Cooking eggplants with meat. How to cook the most delicious eggplants with meat

General cooking principles

Use fresh meat. That is, you need to prepare it immediately after purchasing the product. Meat is a very delicate product that spoils quite quickly. Therefore, it is better to use it immediately so as not to spoil the dish with a bad aroma or taste.

Stewed eggplants with meat and vegetables

Cooking time

calorie content per 100 grams

A simple and delicious option for dinner or lunch. Eggplant, meat and some other vegetables in the composition will do the trick. You'll like it!

How to cook:

Tip: For a sweeter dish, use white or red onions.

Eggplants stuffed with meat in the oven

You have a unique opportunity to try a crazy dish. These are eggplant boats stuffed with meat and vegetables. All this under a delicate sauce with gooey cheese!

How long is it - 1 hour and 30 minutes.

What is the calorie content - 144 calories.

How to cook:

Wash the eggplants under running water, cut the fruits in half lengthwise.
Using a spoon, scoop out the insides of each half, leaving the sides and bottom 10mm thick.
Salt the boats and leave for twenty minutes.
Cut the cut pulp into cubes, add salt and let it brew.
After the time has passed, drain the released liquid, rinse both the boats and the pulp.
Place the base for the dish on a baking sheet and brush with oil using a brush.
Place in the oven for fifteen minutes at 230 degrees Celsius.
During this time, begin preparing the filling. Wash the tomatoes and make cuts in their skins.
Pour water into a saucepan, put it on the stove and turn on the heat.
As soon as it boils, put the fruits in there for one minute.
During this time, prepare a bowl of cold water or ice.
Transfer the tomatoes there with a slotted spoon, let cool, then peel them.
After this, cut the tomatoes into small cubes.
Remove the skin from the onion, wash it at the cut end and finely chop it.
Peel the garlic and crush it.
Rinse the greens and chop with a sharp knife.
Pour some oil into a frying pan and heat it up.
Add chopped eggplants and fry until soft.
Transfer to another container and add onions to the pan.
Simmer it, stirring, until soft. Add a little salt, black pepper and garlic.
Fry for a minute and add to the eggplants.
Add minced meat to the pan and, stirring, fry until cooked.
Add eggplants, tomatoes, herbs and onions with garlic to the prepared meat mixture.
Stir and adjust with spices (salt and pepper).
Fill the eggplant halves with the resulting filling and sprinkle with sour cream.
Grate the cheese and sprinkle it on the stuffed boats.
Place the baking sheet in the oven for 35-40 minutes at 180 degrees.

Tip: You can use yogurt or mayonnaise instead of sour cream.

Eggplant rolls with meat

Everything seems simple, but it will still turn out unusual! Eggplant slice rolls filled with meat filling and drenched in tomato sauce. A real treat!

INGREDIENTS	QUANTITY
vegetable oil	90 ml
onion	2 heads
laurel leaves	3 pcs.
parsley	15 g
eggplant	2 pcs.
sugar	15 g
tomatoes	2 pcs.
salt	10 g
chopped meat	0.5 kg
garlic	3 pieces
couscous	30 g
coriander	5 g
dill	10 g
carrot	1 PC.
ground black pepper	5 g

How long is it - 1 hour and 40 minutes.

What is the calorie content - 151 calories.

How to cook:

Wash the eggplants, peel them if desired.
Cut off the stalks and cut the fruits into long slices.
Salt them and put them in a bowl. Let it brew for twenty minutes.
Then place in a colander and rinse thoroughly with running water.
Place couscous in a bowl and add water. About half a glass of water must be brought to a boil so that the cereal swells. In five minutes the couscous will be ready.
Peel one onion, wash thoroughly to remove any juice and chop into cubes.
Cut the peel off the carrots, wash the roots and chop finely.
Pour some oil into a frying pan, heat it and add the onion.
Simmer it, stirring, until soft, then add carrots.
Cook for about five more minutes, remembering to stir.
Rinse the greens with running water and finely chop with a knife.
Place the minced meat in a bowl, add couscous, onions and carrots, and herbs.
Add coriander, required amount of salt and black pepper.
Stir and place a large tablespoon on each eggplant plate.
It should be laid out on the wide side.
Then wrap all the strips into rolls.
Place them horizontally in a baking dish.
Rinse the tomatoes and make cuts in the skin. Blanch the fruits and peel.
Next, cut them into small cubes and beat in a blender.
Peel the second onion, wash and finely chop.
Pour a little oil into a clean frying pan, add onion and tomato mixture.
Add sugar, a little salt and bay leaves.
Distribute the resulting mass over the surface of the rolls.
Pour tomato sauce on top and cover the pan with a lid or foil.
Bake for 45 minutes at 200 degrees Celsius.

