A simple recipe for beef stewed with eggplant and tomatoes

Be sure to cook and try beef stewed with eggplants and vegetables.

The recipe is quite simple, but very homely: there is simply a divine aroma in the house. Meat goes well with any vegetables, but eggplant simply perfectly complements the taste of beef. Our dish will have an incredibly bright and rich taste. Very nutritious and incredibly tasty roast is ideal for everyday menu. It’s only about an hour, and the results are finger-licking good.

How to prepare beef with eggplant?

The initial step in preparing this dish will be preparing the meat. It must be washed well, then cut into equal pieces. You need to immerse the beef in a heated frying pan without fat so that the meat gives juice. And thus it is worth simmering a little until the liquid evaporates. Next, add water exactly as much as your own juice. At this moment, the meat is already boiled under the lid. After the water evaporates, add oil for frying. This whole procedure is necessary to ensure that the beef is not tough in the future.
When the meat is fried, transfer the contents of the frying pan into a saucepan, add pre-chopped onions, and pour in the prepared liquid (be it water or broth). The dish must be put on low heat to simmer.

Beef stewed with vegetables

This aromatic and tasty dish will be an excellent option for a complete family lunch. It is optimal for both adult and children's menus. Therefore, they can satisfyly feed a large family. To prepare beef stewed with eggplant and vegetables, you will need:

280 grams of bell pepper;
half a kilo of beef pulp;
450 grams of eggplant;
a couple of medium carrots;
large onion;
150 milliliters of water or broth;
ground coriander, dried basil, salt and vegetable oil.

To prepare beef stew with bell peppers and eggplants, you will need to put in a minimum of effort and show a little patience. The washed blue ones are cut into not too large pieces, poured with salted water and left for at least half an hour.

In order not to waste time, you can do the meat. Washed and chopped beef is fried in vegetable oil. When it is browned, add chopped onions and chopped carrots. All this is poured with water or broth, brought to a boil, covered with a lid and simmered for about twenty minutes. Then place bell pepper strips and washed eggplants in a frying pan and bring until fully cooked. Before serving, the dish can be decorated with chopped herbs.

Recipe 2

Now let's look at another recipe. It is possible that beef and eggplant prepared in this way will become an irreplaceable dish for you.

To prepare you will need:

3 eggplants;
five tablespoons of vegetable oil;
300 g meat;
a little sugar;
pepper;
3 tomatoes;
onions – 2 pieces;
flour (two tablespoons will be enough);
garlic – 2 cloves;
salt.

Stew with white wine

This nutritious, moderately spicy dish has a presentable appearance. Therefore, it can be served as a main treat for any holiday. To prepare beef stew with eggplants and tomatoes and bell peppers you will need:

head of garlic;
300 grams of beef tenderloin;
a couple of hot pepper pods;
large eggplant;
sweet bell pepper;
a couple of ripe tomatoes;
large onion;
medium carrot;
a glass of dry white wine;
100 milliliters of vegetable oil;
salt, coriander, savory and fresh cilantro.

Practical part

The first step is to deal with the eggplants. They are washed, cut into not too thick slices and fried on all sides in heated vegetable oil. Place diced bell peppers, carrots and onions in a separate deep saucepan. All this is fried in vegetable fat along with whole cloves of garlic.

After five minutes, ground beef, salt and spices are added to the vegetables. After some time, pureed tomatoes and dry white wine are sent there.

The saucepan is covered with a lid, and its contents are simmered over low heat for ten minutes. Then fried eggplants are added to the almost finished stew and simmered for a little less than half an hour. Before serving, it is decorated with fresh cilantro.

Cooking process

Do you dream of cooking eggplant with beef? This recipe is quite easy. Anyone can cook this dish. First you need to coarsely chop the eggplants, salt them well, and allow the juice to come out. Approximately this takes about 15 minutes.
Next, the vegetables need to be washed, dried and rolled in flour. In a heated frying pan, fry the eggplants until golden brown.
Then the diced meat is placed on a hot frying pan. Stirring constantly, you need to fry it for literally 3-5 minutes (until the color changes and a crust forms).

Beef with eggplant and tomatoes in the oven

This recipe will delight lovers of tasty and juicy vegetable casseroles with meat. To prepare this recipe, you can use either beef tenderloin, cut into small cubes, or minced meat. In both the first and second cases it will turn out juicy, tasty and summer-like.

Products used to prepare the casserole:

500 g beef;
400 g eggplants;
300 g ripe tomatoes;
120 g onions;
30 ml vegetable oil;
30 g tomato paste;
12-18 g garlic;
table salt and meat spices to taste.

Preparation will take on average 90 minutes.

This casserole will be good for both lunch and dinner, since the dish is nutritious, but not too high in calories - 103.5 kcal/100 g.

