Pork with eggplant and tomatoes in a frying pan recipe

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Prepared by: Yulia Malchenko

01/04/2015 Cooking time: 2 hours 0 minutes

Pork with eggplants and tomatoes at home is perfect for dinner and even lunch as a second dish. Children and adults enjoy the combination of meat and vegetables.

Recipe for beginner housewives

Everyone knows that pork is the easiest meat to cook. In addition, it is also very tasty. Only vegetarians will disagree with this. Nevertheless, cookbooks are full of recipes that will help housewives quickly prepare a delicious dinner. It is best to use vegetables as additional components. A striking example of such a combination is pork with eggplant. There is a very easy recipe that even a novice cook can handle. Products you will need: for 1 kilogram of pork meat - 2 eggplants, the same amount of carrots and onions, a little salt, vegetable oil and a little ground black pepper.

Sequencing:

1. Be sure to wash the meat with cold water and cut it randomly into small pieces.
2. Place in a deep roasting pan or frying pan, greased from the inside with oil, and fry over high heat until all the juice has disappeared.
3. Wash the vegetables, and peel the carrots and onions. After this they need to be crushed. Cut the eggplants into cubes, carrots into strips, and onions into thin half rings.
4. First add eggplant to the meat, stir and lightly fry.
5. Add the remaining vegetables and continue the process for another 10 minutes.
6. Add spices, cover the container with a lid and reduce heat. In this state, the product should simmer for 15 minutes.
7. Remove the pan from the stove and leave the lid on for another 7-8 minutes.

Pork with eggplant turns out very tender and flavorful.

Beef stew with potatoes and eggplant

By adding potato tubers to beef and eggplant, you can prepare a hearty summer stew. Since the meat and vegetables will be pre-fried and then stewed, a thick-bottomed cauldron or goose pan (duckling pot) would be the ideal utensil for cooking.

For stewed beef with eggplant and potatoes you will need:

• 600 g beef pulp;
• 500 g small potato tubers;
• 400 g eggplants;
• 100 g purple onions;
• 120 g carrots;
• 50 g tomato paste;
• 60 ml vegetable oil;
• 200 ml red wine;
• 400 ml of drinking water;
• hot red pepper and garlic optional;
• salt, bay leaf, black pepper to taste.

Cooking time – 1 hour 25 minutes.

The caloric value calculated per hundred grams will be equal to 101.4 kilocalories.

Algorithm of actions:

1. Wash the eggplants well and cut them into large pieces. To do this, separate them lengthwise into four slices and cut each into pieces 3-4 cm long. Sprinkle the eggplants with salt and leave so that the bitterness goes away;
2. Cut the meat into medium pieces and brown on all sides over heat in vegetable oil. After this, add onion cubes and carrot strips;
3. After a few minutes, add tomato paste, garlic, hot pepper, salt and spices to the meat and vegetables. Pour in wine and water at the same time as these ingredients. Carefully stir the contents of the cauldron and simmer for forty minutes over medium heat under the lid;
4. During this time, the meat will have time to cook almost completely. Peel the small potatoes and add them to the meat to simmer with it for another 20 minutes. If you only have large potatoes on hand, you can also use them by simply cutting them into large pieces. At this stage the bay leaf is added;
5. While the potatoes and meat are cooking, quickly fry the eggplants in a frying pan with little or no oil if the pan has a non-stick coating. Then transfer them to the rest of the vegetables and cook for another 15 minutes, remembering to stir from time to time;
6. Serve the stew hot, topping it with fresh chopped herbs on a plate.

Turkey and vegetable stew - try our recipes.

Read how to cook the most tender steamed rabbit cutlets in our article.

Take note of this quick and delicious pumpkin dessert.

Stewed foods

There are many people for whom fried foods are contraindicated for health reasons. But this does not mean that they cannot eat meat. You just need to choose the right recipe. For this category of people, stewed pork with eggplant is suitable. In this case, the set of products will be slightly different: for 0.5 kilograms of meat - 3 onions, the same amount of eggplants, pepper, salt and any roots (to choose from).

In this case, you need to do the following:

1. Wash the meat and then cut it into fairly large pieces.
2. Place everything in a saucepan, add salt, add roots, add water, pepper and cook. Continue the process until the meat is half cooked.
3. Add diced eggplants with onions and continue to simmer for another couple of hours.

Of course, in this case it will take much more time. But the meat will be softer, and the dish itself will be safe for those whose stomachs need protection. Instead of plain water, you can use pre-prepared broth. Everything will be much tastier with it.

