Saute eggplant and zucchini. Vegetable sauté without tomatoes

The word saute comes from French and means fast way processing vegetables by frying in a special container - a saucepan. When sautéing eggplant and squash, the cook tosses the contents of the pan for even browning.

The dish contains a large amount of vitamins and minerals. By changing the amount of ingredients, you can satisfy the taste of any gourmet.

What dishes goes well with

Saute is a favorite dish of many housewives. In the summer-autumn period, it is especially important, as the gardens are full of various vegetables.

Can be used as independent dish and as an addition to various side dishes and snacks.

The ideal option is to serve with meat and fish products, as well as side dishes: cereals, potatoes, pasta. Can be topped with sauce. Consume cold and warm.

Before preparing a dish, you must select and prepare vegetables. Wash young zucchini thoroughly. running water. Cut off the tails and cut into pieces of the required size.

If the zucchini has a thick skin and seeds, they must be peeled. Remove the peel with a special vegetable knife. Cut into pieces, remove seeds and chop.

When preparing blue ones, a different preparation is needed. Vegetables contain a large amount of corned beef, so they are bitter. A large amount of the substance is contained in the peel, it must be peeled. Get rid of the bitter taste in the following way: Cut the eggplant into pieces and season with salt. Leave for an hour. During this time, the vegetables will release the juice, and the salt will draw out all the corned beef. After that, rinse the vegetables and proceed to cooking.

The structure of vegetables is different, so the bookmark is made at different times.

To date, the multicooker has taken pride of place in the kitchen of every housewife. You can cook almost anything in it, and sauté is no exception. Features of dishes and how to cook them further in the article.

With tomatoes

Sauteed eggplant and zucchini are best cooked in the summer, and therefore it is advisable to add fresh tomatoes. They add sourness to the dish. Using a multicooker involves adding a small amount fat, and therefore the dish is low in calories.

For cooking, pick up elastic, ripe tomatoes.

Grocery list:

• eggplant - 3 pcs.;
• tomato - 4 pcs.;
• onions - 1 pc.;
• pepper - 1 pc.;
• carrots - 1 pc.;
• vegetable oil - 2 tbsp. l.;
• tomato paste - 2 tbsp. l.;
• garlic - 2 cloves;
• salt, spices.

Meal preparation:

1. Choose young vegetables. If necessary, remove the skin and seeds.
2. Cut the carrots into thin half rings, so it will cook faster. Sprinkle the eggplant slices well with salt and leave for a while. This will bring bitterness out of them.
3. Pour oil into a multicooker bowl and add onion. Turn on the “Frying” or “Baking” function. Stir the onion so it doesn't burn.
4. Next, lay out the vegetables in layers: carrots, peppers, zucchini, washed eggplants and tomatoes.
5. Salt. For a sweet taste, add a quarter teaspoon of sugar.
6. Select the "Extinguishing" mode for 40 minutes. After the beep, check the readiness of the vegetables. If they are hard, increase the cooking time.
7. After turning off the program, sprinkle with chopped garlic and herbs. The amount depends on personal preference.
8. Cool or serve hot.

Vegetable sauté without tomatoes

A dietary dish that can be cooked in any model of a multicooker.

Ingredients:

• eggplant - 3 pcs.;
• zucchini - 3 pcs.;
• pepper - 2 pcs.;
• onion - 2 pcs.;

Cooking method:

1. Pre-prepared blue ones cut into large cubes.
2. Put the vegetables in the multicooker bowl. They will absorb the escaping juice.
3. Next add coarsely chopped bell pepper.
4. After lay a layer of onions.
5. The last layer is from zucchini, as they have a large amount of their own moisture.
6. Add salt and seasoning to taste.
7. You can pour a little vegetable oil this will help improve the taste.
8. Leave on simmer for 50 minutes.
9. Serve chilled.

Saute cooking in the oven

Oven-cooked vegetables retain maximum beneficial vitamins and micronutrients.

Zucchini sauté without roasting

Pick up young vegetables, they are tastier and contain many vitamins.

Ingredients:

• eggplant - 3 pcs.;
• zucchini - 3 pcs.;
• tomato - 3 pcs.;
• sunflower oil - 60 ml;
• cheese - 60 g;
• salt.