Tip: You can serve with sour cream or other sauce.

Ingredients

Beef (pulp) – 350 g;
Eggplant – 2 pcs.;
Carrots – 1 pc.;
Sweet bell pepper – 1 pc.;
Onion – 1 piece;
Fresh greens - to taste;
Salt - to taste;
Ground black pepper - to taste;
Dried basil – 0.5 tsp;
Vegetable oil – 40 ml.

How to cook stewed eggplant with meat

The cooking process should begin by washing and peeling the necessary vegetables. Rinse the eggplants with herbs under running water, wipe with a towel, and remove the stem.

By themselves, these purple fruits taste bitter in the finished dish; to avoid this, they need to be soaked in cold salted water. Cut into circles or semicircles and place in a bowl with the prepared solution.

The next ingredient to prepare is meat. Wash, dry and cut into small pieces.

Pour vegetable oil into a pre-prepared bowl, wait until it warms up thoroughly, and then fry the pieces of sliced meat.

At the next stage, peel the carrots and onions. We cut it as you like - rings, half rings, cubes.

Next, combine them with the contents of the frying pan, let all the ingredients sit for at least 2 minutes, stirring all the time.

Preparing the pepper. It should be cleared of the stalk with seeds. Cut the fruit itself into cubes and add, along with the eggplants squeezed out of water, into the pan with meat and vegetables. By the way, pepper seeds can be dried and used in preparing various foods.

If desired, season the stewed eggplants with vegetables and meat generously with any herbs to taste. Here, who likes what - parsley, dill, onion, cilantro.

While preparing food, you will have to fight off the household members, intoxicated by the magical aromas, who are waiting for a wonderful, light, but nutritious dish.

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Meat casserole with blueberries

Want more vegetables with meat? This time we will serve you eggplants with meat and tomatoes. It will be like a casserole, but very juicy and flavorful! This dish is worth your effort!

How long is it - 2 hours and 10 minutes.

What is the calorie content - 93 calories.

How to cook:

Wash the eggplants and peel them if desired.
Cut the fruits into rings. If the vegetables are ripe, they must be salted and allowed to brew for thirty minutes to remove the bitterness, then rinse and dry. Young fruits do not need to be soaked.
Rinse the tomatoes and cut them into rings.
Peel the onion, wash off the juice and cut the root vegetable into half rings.
Clean the meat from fat and films, then rinse, dry and chop.
Pour some oil into the frying pan, heat it and add the onion.
Stirring, simmer until soft, then add beef.
Fry for five minutes.
When time has passed, add salt, black pepper, cumin, tomato paste.
Peel the garlic and squeeze it through the meat.
Mix the ingredients and simmer for another two minutes.
Pour water, close the lid and simmer the meat for an hour.
Pour a little more oil into the adjacent frying pan and heat it.
Add the eggplants and fry them until golden brown on both sides.
Preheat the oven to 200 degrees Celsius.
Pour the meat with the sauce in which it was cooked into a mold.
Place eggplants on top, then tomatoes.
The last layer will be eggplants, alternating with tomatoes.
Rinse the parsley, chop finely and sprinkle the dish with it.
Place in the oven for 40 minutes.

Tip: if you wish, you can sprinkle the dish with cheese and only then put it in the oven.

Preparing vegetables

Before preparing this dish, you need to process the vegetables. Eggplants should be soaked in salted water and then cut into cubes. Zucchini needs to be washed, cut off the stalks, navels and peeled. Next, they need to be chopped in the same way as eggplants. Onions, sweet peppers and carrots should be peeled and then cut into half rings and circles, respectively. As for tomatoes, they need to be scalded with boiling water, peeled and chopped in a blender along with garlic.

Delicious recipe in a slow cooker

If you have a slow cooker sitting idle at home, now is the time to keep it running. Eggplants with vegetables and meat will become your signature dish. You'll like it! Especially the fact that most of the time you can do your own thing.

How long is it - 1 hour.

What is the calorie content - 86 calories.

How to cook:

Wash the eggplants, cut the fruits into rings.
Salt them and put them in the refrigerator for thirty minutes.
As time passes, take them out and rinse with running water, then dry.
Rinse the meat, remove fat and films as desired.
Wash it and cut into small slices.
Peel the carrots, grate them, and wash the fruit.
Rinse the tomatoes under running water and cut into rings.
Peel the onion, wash and cut into half rings.
Place meat in a multicooker bowl, top with onion, salt and black pepper.
Next is a layer of half an eggplant, then the same amount of tomatoes and a layer of sour cream.
Distribute the carrots on it, squeeze the peeled garlic cloves on top.
Then again eggplants, tomatoes and sour cream.
In the “Baking” mode, cook for a little more than half an hour.

