Braised eggplant with tomatoes: delicious and easy!

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Eggplant and tomatoes - a very good combination. They can bake, fry or stew, serve as a snack, or a garnish main dish. Complete tomato and aubergine duo herbs, spices, cheese and other ingredients, is set off by the taste of vegetables.

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To dish possible, choose ripe juicy tomatoes with a sweet taste. Eggplant should not be sluggish and overripe. The denser the flesh and the smaller the seed, the better.

The recipe of stewed eggplant with tomatoes and mushrooms

H, OQ:

3 eggplant, tomato 2, 2 onions, 100g of mushrooms, 4 tbsp. Spoon sour cream, salt and pepper - to taste.

R ak prepare:

1. eggplants and tomatoes cut into slices, sprinkle with salt, freshly ground black pepper, and then roll in flour.
2. Fry the vegetables in hot oil until golden brown and place in a bowl.
3. The bulbs chop and saute until transparent.
4. Add to the onions pre-washed, obsushennye and sliced ​​mushrooms, salt, pepper and fry until the mushrooms are soft.
5. Put the mushrooms to the tomatoes and eggplant, pour the cream into the pan, stir and simmer for 5-7 minutes.
6. Sprinkle the dish with finely chopped parsley and serve with fresh white bread.

Eggplant stewed with tomatoes and garlic

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It should be:

3 cloves of garlic, eggplant 4 medium-sized, 3 pulpy tomato, salt, pepper, herbs - to taste.

How to prepare:

1. Garlic chop and fry in a small amount of vegetable oil.
2. Eggplant wash, dry and cut into cubes.
3. Put them to the garlic and fry until golden brown.
4. Tomatoes pour over boiling water, remove the peel, the pulp coarsely chop the eggplant and place to.
5. While stirring, cook the vegetables for 10 minutes, season with salt and pepper.
6. Pour a handful of finely chopped fresh herbs: dill, celery, parsley. Mix well, warm up for a few minutes and serve.
7. This dish is a great side dish for grilled meat or sausages.

Stewed eggplants with vegetables

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Expand vegetable set by adding carrots eggplant and sweet pepper.

It should be:

2 onions, 1 large carrot, sweet Perutz 1, 2-3 eggplant, tomato 3, salt, pepper, herbs - to taste.

How to prepare:

1. Onions cut thin half-rings.
2. Carrots clean and grate.
3. Peppers remove seeds and partitions, chop sticks.
4. and washed obsushennye eggplant cut into thin slices, in the same manner chop tomatoes.
5. In a frying pan with hot vegetable oil fry the onion, then add the carrots to him.
6. Prepare all 5-7 minutes, place the eggplant and pepper mix.
7. Cook vegetables for 5 minutes, put them tomatoes and simmer everything together.
8. Add salt and freshly ground black pepper.
9. Pour into the pan a little bit of dried green basil and thyme, cover and simmer until liquid has completely evaporated, and the vegetables are tender.
10. garnish with fresh herbs before serving.

Steamed vegetables, baked in the oven

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It should be:

4 flat, not too large eggplant, tomato 3, 100 g of grated cheese, salt, pepper and wine vinegar - to taste.

How to prepare:

1. Eggplant wash, dry, cut the tails.
2. Cut the vegetables in half lengthwise, select spoon pulp.
3. Chop it and put in a pan with hot olive oil.
4. Tomatoes pour over boiling water, remove the peel, remove seeds. The flesh is cut and add to eggplant.
5. While stirring, cook vegetables until tender, season with salt, freshly ground black pepper, sprinkle a small amount of vinegar.
6. Eggplant boats fry in a separate pan until golden brown.
7. instead of frying them, you can put in the microwave for 2 minutes.
8. Fill eggplant halves stewed vegetables, sprinkle grated cheese and bake in an oven preheated to 200 ° C.

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