Vegetable stew with eggplants and potatoes in pots in the oven. Vegetable stew in pots with eggplants and zucchini Roast with eggplants and potatoes in pots

EGGPLANT STEWED IN SAUCE

4 eggplants, 1 tbsp. spoon of flour, 1-2 tbsp. tablespoons vegetable oil, 1/2 lemon, 1 tbsp. a spoonful of chopped parsley, salt to taste.
For currant sauce: 1 onion, 1 carrot, 1 parsley and celery root, 1 tbsp. spoon of vegetable oil, 1 glass of meat broth or water, 1 teaspoon of flour, 1-2 tbsp. spoons of blackcurrant jam.

Wash the eggplants, peel them, cut into small cubes, add salt and leave for 1 hour to remove the bitterness. Then squeeze out the eggplants, roll in flour and fry on both sides in heated vegetable oil. Place eggplants in ceramic pots, pour hot sauce over them, place in the oven and simmer over low heat for 10-15 minutes. Garnish the finished dish with slices of seedless lemon and herbs and serve on its own or with meat.

Preparation of currant sauce: Wash the vegetables and roots, peel, chop, place in a frying pan with heated vegetable oil and fry until golden brown. Then sprinkle with flour, stir, fry a little more and dilute with hot water or strained broth. Rub the sauce through a sieve, bring to a boil, add salt and pepper, add currant jam and stir again.

EGGPLANT WITH ZUCCHINI

2 tbsp. spoons of oil, 1 clove of garlic, 1 chopped eggplant, 3 chopped tomatoes, 4 thinly sliced zucchini, 1 green bell pepper (peeled and thinly sliced), 1/4 cup white wine, pepper.

Sauté the garlic in oil. Add eggplant, tomatoes, zucchini, green bell pepper, wine and ground black pepper, stir. Place in a pot, cover and simmer for 30 minutes. Mix well. Serve hot as a vegetable side dish.

1 eggplant, 1 onion, 1 red pepper, 1 yellow pepper, 30 ml olive oil, 2 cloves garlic, 250 g canned chopped tomatoes, 50 g tomato puree, dry spices, salt, pepper.

Peel and thinly slice the onion. Divide the pepper in half, separating the seeds, core and stem. Cut the pulp into pieces. Remove the eggplant stalk and cut the eggplant flesh into cubes. Place onion and oil in a small frying pan. Cover with a lid and cook for 3 minutes. Peel and chop the garlic, add peppers and eggplants. Mix tomatoes, tomato puree, spices, salt and pepper and put everything in a pot. Cover with a lid and cook in the oven for 20 minutes, stirring occasionally. Let sit for 5 minutes before serving.

EGGPLANT BAKED WITH TOMATOES

4 eggplants, 5-6 strong red tomatoes, 2 eggs, 1 cup curdled milk, 1 tbsp. spoon of flour, 2 tbsp. spoons of vegetable oil, ground black or red pepper and salt to taste.

Wash the eggplants, cut crosswise into 1 cm thick slices, add salt and leave for 10-15 minutes to remove the bitterness. Then rinse in cold water, blot with a napkin, roll in flour, place in a frying pan with heated oil and fry on both sides - site. Scald the tomatoes 2-3 times with boiling water, remove the skin, and cut the pulp into circles or slices. Place the eggplants in fireproof clay pots, layering them with tomatoes, salt and sprinkle with ground pepper. Beat raw eggs with yogurt and pour this mixture over the eggplants. Place the pots in the oven and bake.

EGGPLANT STEWED WITH ONIONS AND TOMATOES

4-5 small eggplants, 5-6 small tomatoes, 1 tbsp. spoon of flour, 2 onions, 2-3 tbsp. spoons of vegetable oil, 1-2 cloves of garlic, a few sprigs of parsley for decoration, salt to taste.

Cut small eggplants into 1 cm thick slices, add salt and leave for 10-15 minutes to release the bitterness. Then wash them, squeeze them, roll them in flour and fry them in hot vegetable oil. Chop the peeled and washed onion, place in a hot frying pan with oil and fry until golden brown. Place eggplants and onions in layers in oiled, fireproof ceramic pots, alternating several times. Place halved tomatoes cut side down on top. Place the pots in the oven and simmer over low heat for 10-15 minutes. Sprinkle the finished dish with crushed garlic and garnish with parsley sprigs. Serve yogurt or kefir separately.

