eat at Home”

Sauté is usually served in a deep bowl, garnished with herbs and lemon slices. This dish is both an independent snack and a side dish - depending on what is included in its composition. And as you have already seen, sauté is prepared from different products, so an everyday dish for every day can easily become a signature dish. At home, you can experiment with sauté: add various vegetables, seasonings and your favorite spices, for example from. Be creative and fantasize, share your successful finds with us!

Sautéed eggplant is a savory dish for a homemade lunch or holiday feast. Juicy eggplants, paprika, onions, carrots are fried separately, seasoned with garlic and served. Vitamin food attracts attention with its richness and rich taste.

Technology for preparing vegetable sauté with eggplants

The mystery of the name

The dish was born in France. Translated from French. "sote" means bouncing. What connection? No, the hostess does not need to jump around the kitchen while cooking. But the products simply need to be shaken during short frying. And no forks/spoons for stirring/turning. The French are convinced that in this way the structure and juiciness of vegetables will be preserved as much as possible.

What is it made from?

Includes:

• eggplant;
• bell pepper;
• carrot;
• onions;
• tomatoes;
• garlic.

What is seasoned with?

Spices vary depending on the preferences of the hostesses. Ground black pepper, pepper mixture, bay leaf, granulated sugar, roasted sesame; saffron; Utskho Suneli and others.

Many people make it with zucchini. There are recipes for rolling for the winter.

How to make sautéed vegetables with eggplants

1. Eggplants are cut into slices or large cubes/straws. Then soaked in cold salty water for about half an hour. The water is drained and the pieces are fried in vegetable oil for a short time. And most importantly: shake the pan to turn it over. Forks and spoons are not used.
2. The remaining ingredients are crushed and fried separately for 10 minutes.
3. Then everything is mixed with eggplants, seasoned with garlic and spices, salted and left to brew.
4. A day later, serve sprinkled with herbs. As a rule, they take cilantro or parsley.

Top 3 successful eggplant sauté recipes

It is clear that popular dish has acquired many variations in execution. Experienced housewives have their own proprietary recipes. For those who are encountering this dish for the first time, let’s say that there is nothing complicated. Here are the three most famous versions and a reminder: good dish one that is prepared with love. A little patience, good products, a few minutes to familiarize yourself with the publication - and you can go to the kitchen to perform a masterpiece.

Number one – eggplant and tomato sauté

Eggplants (3 pcs.) Wash, cut into 5-8 mm circles (do not peel!), fill with cold water, add 2 tsp. salt. A press is installed on top. So that the circles are completely submerged in water. After half an hour, drain the liquid and place the vegetables in a colander. In this way they get rid of possible bitterness.

Pour into a frying pan vegetable oil. Place the eggplants and fry for 30 seconds on each side. The process is long, but the end result is worth it. Sauteed eggplants are often prepared only in a frying pan or in the oven, less often in a slow cooker.

Tomatoes (5 pcs.) are scalded and peeled. They cut randomly.

Carrots (1 piece), onion (2 pieces) are chopped to your taste. It’s more convenient to use a grater and half rings.

Fry everything together in hot oil: tomatoes, onions, carrots. Salt and season with spices after 5 minutes. Then fry for another 5 minutes and turn off the heat.

Place eggplants in a thick-bottomed saucepan or thick-walled frying pan and salt them. Season with spices. On top are vegetables. Cover with a lid and simmer on low heat. After ten minutes, place into portioned plates and serve, sprinkled with chopped herbs.

Number two – delicious eggplant sauté recipe

Circles of two or three eggplants (with skin) are soaked for 30 minutes in very salty water (3 tsp per liter) under pressure. After a while, place in a colander. When the water has drained, fry in hot oil in a cast iron frying pan until golden brown on both sides.

Onions (2 pcs.) are cleaned, cut into rings/half rings, fried for 3 minutes - and place the saucepan on the bottom.

Carrots cut into circles (2 pieces) are also fried, salted, seasoned with spices - and onion.

To get a delicious sautéed eggplant, add paprika. Bell peppers (two to four different colors) are cut into half rings - and without frying, they are laid out in a third layer over the carrots.

You can add a little chili. Sprinkle with chopped garlic.

Cover with blanched tomatoes (two pieces), cut into circles, and cover with the remaining garlic and herbs.

Pour a glass of cold water. Wait for it to boil and simmer for 30-50 minutes. Ready dish Place on serving plates and sprinkle with herbs. Eaten cold or hot.

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Classic sautéing involves quickly frying chopped vegetables in oil. But for a long time now, cafes and restaurants have been serving sauteed vegetables baked on the grill and then chopped. This cooking method allows you to make the dish less calorie. At home, you can prepare sautéed vegetables in the oven.

I can’t promise the smell of a fire, but it will definitely be tasty and healthy!

When sautéing vegetables in the oven without frying, most of the useful substances, while the dish turns out to be as light and elegant as possible. Sauteed vegetables are served chilled, so it best way satisfy your hunger on a hot day.

Eggplant is one of the favorites of summer markets, and for our idea it is simply an indispensable vegetable. Vegetable sauté with eggplants - ideal. That's why today we're going to talk about how to make sautéed vegetables with eggplants.

Another simple dish that can be safely recommended for a summer meal is vegetable stew.

How to cook sautéed vegetables in the oven

Since we will be cooking vegetable sauté in the oven, turn on the oven to preheat at 200 degrees. Wash the eggplants and bell peppers. Prick the eggplants with a fork in several places so that the skin does not burst during baking. Bake the vegetables in the oven for 25-30 minutes. We focus on the readiness of the eggplants.

Cut the tomatoes crosswise and pour boiling water for 2-3 minutes. I love making this sauté fresh tomatoes, but, if desired, they can be baked along with eggplants and peppers. True, add it to the rest of the company not immediately, but 5-7 minutes before the end of cooking.

Cool the baked vegetables. Peel the pepper, remove the seed capsule and cut into small cubes.

We cut off the green tail of the eggplants, peel them and also chop them finely.

We also remove the skin from the tomatoes, remove the seeds, and chop the pulp with a knife.

Peel the raw onion, wash it and cut it into small cubes.