Vegetable saute with eggplant and zucchini in the oven. Vegetable saute with eggplant and zucchini

Few people know that blue contains a large number of macronutrients from the periodic table. They also contain fiber and pectin, which do an excellent job with harmful cholesterol in the body. Therefore, eggplant is advised to include in the diet to prevent the development of atherosclerosis and coronary heart disease.

From blue, you can cook a large number of tasty and healthy dishes that both adults and children will eagerly devour. What is the secret of the recipe? How to cook a delicious eggplant saute? Let's figure it out.

Classic eggplant saute

Now we will teach you how to cook vegetable saute according to the classic recipe. This recipe is quite simple, so even inexperienced housewives will like it.

Products:

• blue - 4 pieces of medium size;
• onion - 1 piece;
• carrots - 2 pieces of medium size;
• bell pepper - a couple;
• garlic - 3-4 cloves;
• olive oil;
• greenery.

Cooking:

1. Blue ones need to be cut into circles 5 mm thick, salted and left so that the vegetable gives juice.
2. In the meantime, we proceed to peel the onion, tomato and pepper. We peel the vegetables and cut the tomatoes into cubes, and the pepper and onion into half rings. We mix everything well.
3. Heat a frying pan with oil over medium heat and spread the vegetables, salt and simmer.
4. By this time, the blues should have produced juice that needs to be discarded. Then fry each slice on both sides until golden brown.
5. We put the fried rounds in a saucepan, and put the cooked vegetables on top. Then chop the garlic and herbs, sprinkle on top.
6. Cover the pan with a lid and put on a small fire, simmer until tender. Mix the finished dish. It turned out very tasty eggplant sauté. Bon appetit!https://www.youtube.com/watch?v=zq7d1pM59Es

Winter harvest recipe

Sometimes in cold winter times you want to try something unusual. There is a quick and easy recipe for preparing an unusual snack for the winter.

For cooking you will need:

• 5 kilograms of blue;
• 1.5 kilograms of bell pepper;
• hot pepper - 1 piece;
• half a kilogram of onion;
• 1 head of garlic;
• vegetable oil;
• 1 st. l. vinegar;
• Greenery;
• salt to taste.

Cooking process:

1. First, we prepare all the ingredients: chop the greens, and scroll the vegetables through a meat grinder. We combine everything in a saucepan and set on the stove, over medium heat. Stew vegetables with seasonings for half an hour. 5 minutes before cooking, salt the dish to taste, and at the end add vinegar.
2. Blue ones are cut into equal circles, placed in a bowl and salted. Everything, they can be set aside so that the bitterness disappears, and the vegetable gives juice. After an hour, the juice is drained, and the blue ones are fried on both sides until golden brown.
3. Put the fried circles in pre-sterilized jars. The actions take place as follows: they laid out a layer of circles - poured it with stewed vegetables, then the next layer, etc. When the jar is full, it remains to roll it up. Saute eggplant for the winter is ready.https://www.youtube.com/watch?v=agt4Z9GdijU

With zucchini

The classic sauté is made from eggplant and vegetable seasoning, but you can add new notes to a familiar dish and use zucchini as an additional component. The preparation acquires a new aroma and unsurpassed taste. It is very easy to cook eggplant and zucchini saute, watch and immediately write down the recipe, because relatives and guests will definitely like this dish.

Products:

• blue - 2 pieces;
• vegetable marrow;
• tomatoes - 4 pieces of medium size;
• carrots - a couple;
• onion - 1 piece;
• garlic - a small head;
• vegetable oil;
• salt to taste;
• pepper to taste.