Tip: if you have beef or lamb, it will take a little longer to cook.

Side dish in tomato sauce with zucchini

Again a lot of vegetables and again meat - you can’t get tired of this. The dish is prepared in tomato sauce according to the simplest recipe. Even a beginner can do it!

How much time - 50 minutes.

What is the calorie content - 79 calories.

How to cook:

Wash the meat thoroughly, then dry it and remove excess fat.
Cut it into cubes and put it in a frying pan.
Pour a little oil and fry the meat, stirring, for five minutes.
During this time, wash the zucchini and eggplant and remove the stems.
Cut the vegetables into half rings, then cut into 2 more pieces.
Peel the garlic and pass it through a crush.
After five minutes, add chopped vegetables, garlic and tomato paste to the meat.
A little salt, black pepper, mix and put on the stove, close with a lid.
Simmer over low heat for thirty minutes.

Tip: You can use tomato paste or fresh tomatoes crushed until smooth.

Asian variation of the dish

Everyone knows that Chinese dishes have ingredients that make the food spicy. So it is here – a small chili pod does its job, bringing each eater as close as possible to real Chinese cuisine. You will love Chinese eggplant with meat!

How much time - 40 minutes.

What is the calorie content - 150 calories.

How to cook:

Wash the meat, remove fat and cut into small strips.
Wash the eggplant, remove the stem and cut the fruit into bars.
Peel the carrots, rinse and cut into strips.
Peel the garlic, pass through a crush.
Rinse the chili and chop finely with a sharp knife.
Peel the ginger and grate it on a fine grater.
Pour a little oil into the frying pan, add the meat and fry it until golden brown.
Transfer the slices to a bowl and add the eggplants to the frying pan.
Fry them and add to the meat.
Place carrots, garlic, chili and ginger in a frying pan and stir.
Fry for several minutes, add meat and eggplant.
Mix water, vinegar, soy sauce and sugar.
Pour into the pan, stir and cook the contents for another five minutes.

Tip: when serving, you can sprinkle the dish with sesame seeds - as is customary in China.

To make any dish more piquant or spicy, use appropriate additives, at least ground black pepper. Next will be garlic, and then chili pepper, jalapeno, cayenne pepper. But add wisely so you don't overdo it.

Dishes that do not have sauce are a bit dry; you can serve them with sauce. It could be something as simple as sour cream, mayonnaise, yogurt or ketchup, or it could be a special sauce that you like.

Both vegetables and meat are healthy. This means that both components should be present in the diet of every person. We have offered you simple but tasty dish options that include both ingredients. Try it!

Meat dishes are tasty and varied. It is often stewed with vegetables. Such snacks turn out to be satisfying, juicy, aromatic, and do not require the preparation of a side dish, although they can be supplemented with rice, pasta, potatoes, and buckwheat. Among many favorite dishes, meat stewed with eggplants occupies not the least place. These vegetables are combined with beef, pork, and poultry, giving the food a unique taste. The recipes for this stew are varied, among them almost everyone can find an option to their liking.

Fried

Time: 1.5 hours.
Number of servings: 8 persons.
Calorie content of the dish: 118 kcal.
Purpose: for lunch, dinner.
Cuisine: Chinese.
Difficulty: easy.

You will definitely amaze all household members and guests with this treat. Its taste is so amazing that the plates will be empty in a matter of minutes. Fried blueberries with meat are prepared using Chinese technology, which adds originality to them. Don’t tell anyone the recipe, let this dish be your personal culinary masterpiece, the secret of which only you know.

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Ingredients:

eggplants – 3 pcs.;
lean pork – 0.5 k;
carrots, bell peppers, egg whites - 2 pcs.;
sugar, tomato paste, vinegar 9% - 1 tbsp. l.;
garlic – 6 teeth;
soy sauce – 6 tbsp. l.;
starch (flour) – 50 g.

Cooking method:

Cut the pork into small pieces, mix with egg whites and soy sauce (1/2), leave to marinate.
In the same way, chop the peeled blueberries, pour in a little sauce, add a spoonful of starch, and stir.
Cut the pepper and carrot into strips.
Cut the garlic cloves in half, fry in oil, and remove from the pan.
Put carrots and peppers there and simmer for 5 minutes. Transfer to a plate.
Roll the pork in starch, fry in this batter, and add to the vegetables.
Next, fry the eggplants for 10 minutes without disturbing, then stir and simmer for another 10 minutes over low heat.
Make the sauce by mixing 200 ml of water, 2 tbsp. l. starch, tomato paste, remaining soy sauce, sugar, vinegar.
Pour the sauce into a deep saucepan, heat it, mix with vegetables, Chinese meat, let it brew for a while.

