Good afternoon, friends, today we are preparing a wonderful dish - sautéed vegetables with eggplant and zucchini.
In essence, this is a recipe for vegetable stew, but prepared using a different technology, with a set of vegetables and spices. Before we begin preparing the vegetarian sauté, a few words about the origin of the dish itself and important notes and tips for preparing it.
General information about the dish
Vegetable sauté is a dish that requires special utensils (saucepan, flat-bottomed cauldron, or thick-walled frying pan) to prepare.
As you already understood, it is made from vegetables using vegetable or butter, dairy products, and also with the addition of a small amount of broth or dry white wine.
What distinguishes vegetable sauté from ordinary stewed vegetables is the method of its preparation. The ingredients are first fried over fairly high heat (while being actively stirred or shaken), and then slowly simmered in their own juices.
As a rule, vegetable sauté is prepared without fish and meat. It is served at the table either as an independent dish or as a side dish.
Sauteed eggplant and zucchini
The peculiarity of the eggplant and zucchini sauté is that it is cut large. Considering that the vegetables will be mixed with a spatula, they should not be cut finely so that different textures and flavors can be felt in the finished dish. I start preparing with eggplants: I cut off part of the skin into strips, cut the flesh into 3x3 cm cubes.
To remove bitterness, sprinkle with coarsely ground salt (table salt), mix and leave in a colander for 15-20 minutes. Then I make sure to rinse off the salt and juice in plenty of cold water.
I prepare the rest of the vegetables so that I am no longer distracted by chopping. I cut the onions into four parts and chop them into strips. I cut out the seed pod from the sweet pepper and cut the flesh into cubes. I cut the carrots into slices 0.5-1 cm thick.
I peel the zucchini (if it is milky ripe, there is no need to peel it), cut it into circles, then into four parts. I take meaty, ripe tomatoes. I cut into large pieces. I don't remove the skin.
I place a colander under running cold water and wash off the salt from the eggplants. I lightly squeeze the pieces without breaking the shape.
To prepare a vegetable sauté using traditional technology, a special utensil is used - a sauté pan (a frying pan with high walls and a long handle). Since I will be stirring and not tossing vegetables, I cook in a regular frying pan. I adjust the heat a little higher than medium. Pour in the oil and sauté the onion until lightly golden. It should become translucent and soft.
I lay out the carrots and mix them with onions. After a few minutes, the carrot slices will be saturated with oil and become softer.
I add slices of sweet pepper to the softened vegetables. I stand for another two or three minutes, stirring.
I'm adding zucchini. If you have the skills or desire, at this stage you can shake the pan and mix the assorted vegetables without using a spatula.
After ten minutes, I add eggplants, squeezed out of salt and bitter juice, into the vegetable mixture. After stirring, cover the frying 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 goes in easily, the sauté is almost ready. It's time to add the tomatoes. When fried, the tomatoes will release juice and a pleasant sweet and sour note will appear in the taste.
I season the sauté with hot pepper (you can add paprika or a mixture of aromatic herbs) and add some salt. For lovers of spicy dishes, I advise you to finely chop half a chili pod and also place it in a sauté.
I mix everything again and leave it to simmer over the lowest heat, covered with a lid. After five minutes I turn it off. Without opening, I let it brew.
As you can see, the sautéed eggplant and zucchini were not overcooked; the pieces of vegetables were 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 yourself, friends, for this bright, delicious dish! Bon Appetit everyone! Your Plyushkin .
Making vegetable sauté in the oven
The dish in question is not only a very tasty and satisfying, but also quite healthy lunch. To make it at home, we need the following set of ingredients:
- medium-sized eggplants - 2 pcs.;
- fresh tomatoes - 2 pcs.;
- white bulbs - 2 pcs.;
- juicy carrots - 2 pcs.;
- sweet pepper - 2 pcs.;
- a bunch of fresh greens;
- garlic cloves - 3 pcs.;
- white sugar - a large spoon;
- 6% table vinegar - large spoon;
- olive oil - 3 large spoons;
- salt and ground pepper - use as desired.
Processing components
Before placing the vegetable sauté with eggplant in the oven, you should prepare all the ingredients.
Wash the eggplants thoroughly and cut off the navels. If the peel is too hard, it is also removed. Next, the eggplants are cut into slices about 1 centimeter thick, then rubbed with salt and set aside.
Fresh tomatoes are blanched, peeled and divided into 6 slices. After this, remove all the seeds from the bell pepper and chop it coarsely. As for carrots and onions, they are peeled and chopped randomly.
Video recipe: sauté vegetables with eggplants and zucchini in a slow cooker
Vegetables are sautéed and cooked not only on the stove, in the oven, on the grill, but also in a slow cooker. In the latter, the “Quenching” mode is set. I suggest watching a video where the author shows and tells how to prepare this wonderful dish in a multi-cooker.
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Cooking in the oven
After frying all the components, take a heat-resistant form and place all the vegetables in it. Next, they are sprinkled with chopped garlic, fresh herbs, and pepper and salt are added to taste.