Cooking method:

1. Cut pre-prepared vegetables into circles of the same size.
2. Sprinkle blue ones with salt to remove bitterness. Drain the juice and squeeze.
3. Take a paper towel and grease the baking dish well with oil.
4. Fold vegetables in columns, alternating eggplant, zucchini, tomato.
5. Lay the columns in the form in the form of a snail.
6. Mix salt with pepper and sprinkle the top of the future dish with this mixture.
7. Spray with oil.
8. When cooking for a long time, vegetables can burn on top, and remain raw in the middle. To prevent this, the form must be covered with a layer of foil.
9. Preheat the oven to 200 degrees and place a baking sheet there. After the mass is heated, reduce the temperature to 180.
10. Bake one hour. After that, remove the foil and let the dish brown a little.
11. Sprinkle with finely grated cheese on top and put in the oven for another three minutes.
12. When cheese is melted, remove and set aside.

With tomato juice

A delicious vegetable platter is obtained with the addition of tomato juice.

Required products:

• zucchini - 1 pc.;
• pepper - 1 pc.;
• onion - 1 pc.;
• garlic - 1 clove;
• tomato juice - 500 ml;
• eggplant - 1 pc.;
• cheese - 100 g;
• salt, spices.

Cooking:

1. Pre-prepare vegetables and chop.
2. For cooking tomato sauce fry finely chopped onion first. Add pepper and simmer until soft. Fill with juice. Extinguish on not big fire.
3. Pour sauce over vegetables and mix. Salt.
4. Pour the mixture onto a baking sheet and smooth out. If the vegetables were amenable to preliminary heat treatment then bake for 30 minutes. If raw, bake for 1 hour.
5. Sprinkle with hard cheese.

Features of cooking in a pan

As dishes, take a cast-iron deep frying pan or a special saucepan. Professional chefs use a saucepan in which they toss vegetables and mix.

Zucchini after cooking the stew are juicy and soft. You can achieve a similar effect from eggplant by soaking.

Recipe "Five Minute"

Ingredients:

• young zucchini - 1 pc.;
• eggplant - 1 pc.;
• parsley - 1 bunch;
• sour cream - 100 ml;
• garlic - 1 clove;
• sour cream - 2 tablespoons;
• pepper, salt.

Cooking:

1. Cut pre-washed and peeled vegetables.
2. Saute the chopped onion.
3. Add the remaining vegetables and fry over high heat, stirring frequently. The frying time depends on the size of the vegetables.
4. Salt to enhance the taste.
5. Sprinkle the cooled sauté with garlic.
6. Pour in sour cream and mix.

Grilled Hungarian Recipe

Grilled vegetables - healthy and tasty dish. Pairs perfectly with grilled meats.

Ingredients:

• zucchini - 2 pcs.;
• eggplant - 1 pc.;
• salt pepper;
• greenery;
• olive oil;
• lemon juice.

Cooking:

1. Pre-prepare vegetables. Wash and cut into slices.
2. Grill on both sides until done.
3. Remove to a plate, salt and pepper. sprinkle lemon juice and olive oil.
4. Sprinkle with herbs.
5. You can add sour cream and garlic.

How to prepare saute for the winter. Popular Recipes

Sautéed zucchini the perfect dish both in summer and winter seasons. During the abundance of zucchini and blue eggplant, you need to take care of the preparations for the winter. The easiest way is to twist it into jars.

without vinegar

To date, preparations for the winter without vinegar are somewhat forgotten. This method canning is very helpful. Garlic and tomatoes act as preservatives.

Ingredients for a volume of 2.5 liters:

• eggplant - 1 kg;
• zucchini - 1 kg;
• tomato - 0.5 kg;
• onion - 300 g;
• carrots - 400 g;
• pepper - 500 g;
• sunflower oil - 100 ml;
• garlic - 1 head;
• salt, seasoning.

Cooking method:

1. Prepare the eggplant first.
2. Saute onion until translucent.
3. Add pepper and continue to simmer.
4. When the pepper is soft, add the carrots.
5. Throw in eggplant.
6. If there is little juice, add water.
7. Keep on low heat covered.
8. To prepare the tomato sauce, put tomatoes, garlic, salt and spices to taste in a blender bowl. Beat until smooth.
9. Add the sauce to the vegetables and keep on fire until tender.
10. After 10-15 minutes, the sauté will be ready.
11. Arrange in jars, cover with lids and sterilize. It is important that the temperature of the water and the honeycomb in the jars is the same. Otherwise, the bank may burst.
12. Roll up.
13. Wrap with a blanket and let cool.
14. Store in a cellar or basement.