Cooking features

You can stew different types of meat with eggplants, supplementing these ingredients with other products. The recipes are not very similar to each other, so there is no single technology for preparing meat stewed with eggplant. However, there are still a few general rules.

The taste of the finished dish will fundamentally depend on the quality of the main ingredient. Choose fresh meat from young animals. It is better to give preference to tenderloin.
If you are using a frozen product, remove it from the freezer in advance so that it has time to thaw naturally without being subjected to sudden temperature changes. Otherwise, even after stewing with eggplants, the meat may not be juicy enough.
Eggplants contain a harmful substance that gives them bitterness. You can easily get rid of it by soaking vegetables for 20–30 minutes in salt water. The solution is prepared from 2-3 teaspoons of salt per liter of water. After soaking, the eggplants must be thoroughly rinsed under running water, otherwise they will be over-salted. Afterwards, the vegetables must be dried, otherwise the stew will turn out watery.
If you first fry meat and vegetables and only then simmer, the dish will be more tasty, but less dietary.
It is advisable to stew meat and eggplants in a cauldron or other container with thick walls and a bottom that will retain heat.
Eggplants and other vegetables for stewing with meat are cut into large pieces, otherwise during prolonged cooking they will turn into an unappetizing porridge.

Some recipes for eggplant stewed with meat require the use of a specific type of meat; for others, you can use either beef or lean pork.

Meat stewed with eggplant - a simple recipe

pork or beef – 0.35 kg;
eggplants – 0.3 kg;
tomatoes – 0.3 kg;
onions – 150 g;
vegetable oil – 60–80 ml;
ground paprika – 5 g;
ground black and red hot pepper, salt to taste.

Cooking method:

Wash the meat, dry with a napkin. Cut into thin strips, as for beef stroganoff.
Wash the eggplants and cut them into pieces about 1 cm wide.
Dip the vegetables in salted water and leave for 20 minutes.
Without peeling the tomatoes, cut them into large cubes or slices.
Peel the onion and cut into thin half rings.
Wash the eggplants and dry.
Heat the oil in a deep frying pan or saucepan and place the meat in it. Brown over medium heat.
Sprinkle with spices, stir, fry for another 2-3 minutes.
Add onion and continue frying food for 5 minutes.
Add eggplants, reduce heat.
After 5 minutes, add tomatoes and salt, stir.
Cover the saucepan with a lid and simmer the meat and vegetables for about 10 minutes.

After removing the saucepan from the heat, leave the dish covered for another 5-10 minutes so that it acquires a more harmonious and balanced taste. It can be served separately or with a side dish. When serving, it doesn’t hurt to sprinkle the stew with chopped herbs.

Lamb stew

To prepare a fatty and satisfying dish of eggplant with lamb, you need to take 900 g of meat (preferably regular pulp), 300 g of eggplant, 200 g of zucchini, 300 g of bell pepper, 250 g of ripe tomatoes, vegetable oil and 2 pinches of salt.

First, part of the prepared lamb is boiled in lightly salted water, which after boiling must be drained and replaced with new liquid to make the broth healthier, lighter and less fatty. Then the boiled meat is removed, leaving the broth, and the rest of the lamb is cut into medium pieces and fried in a heated saucepan in vegetable oil. If desired, you can pour a little red wine over the roasted meat.

After frying, transfer the lamb to a saucepan or cauldron, add vegetables cut into small cubes, salt and lightly pepper. Then all the ingredients are poured with rich broth and left to simmer over medium heat until cooked.

Ready-made eggplants with aromatic and tasty meat are served in deep plates with a side dish of boiled potatoes.

Aromatic herbs such as rosemary or a sprig of thyme will help complement this culinary picture, which will give the stew with vegetables a unique aroma.

Meat stewed with eggplant and potatoes

meat (preferably beef) – 0.4 kg;
eggplants – 1 kg;
potatoes – 0.2 kg;
tomatoes – 0.5 kg;
carrots – 100 g;
onions – 100 g;
sweet pepper – 0.5 kg;
vegetable oil, water - as needed;
salt, spices, garlic, fresh herbs - to taste.

