Saute eggplant calories per 100. Diet saute

Incredible aroma, juicy pieces of vegetables, delicate taste - that's what blue sautéed is. A dietary, light, but at the same time hearty dish will be appropriate in both everyday and festive menus. It is served as an appetizer, as a main course or as a side dish for meat. Sautéed blue ones are tasty both hot and cold.

Saute and stew: what's the difference

Behind the word "saute" is a dish that looks like a stew. Even the classic set of products for these two dishes is the same: little blue ones, tomatoes, bell peppers, onions. The difference lies in the principle of preparation.

Initially, the word "saute" was not called the dish itself, but the culinary technique. From the French "saute" ("sauter") is translated as "jump". Vegetables are fried in a frying pan or in a saucepan, but during the cooking process they are not mixed with a spatula or spoon, but “shaken”. As a result, they are juicy, do not fall apart. Saute is brought to readiness by stewing, but even at this stage the components are not mixed with a spoon. Thanks to this culinary technique, it is possible to maintain the integrity of the components. The aromas of the products from which the dish is prepared complement each other, uniting in a culinary symphony.

Vegetable stew is cooked differently: it is stewed. In the process of cooking, the dish is stirred, the pieces of vegetables become loose. At first glance, the differences between sauté and stew are insignificant, but the cooking technology, according to gourmet reviews, affects the final taste.

Shaking the ingredients in a skillet, as the saute technique suggests, requires some skill. Take a minimum of vegetables until you "stuff your hand."

Subtleties of cooking

How to cook eggplant saute to make it really tasty? Everything is important: the preparation of ingredients, the choice of kitchen utensils, and the observance of culinary techniques. Follow the tips to easily learn the tricks of making sauté.

• We cut vegetables correctly. The main ingredient of the dish is eggplant. It needs to be cut big. Circles or cubes - the choice is up to the hostess. The remaining components can be cut arbitrarily, but it is also better large - it looks more harmonious.
• We remove the bitterness from the blue ones. Eggplants have a specific bitter taste. Bitterness will spoil the taste of the dish, so it must first be removed. The blue ones cut on a honeycomb are soaked in water with the addition of salt for 30 minutes or salted and left for 20 minutes, and then washed. Remember that young vegetables have less bitterness, and overripe ones can cause poisoning due to the high content of corned beef.
• We choose the right utensils. Saute preparation consists of two stages - frying the ingredients and stewing. You need a frying pan and a container for stewing. Ideally, if there is a saucepan: it is convenient to “shake” vegetables in it. You can saute eggplant and peppers in a frying pan in which the food was fried, but only if it has high sides. You can bring the dish to readiness in a cast-iron cauldron or in a saucepan with a thick bottom. In the final stages of cooking, you can use a slow cooker.
• Fry the ingredients separately. You need to fry the components of the dish one by one. If you put everything in the pan at once, then the vegetables will release juice and begin to stew - you get a stew. The exception is frying. Carrots and onions can be fried in the same pan, but you need to lay them in turn: onions come first.
• We use a minimum of oil. Use a little oil to fry vegetables. Especially you can not pour a lot into the pan to the blue ones: they absorb fat like a sponge. As a result, instead of a low-calorie light dish, you can get a salad that bleeds with oil.
• Do not mix the ingredients. Saute ingredients must not be stirred with a spoon or spatula - neither at the frying stage, nor when stewing. Otherwise it will be porridge. To ensure that the vegetables are evenly fried and not burnt, the pan must be shaken periodically: the ingredients should bounce.
• We monitor the temperature. Vegetables should be fried over low heat. Otherwise they will burn out. You can’t use a spoon, and when shaking it is difficult to determine that the vegetables have begun to burn. But first you need to heat the oil, and only then reduce the heat: this way the vegetables will quickly “grab” and all the juices will remain inside the pieces. Stew at a minimum: vegetables should be saturated with each other's aromas, “reach” until cooked, but not boiled.
• Lay out in layers. In the classic recipe, the fried ingredients are laid out in layers in a saucepan or cauldron. Do not stir with a spoon. You can only lightly shake off the container.