Cooking:

1. Peel the blue ones and cut into cubes of any size. It is advisable to make small cubes. Put eggplant in a bowl, in salted water for 10 minutes.
2. We also peel the zucchini and cut into sticks. We cut the onion and three carrots on a grater. In a frying pan with vegetable oil, we fry carrots and onions.
3. We take another pan, pour oil and spread the chopped zucchini and blue ones. Saute vegetables for 5 minutes. From above we add our frying. Then add the diced tomatoes. We mix everything well.
4. Peel and chop the garlic in the usual way. Add salt, spices and garlic to the saute. Mix everything well and bring to your taste. Simmer another 15 minutes.https://www.youtube.com/watch?v=KTv6mGcdeb8

Aubergine Sauteed Hungarian

Saute in Hungarian is an unusual dish for the people of Russia. The whole secret lies in the fact that vegetables are cooked not in oil, but on the grill. Due to this, the dish becomes less high-calorie.

Ingredients:

• blue - 600 grams;
• tomatoes - 800 grams;
• minced lamb - 700 grams;
• bell pepper - 600 grams;
• potatoes - 300 grams;
• onion - 3 pieces;
• loose basil to taste;
• 4 cloves of garlic;
• 2 glasses of milk;
• ¼ part from a pack of butter;
• 3 art. l. flour;
• egg - 2 pieces;
• Dutch cheese - 300 grams;
• nutmeg to taste;
• salt.

Cooking:

1. Grind tomatoes, garlic and onions in a blender.
2. Eggplant mode in circles, and potatoes at your discretion and send to the oven. Vegetables are cooked until half cooked.
3. Mix minced meat with tomato mass and sprinkle with nutmeg, mix.
4. Put the butter in the pan, add the flour, mix so that there are no lumps. Pour in the milk, stir and remove from the stove.
5. When the composition has cooled, you need to add eggs and half of the grated cheese.
6. We cover the baking sheet with foil, pour a little sauce on the bottom and spread the potatoes in a layer. Bell pepper rings follow. Top with sauce.
7. Next, lay out the meat layer, followed by eggplant. Sprinkle basil on top and pour sauce over.
8. Place tomatoes on top and sprinkle with cheese. Bake the dish for 40 minutes.

Cooking in a multicooker

Many housewives have long switched to using multicookers. There, food is cooked faster, and while it is being prepared, you can do other household chores.

Ingredients:

• sweet pepper - 3 pieces;
• carrots - 2 pieces;
• blue - 3 pieces;
• tomatoes - 4 pieces;
• garlic - 2 cloves;
• onion - 1 piece;
• sugar to taste;
• salt to taste.

Cooking:

1. Peel the eggplant and cut into slices. Soak for 10 minutes in salted water.
2. Pepper cut into half rings.
3. Cut the tomatoes into circles, and cut the carrots into large bars.
4. Chop onion and garlic.
5. Pour oil into a multicooker bowl and add vegetables. Add spices to taste and turn on the “pilaf” mode. After the signal, the dish can be served.https://www.youtube.com/watch?v=-9yMME9Jglg

With bell peppers and tomatoes

Sauteed blue with tomatoes and sweet peppers turns out juicy and sweet.

Products:

• blue - 2 pieces;
• tomatoes - 10 pieces;
• bell pepper - 5 pieces;
• sunflower oil;
• salt and pepper to taste.

Cooking:

1. Cut blue into circles and leave to soak in salted water.
2. Cut the pepper into slices and fry on both sides until golden brown.
3. Squeeze the eggplant and fry on both sides.
4. Put eggplant, peppers, tomatoes and garlic on a baking sheet.
5. We bake the sauté in the oven.

The finished dish can be served both hot and cold.

Ajapsandali - a dish of traditional Georgian cuisine

Vegetables for ajapsandali are stewed in a large cast-iron cauldron without adding water, and it is especially tasty the next day. Try to cook this delicious dish at home.

Products:

• blue - 1 kilogram;
• tomatoes - 500 grams;
• bell pepper - 500 grams;
• bulb;
• carrot;
• hot pepper - 1 piece;
• garlic - head;
• greenery;
• salt;
• pepper;
• vegetable oil.