EGGPLANT, ZUCCHINI AND TOMATOES, STEWED IN A POT, WITH CHEESE

2 eggplants, 1 zucchini weighing about 500 g, 4 potatoes, 1 onion, 1/2 cup vegetable or meat broth, 1/2 cup vegetable oil, 2 tomatoes, 1/2 tbsp. spoons of ground crackers, 100 g of hard cheese, 1 bunch of dill, ground black pepper and salt to taste.

Cut the washed and peeled eggplants into thin slices, sprinkle with salt, stir and leave for 40 minutes to remove the bitterness. Rinse the zucchini and cut into cubes. Peel the potatoes, wash and cut into cubes. Peel the onion and chop it into thin half-lengths. Wash the dill, shake off the water, cut off the roots and chop finely. Rinse the eggplants to remove salt under running cold water and drain in a colander. In heated vegetable (preferably olive) oil, fry the onion until transparent, add salt, ground black pepper and stir. Place onions, eggplants, potatoes, zucchini, dill in fireproof pots and pour in the hot, strained broth. Cover the pots with a lid, place in the oven and simmer for 1 hour.

Rinse the tomatoes, scald 2-3 times with boiling water, remove the skin, cut the pulp into circles and mix with ground breadcrumbs. Add this mixture to the pots with vegetables 15 minutes before the end of cooking. When the tomatoes are softened, remove the dish from the oven, sprinkle with grated cheese and serve hot.

EGGPLANT BAKED IN TOMATO SAUCE

3 eggplants, 1 tbsp. spoon of flour, 7 tbsp. spoons of vegetable oil. For the sauce: 5-6 tomatoes, 5-6 cloves of garlic, 1 tbsp. spoon of flour, 1/2 teaspoon of sugar, salt to taste.

Rinse the eggplants, cut them lengthwise into 4 parts, and then cut each of them in half, put them in boiling water for a few minutes, put them in a colander and let the water drain. After this, roll the eggplant pieces in flour, place in a frying pan with heated oil and fry on both sides. Place the prepared vegetables into portioned pots, pour over the hot sauce, place in the oven and bake for 30-35 minutes. Then cool and serve in the same bowl as a cold appetizer.

Preparing the sauce: Wash the tomatoes, put them in boiling water for a few seconds, remove the skins, remove the seeds, and finely chop the pulp. Grind or crush the peeled garlic. Drain the oil in which the eggplants were fried into another frying pan, heat it, add garlic and prepared tomatoes, add flour, sugar, salt, stir, fry a little and pour this sauce over the eggplants.

AUGPLANT AND VEGETABLE RAGU

2-3 eggplants, 2-3 potatoes, 1 onion, 2 carrots, 300 g cabbage, 1 large tomato or 1 tbsp. spoon of tomato paste, 3 tbsp. spoons of vegetable oil, salt to taste.

Peel and wash all vegetables. Cut the eggplants, potatoes and cabbage into large cubes, and chop the onions and carrots. Fry the eggplants, potatoes and cabbage separately in well-heated oil and place them in ceramic pots in layers: cabbage, potatoes, eggplants... Brown the onions and carrots, add tomato puree or tomato paste, simmer a little and pour the contents of the pots with this mixture. Place in the oven and simmer over low heat for 20-30 minutes.

EGGPLANT BAKED WITH TOMATOES AND PEPPERS

3 eggplants, 3-4 tomatoes, 1 tbsp. spoon of flour, 4 tbsp. spoons of vegetable oil, 2 tbsp. spoons of chopped parsley, ground black pepper and salt to taste.