Cooking method:

Wash the meat, pat dry with a towel, cut into medium-sized cubes.
Wash the peppers and dry with a napkin. Remove the stalks along with the seeds. Cut the pulp into large squares.
Peel the eggplants and cut into large cubes (about 1.5 cm in size). Immerse in saline solution for 20 minutes, rinse, and allow time to dry.
Pour boiling water over the tomatoes and remove the skins. Cut out the seals around the stalks. Cut the pulp into cubes.
Peel the potatoes and cut them into cubes about 1 cm in size.
Remove the skins from the onion and cut it into medium-sized cubes.
Scrape and wash the carrots. Cut it into circles or quarters if it has a large diameter.
Pour oil into a cauldron or thick-bottomed pan and heat it.
Add the meat and fry over medium heat until browned.
Add onions and carrots, after 5 minutes add pepper.
Fry, stirring, for another 2-3 minutes, pour in half a glass of warm boiled water, reduce the intensity of the flame.
Simmer over low heat, covered, for 15 minutes.
Place potatoes on top of the stew, eggplants on them, and tomatoes on them. Sprinkle each layer with finely chopped garlic and spices. You can add a little salt.
Pour in another half glass of water. Continue to simmer the dish covered for 30 minutes. From time to time it should be stirred and ensure that the liquid does not boil away completely.

No side dish is required for food prepared according to this recipe. The dish turns out tasty and satisfying on its own.

Stewed

Time: 1 hour 10 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 87 kcal.
Purpose: for lunch, dinner.
Cuisine: European.
Difficulty: easy.

This method of heat treatment of products is considered one of the most useful, since they retain the maximum of nutrients. In addition, stews are considered more gentle on the stomach. The undeniable advantage of stewed meat with blueberries is that such a treat is prepared quickly and you don’t have to stand at the stove for long.

Ingredients:

lean pork – 0.5 kg;
zucchini, onions, carrots, eggplants, tomatoes - 1 pc.;
spices.

Cooking method:

Cut the pork into small pieces, fry for 15 minutes with the addition of a small amount of vegetable oil.
Cut the remaining vegetables into the same pieces, first add the blueberry to the pork, and then the zucchini, onions, and carrots.
After 10 minutes, add spices, stir, reduce heat and simmer for 15 minutes.
Add the tomato cubes, pour in 150 ml of water and simmer for another 15 minutes. Sprinkle the stew with fresh herbs.

Meat stewed with eggplant and zucchini

meat (preferably pork) – 0.5 kg;
eggplants – 0.5 kg;
zucchini – 0.5 kg;
garlic – 3 cloves;
vegetable oil - as much as needed;
salt, spices - to taste;
tomato juice – 0.2 l;
carrots – 100 g;
onions – 100 g.

Cooking method:

Cut the meat into medium-sized bars or cubes and fry over medium heat until browned.
Grind the carrots, finely chop the onion, add vegetables to the meat. Fry it with vegetables for another 5-7 minutes. Transfer to a cauldron or saucepan.
Cut the eggplants into large cubes, place in salted water for 20 minutes, rinse, and add to the meat.
Cut the zucchini into the same cubes as the eggplants and add to other foods.
Pass the garlic through a press, mix with pepper and tomato juice. Pour into the bowl with the remaining ingredients, stir.
Place the pan with the food on the stove, simmer it over low heat under the lid for 40 minutes.

The dish according to this recipe is simple to prepare, but has excellent organoleptic qualities.

Meat stewed with eggplant is a complete dish, tasty and satisfying. By supplementing the main ingredients with other vegetables and seasonings, you can get new food options.

Meat with eggplant

1. Cut the meat into cubes, eggplants, carrots and onions into cubes, chop the garlic. Peel the tomatoes and chop them finely. 2. Fry the meat in oil, add salt and pepper, add onions and carrots and fry for another 7 minutes. Put mayonnaise, eggplants and tomatoes, carcasses... You will need: beef or pork pulp - 500 g, carrots - 1 pc., onion - 1 head, eggplant - 1 pc., tomatoes - 2 pcs., garlic - 2 cloves, vegetable oil - 3 tbsp. spoons, mayonnaise - 1 tbsp. spoon, turmeric - 1/4 teaspoon, ground cloves - 1/4 teaspoon

Homemade meat

Remove the skin from the ham. Remove bone. Salt and pepper the meat. If desired, you can make mesh-shaped cuts in the lard. Secure the meat with skewers. Place the meat on a greased baking sheet and bake for 1 hour. Coarsely chop all vegetables. Add carrots, onions and ba... You will need: pork ham - 2.5 kg, vegetable oil - 2 tbsp. spoons, carrots - 2 pcs., eggplant - 1 pc., zucchini - 1 pc., tomatoes - 2 pcs., ground black pepper, salt

Lamb stew with eggplant (2)