Cooking:

1. Blue cut into cubes, preferably small. Sprinkle with salt and set aside. After 10 minutes, fry the circles on both sides.
2. We make a frying of onions, peppers and carrots. We fry, not forgetting to stir.
3. Tomatoes are peeled and chopped. Mince the garlic and add to the tomatoes. Mix all prepared vegetables and simmer for 10 minutes.
4. Cut the greens, add to the cauldron, sprinkle with spices. We continue to simmer for another 10 minutes. Before serving, the dish should stand for half an hour under a closed lid. Bon appetit!https://www.youtube.com/watch?v=HDEEg1aZwDc

Saute is a common dish that is prepared according to a special technology, namely, the method of shaking vegetables while frying them (in translation, sauter just means “jump”, “jump”). It is believed that with this technology, the ingredients retain all the juice and are fried as evenly as possible.

However, we do not at all insist that you spend long hours in the kitchen practicing this method, which can be simple, but nevertheless requires experience. At home, you can cook eggplant and zucchini sauteed in a more familiar way for us, namely by mixing vegetables with an ordinary spatula.

Ingredients for 2-3 servings:

• eggplant - 1-2 pcs.;
• zucchini - 1 pc.;
• onion - 1 pc.;
• carrots - 1-2 pieces;
• bell pepper - 1 pc.;
• fresh tomatoes - 2 pcs.;
• tomato paste - 1 tbsp. spoon (optional)
• chili pepper - ½ pod (optional);
• vegetable oil (refined) - 1-2 tbsp. spoons;
• salt / herbs - to taste.

1. We chop the washed eggplants and zucchini into equal medium-sized cubes, put them on a hot oiled surface of the pan. Keep on high heat, stirring. To rid the eggplants of bitterness, it is advisable to first sprinkle them with coarse salt, wait 10 minutes, then rinse thoroughly and squeeze.
   
2. After 5-7 minutes, we put sweet peppers to softened vegetables, previously peeled from seeds and chopped into cubes. At the same time, add the chopped onion and carrots cut into small slices. We continue to fry over high heat, not forgetting to stir. But if you really want to follow all the rules, you can practice shaking vegetables.
   
3. As soon as the vegetable mixture begins to brown, reduce the temperature to a minimum and cover the pan with a lid, simmer for 10 minutes. In parallel, prepare the tomatoes, namely, remove the thin skin. To do this, pour the tomatoes with boiling water and wait a few minutes, then immediately rinse with ice water and remove the soft skin.
   
4. Finely chopped, load the pulp of juicy tomatoes to the stewed vegetable "assortment". Optionally, to enhance the flavor, add a spoonful of tomato paste and finely chopped hot chili. After stirring, continue to simmer the sauté over low heat under a tightly closed lid for another 10-15 minutes.
   
5. 5 minutes before readiness, sprinkle the dish with herbs and throw in salt. Mix for the last time.
   
6. Ready saute can be served immediately as a side dish for meat products or as an independent vegetable dish. Sautés can also be preserved: for this, 10 minutes before the end of cooking, add 25-30 g of table vinegar and, after removing the vegetables from the heat, distribute them in sterile jars, close with lids.
   

Vegetable saute of zucchini and eggplant is completely ready! Bon appetit!

Spring-summer is the time to cook a delicious vegetable dish that many call stew, but in my cookbook it is written as sauté. Therefore, I bring to your attention a recipe with a photo of cooking a delicious vegetable saute with eggplant and zucchini. The combination of different vegetables creates a unique taste that can be changed by reducing or increasing the composition and ratio of its constituent products. I will cook the dish in the oven, and the photos taken step by step will help you repeat everything after me quickly and accurately.

Let's do the eggplant first. I had 5 small ones. We wash them under the tap and, without removing the skins, cut into rings 1.5 centimeters thick. Sprinkle the slices generously with salt and leave for 30 minutes. During this time, the vegetables will release dark juice. Together with the juice from the eggplant, all the bitterness will come out.