Cut the peeled eggplants in half lengthwise, add salt and leave for 30-40 minutes to release the bitterness. After this, dry the eggplants, roll in flour, fry on both sides in a large amount of vegetable oil, cool slightly and cut into small pieces. Wash the tomatoes, put them in boiling water for a few seconds, remove the skins and chop the pulp. Grease fireproof clay pots well, put tomatoes in them, and then eggplants, salt, sprinkle with ground pepper and parsley, put in the oven and bake over medium heat for 40-45 minutes, shaking the pot from time to time. Eggplants prepared in this way can be served either hot or cold.

EGGPLANT BAKED WITH SOUR CREAM

3 eggplants, 3-4 onions, 3 tbsp. spoons of vegetable oil, 1 cup of sour cream, 1/2 cup of water, 2-3 tbsp. tablespoons chopped parsley and dill, 2-3 bay leaves, 3-5 black peppercorns, salt to taste.

Cut the washed and peeled eggplants into 1 cm thick slices, add salt, leave for 1 hour to release the bitterness, and then squeeze lightly. Peel the onion, rinse, chop, fry in well-heated oil until golden brown, and then mix with parsley and dill. Place half of the eggplants in ceramic pots, place a thick layer of onions on them, then again eggplants and onions, pour hot vegetable oil, pour in salted boiling water and add bay leaves and peppercorns. Close the pots, put in the oven and simmer over low heat for half an hour. After this, pour in the heated sour cream, simmer for another 5-10 minutes and serve.

EGGPLANT STEWED WITH ONIONS, SOUR CREAM AND DILL

4 eggplants, 3 onions, 2 tbsp. spoons of flour, 4 tbsp. spoons of vegetable oil, 4 tbsp. spoons of sour cream, 3 cloves of garlic, 1-2 tbsp. tablespoons chopped dill, salt to taste.

First cut the washed eggplants in half lengthwise, and then crosswise into slices 1 cm thick, add salt and let stand for 1 hour to remove the bitterness. After this, lightly squeeze the eggplants, roll in flour and fry in heated vegetable oil on both sides. Peel the onion, rinse, cut into half rings and fry in oil until golden brown. Place eggplants and onions in layers in greased fireproof clay pots, adding salt and pouring sour cream over each layer of onion. Place the pots in the oven and simmer for 30 minutes, shaking them occasionally to prevent the eggplants from burning. Sprinkle the finished dish with crushed garlic and dill and serve.

SAUTE WITH EGGPLANT IN RUSSIAN STYLE

3-4 eggplants, 5-6 tomatoes, 1 zucchini, 3 onions, 6 pods of sweet bell pepper, 3-4 tbsp. spoons of vegetable oil, 3-6 cloves of garlic, 2 tbsp. spoons of chopped parsley and dill, salt to taste.

Wash the eggplants, cut them in half lengthwise, add salt and refrigerate for 1 hour. After this, rinse, dry and cut into small cubes. Wash the zucchini, cut off the skin, remove large seeds, and cut the pulp into cubes. Chop the peeled and washed onion into thin half rings. Fry the prepared vegetables separately in heated vegetable oil, place in fireproof clay pots and add sliced tomatoes. Place the pots in the oven and simmer over low heat for 25-35 minutes. Season the finished sauté with crushed garlic and sprinkle with herbs. Can be served both hot and cold.

Today I come to you with a very tasty Georgian dish called Chanakhi; in the traditional version, this dish is prepared exclusively from lamb in clay pots. In my case, these are ordinary baking pots, which are sold in any Utensils store, and the meat used is pork.

Chanakhi- an oriental dish, it cannot be classified as the first or second, on the one hand it is not a soup, but on the other it is served with broth, like. It is prepared according to the basic principle, put it in the oven and forget it, the only thing is that the meat must be fried until golden brown along with the onion. To prepare 2 servings you will need:

Pork 200 gr.
Potatoes -4 pcs.
Eggplant - 1 pc.
Onion - 1 pc.
Bell pepper - 1 pc.
Tomato -2 pcs.
Bay leaf - 2 pcs.
Salt, pepper and spices to taste.
Vegetable oil for frying.

Wash the eggplant, cut into small portions, sprinkle with salt, and let stand for a few minutes. During this time, the eggplant will release juice, which we do not need at all, we squeeze it out a little and put it in pots.