Saute is stirred when serving, but the movements must be accurate. Decorate with chopped herbs on top, sprinkle with pieces of feta. In Caucasian cuisine, walnuts are used as "toppings".

A classic eggplant saute recipe…

Description. The classic blue saute requires a minimum set of ingredients: only vegetables, herbs, and spices are used. You can take any greens, but usually housewives add parsley or dill.

Ingredients:

• little blue ones - four medium vegetables;
• Bulgarian pepper - two (preferably different colors);
• tomatoes - three large (red);
• onion - a large onion;
• carrots - one large;
• garlic - to taste;
• greens - a bunch of dill / parsley;
• sugar - by eye;
• salt, ground pepper - to taste;
• vegetable oil - for frying.

Stages

1. Cut into blue rings. Soak in salted water for 20-30 minutes.
2. Cut carrots into slices, pepper and onion into half rings. Do not mix preparations.
3. Make cross cuts at the base of the tomatoes. Dip the tomatoes for a couple of seconds in boiling water, remove from hot water to cold. Remove the skin, cut the pulp into large cubes.
4. Fry the prepared blue ones in a pan. Oils - minimum. Turn over by shaking. It is advisable to spend no more than two minutes on frying.
5. Fry separately the rest of the vegetable preparations, except for the tomatoes. Do not forget to stick to the classic technique - do not mix in the traditional way.
6. Squeeze the garlic, mix with salt, ground pepper.
7. Pour some oil into a saucepan. At the bottom - eggplant. You need to sprinkle them with spices and sprinkle with sugar a little - for a delicate taste.
8. Lay out the remaining vegetables in layers - fried and tomatoes. The order can be any. If the depth of the container allows, then the layers can be repeated.
9. Cover the saucepan with a lid. Bring to readiness over low heat. The last cooking step will take approximately 20 minutes.
10. Serve generously sprinkled with herbs.

Following the classic recipe, you can cook spicy eggplant sauté. Just add more garlic and chili peppers - you get a snack for lovers of "spicy".

… and 3 culinary fantasies

There are many recipes for sautéed blue ones. The technology remains the same, but the ingredients change. Other vegetables are added to the traditional set of the hostess: zucchini, cauliflower, potatoes. Harmoniously "sound" in dishes with blue mushrooms. It is better to take champignons, as forest mushrooms have a bright taste: they can “hammer” the taste and aroma of other vegetables. If you want to cook a full-fledged second course, you can add meat - it will turn out tasty and satisfying.

You can experiment not only with the ingredients, but also with seasoning. Bay leaf, saffron, suneli hops, nutmeg - thanks to spices, a familiar dish will acquire a completely new taste.

With Chiken

Description. A hearty dish that can be served for lunch. Chicken can be replaced with any meat, then the cooking time will increase. The main condition is that the meat must be lean. The recipe allows you to experiment: you can add any vegetables, champignons and get a new dish every time. Saute with meat should be served hot.

Ingredients:

• little blue ones - three medium fruits;
• sweet pepper - two pieces;
• carrot - one large root crop;
• onion - a large head;
• tomatoes - two pieces;
• chicken - one fillet;
• garlic - to taste;
• vegetable oil - by eye;
• spices, herbs - to choose from.

Stages

1. Cut the blue ones into circles. Salt. Leave for 20 minutes, then rinse.
2. Cut the fillet into large cubes, carrots and tomatoes into circles. Chop the onion and pepper into half rings.
3. Fry the ingredients in a saucepan in turn, not forgetting the cooking technique: without a spatula, mix by “shaking”.
4. Put the fried vegetables and meat in layers in a deep container. The sequence is at your discretion, but the tomatoes are always on top. Add garlic, seasonings.
5. Simmer covered over low heat for about 30 minutes.
6. Sprinkle generously with herbs at the end.

