Sauteed eggplant in a frying pan - step-by-step recipe

Nowadays, quite a lot of people cook sauté, but few people know the meaning of this word. “Saute” is translated from French as “jump, leap”, respectively “sauter” - “jump, gallop”. The name comes from the fact that the products are not mixed during cooking. They are tossed or shaken in a frying pan or saucepan. That is, they seem to bounce. This is done in order to preserve the juice in the prepared products.

You can prepare the dish using meat, chicken, game, fish, and even mushrooms. But today we will prepare this delicious dish using delicious seasonal vegetables, which can easily replace meat. These are everyone’s favorite eggplants, or as people affectionately call them “little blue ones.” And together with them we will take vegetables that are now in their very juice. And it is from such, and only from such, that a delicious dish is obtained.

Let me make a reservation right away that I will not cook it in French. That is, I will not “shake” all vegetables and not always. Besides, I’m preparing a large frying pan today because I’m expecting guests. And to prepare this dish according to all the rules, it must be prepared in small portions. For 1-2 people. That's when you manage to shake it constantly.

Recipe for sautéed eggplant with vegetables

If you are fasting, then the recipe for eggplant saute should definitely be in your piggy bank.
To prepare 4 servings of the dish you will need:

0.5 kg each of sweet pepper and medium eggplant;
not very large carrots;
4 things. ripe tomatoes;
onions – 2 pcs;
greens, pepper and salt to taste;
30 ml vegetable oil.

You can add zucchini to the vegetable sauté if desired.

Step-by-step preparation:

Wash all vegetables thoroughly and dry.
Cut the pepper, remove the stem and seeds. Cut into equal pieces.
Peel the eggplant and cut into slices. To remove the bitterness from the vegetable, you need to add salt and mix well, leaving it aside for a quarter of an hour.
Cut the peeled carrots into not too large strips.
Chop the onion into cubes.
Scald ripe tomatoes, remove the skin and grate.
Pour oil into a deep frying pan and heat. At the same time, add the prepared carrots and onions. Set heat to medium and fry for 3 minutes
Rinse the eggplant slices to remove salt and squeeze well. Add eggplant and pepper to the fried vegetables.
Season the sauté with salt and pepper to taste. Mix everything well.
Add mashed tomatoes, stir and cover with a lid. Cook the sauté for 20 minutes over medium heat.
When serving, sprinkle the sauté with chopped herbs.

Video on how to cook sauté in a frying pan

I would like to share my favorite recipe in another format. It is so tasty that during the vegetable season we often cook using it and eat it with pleasure. Try it too, I think you will not remain indifferent to this dish.

Today we cooked it on gas, but you can cook it in a slow cooker or in the oven. Of course, you won’t shake it everywhere, but if you follow all the other principles, you will still get a sauté, not a stew.

It can also be prepared in a sauté as a preparation for the winter. I will try to give two delicious recipes for this preparation very soon. Of course, the “little blue” ones are also sold in winter, and you can prepare your favorite dish in winter too. But still, it can only be made so tasty in early autumn, when all the vegetables have ripened on the vine, under the bright summer sun. When they are delicious on their own, each individually.

And when each is delicious individually, then the dish will certainly turn out tasty, aromatic and appetizing. And of course useful. Due to the short heat treatment, the vegetables retained most of their beneficial properties and qualities.

Therefore, prepare eggplant sauté, enjoy the aroma and taste, and reap the benefits!

Bon appetit!

Author of the publication

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Cooking sautéed eggplant in a slow cooker

Set of ingredients for sauté:

medium-sized ripe eggplants – 2 pcs.;
two small tomatoes;
1 piece each onions and sweet peppers;
several cloves of garlic;
butter 50 g;
salt and black pepper to taste.

Step by step recipe:

Cut pre-washed and dried eggplants into equal-sized pieces. Sprinkle with salt, stir and let stand for at least 1 hour. Drain off the juice and rinse. Place in a colander to drain excess liquid.
First put the butter into the multicooker bowl, and then the prepared eggplant pieces.
Wash the bell pepper, remove the seeds and cut into strips. Place in a bowl on top of the eggplants.
Cut the peeled onion into cubes or half rings.
Set the multicooker to “Stew” mode and set the time to 30 minutes. When frying vegetables, carefully lift them with a spatula, but do not stir them.
Cut the washed tomatoes into cubes and finely chop the garlic. Place in a slow cooker.
Immediately after turning off the timer, transfer the sauté to another container.

When serving, sprinkle the sauté with fresh chopped parsley.

Recipe 2: Sauté eggplant and pepper in the oven

To prepare this dish you will need:

2 pcs. – eggplant
2 pcs. – bell pepper
2 pcs. – small tomatoes
2 pcs. – carrots
2 pcs. - onion
3 garlic cloves, salt, herbs, vinegar, pepper.

Cooking steps:

First you need to peel all the eggplants. To do this, you need to cut them into rings one centimeter thick, then rub them with salt and leave them to stand for a while in this form.
You also need to remove the skin from the tomato by making a cut in the form of a cross on the top of each tomato and immerse it in boiling water for a few seconds and remove it by placing it in cold water. After this, you can easily peel them.
Cut the peeled tomatoes into six equal parts.
Now it's time to tackle the bell peppers.
We clean it from the core, stalks and seeds.
Cut into six pieces into small slices.
The carrots are peeled in the same way and cut into longitudinal medium cubes.
Take a frying pan and fry peppers, eggplants and tomatoes separately from each other.
After this, all these fried vegetables must be baked in the oven on a baking sheet at a temperature of 180 degrees.
While your vegetables are roasting, you need to thoroughly fry the onions and carrots in olive oil until golden brown.
After this, turn the heat to low and add vinegar (1 tbsp) and sugar (1 tbsp) to our frying.
Stew the onions and carrots in this “juice”, then add them to the baking sheet with the rest of the vegetables.
The important thing is that they should be evenly distributed on the baking sheet.
Add finely chopped garlic.
In general, our sauté should stay in the oven for no more than fifty minutes.
When the dish is ready, sprinkle it with finely chopped herbs.

