Meat with tomatoes and eggplants: how to cook vegetable stew with beef or pork

Prepared by: Marina Zolotseva

06/30/2017 Cooking time: 40 min

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Is your daily menu lacking variety? You might like this cool and very easy recipe. Appetizing, spicy Asian-style eggplant with minced meat. Insanely delicious!

Ingredients

To make the meal light, you can use beef or veal as meat instead of pork. If you are not overweight, you can take pork. These are the products you will need to cook meat with tomatoes and eggplants:

450 g pork or beef;
4 tomatoes;
2 eggplants;
4 sweet bell peppers;
2 tbsp. l. suneli hops and vegetable oil;
2 tsp. adjika;
3 potatoes;
1 glass of water or broth;
salt, ground black pepper;
cilantro, dill, parsley.

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:

Be sure to wash the meat with cold water and cut it randomly into small pieces.
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.
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.
First add eggplant to the meat, stir and lightly fry.
Add the remaining vegetables and continue the process for another 10 minutes.
Add spices, cover the container with a lid and reduce heat. In this state, the product should simmer for 15 minutes.
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.

How to prepare eggplants?

Not everyone likes this vegetable, as it contains corned beef, which is a source of bitter taste, but it is easy to get rid of. To do this, if the eggplant is not young, peel it, then cut it into slices or circles 2 cm thick, put it in a container and sprinkle each layer with a small amount of salt.

In this form, the eggplants will sit for 40-50 minutes, they will give juice, and the main bitterness will accumulate in it. Drain the juice, rinse the eggplants - they are ready to use. There is another way to prepare this product. Place the whole vegetable in a wide saucepan, cover it completely with water, add salt, and place the container on the fire. When the water boils, cook the eggplants for 15-20 minutes (time depends on the size of the fruit). After this, take out the vegetables, place them on a kitchen board or table, cover the top with a second board, and place a weight on it. After 30 minutes, remove it. You can peel the skin off the fruit and continue the process of creating the dish.

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:

Wash the meat and then cut it into fairly large pieces.
Place everything in a saucepan, add salt, add roots, add water, pepper and cook. Continue the process until the meat is half cooked.
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.

How to cook meat with tomatoes and eggplants?

Rinse the pork or beef, remove any films, if any. Cut the meat into 3 x 3 cm cubes. Fry them in a frying pan in heated vegetable oil. Let the pieces brown slightly. This is how you should fry the meat. Eggplants, potatoes, tomatoes are also prepared in a certain way.

After the bitterness comes out of the eggplants, peel them, cut them into cubes the same size as meat ones, or smaller ones - 2 x 2 cm. If you wish, you can remove the skin from the tomatoes. To do this, place them in boiling water for 3 minutes. Then immediately place in the cold. When the fruits have cooled, you can easily remove the skin from them. Also chop peeled and well-washed potatoes into cubes.

Before stewing, you need to chop not only eggplants, meat, and tomatoes. Peppers also need to be prepared in a certain way. First, rinse it with warm water, then use the sharp tip of a knife to mark a circle around the seed pod, then pull the “tail” and remove it along with the seeds. If a few still remain, you can easily remove them by directing a stream of water from the tap into the cavity of the pepper. Now its pulp needs to be cut into squares.

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.

Extinguishing

For the subsequent cooking process, you will need a cauldron or pan in which the food will not burn; a thick-walled one will do.

Start laying out the meat with tomatoes and eggplants, adding other ingredients in layers, adding salt, peppering them, sprinkling a little seasoning. First, pour 1 tbsp into the bottom of the container. l. vegetable oil, put the meat, potatoes on it, then eggplants, tomatoes, chopped herbs. Now repeat the layers in the same sequence again.

Pour in water or broth, heat the dish over medium heat, then turn it to low, cover the container with a lid, and simmer the dish for 3 hours. There is no need to stir food during cooking. If you want to make sure that the bottom is not burning, slightly lift the layer from the bottom with a spatula and look. Serve the finished dish with spicy tomato sauce or sour cream, sprinkled with fresh herbs.

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:

The meat must first be washed and then cut with a knife into slices no more than 1 centimeter thick.
Lightly beat the pieces, sprinkle with pepper, salt and leave to marinate for half an hour.
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.
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.
Tomatoes, like eggplants, cut into slices. Chop the onion into rings. Grate the cheese.
Prepare semi-finished products, which will be a stack of products stacked on top of each other in layers: meat - onion - eggplant - tomato - cheese.
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.

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.

Description of preparation:

The good thing about this recipe is that it’s quite simple and quick.
The dish turns out to be quite interesting, but at the same time it is quite suitable for a regular lunch or dinner. In this case, minced meat is used, but you can also take a piece of meat and chop it finely. I personally recommend serving the dish with rice, but you can do without a side dish. So, let's figure out how to cook stewed eggplant with meat. Purpose: For lunch / For dinner Main ingredient: Meat / Vegetables / Eggplant / Minced meat Dish: Hot dishes Geography of cuisine: Asian

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:

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