Try to cook sauteed with minced meat. Cut vegetables into large enough pieces. The combination of different textures is unusual.

with potatoes

Description. To prepare the dish, potatoes are boiled until half cooked, other vegetables are fried separately. According to the recipe, tomato juice is added, but you can take fresh tomatoes. To get a bright taste, use more spices. If you add oregano, coriander, cumin to the traditional set of spices (salt and pepper), the dish will “sound” in a new way.

Ingredients:

• eggplant - two young vegetables;
• potatoes - 0.5 kg;
• onions - one - two onions;
• carrots - two root crops;
• tomato juice - a glass;
• garlic - to taste;
• spices - to choose from;
• any greens;
• vegetable oil - for frying.

Stages

1. Cut blue into large cubes. Salt, wait 20 minutes, rinse under running water. Fry by shaking for a couple of minutes.
2. Cut potatoes into cubes. Boil until half cooked. You can add bay leaves to the pot with potatoes for flavor.
3. Cut the carrot into large strips, the onion into half rings. Fry together, shaking the saucepan.
4. Arrange all vegetables in layers in a deep, heavy-bottomed bowl. Add spices, garlic. Pour in tomato juice. Simmer for 20 minutes.
5. Remove from the stove, add chopped greens and let it brew for ten minutes.

Add parsley, basil, and cilantro to the sauté with the blue ones and potatoes. This combination of greens will provide a dizzying aroma and spicy taste.

with apples

Description. The dish is prepared without frying and onions. Sautéed with apples is tender. Take sweet and sour fruits: they will give a "sourness" that will harmoniously complement the vegetable taste.

Ingredients:

• little blue ones - four young vegetables;
• Bulgarian pepper - three (different colors);
• carrots - two large root crops;
• apples - three medium sweet and sour fruits;
• tomatoes - four large;
• spices - to taste;
• vegetable oil (refined) - for frying.

Stages

1. Cut the blue ones into cubes, salt, wait 20 minutes for the bitterness to go away. Rinse under running water.
2. Fry the dried eggplant cubes for three minutes using the “saute” technique: without stirring with a spatula, but shaking.
3. Cut carrots and peppers into cubes. Fry in turn.
4. Place the fried vegetables in a saucepan. Add any spices. Arrange the chopped tomatoes on top. The skin is removed from them first.
5. Put the sauté to simmer for 15 minutes.
6. Add large cubes of apples. Simmer for three minutes. Remove the saucepan from the stove, let the dish brew for ten minutes.

If you like unusual tastes, then add garlic squeezed through a press and a little cinnamon (literally on the tip of a knife) in a honeycomb with apples and blue ones: an unusual combination will conquer real gourmets. Top dish can be sprinkled with sesame seeds.

We are changing technology

The secret of cooking eggplant and tomato saute lies in a special technology. But who said that by changing it a little, you can’t get a delicious dish? Of course you can! The main rule is that vegetables in a honeycomb should not fall apart like in a stew. It is important to pre-fry them and not mix them with a spatula in order to keep their shape, but where they will “reach” is not important. Cook sauté in the oven or slow cooker and make sure it comes out just as good as in a sauté pan.

Often, housewives put all the vegetables from the classic saute set together and stew in a slow cooker or bake in the oven. But this will turn out to be a stew, not a sauté.

We do it in a multicooker ...

Description. To cook eggplant sauteed in a slow cooker, the vegetables must first be fried. You can do this right in the “assistant” bowl, but be sure to fry the components separately, and then combine and stew.

Ingredients:

• blue ones - three young fruits;
• zucchini - two small;
• tomatoes - two large;
• carrots - two medium root crops;
• onion - one large onion;
• sweet pepper - two pieces;
• basil, mint, cilantro - a couple of branches;
• garlic, spices - to taste;
• sunflower oil (refined) - for frying.

