Pork stew with eggplant and zucchini. Recipes for cooking potatoes and zucchini. Eggplant with meat

Cut eggplants and zucchini into thin slices. If you have a vegetable cutter in your kitchen, this will make cutting vegetables much easier. I don’t have a vegetable cutter, so I cut the vegetables with a thin knife, after cutting them in half lengthwise.
Place our plates in a bowl, sprinkle with salt, mix and set aside for 10 minutes.
In the meantime, let's get to the meat. Pork loin, cut into slices, beat with a hammer.

You shouldn't beat it too thin, as this is the main ingredient and it needs to stand out.

You can choose the meat at your discretion. For this recipe, I planned chicken fillet, but after defrosting the package, I realized that it was a loin. Of course, I wasn’t even a little upset, since my family loves pork very much.
We wash the vegetable slices in running water and place them on a baking sheet in one layer. Don't forget to grease the baking sheet with sunflower or olive oil.

Bake for 10 minutes in an oven preheated to 190-200°. If you don’t want to bake vegetables, then you can simply fry them in a frying pan in oil.

Place the baked vegetables in a heat-resistant dish, lightly grease with mustard and salt.

The next layer will be the loin. Don't forget about mustard and spices.

Place mugs of tomatoes on top of the meat, sprinkle everything with hard grated cheese.

My hard cheese is classic Russian, but Mozzarella or Suluguni also go well with our ingredients.

Place the dish in the oven for 40 minutes at 180°. After 30 minutes of baking, I still recommend checking the readiness of the meat; if it is ready, feel free to turn off the oven.
Amazing eggplants and zucchini baked in the oven are ready!

Eat with pleasure!

Unlike vegetable stew or sauté, it is not a side dish, but a full-fledged second course that does not require additional additions. Different types go wonderfully well with eggplants. To prepare this dish, you can take rabbit meat, chicken, lamb, beef, and pork. Moreover, with one type of meat or another, stewed eggplants will have a different palette of taste.

In addition to eggplants and meat, the dish may contain a wide variety of vegetables - cauliflower, zucchini, white cabbage, green peas, broccoli, onions, peppers, carrots, potatoes, corn, broccoli, asparagus, green beans. stews with meat and vegetables, as you already understood, can be prepared according to different recipes, playing with the composition of the ingredients.

The meat stewed with eggplants and tomatoes is very juicy and aromatic.

Ingredients:

Pork - 300 gr.,
Eggplants - 1 pc.,
Onion - 1 pc.,
Tomatoes - 3 pcs.,
Spices: turmeric, ground black pepper, ginger, suneli hops,
Salt - to taste
Ketchup -
Vegetable oil

Stewed meat with eggplant - recipe

After all the ingredients are prepared, you can start cooking the meat and eggplant. Let's start with eggplant. Wash it. Cut off the stem and tail. Cut the eggplant into large pieces. Place them in a deep bowl. Sprinkle with salt. Stir. Leave the blue ones to let out the juice. This way they can get rid of excess liquid.

Meanwhile, wash the pork cut you are preparing for braising. Blot it with napkins to get rid of excess moisture. Cut the pork into pieces slightly smaller than for barbecue.

Wash the tomatoes. Cut them into slices.

Peel the onion. Cut it into quarter rings.

Place the eggplants in a colander. Rinse them with cold water. Leave them in a colander to drain excess liquid. Heat a frying pan with sunflower oil. Place pork pieces on it. Add onion.

Sprinkle the meat with spices and salt.

Stir.

Simmer the pork and onions over low heat, stirring occasionally, for about 10 minutes. Now it’s the turn of the eggplants. Place them in the pan with the meat.

Eggplant with meat is an interesting and rather unusual combination that will appeal to the most demanding eaters. There are so many options for preparing them that you can pamper your family and surprise your guests almost endlessly.

In addition, scientists claim that it is the active components of eggplants that help prevent the appearance of tumor processes in the body and even stop the growth of cancer cells. When combined with meat and other vegetables, eggplants make hearty and incredibly appetizing dishes.

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:

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.
Lightly salt them and allow time for the bitterness to go away.
Add chopped herbs, sesame oil and soy sauce to the minced pork. Stir and add salt to taste if necessary.
Rinse the eggplant pockets in water to remove salt and dry each with a napkin.
Distribute the filling evenly over all the pieces, leveling the minced meat into a thin layer.
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.
Dip the eggplants with minced meat into the batter and fry in hot oil on both sides until golden brown.
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.

Eggplants with meat in a slow cooker - step-by-step recipe with photos

Summer is the best time for culinary experiments with vegetables. And if you have a slow cooker on hand, you can cook eggplants with meat according to the following photo recipe.

4 eggplants;
300 g pork;
1 large carrot;
1 large onion;
2 tbsp. tomato;
spices and salt to taste.

Preparation:

Grind the meat in a meat grinder or chop finely with a sharp knife.