Stewed meat with eggplants. Photo

• Chicken breast - 1 pc.,
• Eggplants - 1 pc.,
• Potatoes - 2-3 pcs.,
• Onion - 1 pc.,
• Water – 1 glass,
• Carrots - 1 pc.,
• Bay leaf - 1-2 pcs.,
• Salt and spices - to taste,
• Sunflower oil

Baking with vegetables

If you give free rein to your imagination, the list of vegetables can be expanded a little. These juicy products in meat dishes will never be superfluous. There is a wonderful recipe for baking pork with eggplant and tomatoes. You will need products that are almost always available: 0.7 kilograms of pork, 2 tomatoes, eggplant, 100 grams of cheese, salt, a little onion and ground pepper.

Recipe:

1. The meat must first be washed and then cut with a knife into slices no more than 1 centimeter thick.
2. Lightly beat the pieces, sprinkle with pepper, salt and leave to marinate for half an hour.
3. Cut the eggplant into slices of the same thickness, place on a plate and sprinkle with salt. Place the product aside for a short time.
4. After a few minutes, remove the salt from them with a napkin, and then fry until they have a characteristic crust. Place the finished products on a paper towel to remove excess fat.
5. Tomatoes, like eggplants, cut into slices. Chop the onion into rings. Grate the cheese.
6. Prepare semi-finished products, which will be a stack of products stacked on top of each other in layers: meat - onion - eggplant - tomato - cheese.
7. First preheat the oven to 200-220 degrees, and then place a baking sheet with the preparations placed on it. Pork with eggplant and tomatoes will be ready in 30 minutes.

After that, all that remains is to take it out of the cabinet, put it on a plate and sprinkle with fresh herbs.

Option 3. Pork with eggplant in a pan with wine

This recipe uses pork ribs. Thanks to chili pepper, red wine and spices, the dish is spicy, spicy and incredibly tasty.

Ingredients

How to cook

Wash the pork ribs under the tap. Pat dry with paper towel and cut along the bone. Fry the ribs in a hot dry frying pan until an appetizing crust.

Peel the onion. Chop the vegetable into thin feathers. Add oil to the frying pan with ribs and add onions. Fry until translucent, stirring constantly.

Remove seeds and stalks from sweet peppers. Cut the pulp into cubes and place in a frying pan. Wash the eggplant and cut into quarters. Add chopped tomatoes, finely chopped garlic and chili pepper to this. Add salt, pour in wine, season with sugar, marjoram and oregano. Stir, cover and cook over moderate heat for about forty minutes.

Festive dish

If there is a celebration planned in the house, then a win-win option for a hot dish would be pork with eggplant. The recipe can be slightly supplemented, and the technology can be changed a little. The list of products for such a case will be much wider: 0.5 kilograms of pork pulp, 250 grams of cheese, 2 pieces each of eggplant, tomatoes and bell peppers, a whole head of garlic, a bunch of herbs (dill or parsley), a glass of sour cream (or mayonnaise), salt , a little soy sauce and ground pepper.

The work will proceed in stages:

1. Chop all vegetables into circles.
2. Cut the meat into thin slices, beat and place in a mold.
3. Sprinkle the product with pepper, salt and soy sauce.
4. Fry eggplants until golden brown
5. Lay vegetables on top of the meat: peppers - eggplants - tomatoes.
6. Prepare a sauce from sour cream, garlic and herbs and pour it on top. Place the mold in the oven for 25 minutes.
7. The last layer will be thin slices of cheese.
8. Return the dish to the oven and keep there until the cheese is completely melted.

The meat under such an unusual “fur coat” acquires a simply amazing taste.

Pork with cheese in the oven with tomatoes and eggplants - a selection of the best recipes

You are here: » Cooking » Main courses » Pork with cheese in the oven with tomatoes and eggplants: a selection of the best recipes

Today on our menu is pork with cheese and tomatoes in the oven. It would seem that so much has already been said about this dish that we won’t learn anything new. But live forever and learn. And even the most familiar and simple products can be turned into a real culinary masterpiece. Let's get started?

"French" escalope

This dish is a cross between French meat and escalope. It turns out incredibly juicy and tasty, and the aroma of dried herbs simply drives you crazy. So, pork under tomatoes and cheese in the oven.

Compound:

• 0.5 kg pork;
• 2 onions;
• 3 tomatoes;
• 150 g cheese;
• mayonnaise;
• refined vegetable oil;
• salt;
• dried herbs;
• ground black pepper;
• garlic cloves.

Preparation:

Be sure to wash and dry the pork. Cut the meat into thin steaks, approximately 5 mm thick.

• Cover the pork steaks with cling film and hit them lightly with a kitchen hammer. Then rub the meat with salt and pepper.
• Line a baking sheet with parchment soaked in oil and lay out the pork. Sprinkle dried herbs on top of the meat.

