Stewed meat with zucchini, eggplant and bell pepper. Eggplant with meat

step by step recipe with photo

As part of a bright vitamin stew, sweetish tender zucchini compete for the right of superiority with spicy eggplants, but no one can win the upper hand.

Regardless of the type of meat chosen, it is better to cut it into small sticks across the fibers and bring it to full readiness. Soaked in vegetable juice, even fatty pork will acquire a unique taste and will be well absorbed.

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

Cooking

1. To prepare this dish, you can use any meat: chicken, pork, beef, turkey. In this recipe - pork tenderloin. It contains a minimum of fat. Rinse the meat before frying and dry with napkins from excess liquid. Cut into small sticks. For cooking, take a deep frying pan. Heat oil in it. Lower the cut meat cubes. Fry for a few minutes, stirring occasionally until the pork changes color.

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

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

4. Wash 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. Remove the peel from 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. Set the fire to low when frying.

6. The dish is ready. Let it cool down a bit. Sprinkle with chopped herbs and serve.

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

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

Eggplant with meat - recipe with video

Video recipe and step-by-step description of the process will tell you how to cook original snack eggplant with minced meat. The dish will surprise guests and delight loved ones.

  • 1 large, but young (without seeds) eggplant;
  • 150–200 g of minced pork;
  • 2 tbsp soy sauce;
  • 1 st. l. sesame oil;
  • salt;
  • greenery;
  • frying oil.

For liquid batter:

  • 1 egg;
  • 4 tbsp with a hill of flour;
  • ½ st. cold water;
  • salt and pepper.

Cooking:

  1. Cut the eggplant very thinly, laying it between two boards and every other time, without cutting to the very end. In this case, pockets consisting of two circles should be obtained.
  2. Lightly salt them and give time for the bitterness to go away.
  3. Add chopped herbs, sesame oil and soy sauce. Stir and season to taste if necessary.
  4. Rinse the eggplant pockets in water from salt and dry each with a napkin.
  5. Evenly distribute the filling over all the blanks, leveling the minced meat with a thin layer.
  6. 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.
  7. Dip eggplant with minced meat in batter and fry until golden brown in hot oil on both sides.
  8. If desired, put the fried eggplant with meat in a pan and sweat over low heat for 10 minutes. In the first case, the products will be crispy, in the second, softer.

Eggplant with meat in a slow cooker - a step by step recipe with a photo

Summer is the best time for culinary experiments with vegetables. And if you have a slow cooker at hand, then you can cook eggplant 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.

Cooking:

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

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

3. Combine vegetables and chopped meat salted to taste and seasoned with spices.

4. Cut the washed eggplant into strips about 5 mm thick.

5. Arrange them on a baking sheet in one layer and put them in hot oven literally for a few seconds, so that they grab a little. Thanks to this, the p will become softer and more plastic.

6. In the middle of each slightly cooled workpiece, put a little minced meat.

7. Roll into a makeshift roll and secure with a toothpick.

8. Fold the prepared semi-finished products into a slow cooker. Set the "extinguishing" mode. tomato paste Dilute a little with water to make a sauce. Add spices suitable for vegetables and meat to it, and pour over the rolls.

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

Eggplant with meat in the oven

Thanks to their oblong shape, eggplants are great for roasting stuffed in the oven. By the way, for minced meat, you can use not only meat, but also any seasonal vegetables or mushrooms.

  • 2 eggplants:
  • 500 g minced meat;
  • 1 onion torch;
  • 1 large tomato;
  • 3 cloves of garlic;
  • 200 g of hard cheese;
  • 1 tsp dried basil;
  • ground black pepper;
  • salt.

Cooking:

  1. Cut each eggplant lengthwise into two halves and remove some of the pulp with a spoon to make a boat. Sprinkle generously with salt and set aside.
  2. Finely chop the eggplant pulp, and also chop the garlic, onion and tomato, after removing the skin from it.
  3. Heat the vegetable oil well in a frying pan and fry the chopped onion and garlic for 3-5 minutes.
  4. Then put the minced meat, mix thoroughly and fry for another 5-7 minutes.
  5. Add the tomatoes, salt, pepper, and dried basil to the skillet. Simmer the mass under the lid over low heat for 10 minutes.
  6. Put the stuffing that has cooled well into eggplant boats washed from salt.
  7. Top with plenty of grated cheese and bake in the oven for about 30 minutes, maintaining an average temperature of 180 ° C.

Eggplant with zucchini and meat

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

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

Cooking:

  1. Cut the meat into medium cubes and fry for about 15 minutes in a pan, not forgetting to pour in a little oil.
  2. At this time, cut the zucchini and eggplant into suitable cubes. Sprinkle the last with salt, which will relieve them of slight bitterness.
  3. Send eggplants to the meat first, which are pre-washed in running water from salt, and after another 10 minutes, zucchini.
  4. After a light golden color appears on the vegetables, salt and season the mixed stew to taste, cover and simmer on low gas for about 15 minutes.
  5. Add a tomato cut into the same particles, garlic, passed through a press, add a little water (100-150 ml) and simmer for another 10-15 minutes.

Chinese eggplant with meat

Do you want to wow your guests and family? original dish Or just love Chinese food? Then the following recipe will tell you in detail how to make eggplant 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 of starch;
  • 1 tbsp 9% vinegar.

