Calories: Not specified
Cooking time: Not indicated

Any food tastes better in pots, but vegetables are especially good. Neither in a cauldron, nor in a saucepan, and especially in a frying pan, such deliciousness will not come out. What is the secret of the magic pot? The thick clay walls of the pot heat up slowly and evenly; the food in the pot is not boiled, but simmers, soaked in aromas. This cooking process allows you to preserve the natural taste of the products and all the vitamins. The result is tasty and healthy food, prepared without much hassle for the hostess. And it’s very convenient to serve food in pots to the table.

Eggplants with vegetables in pots are almost like this, but without potatoes. The vegetables are first lightly fried, then placed in layers in a pot and filled with a small amount of water or broth. It turns out very tasty! Both eggplants and tomatoes remain intact, do not lose their shape, but will be soft and tender. The recipe for cooking eggplants in pots is easy to adapt to your taste - for example, fry the eggplants and tomatoes without breading or not fry them at all, add other vegetables, spices, sour cream, add meat or chicken broth.

The amount of vegetables in the recipe is approximate, based on two small pots. But still, everyone’s pots are different, and everyone will arrange vegetables in their own way, so be guided by the situation.

Ingredients:

- eggplant – 1 large (about 350 g);
- tomatoes – 5-6 pcs;
- onion – 3 medium onions;
- carrots – 1 large or 2 medium;
- sweet pepper – 2 pcs;
- garlic – 4-6 cloves (for serving);
- salt - to taste;
- vegetable oil – 3-4 tbsp. l;
- wheat flour – 3 tbsp. l;
- water or vegetable broth;
- any greens - for serving.

How to cook with photos step by step

Cut the onion into small cubes. You can choose larger cuts - half rings or feathers.




For preparing eggplant with vegetables in pots, it is advisable to choose a long one so that the circles are small in diameter. Cut the skin off the eggplant and cut the flesh into slices 1.5-2 cm thick.




Three carrots on a coarse grater (as for frying for soup).






It is better to take tomatoes that are fleshy, not very large and with dense pulp. Watery tomatoes will lose their shape when fried. But if there are no others, then these will do, then you need to add tomatoes without frying.




In a frying pan, heat 2 tbsp. l. vegetable oil. Lightly add some salt to the eggplant slices and roll both sides in flour. Place in boiling oil and fry until golden brown.




In the same oil, fry the tomatoes, also rolled in flour. After frying, the skin of the tomato slices is easily removed, but if it does not bother you, then this is not necessary.






In the remaining oil, first sauté the onion until transparent, then add the carrots to it. Simmer the vegetables for 5-7 minutes until they become soft.




Add sweet pepper, cut into cubes. Keep frying the vegetables over low heat for another 5 minutes until the peppers are half cooked.




When all the vegetables are fried, fill the pot. We will lay out the vegetables in layers. Place 1.5-2 tbsp on the bottom. l. vegetable frying.




Then we make a layer of eggplants (lay them in a circle or overlap). Press down with a spoon so that the vegetables fit tightly.






Next, spread the fried tomatoes in one layer. We also press down lightly.




Again, put a layer of eggplants in the pots, then the remaining tomatoes, and top the vegetables with fried carrots, onions and peppers. Fill the pot 3-4 cm from the top so that during cooking the liquid does not spill over the edge. Salt the water or vegetable broth to taste. Pour enough liquid into the pot to slightly cover the vegetables.




Cover the pot with a lid and place in the oven. Bring the temperature to 170 degrees, cook for 45-50 minutes. Turn off the heat and leave the pot of eggplants and vegetables in the oven for 10 minutes. Serve the finished dish in a pot or place it in a deep plate, seasoning with chopped garlic and herbs. Bon appetit!




Author Elena Litvinenko (Sangina)
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Chapter:
Dishes in pots
5th page

Dishes in ceramic pots are easy to prepare, retain nutrients better, and have a special, unique taste.
They are usually served in the same container in which they were prepared. The exception is usually soups, which in most cases are cooked in a large pot and then poured into portioned dishes (including small pots), although some of them are still prepared in portioned dishes.
Dishes in pots look very impressive on a daily or holiday table.

Main dishes in pots
EGGPLANT DISHES

PREFACE
Dishes in pots are present in the cuisines of most peoples of the world. Indeed, in ancient times, clay and stone fireproof utensils were the most common and constantly used by almost the entire population of the globe.
Now, when every housewife has an innumerable variety of kitchen utensils in her home - pots of all types and sizes, frying pans, gravy boats, etc., ceramic pots and pots have become almost “exotic” utensils. Although ceramic dishes have many advantages - they do not transfer harmful impurities or substances into food, like metal ones, and have more possibilities for use than glass or enameled ones.
When preparing your homemade meals, always remember that what is stated in culinary recipes (with very rare exceptions) is not the ultimate truth. Using the proposed recipes, be more imaginative (change seasonings and sauces to taste, add additional ingredients or make original substitutions) and thus diversify and decorate your menu, give it your own unique individual style - this is what distinguishes great chefs from other kitchen workers.

A variety of combinations of products and seasonings will help you create an original menu for a holiday feast or decorate your daily family lunch with an unusual dish.