Cut the meat like goulash, finely chop the onion.
Fry the meat and onions until golden brown, first putting the onions in the pan and only then the meat. Here the onion will prevent moisture from escaping from the meat and it will be quite juicy.

Peel the potatoes and cut them into small pieces.
We send it to meat and eggplant.

Peel the tomato; to make this easier, you need to pour boiling water over it.
Cut into small pieces and place in pots
. Remove seeds from bell peppers and chop.

In each pot we put a bay leaf, peppercorns, a teaspoon of vegetable oil, a little salt and 50 ml of boiled water. Place in the oven to bake for 40 minutes at 180 degrees.

Chanakhi in pots with eggplant and pork ready. Enjoy the taste. Bon appetit.

Calories: Not specified
Cooking time: Not indicated

Any food tastes better in pots, but vegetables are especially good. Neither in a cauldron, nor in a saucepan, and especially in a frying pan, such deliciousness will not come out. What is the secret of the magic pot? The thick clay walls of the pot heat up slowly and evenly; the food in the pot is not boiled, but simmers, soaked in aromas. This cooking process allows you to preserve the natural taste of the products and all the vitamins. The result is tasty and healthy food, prepared without much hassle for the hostess. And it’s very convenient to serve food in pots to the table.

Eggplants with vegetables in pots are almost like this, but without potatoes. The vegetables are first lightly fried, then placed in layers in a pot and filled with a small amount of water or broth. It turns out very tasty! Both eggplants and tomatoes remain intact, do not lose their shape, but will be soft and tender. The recipe for cooking eggplants in pots is easy to adapt to your taste - for example, fry the eggplants and tomatoes without breading or not fry them at all, add other vegetables, spices, sour cream, add meat or chicken broth.

The amount of vegetables in the recipe is approximate, based on two small pots. But still, everyone’s pots are different, and everyone will arrange vegetables in their own way, so be guided by the situation.

Ingredients:

- eggplant – 1 large (about 350 g);
- tomatoes – 5-6 pcs;
- onion – 3 medium onions;
- carrots – 1 large or 2 medium;
- sweet pepper – 2 pcs;
- garlic – 4-6 cloves (for serving);
- salt - to taste;
- vegetable oil – 3-4 tbsp. l;
- wheat flour – 3 tbsp. l;
- water or vegetable broth;
- any greens - for serving.

How to cook with photos step by step

Cut the onion into small cubes. You can choose larger cuts - half rings or feathers.

For preparing eggplant with vegetables in pots, it is advisable to choose a long one so that the circles are small in diameter. Cut the skin off the eggplant and cut the flesh into slices 1.5-2 cm thick.

Three carrots on a coarse grater (as for frying for soup).

It is better to take tomatoes that are fleshy, not very large and with dense pulp. Watery tomatoes will lose their shape when fried. But if there are no others, then these will do, then you need to add tomatoes without frying.

In a frying pan, heat 2 tbsp. l. vegetable oil. Lightly add some salt to the eggplant slices and roll both sides in flour. Place in boiling oil and fry until golden brown.

In the same oil, fry the tomatoes, also rolled in flour. After frying, the skin of the tomato slices is easily removed, but if it does not bother you, then this is not necessary.

In the remaining oil, first sauté the onion until transparent, then add the carrots to it. Simmer the vegetables for 5-7 minutes until they become soft.

Add sweet pepper, cut into cubes. Keep frying the vegetables over low heat for another 5 minutes until the peppers are half cooked.

When all the vegetables are fried, fill the pot. We will lay out the vegetables in layers. Place 1.5-2 tbsp on the bottom. l. vegetable frying.

Then we make a layer of eggplants (lay them in a circle or overlap). Press down with a spoon so that the vegetables fit tightly.

Next, spread the fried tomatoes in one layer. We also press down lightly.

Again, put a layer of eggplants in the pots, then the remaining tomatoes, and top the vegetables with fried carrots, onions and peppers. Fill the pot 3-4 cm from the top so that during cooking the liquid does not spill over the edge. Salt the water or vegetable broth to taste. Pour enough liquid into the pot to slightly cover the vegetables.