Sequence of culinary processes:

Wash the eggplants, cut into thin rings and soak in salted water for half an hour;
Fry onion half rings in heated sunflower oil until transparent;
Fry the beef tenderloin, cut into small cubes, along with the onion for five minutes. Then add spices, salt, add tomato paste diluted in a small amount of water and leave to simmer for a while (20-25 minutes);
While the meat is simmering on the fire, dry the eggplant slices with a paper towel and fry in a small amount of vegetable oil;
Take a heat-resistant baking dish. Place the beef in an even layer on the bottom, place a layer of eggplant slices on top, and a tomato on top, also cut into thin rings. In the final finishing layer, alternate the remaining eggplants and tomatoes;
Place the form with meat and vegetables in the oven for forty minutes, preheated to 180 degrees. When serving a dish to the table, you can add a few bright accents in the form of sprigs of fresh herbs.

Recipe 3

This method will be convenient for those who like to use a multicooker. How to cook eggplant with beef this way? The recipe for this royal treat does not involve any complex manipulations. The combination of all the products is so perfect that you can’t stop eating this deliciousness. Of course, it will take some time to cook, but the result will be simply stunning! So, how to cook beef and eggplant in a slow cooker? Now we'll tell you.

Basic principles

Eggplants are prepared in several different ways. They are stewed, stuffed, fried or baked in the oven. It is important to remember that they contain a high concentration of solanine, which gives them bitterness. If this substance is not removed from vegetables, it will greatly affect the taste of the final dish. Therefore, before cooking eggplants with beef, they need to be cut, sprinkled with salt and left in this state for at least half an hour. Then the product is rinsed with cold water and proceed to the main stage.

In addition to the eggplants themselves and pieces of meat, onions, carrots, bell peppers, potatoes, mushrooms or any other vegetables are usually added to the dish. And to give more flavor, all this is seasoned with basil, thyme and other herbs.

Cooking in a slow cooker

The eggplants need to be washed, cut into rings, salted and filled with soaking water so that they are completely covered.

The meat is cut into large cubes (about 2x2 cm). Next, you need to pour sunflower oil into the multicooker bowl and place the chopped meat there.

In the device menu you need to select the “Baking” mode and set the operating time to 1 hour. Sliced onions are added to the meat. Tomatoes need to be cut into cubes and combined with the total mass. Eggplants should be rinsed from salt and combined with meat. Next add salt, pepper and finely chopped garlic.

After completing the steps, you need to close the lid and fry the beef and eggplant until the sound signal appears.

But the cooking process is not over yet. Next, you need to mix all the ingredients well and set the “Stew” mode for 1.5 hours. Upon completion, the meat can be beautifully laid out on plates and invited guests!

Beef with eggplant and tomatoes, cooked in a slow cooker, has an incredibly juicy and rich taste! Bon appetit!

How to cook “Beef stewed with eggplant”

First, let's take care of the eggplants; if they seem bitter to you, you can peel them, sprinkle with salt and leave for 10-15 minutes. But I don’t do all these procedures, I’m happy with everything anyway, so I just wash the eggplants and cut them into bars.

Now you need to blanch the tomatoes, that is, cut them crosswise at the top and dip them in boiling water for a minute, after which the tomatoes can be easily peeled. Cut one peeled tomato into cubes, and grind the rest in a blender to puree and mix with tomato juice.

Next, we cut the beef into bars (across the grain), chop the onions and garlic.

Then pour a teaspoon of olive oil into a preheated frying pan and add two tablespoons of water. Place the onion and garlic in a frying pan and fry until the onion is translucent. After this, add the beef and simmer it, stirring, for 5 minutes.

Place chopped and blended tomatoes with tomato juice into a frying pan, salt everything and sprinkle with spices, mix and simmer for a few more minutes.

Then add the eggplants, cover the pan with a lid and simmer the meat and vegetables for about 20 minutes.

The beef turns out very tender, juicy and soft, and the eggplants give the whole dish a noble taste. Bon appetit everyone!

Eggplant with Chinese beef

It would seem that the recipe is almost identical to the previous one, but one small detail completely changes the taste of the dish, making it orientally aromatic. This happens thanks to the sauce I prepared myself, in which the eggplants and beef will be cooked.

List of necessary products for this oriental dish:

300 g beef tenderloin;
400 g eggplants;
150 g carrots;
25 g chili pepper;
12 g garlic;
30 g ginger root;
55-60 ml vegetable oil:
45 ml soy sauce;
45 ml water:
30 ml vinegar;
50 g sugar (cane sugar is better);
greens and sesame seeds for serving.

Cooking will take from one hour to one and a half hours.

The calorie content of one hundred grams of finished food will be 133.8 kilocalories.

Preparation progress:

Cut the beef into small pieces and fry in vegetable oil in a frying pan with a thick bottom;
When the meat slices are covered with a golden crust, fish them out of the frying pan, and add the eggplants cut into thin slices. In this case, it is absolutely not necessary to cut off the peel from them;
Fried eggplants also need to be placed in a separate container. After that, put carrots chopped into cubes or using a grater for Korean dishes, grated ginger root, garlic passed through a press and chopped chili into thin strips into the frying pan. Fry these vegetables for literally one minute;
Then return the meat and eggplant to the pan, mix everything well and pour in a sauce made from water, sugar, soy sauce and vinegar. Cover everything with a lid and simmer until done. Before serving, sprinkle a plate with beef and eggplants with sesame seeds and chopped herbs.

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