After settling in salt, wash the eggplants with cool water and cut into cubes.

Peel the zucchini (400 grams), remove the seeds and cut into arbitrary cubes.

One medium carrot, peeled and cut into quarters, 0.5 cm thick.

My large sweet pepper, free from seeds and cut into small pieces.

Chop half a large onion with a knife.

2 small tomatoes or 1 large cut into slices.

3 garlic cloves crushed with a knife and minced.

How to cook eggplant and zucchini sauté in the oven

Pour 4 tablespoons of vegetable oil into a large frying pan. We will fry all the vegetables separately.

First, fry the carrots until lightly browned.

Next up is the eggplant. They need to be fried until half cooked.

After the eggplant, put the zucchini in the pan, and also fry until half cooked.

Fry the onion until translucent.

Next in line is sweet pepper.

Lastly, add the tomatoes and garlic to the pan. They only need to be slightly warmed up so that the garlic is fragrant.

Put all the vegetables in one bowl.

Add salt and mix.

We put the baking dish in the oven for 40 minutes.

We arrange the finished vegetable sauté with eggplant and zucchini on plates and serve.

Beautiful, fragrant and very tasty vegetable sauté will diversify your diet. Try to cook it according to this recipe with a photo and you will not be disappointed with the result.

Do you know what a vegetable saute is? If not, then we will talk about it in detail in the presented article. From it you will also learn how to cook a tasty and healthy vegetable sauté in the oven, slow cooker, and also on the stove.

General information about the dish

A vegetable saute is a dish that requires special utensils (a saucepan, a flat-bottomed cauldron, or a thick-walled frying pan).

As you already understood, they make it from vegetables using vegetable or dairy products, as well as with the addition of a small amount of broth or dry

Vegetable saute differs from the usual way of its preparation. The ingredients are first fried over a fairly high heat (while they are actively stirred or shaken), and then slowly stewed in their own juice.

As a rule, vegetable sauté is prepared without fish and meat. It is served at the table either as an independent dish or as a side dish.

Making a vegetable saute in the oven

The dish in question is not only a very tasty and satisfying, but also quite a healthy lunch. To make it at home, we need the following set of ingredients:

• medium-sized eggplants - 2 pcs.;
• fresh tomatoes - 2 pcs.;
• white bulbs - 2 pcs.;
• juicy carrots - 2 pcs.;
• sweet pepper - 2 pcs.;
• a bunch of fresh herbs;
• garlic cloves - 3 pcs.;
• white sugar - a large spoon;
• six percent table vinegar - a large spoon;
• olive oil - 3 large spoons;

Handling the Components

Before placing the vegetable saute with, prepare all the ingredients.

Eggplants are thoroughly washed and the "navels" are cut off. If the peel is too hard, then it is also removed. Next, the eggplants are cut into circles about 1 centimeter thick, after which they are rubbed with salt and set aside.

Fresh tomatoes are blanched, peeled and divided into 6 slices. After that, all seeds are removed from the bell pepper and coarsely cut. As for carrots and onions, they are peeled and randomly chopped.

Heat treatment on the plate

After the main components are prepared, they begin their heat treatment. To do this, take a frying pan with vegetable oil, heat it up a little, and then alternately fry eggplants and peppers with tomatoes, and then carrots and onions. Granulated sugar is additionally added to the last ingredients.

Cooking in the oven

After frying all the components, they take a heat-resistant form and put all the vegetables into it. Then they are sprinkled with chopped garlic, fresh herbs, and pepper and salt are added to taste.

The formed dish is covered with a lid and placed in a preheated oven. At a temperature of 180 degrees, dinner is cooked for 52 minutes. Broth or water is not added to such a dish. Vegetables should cook in their own juice.

Serve at the dinner table

After the sauté is ready, it is distributed on plates and immediately served at the table. In addition to it, a large amount of chopped greens and a slice of bread are served.