Peel the onion and chop it into thin half rings. Spread it over the pork.

Now brush each steak lightly with mayonnaise. This will add juiciness to the dish. By the way, you can also use sour cream.

Wash the tomatoes and cut into small circles. Lightly salt them and place on the onion.

• Squeeze out the garlic cloves, mix them with a small amount of mayonnaise and lightly coat the tomatoes with the resulting mixture.
• Coarsely grate the cheese and distribute it as the last layer.

Bake the pork under a vegetable coat in the oven for 40-45 minutes at a temperature of 180-190 degrees. The appetizing fried cheese crust will tell us when the dish is ready.

Before serving, crush the escalopes with chopped herbs.

We reach the heights of culinary excellence

And this dish amazes not only with its juiciness and tenderness, but also with the way it is served. Its secret is that we will bake the meat in the form of a book.

Meat with assorted vegetables

And now meet us - pork baked in the oven with eggplant and tomatoes. This dish will decorate your holiday table and feed all your guests, since one serving is enough for 6-7 people.

Vegetable stew with pork

This dish has a more complex composition. This, on the one hand, improves its taste, and on the other hand, requires more effort and diligence from the cook. Pork with eggplant and zucchini will be an excellent alternative to previous baking-based options. You will need the following products: 0.5 kilograms of meat, 1 carrot, 2 zucchini, 3 tomatoes and 4 eggplants, as well as 1 onion, 4 cloves of garlic, 1 pod of hot pepper, ground pepper, herbs, salt and vegetable oil.

Cooking:

1. Chop the zucchini and soak in cold water for 30 minutes.
2. Chop carrots and onions and fry in oil.
3. Chop the pepper, after removing the seeds, and add to the vegetables.
4. Cut the meat into pieces, place in a frying pan and fry along with the rest of the food until “half-cooked”.
5. Pour boiling water over the tomatoes. After this, remove their skin, cut the pulp randomly and add it to the boiling mass.
6. Add soaked zucchini and chopped eggplant there.
7. Simmer the mixture until the meat is cooked. At the very end, add crushed garlic.

All that remains is to place the food on a dish and decorate it with herbs.

Eggplant with meat recipe with video

The video recipe and step-by-step description of the process will tell you how to prepare an original eggplant appetizer with minced meat. The dish will surprise guests and delight loved ones.

• 1 large but young (without seeds) eggplant;
• 150–200 g minced pork;
• 2 tbsp. soy sauce;
• 1 tbsp. l. sesame oil;
• salt;
• greenery;
• oil for frying.

For liquid batter:

• 1 egg;
• 4 tbsp. with a heap of flour;
• ½ tbsp. cold water;
• salt and pepper.

Preparation:

1. Slice the eggplant very thinly, placing it between two boards and every other time, without cutting to the very end. This should result in pockets consisting of two circles.
2. Lightly salt them and give time for the bitterness to go away.
3. Add chopped herbs, sesame oil and soy sauce to the minced pork. Stir and add salt to taste if necessary.
4. Rinse the eggplant pockets in water to remove salt and dry each with a napkin.
5. Distribute the filling evenly over all the pieces, leveling the minced meat into a thin layer.
6. Beat the egg with a fork until smooth, add water, salt and pepper to taste. And then add flour in parts to make a fairly liquid batter.
7. Dip the eggplants with minced meat into the batter and fry in hot oil on both sides until golden brown.
8. If desired, place the fried eggplants with meat in a frying pan and simmer over low heat for 10 minutes. In the first case, the products will be crispy, in the second they will be softer.

Useful tips

You can modify this recipe a little. Simmer the eggplants, meat, and tomatoes separately from each other first. Pork and beef need to be cooked longer than vegetables, so after you fry the meat, pour water into it and let it boil. Cover the deep frying pan with a lid and simmer over low heat for 1.5 hours.

Next, place the meat and prepared vegetables in a saucepan or cauldron, as described above. Use meat broth as liquid. Reduce the joint simmering process to 1 hour. Then you don’t have to worry that the ingredients will burn; they simply won’t have time to do that in that amount of time in the broth.

Eggplants with meat in the oven

Due to their oblong shape, eggplants are perfect for baking with filling in the oven. By the way, you can use not only meat for minced meat, but also any seasonal vegetables or mushrooms.

• 2 eggplants:
• 500 g minced meat;
• 1 onion splinter;
• 1 large tomato;
• 3 cloves of garlic;
• 200 g hard cheese;
• 1 tsp dried basil;
• ground black pepper;
• salt.