Cover the pot with a lid and place in the oven. Bring the temperature to 170 degrees, cook for 45-50 minutes. Turn off the heat and leave the pot of eggplants and vegetables in the oven for 10 minutes. Serve the finished dish in a pot or place it in a deep plate, seasoning with chopped garlic and herbs. Bon appetit!

Author Elena Litvinenko (Sangina)
We also recommend that you prepare

Everyone knows that pots are unique utensils that make cooking quick and the finished dish delicious. Even the simplest set of vegetables and meat in pots turns into something unique and incredibly appetizing. Therefore, in my family, products stewed in this way are especially popular.

This time I decided to pamper my beloved with meat in pots, stewed with potatoes and eggplants. Instead of or in addition to eggplants, you can use almost any other vegetables: cabbage, zucchini, squash, bell peppers, tomatoes, etc. Meat can also be replaced with beef, lamb, poultry and even fish.

So, when cooking meat in pots, I used (for a 1-liter pot):

Ingredients:

300-350g lean pork;

1 large eggplant;

3-4 potatoes;

1 large carrot;

1 onion;

2-4 cloves of garlic;

Salt, spices, seasonings to taste.

How to cook meat in pots:

Recipe:

Wash the pork and cut into small pieces of 20-25 mm.

Place the chopped meat on the bottom of the pot. Add a little salt. F.

Wash the potatoes, peel them, cut into thin strips. Peel the carrots and grate them on a medium grater. Finely chop the onion.

Place the vegetables in a random order in the pot on top of the meat. Add salt.

First cut the eggplants into slices, sprinkle generously with salt and leave for 30-40 minutes. This way we will get rid of bitterness. Then rinse the eggplants, finely chop the circles (now you don’t have to peel the skin, but I removed it anyway). Place the eggplants on top of the vegetables.

Also add a little salt and pepper to the eggplants, season to taste, add a couple of small bay leaves, and press the garlic through a press. Fill the pot 2/3 full with boiled water. Do not overfill, as the broth may leak under the lid when boiling.

Preheat the oven to 170-190 degrees. Place the pot in the oven, simmer the meat with potatoes and eggplants for as long as possible (at least 60-90 minutes), because the longer the dish simmers in a hot pot, the tastier it becomes. About 40-45 minutes after you put the meat in the oven, remove the pot and mix the contents well, then place it in the oven again.

The finished dish can be divided into portioned plates, placed in a pot in the center of the dining table and guests can be given the opportunity to serve the stewed meat with vegetables themselves. I also recommend pouring sour cream into the saucepan, as it is ideal for meat stewed with potatoes and eggplants.

I hope you enjoy my recipe. Enjoy your meal!

Result:

Eggplant in a pot with meat is a very tasty, satisfying dish, striking in the brightness of its colors. The combination of purple eggplants, orange carrots, yellow, green, red bell peppers, and delicious pieces of meat will not leave anyone indifferent.

To prepare three pots you will need:
eggplants (medium size) - 3-4 pcs.;
meat (pork) – 450 g;
carrots (large) – 2 pcs.;
tomatoes – 5-6 pcs.;
bell pepper – 4-5 pcs.;
sour cream – 120 g;
garlic – 3 cloves;
salt, black pepper, sugar to taste.

Cut the eggplants into circles 7-10 mm thick. Add salt and let stand for 30 minutes until the bitterness goes away. Then squeeze a little to remove the water, which also removes the bitterness.

Dip the eggplants in flour and fry on both sides over medium heat.

Cut the meat into small pieces.

Fry on both sides over high heat, add salt. There is no need to cook the meat until it is slightly browned. It will still languish in the pot.

Cut the carrots into large slices.

Fry on both sides until golden brown. Just like meat, we do not bring carrots to readiness, but “brown them.”

Cut the bell pepper into half rings.

Place a layer of meat on the bottom of each pot. There is no need to add oil.

The next layer is carrots.

We will prepare tomato juice as a “broth”. Remove the peel from fresh tomatoes, grate the tomatoes on a coarse grater, salt and pepper our “broth” to taste, add a little sugar, three cloves of garlic, passed through a garlic press.

Pour in tomato broth.