Cooking vegetable saute in a slow cooker

Most often, the dish in question is made from many different products, taken in the same amount.

So, to prepare a tasty and healthy lunch, we need:

• medium-sized eggplant - 1 pc.;
• young zucchini - 1 pc.;
• fresh tomato - 1 pc.;
• large white onion - 1 pc.;
• juicy carrot - 1 pc.;
• sweet pepper - 1 pc.;
• a bunch of fresh herbs;
• garlic cloves - 2 pcs.;
• vegetable oil - 45 ml;
• butter - 95 g;
• salt and ground pepper - use as desired.

Preparation of ingredients

Vegetable saute with eggplant and zucchini is prepared as easily and quickly as in the oven. But before placing the ingredients in the bowl of the device, they are well processed.

All vegetables are peeled, "navels" and seeds, and then coarsely chopped with a sharp knife. Do the same with a bunch of fresh herbs.

Food frying

After grinding the main ingredients, they are laid out in the bowl of the device (except for tomatoes) along with vegetable oil, and then fried in the baking mode for 2 minutes. At the same time, they should only be slightly browned, but not limp.

Stewing dishes

After the vegetables are fried, a piece of butter is added to them. The ingredients are mixed and cooked in the same mode for another 2 minutes. After that, the products are covered with a lid and the "Extinguishing" program is set.

After 5 minutes of gentle heat treatment, fresh peeled tomatoes, as well as chopped garlic and herbs, are laid out to the vegetables. In this composition, the products are stewed for about 8-12 minutes. During this time, the vegetables should become completely soft.

Serve a delicious vegetable dish to the table

After the vegetable saute with zucchini is cooked in a slow cooker, it is left in the "Heating" mode for 4-8 minutes. Then the dinner is laid out on deep plates and presented to the table along with a piece of bread and fresh herbs.

In addition to this dish, you can cook meat, fish or poultry. Although most hostesses prefer to serve such a dinner without the above products.

Cooking sauté on the stove

Most often, vegetable sauté is cooked on the stove. To make this dish as quickly as possible, we recommend using the following ingredients.

• young juicy carrots - about 600 g;
• butter - about 100 g;
• garlic cloves - a couple of pieces;
• salt, various spices - apply to taste;
• dry white wine - about 50 ml;
• fat sour cream - optional (a couple of large spoons).

Preparation of ingredients

To prepare the carrot saute on the stove, the main ingredient is thoroughly washed in warm water, and then peeled and cut into large cubes. After that, peel the garlic cloves and crush them with a knife.

Cooking a dish on the stove

The dish in question has a fairly high calorie content. However, it should be noted that carrots are not absorbed by the body without animal fats. That is why for the preparation of such a dinner it is necessary to use thick sour cream.

So, to make a tasty and healthy saute, melt the butter in a saucepan or in a frying pan. Then crushed garlic cloves are added to it and they are fried a little. After that, coarsely chopped carrots are placed in the dishes. Cook it until the color changes.

By adding spices and salt to the vegetable, the fire is reduced to a minimum. In this form, the carrots are stewed under the lid for 12 minutes. Moreover, in the middle of the process, dry white wine is necessarily added to it.

How to serve a nutritious dish to the table?

After preparing the carrot sauté, several large spoons of thick and fatty sour cream are laid out to it, and then thoroughly mixed. After holding the dish under the lid for ¼ hour, it is laid out on plates and presented to the table.

By the way, instead of sour cream, the dinner in question can be seasoned with unsweetened natural yogurt. With it, it will turn out more tender, tasty and nutritious.

Summing up

Your attention was presented with several options for cooking vegetable sauté. Which one to choose is up to you.

By the way, you can make such a dish not only from the above ingredients, but also using components such as celery, zucchini, pumpkin, various cheeses, shallots, potatoes, broccoli and more.