Ingredients:

• eggplant - 500 g;
• zucchini - 500 g;
• pepper - 1 kg;
• tomatoes - 500 g;
• onion - 500 g;
• sugar - 40 g;
• oliya - 50 ml;
• vinegar - 50 ml.

Cooking:

1. Wash and prepare vegetables.
2. Cut the tomatoes crosswise, dip in boiling water and remove the peel. Grind.
3. Chop the ingredients and place in a heavy bottomed bowl.
4. Pour in vinegar, sugar and salt.
5. Close the lid and heat over low heat for at least 50 minutes.
6. Sterilize jars and lids.
7. Divide the mass into jars and roll up.
8. Put upside down and cover with a blanket.

Saute does not require sterilization and is well kept at home.

Cooking method:

1. Prepare eggplant.
2. Slice peppers and cucumbers.
3. Pour juice into large saucepan and put on the stove.
4. When the juice boils, add the onion in half rings.
5. After 10 minutes, add all remaining vegetables.
6. Cook for 30 minutes covered, stirring constantly.
7. Add salt, sugar, vinegar, oil and boil again.
8. Sterilize half-liter jars and lids.
9. Pour the salad into bowls and roll up.
10. Put on the covers and wrap with a blanket.

With plums

Ingredients:

• eggplant - 1 pc.;
• zucchini - 1 pc.;
• pepper - 1 pc.;
• plums - 200 g;
• onion - 1 pc.;
• olive oil;
• cilantro;
• salt;
• spices.

Cooking method:

1. Rinse eggplant under running water, pat dry with a towel and cut into half rings. Remove bitterness.
2. Saute onion until transparent.
3. Add remaining ingredients and simmer over low heat.
4. Add chopped sweet bell pepper to the mass.
5. Salt and pepper.
6. Wash the plums, remove the pits and cut into slices.
7. When vegetables are ready, add plums and stir. Cook 5 minutes.
8. Pour into sterilized jars and roll up.

Ingredients:

• eggplant - 1 pc.;
• pepper - 1 pc.;
• carrots - 1 pc.;
• onion - 1 pc.;
• zucchini - 1 pc.;
• sunflower oil - 150 ml;
• vinegar - 2 tbsp. l.

For cooking you need:

1. Chop onion, pepper and carrot into cubes.
2. Heat oil in a saucepan and add onion. Simmer for 12 minutes.
3. Add chopped tomatoes.
4. As soon as the tomatoes give juice, add the remaining vegetables.
5. Simmer, covered, for half an hour.
6. Cool down.
7. Reheat and simmer for 15 minutes. Add spices and salt.
8. Pour in vinegar and pour into sterilized jars.
9. Roll up.

This method is the simplest and is often used.

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 delicious and healthy meals that both adults and children will devour with impatience. What is the secret of the recipe? How to cook tasty sauté from eggplant? Let's figure it out.

Classic eggplant saute

Now we will teach you how to cook a vegetable saute according to 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;
• tomatoes - 4 pieces of medium size;
• 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 pot with a lid and place on small fire, simmer until done. Mix the finished dish. It turned out very tasty eggplant sauté. Bon appetit!

Winter harvest recipe

Sometimes in cold winter times I want to try something unusual. There is a quick and easy recipe 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.

Sauteed eggplant and zucchini

I always considered saute to be the simplest vegetable dish. It turns out that you need to cook it according to a special technology, without mixing the products, but shaking the pan. This ensures uniform roasting and preserves the integrity of the pieces. I didn't dare to experiment. Made it the easy way. If you decide to repeat my version of the eggplant and zucchini sauté, the recipe with the photo will come in handy for you as step by step instructions. I will show in detail how to prepare and cut vegetables, in what order to add them and what happened in the end. Sauté will be colorful and tasty - no doubt!

Tomatoes are added to the eggplant and zucchini sauté recipe, Bell pepper, necessarily onions with carrots. There are options with meat and chicken, but for the summer it is better to choose lean recipe, only from vegetables.