Cut the lamb into large pieces. Cut the eggplants into 2 cm thick slices, then into cubes. Pour boiling water over the tomatoes, remove the skin, and cut the pulp into slices. Fry the lamb in some oil. Add tomatoes to the meat and fry for another 7 minutes. Salt and pepper... You will need: lamb pulp - 1.5 kg, eggplants - 4 pcs., tomatoes - 2 pcs., vegetable oil - 8 tbsp. spoons, dry white wine - 3 tbsp. spoons, garlic - 2 cloves, parsley - 6 sprigs, canned corn - 300 g, allspice - 8 pcs., salt

Meat salad with eggplant

Cut the meat into cubes, grate the eggs on a coarse grater. Peel the eggplant, cut into cubes, mix with chopped garlic, sugar and vinegar. Combine the prepared salad ingredients, season with mayonnaise and mix. Before... You will need: fried beef pulp - 200 gr., boiled eggs - 2 pcs., baked eggplant - 1 pc., garlic - 6 cloves, mayonnaise - 4-5 tbsp. spoons, sugar and vinegar 3% to taste, dill

Meat baked with cheese

Cut the beef into portions, add salt and pepper and fry in a little oil. Peel the eggplant, cut into slices, add salt, and leave in the refrigerator for 5-10 minutes. Then rinse, dry and fry in the remaining oil…. You will need: chopped basil - 1 tbsp. spoon, olive oil - 2 tbsp. spoons, eggplant - 1 pc., tomato - 1 pc., mozzarella cheese - 150 g, ground black pepper, salt to taste, beef pulp (tenderloin) - 300 g

Marrakech Stew

Cut the meat into strips. Coarsely chop the eggplants and zucchini. Cut the bell pepper in half, remove the seeds and cut into cubes. Wash the tomatoes and chop them coarsely. Peel the onion and chop finely. Drain the beans and mushrooms in a colander. In... You will need: pork pulp - 500 g, eggplant - 1 pc., zucchini - 1 pc., yellow bell pepper - 1 pc., tomatoes - 4 pcs., onions - 1 pc., canned green beans - 250 g, champignons canned - 250 g, pepper, cumin, parsley - 1 bunch, cinnamon, cloves...

Casserole with eggplant and chicken

Cut the chicken fillet into cubes and fry in vegetable oil. Add chopped onions, eggplant and tomatoes, cut into the same cubes as the meat. Add salt and pepper to taste. Peel and boil the potatoes. Make mashed potatoes. Baking dish... You will need: 0.5 kg Chicken fillet (thighs), 2-3 tomatoes, 1 eggplant, potatoes, a little milk and butter (for mashed potatoes), 1 onion, 100-150 grams of hard cheese.

Lentils with eggplant and chili pepper, poultry with ginger

Wash the breast and thigh with cold water and chop finely. Fry in olive oil for 4 minutes, immediately add ginger, as soon as the meat changes color, add spices and fry for another 2 minutes, add water and simmer for another 25-30 minutes. We wash the lentils. Cut the eggplant and onion to... You will need: Lentils 4 tablespoons, Eggplant 1 piece, Breast and thigh 150 g each, Spices for poultry (white pepper, coriander, utskho - suneli, fresh ginger and sea salt), Spices for lentils (thyme, coriander, sea salt and chili pepper)

Thai lentils with ginger and garlic, eggplant and turkey thigh

We wash the lentils. Cut the pepper into cubes, finely chop the garlic and ginger, put the lentils and vegetables in a pan, pour a little olive oil and add spices, fry for 3 minutes, add water (so that it covers the lentils) and now cook until the lentils are ready, with... Required: Lentils 4 tablespoons, Eggplant 1 piece, Breast 300 g each, Spices for Turkey Thigh (black pepper, coriander, utskho - suneli, and sea salt), Spices for lentils (thyme, coriander, cumin, fresh ginger and garlic, sea salt and white pepper )

Lamb with eggplant

Cut the eggplants into large pieces. Heat the oil in a frying pan and lightly fry the eggplants on all sides over high heat. Peel the tomato and remove the seeds. Finely chop the pulp. Finely chop the greens. Finely chop the onion, and pass the garlic through a press. ... You will need: 1 kg of lamb, 1 kg of eggplant, 1.5 kg of tomatoes, 500 g of onion, 3-4 cloves of garlic, 1 bunch of cilantro, basil, parsley, 1 pod of sweet pepper, salt, vegetable oil for frying

1 zucchini;
1 eggplant;
100 gr. hard cheese;
3 tomatoes;
300 gr. pork;
0.5 tsp dried basil;
A little mustard, salt and pepper.