Recipe for sautéed eggplant for the winter

You can prepare a delicious vegetable sauté for future use by rolling it into jars. In winter, vegetable sauté will be a great addition to the family menu.

A set of sauté products for the winter:

15 pcs. medium tomatoes, white onions and eggplants;
two heads of garlic;
vegetable oil – 300 ml;
two hot peppers;
a bunch of leaf parsley;
sugar and salt according to personal preference;
1.5 tbsp. l. vinegar essence.

For sauteing, you need to choose dense, slightly unripe tomatoes.

Cooking process:

Wash all vegetables well under running water and dry on a kitchen towel.
Remove the stem from the eggplants and cut the fruit in half lengthwise. Place in a deep bowl, cut side up. Sprinkle each eggplant with salt and leave for a while to release the juice.
Peel the onions and chop them into half rings.
Cut large tomatoes into several pieces, and small tomatoes in half.
Rinse the eggplants that have released their juice with cold water to completely remove the salt. Squeeze lightly and cut each half into several pieces.
Place the prepared vegetables in a large cauldron or thick-bottomed pan. Pour in sunflower oil and mix gently. Simmer the saute after boiling for 40 minutes. Stir several times during cooking.
Remove seeds from hot peppers and chop finely. Grate the garlic and chop the parsley. Add everything in a saucepan, stir and boil for another 15 minutes.
Pack the hot sauté into dry, pre-sterilized jars. Roll up the lids and wrap in a warm blanket.

Add salt, essence and sugar along with garlic and pepper.

Place the workpiece for storage after complete cooling.

Recipe 1: Eggplant and zucchini sauté

To prepare the dish you will need:

300 gr. - eggplant
300 gr. – zucchini
300 gr. – zucchini
200 gr. - tomato
100 gr. – bell pepper
2 pcs. – small carrots
2 pcs. – onions
parsley, one garlic clove, dill, pepper, salt.

Cooking steps:

First of all, let's start cutting all the necessary vegetables: wash the carrots thoroughly, peel them and cut them into thin half rings.
We do the same with zucchini, zucchini and eggplant.
Peel the onion and cut it into neat rings.
We cut washed and peeled tomatoes and bell peppers into small rings.
Once you have prepared all the products, let's start frying them.
Heat the frying pan until hot, add a little vegetable oil and add the carrots.
It needs to be fried for seven to eight minutes, tossing it periodically.
Once the carrots are sufficiently fried, place them in a saucepan on paper towels to drain all excess oil. A few minutes is enough for this.
We do the same with zucchini, zucchini and eggplants separately, allowing them to drain.
The roasting period lasts about eight to ten minutes.
However, fry the tomatoes, bell peppers and onions for five to six minutes.
Once all the vegetables are prepared, transfer them to one pan for stewing.
Greens and tomatoes are added at the very last stage, when all the vegetables have been sufficiently stewed.
This is when we need to add salt and pepper to our dish.
Important: it is best to sauté the garlic together with the tomatoes or simply add it to the finished sauté.

Cooking sauté in a frying pan

Ingredients for 3 sauté servings:

0.5 kg eggplant;
2 pcs. bell peppers, onions and large tomatoes;
one medium carrot;
2 cloves of garlic;
ground chili pepper, ground black pepper, salt, dill and parsley to taste;
1 tsp. dried basil;
100 g vegetable oil;
½ tsp. khmeli-suneli.

Wash and dry all vegetables first. There is no need to remove the skin from the eggplant. Remove the stems and seeds from the pepper.

Cooking steps:

Cut eggplants that are not too thick into half circles. Cut thick eggplants into quarter slices. The thickness of the slices is no more than 5 mm. Add salt and leave until the eggplants release their bitter juice.
Cut the carrots into thinner half circles, and the onion into half rings.
Cut the sweet pepper into large pieces. You can take one red and one yellow.
Heat oil in a deep frying pan, add carrots and fry for 4 minutes. Add onion half rings and continue frying for another 4 minutes.
Add pepper while stirring and continue frying vegetables.
Rinse the eggplants well under running water and squeeze. Add to the pan and continue sautéing over medium heat for 5-7 minutes.
Cut the tomatoes into medium cubes and pour them into the pan. Add basil, suneli hops, peppers and salt
After sautéing for 10 minutes, add finely chopped garlic and fresh herbs. Cover with a lid and keep on fire for a couple more minutes.

Sautéed eggplant can be served immediately or allowed to steep for several hours and served cold.

Cooking in a slow cooker

Many housewives have long switched to using multicookers. There the food cooks faster, and while it is being cooked, you can do other things around the house.

Ingredients:

sweet pepper – 3 pieces;
carrots – 2 pieces;
blue - 3 pieces;
tomatoes – 4 pieces;
garlic – 2 cloves;
onion – 1 piece;
sugar to taste;
salt to taste.

Preparation:

Peel the eggplants and cut into slices. Soak for 10 minutes in salted water.
Cut the pepper into half rings.
Cut the tomatoes into slices, and cut the carrots into large pieces.
Chop onion and garlic.
Pour oil into the multicooker bowl and add vegetables. Add spices to taste and turn on the “pilaf” mode. After the signal, the dish can be served. https://www.youtube.com/watch?v=-9yMME9Jglg