Sauteed zucchini and eggplant is a healthy, nutritious and very tasty dish that can perfectly complement your menu throughout the year.

Zucchini with eggplant, along with other vegetables and spices, create a juicy and aromatic structure of the dish, which is delicious both hot and cold. Therefore, during the period of abundance of fresh vegetables, it is worth taking care of the off-season and preparing such an appetizer for the winter.

You will learn in more detail how to cook eggplant and zucchini sauteed from our recipes.

Sauteed Vegetables with Eggplant and Zucchini - Recipe

Ingredients:

• medium-sized eggplant - 2 pcs.;
• medium-sized zucchini - 1 pc.;
• medium-sized tomatoes - 3 pcs.;
• bell pepper - 2 pcs.;
• onions - 250 g;
• carrots - 220 g;
• garlic - 2-3 cloves;
• vegetable oil - 75 ml;
• ground black pepper;
• sugar;
• salt;
• basil, dill and parsley.

Cooking

Chop the peeled onion into cubes and brown in vegetable oil for five minutes. Then we lay the peeled and chopped carrots, add the tomatoes, freed from the skins and chopped into slices, and sweet bell pepper cut into wide petals.

In another frying pan with vegetable oil, alternately fry the eggplant and zucchini cut into large cubes and lay them with the rest of the vegetables. Season the dish with salt, pepper, add sugar to taste, heat to a boil and simmer for five minutes, covering the dish with a sautéed lid. At the end of cooking, we throw in chopped garlic, and fresh dill, basil and parsley, if desired.

Saute eggplant and zucchini in a slow cooker

Ingredients:

• eggplant - 620 g;
• zucchini - 320 g;
• tomatoes - 580 g;
• bell pepper - 140 g;
• onions - 160 g;
• garlic - 4-5 cloves;
• olive oil - 65 ml;
• parsley - 3 sprigs;
• celery greens - 3 sprigs;
• a mixture of ground peppers;
• salt;
• fresh greens.

Cooking

Wash the eggplant and zucchini, wipe dry, cut into large cubes, sprinkle with salt and set aside.

In the meantime, we remove the washed sweet bell pepper from the stalks and seeds and chop into strips or cut into petals. Wash tomatoes and cut into small pieces. We clean the onion and garlic, wash and chop not very finely, finely chop the greens.

Season all vegetables with herbs with olive oil, salt, ground pepper mixture, mix and lay in layers in the oiled container of the multicooker. The first bottom layer should be eggplant with zucchini, and the last top layer should be tomatoes, the rest of the arrangement is not important.

We set the slow cooker to the "Extinguishing" mode and cook the dish for two hours.

This sauté is great warm or cold.

Saute zucchini and eggplant for the winter

Ingredients:

• eggplant - 520 g;
• zucchini - 420 g;
• tomatoes - 980 g;
• bell pepper - 450 g;
• onions - 250 g;
• carrots - 650 g;
• garlic - 4-5 cloves;
• refined vegetable oil - 145 ml;
• fresh herbs - 1 bunch;
• apple cider vinegar 6% - 30 ml;
• ground black pepper;
• salt;

Cooking

We clean the onions and carrots, chop them into cubes and send them to a heated cauldron, after pouring half the norm of vegetable oil.

We remove the stalks and seeds from the bell pepper and cut into medium-sized strips. Zucchini, eggplant and tomatoes cut into large cubes. Don't forget to wash and dry all vegetables.

We throw tomatoes to the fried carrots with onions, and after five minutes pour in the remaining oil and lay the rest of the vegetables. Simmer for twenty minutes, remove from heat and let cool completely. Then again warm up to a boil, simmer for another twenty minutes and cool again.

Now add salt and pepper to taste, bring the vegetables to readiness for about ten more minutes, throw in the chopped garlic and herbs, pour in the vinegar, and after two minutes lay them out. We cork with boiled lids and put them under a warm blanket until cool, turning the jars upside down.