Stages

1. Slice the blue ones. Remove bitterness by soaking in salted water (hold for 30 minutes).
2. Cut the zucchini in the same way as blue ones. Chop the carrots into strips, cut the pepper and onion into half rings.
3. Fry vegetables separately in a slow cooker. It is enough for them to “grab”, there is no need to wait for readiness.
4. Pour boiling water over tomatoes. Remove the skin, cut into slices.
5. Place all vegetables in a mixing bowl. Add spices, but do not mix layers. Select the "Extinguishing" mode, insert 20 minutes on the timer.
6. Grind garlic, herbs. Add everything to the bowl after the signal indicating the end of cooking. Turn off the device, leave the saute in a closed multicooker for ten minutes: this way the dish will be saturated with the aromas of greens.

Sauteed vegetables are made with low-calorie ingredients, but the roasting process adds calories to the vegetables. You can make a dietary option: cook the ingredients separately for a couple, and then put everything in a multicooker bowl and bring it to readiness in the “Extinguishing” mode. So that the vegetables do not turn into "porridge", do not mix them and watch the time: it is enough to simmer the steamed vegetables for ten minutes so that their tastes and aromas combine into a single "ensemble".

... and in the oven

Description. The eggplant sauté recipe in the oven assumes that all the ingredients will be fried first. You need to fry separately, without stirring with a spatula, with a minimum amount of oil and literally for a couple of minutes - this is how the juice is “sealed” in the vegetables and the shape of the pieces is preserved.

Ingredients:

• little blue ones - three pieces;
• champignons - 300 g;
• carrots - one large;
• bell pepper - two different colors;
• shallots - four pieces;
• tomatoes - three large;
• greens - to choose from;
• garlic, spices - optional;
• refined oil - by eye.

Stages

1. Slice the blue ones. Pour water with salt for 30 minutes.
2. Cut mushrooms into slices, carrots into slices, peppers into strips, onions into rings.
3. Fry the blanks in turn, shaking the pan. Transfer each fried ingredient to a separate plate covered with paper towels. It will take away excess oil, the sauté will not be greasy.
4. Pour boiling water over tomatoes. Remove the skin, coarsely chop, put in a frying pan. You can add garlic.
5. Arrange vegetables in a baking dish in layers. Tomatoes should be on top. Send to the oven, preheated to 180 ° C, for about 25-35 minutes.
6. If the oven has a “grill” function, at the end of cooking, turn it on for literally three to four minutes so that the excess liquid “leaves” and the vegetables “grab” with a pleasant crust.

Saute is always salted at the “assembly” stage (before baking / stewing) or at the very end. If you salt the ingredients during frying, the dish will turn out dry: the salt “pulls” the liquid out of the food. So the main feature of the sauté is lost - the maximum juiciness of vegetables.

Sauté with eggplant is a seasonal dish. Of course, blue ones can be found in the supermarket in winter, but their taste is not the same, and the benefits of such vegetables are doubtful. If you want to enjoy a delicious saute in winter, freeze the blue ones. It's simple: cut the eggplant into cubes or "rounds", fry, put on a cutting board in one row and freeze. Store in zip-lock bags, but be sure to check for air in the bag before storing.

Another option to enjoy a fragrant snack in winter is to roll a vegetable saute with eggplants into jars. Prepare a dish according to the classic recipe (only increase the number of ingredients) and roll up. Although the saute is prepared without vinegar, it is stored for a long time: garlic and acid from tomatoes ensure the safety of conservation. The only condition is that the jars and lids must be sterilized.

Reviews: "I've never eaten anything tastier"

I love saute. In winter, I bought Hortex frozen, now we will eat our own))) Only I took not very ripe tomatoes, I didn’t want them to sour during cooking. It turned out beautiful and delicious!

Krasilnikov, https://gotovim-doma. en/forum/viewtopic. php? t=23575

At this time of the year, my family's favorite dish (except meat, of course) is sauteed eggplant with tomatoes. Try it you might like it. The dish is tastier cold, you can make a sandwich - bread and butter and sauteed on top.

