In the classic sense, sauté is a dish prepared using a special technology, which consists in preliminary short-term frying of products included in the recipe. To prevent them from sticking, the contents of the pan must be shaken periodically. Shake, not flip, with a spatula or fork. This is the secret - it is believed that so the surface of the products will not be damaged, and they will retain all the juice. By the way, "sauté" in translation from French means a jump (jump), i.e. shaking the pan, the vegetables seem to bounce on it. Hand on heart, we can say that few people fry them according to all the rules, but the name "sauté" for the dish is firmly entrenched.
Eggplant saute - general principles and methods of preparation
To prepare eggplant sauté, you will need a thick-stewed pan for stewing vegetables (or a cast-iron cauldron) and a pan for frying vegetables. Even better, if you find a special stewpan with a long handle and high sides, this is for those who want to feel like a real culinary specialist and begin to deftly throw vegetables in a pan so that they do not burn.
Eggplant sauté - product preparation
The main ingredients for eggplant sauté are bell pepper, onion, tomatoes and eggplant itself. Alternatively, carrots may be added. From spices and spices - garlic and parsley. Some recipes add black pepper or ground pepper, sugar and bay leaf.
For sautéed eggplant, cut large - pieces or circles, the remaining vegetables, most often, thinly chopped noodles or half rings.
Eggplant saute - the best recipes
Recipe 1: Favorite Eggplant Sauté
The preparation of this dish is not difficult, even a novice hostess will cope with it. And the result will please the household and will diversify the familiar menu. Eggplant and tomatoes do not need to be peeled. Carrots can be cut into thin strips, so it will look more beautiful in a dish. But if there is no time or special desire, you can just grate it coarsely without grater, the taste will not get any worse.
Ingredients: 4 medium eggplant, 2 pcs. carrots and bell peppers, one head of onions, greens - parsley and dill, 4 cloves of garlic and 4 tomatoes, vegetable oil.
Cooking method:
Cut the eggplants across into 0.5-0.8 cm slices, cool with salt, put aside for half an hour to let the juice flow (get rid of bitterness).
Cut the tomatoes into large pieces into cubes, chop the onion and pepper into thin half rings, grate the carrots coarsely.
In a pan, heat oil, fry vegetables, laying them alternately - first onions, then peppers, carrots and, last but not least, tomatoes. Salt the vegetable mass and simmer a little until soft.
Rinse eggplant with water, squeeze well and fry until lightly crust on both sides. Then put them in a pan, cover with fried vegetables on top, sprinkle with chopped herbs and garlic. Bring the mass to a boil and simmer over low heat for about 10 minutes under the lid. At the end of cooking, if necessary, add to taste. Stir the finished sauté and serve immediately. This dish is delicious in any form: cold, hot or warm.
Recipe 2: Fragrant Eggplant Sauté
The magical aroma emanating from this dish during the cooking process teases the nostrils teasingly, and the hand reaches for the spoon to scoop it out of the saucepan once more, and more, supposedly "for testing." Therefore, sauté is better not to cook on an empty stomach.
In this recipe, carrots are cut into circles, but it is not forbidden to cut it into smaller ones, for example, with straws (for those who do not like coarsely chopped stewed carrots).
Ingredients: 2 pieces of large eggplant, Bulgarian sweet pepper and onion, 1 large carrot, 1 head of garlic, a bunch of parsley, 3 ripe red large tomatoes, ground black pepper, vegetable oil, salt. For lovers of spicy, you can add a half-pod of burning pepper of a small size.
Cooking method:
Cut eggplant (with peel) into circles of 0.7-1.0 cm, sprinkle with salt or put in salt water (2 tablespoons with a slide / 1 liter of water) for half an hour to remove bitterness.
Cut the onions into narrow rings, fry in oil and transfer to a pan for stewing. The rest of the vegetables will be placed there in layers. Each layer is slightly salted. Chop the carrots into thin circles (cut into slices across the carrots), fry and lay on the onion.
Top with sliced thin noodles (half rings) sweet pepper. Those who like spicy foods can add hot pepper. Chop the garlic into thin plates (lengthwise or crosswise), and sprinkle with chopped parsley on top of the pepper (1/3 of the total mass).
The next layer is eggplant. Previously, they must be washed in water from salt, squeezed and fry until golden brown. Sprinkle garlic and parsley on top.
To make it easier to peel, tomatoes should be scalded with boiling water. To clear. Cut into slices or circles, cover them with a layer of eggplant. Pour the rest of the herbs and garlic on top and close the pan with a lid.
Bring the contents of the pan to a boil and reduce the heat to a minimum, simmer with the lid closed for about 50 minutes, without mixing the layers. At the end of cooking, try on salt and add ground pepper. Ready sauté, laid out on plates, sprinkled with fresh herbs. Served cold or hot.
Recipe 3: Whipped Eggplant Sauté
The peculiarity of this recipe is that chopped vegetables are not fried, but stacked in a saucepan in raw layers. This slightly departs from the classic version of the preparation of sauté, in which the ingredients must be pre-fried. But why not give a chance to this recipe, especially when you want to cook a tasty and quick meal.
Ingredients: 4-5 tomatoes, 2 pieces of eggplant, onions and bell pepper, garlic 4-5 cloves, 1 teaspoon of sugar, to taste salt and pepper, half a glass of vegetable oil, parsley.
Cooking method:
Cut eggplant and tomatoes with peel into circles of 0.5-0.8 cm (if the vegetables are large in diameter, the circle can also be cut into 2 halves), onion and pepper - in half rings. It is advisable to take young eggplants so that you can not soak them first.
Fold the vegetables in rows in a saucepan, slightly adding layers - onions, peppers, eggplant, tomatoes. Repeat again. The last layer should be tomatoes. Sprinkle with sugar, chopped herbs and garlic, ground pepper and pour oil on top. Cover and simmer over low heat for about 40 minutes.
Comments