Difficulty: easy

A quick and tasty way to cover eggplant caviar - fry it in a frying pan

This eggplant caviar does not require sterilizing full jars. But you will need to treat the empty container very well: wash it with soda and steam or boil for about 15 minutes. You can make any consistency: either in pieces, or puree, whatever you like.

Ingredients:

eggplants - 6 pcs. (average)
onions - 3 pcs.
carrots - 2-3 pcs.
bell pepper - 2 pcs.
tomatoes - 3 pcs. (large)
garlic - 2-3 cloves
sugar - 2 tbsp. with a slide
sunflower oil - 150 gr.
salt - to taste
acetic acid 70% - 1 tsp.
ground black pepper - to taste

Cooking method:

1.Start cooking with the main ingredient. Eggplants need to be peeled and cut into small cubes. If they are bitter, then you need to sprinkle them with salt, mix and leave for 15 minutes. Then rinse with cold water and squeeze a little.

2.Cut the onion and carrots into small cubes. Start frying them in hot vegetable oil.

3.Finely chop the peppers and tomatoes too. When the onion becomes transparent, add the bell pepper to the sauté and fry the three vegetables for about 5 more minutes.

4.Add eggplants to the pan, stir and fry for 15 minutes.

5.Now it’s time to plant the tomatoes. Simmer the whole mixture for another 10 minutes, stirring occasionally.

6.After 10 minutes, add salt, pepper and sugar. These products are added to taste; it is better to put a little less at first, and then add more if necessary. Also add chopped garlic. It can be chopped with a knife or passed through a press.

7.After 2-3 minutes, pour in the vinegar essence, stir and simmer for the last 5 minutes. Try what happens, you may need to add sugar or salt.

8.Reduce heat to minimum and place eggplant caviar into (sterile) jars. Immediately roll up the lids. Turn over, wrap and let cool.

9.If you want the caviar to be homogeneous, then puree it with a blender, bring it to a boil again and roll it into jars.

10. That's all. If you want the color of the crushed caviar to be more saturated, add a little tomato paste along with the tomatoes

And pay due attention to sterilizing jars and lids, keeping your hands and work area clean. Then the workpiece will stand for a long time and not deteriorate

This was the last recipe for today. Choose the cooking method that suits your liking and taste. You can always adjust the consistency of the finished snack to suit your wishes. If the recipe calls for caviar to be made into pieces, you can grind it with a blender or meat grinder, only after these manipulations you need to boil everything again.

As with any preservation, keep your hands clean, thoroughly wash all vegetables and jars. And then the eggplant caviar will last a long time, not sour or explode. Delicious and easy preparations to everyone!

Preparation

This oven-baked eggplant and zucchini casserole successfully combines lots of vegetables, pork and cheese. A dish with eggplant and cheese turns out to be quite filling, tasty, juicy, and aromatic. What else do you need on a warm summer evening?

Rinse the vegetables and dry them. Using a vegetable cutter, cut the zucchini and eggplant into longitudinal strips, sprinkle them with salt, and leave for 10 minutes.
Then we wash the vegetables, dry them, bake until soft on an oiled baking sheet for 10 minutes at 200 degrees.
Place the baked vegetables in a fireproof casserole dish, lightly grease with mustard, season with spices, add basil.
Cut the pork into pieces and beat them well with a hammer. Cover the vegetables with chops. Re-coat the meat with eggplants and tomatoes with mustard, salt and pepper.
Eggplant casserole with meat is covered with tomato slices and sprinkled with grated cheese. Meat with eggplants is baked in the oven at 180 degrees. about half an hour.

The meat in the oven with eggplant is ready. Bon appetit!

Eggplants with meat baked in the oven are a quite tasty and equally healthy dish that goes well with many additional ingredients. Therefore, there are a wide range of recipes for preparing a similar eggplant dish in the oven. Today we’ll talk about how to cook delicious eggplants with meat in the oven in several ways. Video:

With cheese

Time: 2 hours.
Number of servings: 8 persons.
Calorie content of the dish: 151 kcal.
Purpose: for lunch, dinner.
Cuisine: Greek.
Difficulty: medium.

An excellent example of a delicious dish made from eggplant, meat and cheese is Greek moussaka. Try and prepare an amazing Greek cuisine treat at home. Thanks to the delicious bechamel sauce, the dish is very juicy, nutritious, and has a unique aroma.

Ingredients:

blue – 1 pc.;
zucchini – 2 pcs.;
potatoes – 600 g;
tomato – 4 pcs.;
cheese – 300 g;
minced meat – 600 g;
flour, butter - 100 g each;
milk – 1 l;
egg – 3 pcs.