Olga B, https://www. petal. kharkov. ua/forum/viewtopic. php? t=1469

Everything is cut into cubes and from spices only bay leaf and black pepper (well, plus salt) .. I just didn’t eat anything tastier !! - and so many times I tried to find a replacement out of harm, and indeed - it is much tastier when cold (do not cut the skin from the blue ones in any case - it adds a very spicy bitterness), well, for deliciousness, you need to add a little sweetener, you definitely need it there! do not add any grass - it takes away all that balance, but this is only my opinion, but I insist on it.

Matryoshka, https://forumonti.com/threads/4323

There are a huge number of dishes, the preparation of which is impossible without the mentioned product. This ingredient makes snacks, salads, side dishes and goulash more tender and satisfying.

It should also be noted that eggplants processed in a special way are often confused with mushrooms.

Chemical composition of the product

What substances do eggplants contain? The benefits and harms of this vegetable are due to its composition. According to experts, this product contains about 7-11% solids, 2.8-4% sugars, 0.2-0.4% fats and 0.8-1.4% proteins.

Eggplants also contain salts of iron, potassium, calcium and phosphorus. In addition, they are very rich in fiber and carotene and include a huge amount of B vitamins.

Product benefits

Why is eggplant so popular in our country? The benefits and harms of this product are known to many residents of our state. Experts say that such a vegetable is very effective in the prevention of atherosclerosis, as well as other vascular and heart diseases. That is why this product is recommended for use by the elderly.

Due to the fact that eggplants are low in calories (about 24 kcal per 100 g), they are fairly easy to digest. It should also be noted that such a vegetable is very often included in diets for weight loss and a therapeutic diet.

Not so long ago, experts found that vitamin C, which is contained in eggplant, is enough to prevent colds, and B vitamins have a beneficial effect on the entire human nervous system.

It should also be noted that the zinc and manganese found in these fruits help quite well to improve the patient's condition after a stroke.

Eggplant is often prescribed to patients with diabetes. It should also be said that, due to the presence of iron, such a vegetable effectively fights low hemoglobin. That is why it is often prescribed to patients with anemia and pregnant women.

In addition to all of the above, the regenerative properties of this product are also noted. As you know, it helps in the shortest possible time to get rid of wounds on the skin.

Product harm

Simple eggplant recipes should be known to all housewives. Indeed, with the use of such a product, any dish becomes much tastier and healthier. However, it should be noted that the vegetable we are considering can not only improve the human body, but also harm it. What is it? We will talk about this right now.

Fried, baked, boiled or pickled eggplant can only adversely affect human health if such a product is used in an unripe form. What is it connected with? The fact is that even green vegetables contain such a toxic substance as solanine. It can quite easily provoke poisoning, the symptoms of which are diarrhea, colic, vomiting, shortness of breath, confusion, nausea and convulsions.

If you cooked eggplant simply and tasty, but did not know that they should not be consumed in an unripe form, then drinking plenty of clean water or milk, as well as eating raw egg white, will help eliminate all signs of poisoning.

It is impossible not to say that the vegetable in question is highly discouraged for people with pathologies of the digestive tract (gastritis, ulcers and digestive disorders), especially if it has been fried.

How to choose?

Before sauteing eggplant or any other dish, vegetables should be chosen correctly.

Overripe fruits are distinguished by stale-looking stalk, as well as a huge amount of seeds inside. If you do not want such a vegetable to harm your body, then we recommend buying oblong-shaped young eggplants that have an elastic and shiny surface without spots. In this case, it is necessary to ensure that the product has a dark purple color without green blotches.

Processing vegetables

It doesn't matter if you cook fried, baked, boiled or pickled eggplants, the main thing is to process them correctly. To begin with, the vegetables are thoroughly washed, and then the navels and stalks are cut off. After that, they are chopped (according to the recipe) and laid out in a deep bowl.

It is no secret to anyone that the vegetable we are considering has the property of being bitter. To get rid of this unpleasant taste of eggplant, they are abundantly flavored with salt and left aside for 30-37 minutes. After a while, the vegetables are thoroughly washed and used for their intended purpose.