2. Chop the peeled carrots and onions in the same way.

3. Combine vegetables and minced meat, salting it to taste and seasoning with spices.

4. Cut the washed eggplants into strips approximately 5 mm thick.

5. Place them on a baking sheet in one layer and put them in a hot oven for just a few seconds so that they stick a little. Thanks to this, they will become softer and more flexible.

6. Place a little minced meat in the middle of each slightly cooled piece.

7. Roll into an impromptu roll and secure it with a toothpick.

8. Place the prepared semi-finished products in a slow cooker. Set the “quenching” mode. Dilute the tomato paste a little with water to make a sauce. Add spices suitable for vegetables and meat and pour over the rolls.

9. Eggplants with meat can be served cold or hot, with any side dish or as a snack.

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:

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

Eggplants with zucchini and meat

Meat cooked with zucchini and eggplant is especially tender and juicy. In addition, it will take a minimum of time to prepare the dish.

500 g of not particularly fatty pork;
1 medium eggplant;
zucchini of the same size;
bulb;
large carrot;
large tomato;
taste salt and pepper.

Preparation:

Cut the meat into medium cubes and fry for about 15 minutes in a frying pan, not forgetting to add a little oil.
At this time, cut the zucchini and eggplant into suitable size cubes. Sprinkle the latter with salt, which will relieve them of slight bitterness.
Send the eggplants to the meat first, which must first be washed in running water to remove salt, and after another 10 minutes the zucchini.
After a slight golden color appears on the vegetables, salt and season the prepared stew, cover with a lid and simmer on low for about 15 minutes.
Add a tomato cut into the same pieces, garlic, passed through a press, add a little water (100-150 ml) and simmer for another 10-15 minutes.

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:

Cut the pork into cubes. Add egg whites and half the soy sauce. Stir and let the meat marinate for 15–20 minutes.
Cut carrots and bell peppers without seeds into thin strips.
Peel the eggplants very thinly and cut into cubes. Sprinkle with soy sauce and cornstarch, then stir until evenly distributed.
Remove the skins from the garlic cloves and cut them in half, fry them in vegetable oil for a minute and remove.
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.
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.
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.
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.
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.
The dish can already be eaten, but if it sits for a little while, it will be even tastier.

Eggplant with meat and potatoes

One single dish can be a hearty and healthy dinner for the whole family if it is made from eggplant, meat and potatoes.

350 g meat;
4 medium eggplants;
4 large potatoes;
1 onion;
1 medium carrot;
2–3 small tomatoes;
2 bell peppers;
greenery;
spices to taste.

Preparation:

Cut the meat into cubes and fry in hot oil in a large cauldron or other suitable vessel.
Add chopped carrots and onion half rings. As soon as the vegetables turn golden, add a little water and simmer covered for 10-15 minutes.
Cut the remaining vegetables into slices of equal thickness, sprinkle the eggplants with salt, and rinse after 10 minutes.
Place a layer of potatoes, tomatoes, peppers and eggplants directly onto the stew. Pour in warm water so that the liquid barely covers the top layer, and simmer after boiling over low heat until fully cooked.
A minute before the end, add chopped garlic and finely chopped herbs, mix well.

step by step recipe with photos

As part of a bright vitamin stew, sweetish, tender zucchini competes for the right to primacy with spicy eggplants, but no one can win.

Regardless of the type of meat chosen, it is better to cut it into small pieces across the grain and bring it to full readiness. Once soaked in vegetable juice, even fatty pork will acquire a unique taste and be well digested.

Other vegetables should be added when the onion takes on a golden hue and a characteristic appetizing smell appears. If you select zucchini of different colors, the food will only benefit, but eggplants and ripe tomatoes will have to be freed from their dense, glossy skin.

Ingredients

pork 300 g
zucchini 1 pc.
eggplant 1 pc.
tomatoes 2-3 pcs.
vegetable oil for frying
ground pepper
greenery

Preparation

1. To prepare this dish, you can use any meat: chicken, pork, beef, turkey. This recipe uses pork tenderloin. It contains a minimum of fat. Before frying, rinse the meat and dry it with napkins to remove excess liquid. Cut into small cubes. For cooking, take a deep frying pan. Heat oil in it. Dip in the chopped meat pieces. Fry for a few minutes, stirring until the pork changes color.

2. While the meat is browning, peel and rinse the onions. Cut into small pieces. Add to the meat and continue to fry for 3-5 minutes over moderate heat.

3. Rinse the zucchini and dry with a towel. Cut into pieces. You can use young and more mature zucchini. Remove the peel and large seeds from large fruits. Add to the pan. Stir. Fry over medium heat for 4-5 minutes, stirring occasionally.

4. Rinse the eggplant. Remove the skin from it. Cut the pulp into small pieces. Add to other vegetables. Stir. Fry for 4-5 minutes over moderate heat.

5. Peel the tomato and cut out the stalk. Cut into pieces. Add to other vegetables. Stir. Season with salt and ground pepper. Cover the pan with a lid and simmer for 15-20 minutes until all vegetables are soft. When frying, set the heat to low.