Cooking method:

Peel the blue ones, cut into small slices, soak in salted water for half an hour.
Cut the zucchini and potatoes into thin slices, fry one at a time, do the same with the blue ones.
Prepare bechamel sauce: melt butter in a frying pan, dilute flour in it, and then pour in milk. Add spices, beaten eggs, mix and beat everything with a mixer.
Place in a baking dish in layers: potatoes, ¼ grated cheese, ½ minced meat, blueberries, a little cheese, zucchini, a little more cheese, the rest of the minced meat, tomatoes, the remaining cheese.
Pour the sauce over the mixture and bake at 180 degrees for 30-40 minutes.

Appetizer of baked eggplants with meat “Peacock tail”

These are quite original eggplants stuffed with rich filling. In a fairly short time you get delicious baked eggplants. They are simple to prepare, but look very impressive on the table.

Ingredients:

350 gr. homemade minced meat;
200 gr. hard cheese;
3 medium eggplants;
2 sweet peppers;
2 tomatoes;
3 cloves of garlic;
0.5 bunch of fresh herbs;
A little salt and sour cream.

Preparing eggplants:

We wash all vegetables and herbs. Now it is important to cut the eggplants correctly. If the vegetables are large, then cut them lengthwise into two parts, and cut each part into thin slices, not cutting 1-1.5 cm to the cuttings. Sprinkle the cuts with salt and leave the juice to simmer for half an hour.

Small fruits are cut whole into the same slices.

Add chopped herbs, chopped garlic, and spices to homemade minced meat.
We wash the eggplant peacock tails, dry them, and place them on a baking sheet with foil. Between the plates we place minced meat, tomato slices, sliced peppers, and strips of cheese (hard cheese can be replaced with feta cheese in brine).
Lubricate each stuffed vegetable with sour cream mixed with salt and pepper. We send the stuffed eggplants to bake at 180 degrees. for half an hour.

Eggplants with meat and cheese in the Peacock Tail oven are ready. Bon appetit everyone!

Eggplants in a pot with meat and potatoes

Meat with eggplant and potatoes in the oven in pots is especially aromatic. During baking, it is soaked in vegetable juices. Therefore, no one will remain indifferent to such a dish.

Ingredients (for 3 pots):

300 gr. eggplant;
300 gr. tomatoes;
1 onion;
150 gr. hard cheese;
400 gr. potatoes;
300 gr. minced pork;
3 tbsp. sour cream;
2 pinches of ground sweet paprika;
0.5 l of water;
50 ml vegetable oil;
A little salt.

Preparation:

First, fry onion half rings in a frying pan. When it softens, add the minced meat, mix well, and fry until half cooked.
Meanwhile, cut the eggplants and potatoes into equal cubes.
Now we begin to collect the pots. Place a layer of potatoes and eggplants on the bottom. Cover the vegetables with a layer of minced meat. Then we place the tomato slices.
Dissolve salt, paprika, and sour cream in half a liter of water. Pour the resulting sauce into the contents of each pot. Sprinkle the dish with grated cheese on top and cover the clay containers with lids.
Having placed the filled pots on a baking sheet, we send the dish to bake for 60-80 minutes, while the oven is preheated to 200 degrees.
Open the finished pots, sprinkle with herbs, and serve in portions to each guest.

I think everyone was interested in learning how to deliciously cook eggplant with meat. Bon appetit everyone!

How to cook “Eggplant fried with pork”

Wash the meat, dry it and cut it into small pieces. Can be cut into cubes or strips.

Heat the vegetable oil in a high frying pan and fry the meat over high heat until all the liquid has evaporated and the meat is covered with a beautiful golden brown crust. But don't dry out the meat!

Chop the eggplants, add them to the fried meat and lightly salt them. Cover the pan with a lid for 5-7 minutes, let the eggplants release their juice.

We peel the carrots, cut them and send them to the eggplants with meat. Mix. We no longer cover the pan with a lid.

Peel the onions and peppers. Cut the onion into half rings, chop the pepper a little larger than the onion.

5 minutes after the carrots, add the prepared onions to the frying pan. Stir and after another 5 minutes add the pepper.

Wash the tomatoes, cut them into slices and 5 minutes after adding the peppers, add them to the meat and eggplants.

Stir the contents of the pan, add black pepper and salt to taste. We continue to simmer for about 20 minutes. If you like the dish to have a lot of juice, cover the pan with a lid and simmer the dish over a heat slightly below medium. If you prefer a drier option, stand near an open frying pan and periodically stir its contents. A few minutes before the dish is ready, add bay leaf to it. Then remove the pan from the heat, let the dish sit for 10-15 minutes and serve.