Making delicious eggplant sauté

To prepare such a dish, we need the following components:

• ripe elastic eggplants - 4 pcs.;
• ripe fleshy tomatoes - 3 pcs.;
• lettuce sweet pepper - 2 red pieces;
• garlic cloves - 4 pcs.;
• onions - 2 pcs.;
• large juicy carrot - 2 pcs.;
• unflavored vegetable oil - use for frying;
• fresh parsley, dried basil - use to your liking.

Handling the Components

Eggplants, the benefits and harms of which have been described above, should be purchased young and elastic for such a dish. They are thoroughly washed, the navels and stalks are cut off, and then chopped into circles 10 mm thick.

As for the rest of the vegetables, they are also processed. Carrots are grated, onions are chopped into cubes, sweet peppers are sliced, and tomatoes are sliced ​​(1 tomato is crushed in a blender). As for the garlic cloves, they are cut into slices.

Heat treatment

Eggplant, like mushrooms, will turn out only if they are fried properly. To do this, a little vegetable oil is poured into a deep stewpan, and then circles of vegetables are laid out and cooked on both sides until browned.

After frying all the eggplants and leaving them aside, they begin to process the other components. Put the pepper slices in the pan and fry them a little. Then they are taken out, and onions and carrots are added to the dishes. Having achieved the softness of the ingredients, proceed to the formation of a sauté. To do this, put ½ part of browned onions and carrots in a deep stewpan, and then cover them with eggplant slices, pepper slices and fresh tomatoes. After that, all layers are repeated.

Having formed the dish, it is flavored with spices, herbs and garlic, and then poured with tomato gruel, covered with a lid and stewed over low heat for about half an hour.

How to serve for dinner?

Now you know how to make eggplant like mushrooms. After the sauté is cooked, it is laid out on plates and served as a full-fledged main course or side dish for meat. By the way, some housewives prefer to eat such a chilled dinner. In this case, you will get a very tasty and nutritious snack.

How to pickle eggplant?

Pickled eggplants with carrots are very tasty and fragrant. These vegetables are good to serve as a spicy snack. To prepare them, we need the following components:

• ripe elastic eggplants - 6 pcs.;
• large juicy carrot - 3 pcs.;
• garlic cloves - 5 pcs.;
• sea ​​salt, crushed pepper - apply to taste;
• table vinegar - 3 large spoons per 1 liter of water;
• vegetable oil without aroma - 2 large spoons per 1 liter jar;
• light sugar - 1 dessert spoon.

Cooking process

To prepare pickled eggplants, they are thoroughly washed and the navels with the stalks are cut off. Next, the vegetables are chopped into long thin strips. Do the same with fresh carrots. After that, both ingredients are combined, mixed well and blanched.

After keeping the vegetables in boiling water for about ¼ hour, they are laid out in a sterilized jar, where peeled garlic cloves are placed in advance.

Having prepared the vegetables, proceed to the preparation of the marinade. To do this, boil ordinary drinking water, and then add sea salt, light sugar and ground pepper to it. Having achieved the dissolution of all the ingredients, they are removed from the stove and table vinegar is immediately added. After that, the hot marinade is poured into jars of vegetables. Next, a few tablespoons of hot vegetable oil are added to each container and immediately rolled up with tin lids.

Having formed a snack, it is left at room temperature for several days, and then cleaned in a cellar or cellar. It is advisable to consume such a product in food in 2-4 weeks. During this time, the vegetables are well marinated, become spicy and very tasty. It should be noted that such a preparation can not only be used as a snack, but also added to various meat goulash.

Now you know simple eggplant recipes. Using them at home, you are sure to get very tasty and nutritious dishes that all your household members and invited guests will appreciate.

sautéed vegetables rich in vitamins and minerals such as: vitamin A - 12.5%, beta-carotene - 13.5%, vitamin C - 65.2%, cobalt - 37.3%, copper - 11.4%

Benefits of Sauteed Vegetables

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• B-carotene is a provitamin A and has antioxidant properties. 6 micrograms of beta-carotene is equivalent to 1 microgram of vitamin A.
• Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to friable and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.

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