Preparation:

1. Cut each eggplant lengthwise into two halves and remove some of the pulp with a spoon to form a boat. Sprinkle generously with salt and reserve.
2. Finely chop the eggplant pulp, and also chop the garlic, onion and tomato, after removing the skin.
3. Heat the vegetable oil well in a frying pan and fry the chopped onion and garlic for 3-5 minutes.
4. Then add the minced meat, mix thoroughly and fry for another 5-7 minutes.
5. Add tomatoes, salt, pepper and dried basil to the pan. Simmer the mixture under the lid over low heat for 10 minutes.
6. Place the well-cooled filling into eggplant boats, washed from salt.
7. Sprinkle generously with grated cheese on top and bake in the oven for about 30 minutes, maintaining an average temperature of 180°C.

Tricks and Tips

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!

Eggplant with meat, Chinese style

Do you want to impress your guests and family with an original dish or just love Chinese dishes? Then the following recipe will tell you in detail how to make eggplants with meat in Chinese.

• 3 eggplants;
• 2 medium carrots;
• 500 g lean pork;
• 2 bell peppers;
• 6 medium garlic cloves;
• 2 fresh egg whites;
• 8 tbsp. soy sauce;
• 1 tbsp. Sahara;
• 1 tbsp. tomato paste;
• 50 g starch;
• 1 tbsp. 9% vinegar.

Preparation:

1. Cut the pork into cubes. Add egg whites and half the soy sauce. Stir and let the meat marinate for 15–20 minutes.
2. Cut carrots and bell peppers without seeds into thin strips.
3. Peel the eggplants very thinly and cut into cubes. Sprinkle with soy sauce and cornstarch, then stir until evenly distributed.
4. Remove the skins from the garlic cloves and cut them in half, fry them in vegetable oil for a minute and remove.
5. Throw the carrots and peppers into the frying pan and fry quickly (no more than 5 minutes) over maximum heat while stirring. Transfer vegetables to a plate.
6. Roll each piece of meat in starch and add it to the oil remaining after frying the vegetables. It will take about 8-10 more minutes to fry the pork, then place it on a plate with vegetables.
7. Start frying the eggplants, and you need to do this so that they become soft, but do not fall apart. Therefore, do not mix them too often. After 3-4 minutes from the start of frying, cover the pan with a lid and simmer the rosy eggplants for another 3-4 minutes.
8. For the sauce, dilute a spoonful of tomato in 200 ml of cold purified water, add 2 tbsp. starch, remaining soy sauce, sugar and vinegar.
9. Pour the resulting tomato sauce into a thick-walled bowl and heat slightly. Place all the fried vegetables and meat into it, mix gently and remove from heat after 1-2 minutes.
10. The dish can already be eaten, but if it sits for a little while, it will be even tastier.

How to cook eggplant with meat

Many housewives are interested in how to cook eggplants with minced meat in order to preserve the beneficial properties of the vegetable as much as possible? Culinary experts advise following step-by-step recipes with photos and the following recommendations from experienced chefs:

1. The blue ones contain solanine, a substance that gives vegetables bitterness. Before you start cooking, you should remove it with salt and water, adding diced eggplants (if the recipe calls for it).
2. For recipes where blueberries are baked in halves, choose young fruits that have a minimum of bitterness.
3. Do not cut the blue ones with a stainless steel knife, as they will quickly darken.
4. When baking stuffed fruits whole, pierce them in several places.

Beef with eggplant in the oven

Required ingredients:

• beef – 1 kg;
• eggplants – 1 kg;
• tomatoes – 500 g;
• milk – 2-3 glasses;
• sour cream – 200 g;
• mayonnaise – 200 g;
• salt - to taste;
• vegetable oil.

Cooking process:

Wash the beef pulp thoroughly, dry it slightly and cut into fairly thin pieces. Using a kitchen hammer, beat the pieces on both sides and place them on a baking sheet, which must first be greased with vegetable oil. Sprinkle all the meat with spices that you usually use for meat dishes.

Now you need to prepare the vegetables. To avoid having to peel the eggplants, you need to keep them in very cold water for a while. Vegetables: eggplants, tomatoes and onions – cut into slices. Arrange them all on separate plates.

Let's prepare the sauce, which we will then pour over the meat and vegetables. Mix mayonnaise, milk and sour cream with salt. Bring the entire mass to a homogeneous state.

Lay vegetables on top of the meat: half the eggplants, then onions, tomatoes on top, and place the remaining eggplants on top. Pour all this over the prepared sauce, cover the top with foil and place in an oven preheated to 160 degrees. There the dish is cooked until almost completely cooked. Towards the end of cooking, remove the foil so that the meat and vegetables are browned. Beef with eggplant is ready.