Cooking:

  1. Cut the pork into strips. Add the egg whites and half of the soy sauce. Stir and let the meat marinate for 15-20 minutes.
  2. Cut carrots and bell peppers without a seed box into thin strips.
  3. Remove the skin from the eggplant very thinly and cut into cubes. Drizzle with soy sauce and sprinkle with cornstarch, then toss to evenly distribute.
  4. Remove the husk from the garlic cloves and cut in half, fry them for a minute in vegetable oil and delete.
  5. Throw carrots and peppers into the pan, quickly (no more than 5 minutes) fry over maximum heat while stirring. Transfer the vegetables to a plate.
  6. Roll each piece of meat in starch and send it to the oil left after frying the vegetables. It will take another 8-10 minutes to fry the pork, after which put it on a plate with vegetables.
  7. Start frying the eggplants, and you need to do this so that they become soft, but do not fall apart. Therefore, do not interfere with them too often. After 3-4 minutes from the start of frying, cover the pan with a lid and sweat the ruddy eggplant for another 3-4 minutes.
  8. For the sauce, dilute a spoonful of tomato in 200 ml of cold purified water, add 2 tbsp. starch, the remaining soy sauce, sugar and vinegar.
  9. Pour the resulting tomato sauce into a thick-walled dish and heat a little. Put everything in it fried vegetables and meat, gently mix and after 1-2 minutes remove from heat.
  10. The dish can already be eaten, but if it stands for quite a bit, it will be even tastier.

Eggplant with meat and potatoes

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

  • 350 g of meat;
  • 4 medium eggplants;
  • 4 large potatoes;
  • 1 onion;
  • 1 medium carrot;
  • 2-3 small tomatoes;
  • 2 Bulgarian peppers;
  • greenery;
  • spices to taste.

Cooking:

  1. Cut the meat into cubes and fry in hot oil in a large cauldron or other suitable vessel.
  2. Add chopped carrots and onion half rings. As soon as the vegetables turn golden, pour in a little water and simmer under the lid for 10-15 minutes.
  3. Cut the remaining vegetables into circles of the same thickness, sprinkle the eggplants with salt, and rinse after 10 minutes.
  4. Put a layer of potatoes, tomatoes, peppers and eggplants on the stew directly in the cauldron. Pour in warm water so that the liquid slightly covers the top layer, and simmer after boiling over low heat until fully cooked.
  5. A minute before the end, add chopped garlic and finely chopped greens, mix well.

Cut eggplant, zucchini into thin slices. If your kitchen has a vegetable cutter, this will greatly simplify the cutting of vegetables. I don’t have a vegetable cutter, so I cut the vegetables with a thin knife, after cutting them in half lengthwise.
We put our records in a bowl, sprinkle with salt - mix and set aside for 10 minutes.
In the meantime, let's get on with the meat. Pork loin, cut into plates, beat off with a hammer.

You should not beat too thinly, as this is the main ingredient, and it should stand out.

Meat can be chosen at your discretion. For this recipe, I planned chicken fillet, but having unfrozen the bundle, I realized that it was a loin. Of course, I was not nearly upset, because my family loves pork very much.
We wash the vegetable plates in running water, put them on a baking sheet in one layer. Do not forget to grease the baking sheet with sunflower or olive oil.

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


We spread the baked vegetables in a heat-resistant form, lightly grease with mustard, salt.
The next layer will be the loin. Don't forget mustard and spices.
On top of the meat we lay out circles of tomatoes, sprinkle everything with hard grated cheese.

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

We send the dish to 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 eggplant and zucchini baked in the oven are ready!

Eat with pleasure!

How good that now such an abundance of vegetables! Just the perfect time to make a stew. Vegetables in the dish can be changed depending on your preferences, meat - beef or pork. This version of the stew will be a good addition to a side dish of potatoes, rice, pasta, buckwheat.

For today's version of the stew, I prepared pork, carrots, onions, eggplant, zucchini, tomato, peppers, garlic, herbs and salt.

Cut the meat into small pieces.

Quarter onions in rings, carrots in half circles.

Eggplant and zucchini in quarters.

Heat up a non-stick frying pan and add the pork. If pork is fat, then oil can be omitted so as not to make the dish greasy. Fry the meat until golden brown.

Add onions, carrots, eggplant and zucchini to the meat.

Shred the pepper, remove the skin from the tomato and cut into small cubes. We send it to the pan.

Mix everything, cover with a lid and simmer for 20-25 minutes over low heat.

Then add salt, chopped pepper and garlic, aromatic herbs to taste, mix, turn off the heat and let the dish brew.

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

In addition to eggplant and meat, a wide variety of vegetables can be present in the composition of the dish - cauliflower, zucchini, White cabbage, green pea, broccoli, onion, pepper, carrot, potato, corn, broccoli, asparagus, green beans. stewed with meat and vegetables, as you already understood, you can cook according to different recipes playing with the composition of the ingredients.

Very juicy and fragrant meat stew with eggplant and tomatoes is obtained.

Ingredients:

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

Eggplant stew - recipe

After all the ingredients are prepared, you can start cooking meat with eggplant. Let's start with eggplant. Wash it. Cut off the stem and tail. Cut the eggplant into large pieces. Put them in a deep bowl. Sprinkle with salt. Stir. Leave the little blue ones so that they let the juice flow. Thus, they can get rid of excess fluid.

In the meantime, wash the piece of pork prepared for the stew. Blot it with napkins, thereby you will get rid of excess moisture. Cut the pork into pieces four smaller than for barbecue.

Wash your tomatoes. Cut them into slices.

Clean the bulb. Cut it into quarters of rings.

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

Sprinkle the meat with spices and salt.

Stir.

Simmer pork with onions over low heat, stirring occasionally, for about 10 minutes. Now it's time for the eggplant. Put them in the pan with the meat.

© 2023 Proper nutrition