The formed dish is covered with a lid and placed in a preheated oven. At a temperature of 180 degrees, lunch is cooked for 52 minutes. No broth or water is added to this dish. Vegetables should be cooked in their own juice.
Cooking vegetable sauté in a slow cooker
Most often, the dish in question is made from many different products, taken in the same quantity.
So, to prepare a tasty and healthy lunch we will need:
- medium-sized eggplant - 1 pc.;
- young zucchini – 1 piece;
- fresh tomato—1 pc.;
- large white onion - 1 pc.;
- juicy carrots - 1 pc.;
- sweet pepper - 1 pc.;
- a bunch of fresh greens;
- garlic cloves - 2 pcs.;
- vegetable oil - 45 ml;
- butter - 95 g;
- salt and ground pepper - use as desired.
Sauteed vegetables with eggplants and zucchini - step-by-step recipe
Ingredients:
- Eggplants – 1 pc.
- Zucchini – 1 pc.
- Carrots – 1-2 pcs. depending on size
- Tomatoes – 2-3 pcs. depending on size
- Dill or any other greens - a bunch
- Vegetable oil - for frying
- Salt and ground black pepper - to taste
- Garlic – 1 clove
Note. I took the amount of vegetables in proportion to the volume. However, sauté does not have a specific amount of ingredients. Therefore, combine products in any proportions.
Step-by-step preparation:
1. Cut the washed and dried eggplants into bars. Quickly fry them, shaking, in a frying pan in a small amount of vegetable oil until a light golden brown crust forms.
If the fruits are mature and old, then pre-treat them - remove solanine, which imparts bitterness. To do this, sprinkle the chopped fruits with salt and leave for half an hour. Then wash off the droplets of moisture with bitterness.
2. Peel the carrots, wash them, cut them into bars and fry until golden brown.
Observe proportional cutting of all products so that the dish looks beautiful. They are cut large: into cubes, bars, circles, half rings.
3. We will do the same with the zucchini: wash, dry, cut and fry.
4. In one large frying pan, combine the fried eggplants, carrots and zucchini.
5. Wash the dill, dry it and chop it. Finely chop the peeled garlic clove. We cut the washed tomatoes into any size or chop them (twist in a meat grinder, grind with a blender or grate). Let's put all the ingredients in the pan with the vegetables.
6. Season the vegetables with salt and ground black pepper and mix. Bring to a boil, close the lid and turn the temperature down to minimum. Simmer without stirring for 15 minutes.
7. Serve the finished vegetarian saute of zucchini, eggplant, carrots and tomatoes hot or chilled. It's delicious in any form!
I wish everyone a bon appetit!
Cooking sauté on the stove
Most often, vegetable sauté is prepared on the stove. To make this dish as quickly as possible, we recommend using the following ingredients.
- young juicy carrots - about 600 g;
- butter – approximately 100 g;
- garlic cloves - a couple of pieces;
- salt, various spices - use to taste;
- dry white wine – about 50 ml;
- full-fat sour cream - optional (a couple of large spoons).
Cooking a dish on the stove
The dish in question has quite a high calorie content. However, it should be noted that carrots are not absorbed by the body without animal fats. That is why to prepare such a lunch you need to use thick sour cream.
So, to make a tasty and healthy sauté, melt butter in a saucepan or frying pan. Then crushed garlic cloves are added to it and fried a little. After this, coarsely chopped carrots are placed in the bowl. Cook it until the color changes.
After adding spices and salt to the vegetable, reduce the heat to low. In this form, the carrots are stewed under the lid for 12 minutes. Moreover, in the middle of the process, dry white wine is necessarily added to it.
Sauteed vegetables - what is it?
Vegetable saute is products that have been pre- and briefly fried over high heat in a small amount of oil. The contents of the pan are shaken periodically to avoid burning. This is exactly what makes this dish special, because... When turning with a spatula or fork, the surface of the food is broken, which causes their juiciness to be lost. By the way, it was the shaking that gave the dish its name, because... “saute” translated from French means “jump”; the vegetables seem to bounce in the pan.
Baked tomatoes in the oven according to Dukan's recipe
To fry vegetables, you need a frying pan or saucepan with a thick bottom so that the vegetables do not burn, and with high walls so that they do not fall out when shaken. A cast iron cauldron or frying pan is ideal.
Depending on the recipe, the saute may include a variety of vegetables, meat, and fish. Now is a wonderful time of the year, autumn, when vegetables are sold in abundance and variety. In addition, they are useful and inexpensive. Therefore, we will make the most popular and traditional vegetarian autumn sauté from eggplant, zucchini, carrots and tomatoes. The dish diversifies the usual menu, it is not difficult to prepare, and the result will please all eaters.
Ratatouille from Jamie Oliver: recipe with step-by-step photos
The main ingredients of the proposed sauté: zucchini, eggplant, carrots, tomatoes and herbs. Alternatively, you can add bell peppers and onions. From herbs and spices - garlic, hot pepper, bay leaf, ground or ground black pepper, sugar.