Ingredients

To cook vegetable saute with eggplant and zucchini you will need:

• zucchini - 1 pc (gram 300);
• eggplant - 2 pcs;
• tomatoes - 4-5 pcs;
• onions - 2 heads;
• sweet pepper - 2 pcs;
• carrots - 1 pc;
• table salt - 1 tsp. + in honeycombs to taste;
• sunflower oil - 3-4 tbsp. l;
• chili pepper - 0.5 pod (optional)
• paprika or hot pepper - 0.5 tsp;
• garlic, herbs - for serving.

How to cook eggplant and zucchini sauté. Recipe

Feature of eggplant sauté with zucchini - coarse cut. Considering that the vegetables will be mixed with a spatula, they should not be finely chopped so that in ready dish there were different textures and tastes. I start preparing with eggplants: I cut off part of the skin in strips, cut the flesh into 3x3 cm cubes.

To remove the bitterness, sprinkle with coarsely ground salt (table salt), mix and leave in a colander for 15-20 minutes. Then be sure to rinse from salt and juice in in large numbers cold water.

I prepare the rest of the vegetables so that I no longer have to be distracted by slicing. I cut the bulbs into four parts, chop them into strips. I cut out the seed box from sweet pepper, cut the pulp into cubes. I cut the carrots into slices 0.5-1 cm thick.

I clean the zucchini from the skin (if it’s milky ripe, then you don’t need to peel it), I cut it into circles, then into four parts. Tomatoes I take fleshy, ripe. I cut large pieces. I don't take off the skin.

I substitute a colander under a stream of cold water, wash off the salt from the eggplants. Slightly squeeze the pieces without breaking the shape.

For cooking vegetable sauté traditional technology special dishes are used - a saucepan (a frying pan with high walls and a long handle). Since I will be stirring and not tossing vegetables, I cook in regular frying pan. I adjust the fire a little more than average. I pour in the oil, sauté the onion until light golden. It should become translucent, soft.

I spread the carrots, mix with onions. After a few minutes, the carrot slices will soak in the oil and become softer.

I add slices of sweet pepper to the softened vegetables. I stand for another two or three minutes, stirring.

I put in zucchini. If you have the skills or desire, at this stage you can shake the pan, mix the mixed vegetables without using a spatula.

Ten minutes later, I add eggplant, squeezed from salt and bitter juice, to the vegetable mixture. After stirring, I cover the pan with a lid, reduce the heat and leave the sauté to simmer over low heat.

I check the pieces of zucchini and eggplant for softness - if the fork easily enters, the sauté is almost ready. Time to add the tomatoes. Roasting, the tomatoes will give juice, a pleasant sweet and sour note will appear in the taste.

I spice up the sauté hot pepper(you can add paprika or a mixture fragrant herbs), I salt. lovers spicy dishes I advise you to finely chop half a chili pod and also send it in a honeycomb.

Once again, I mix everything and leave it to languish on the quietest light, covered with a lid. I turn it off after five minutes. Without opening, I let it brew.

As you can see, the eggplant and zucchini sauté did not boil soft, the pieces of vegetables are soft, juicy and at the same time remained intact. To enhance the taste and aroma when serving, I added finely chopped garlic and fresh parsley. Prepare and you, friends, this bright tasty dish! Everyone Bon appetit! Your Plushkin.

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 eggplants of bitterness, it is advisable to first shower them coarse salt, wait 10 minutes, then rinse thoroughly and wring out.
   
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 Vegetable mix 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". Add a teaspoon to enhance the flavor, if desired. 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 herbs and throw in the salt. Last time mix.
   
6. Ready saute can be served immediately as a side dish for meat products or as a standalone vegetable dish. You can also preserve the sauté: for this, 10 minutes before the end of cooking, add 25-30 g table vinegar and, removing the vegetables from the heat, distribute them in sterile jars, close the lids.
   

vegetable sauté of zucchini and eggplant is completely ready! Bon appetit!

Spring-summer is the time to cook a delicious vegetable dish, which many call stew, but in my cookbook it is written as cell. Therefore, I bring to your attention a recipe with a photo of cooking a delicious vegetable saute with eggplant and zucchini. Combination various vegetables creates unique taste, which 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.