EGGPLANT IN CURRANT SAUCE WITH LEMON

Ingredients :
4 eggplants, 1 tbsp. spoon of flour, 1-2 tbsp. tablespoons vegetable oil, 1/2 lemon, 1 tbsp. a spoonful of chopped parsley, salt to taste.
For currant sauce: 1 onion, 1 carrot, 1 parsley and celery root, 1 tbsp. spoon of vegetable oil, 1 glass of meat broth or water, 1 teaspoon of flour, 1-2 tbsp. spoons of blackcurrant jam.

Preparation

Wash the eggplants, peel them, cut into small cubes, add salt and leave for 1 hour to remove the bitterness. Then squeeze out the eggplants, roll in flour and fry on both sides in heated vegetable oil.
Place eggplants in ceramic pots, pour hot sauce over them, place in the oven and simmer over low heat for 10-15 minutes.
Garnish the finished dish with slices of seedless lemon and herbs and serve on its own or with meat.
Preparation of currant sauce: Wash the vegetables and roots, peel, chop, place in a frying pan with heated vegetable oil and fry until golden brown. Then sprinkle with flour, stir, fry a little more and dilute with hot water or strained broth. Rub the sauce through a sieve, bring to a boil, add salt and pepper, add currant jam and stir again.

EGGPLANT BAKED WITH SORROWED MOUCH

Ingredients :
4 eggplants, 5-6 strong red tomatoes, 2 eggs, 1 cup curdled milk, 1 tbsp. spoon of flour, 2 tbsp. spoons of vegetable oil, ground black or red pepper and salt to taste.

Preparation

Wash the eggplants, cut crosswise into 1 cm thick slices, add salt and leave for 10-15 minutes to remove the bitterness. Then rinse in cold water, blot with a napkin, roll in flour, place in a frying pan with heated oil and fry on both sides.
Scald the tomatoes 2-3 times with boiling water, remove the skin, and cut the pulp into circles or slices.
Place the eggplants in fireproof clay pots, layering them with tomatoes, salt and sprinkle with ground pepper. Beat raw eggs with yogurt and pour this mixture over the eggplants.
Place the pots in a heated oven and bake.

EGGPLANT BAKED WITH CHEESE AND HERBS

Ingredients :
1-2 eggplants, 50 g feta cheese, 2 tomatoes, 1 teaspoon flour, 1 tbsp. spoon of lard, 1 small onion, 1 teaspoon of melted butter, 1-2 tbsp. spoons of chopped young garlic, 1 tsp. a spoonful of chopped thyme, 1/3 teaspoon sugar, 1 bay leaf, 1/3 teaspoon ground black or red pepper, salt to taste.

Preparation

Cut small eggplants into slices 1 cm thick, pour boiling water over them, place in a colander to drain the liquid, then place on a clean, flat surface, add a little salt, press down with a press and leave for 20 minutes.
Peel the onion, rinse and chop. Wash the tomatoes and cut them in half.
Heat butter in a frying pan, add onion, fry until light yellow, then add tomatoes, young garlic, thyme, bay leaf, salt, ground pepper and sugar, stir and simmer over low heat for half an hour until the sauce will thicken.
Dry the eggplants with a napkin, roll in flour and fry in heated lard.
Rub the sauce through a sieve, pour a little onto the bottom of portioned clay pots, then put a layer of eggplants, sliced ​​cheese on them, then another layer of eggplants and slices of cheese, repeating the layers until the pots are full.
Pour hot sauce on top, sprinkle with grated cheese mixed with ground breadcrumbs, drizzle with melted butter and bake in a heated oven.

STEWED EGGPLANT “APTITIVE”

Ingredients :
4-5 small eggplants, 5-6 small tomatoes, 1 tbsp. spoon of flour, 2 onions, 2-3 tbsp. spoons of vegetable oil, 1-2 cloves of garlic, a few sprigs of parsley for decoration, salt to taste.

Preparation

Cut small eggplants into 1 cm thick slices, add salt and leave for 10-15 minutes to release the bitterness. Then wash them, squeeze them, roll them in flour and fry them in hot vegetable oil. Chop the peeled and washed onion, place in a hot frying pan with oil and fry until golden brown.
Place eggplants and onions in layers in oiled, fireproof ceramic pots, alternating several times. Place halved tomatoes cut side down on top.
Place the pots in a heated oven and simmer over low heat for 10-15 minutes.
Sprinkle the finished dish with crushed garlic and garnish with parsley sprigs.
Serve yogurt or kefir separately.

EGGPLANT BAKED GREEK STYLE

Ingredients :
3 eggplants, 1 tbsp. spoon of flour, 7 tbsp. spoons of vegetable oil.
For the sauce: 5-6 tomatoes, 5-6 cloves of garlic, 1 tablespoon flour, 1/4 teaspoon sugar, salt to taste.

Preparation

Rinse the eggplants, cut them lengthwise into 4 parts, and then cut each of them in half, put them in boiling water for a few minutes, put them in a colander and let the water drain. After this, roll the eggplant pieces in flour, place in a frying pan with heated oil and fry on both sides.
Place the prepared vegetables into portioned pots, pour over the hot sauce, place in a preheated oven and bake for 30-35 minutes. Then cool and serve in the same bowl as a cold appetizer.
Preparing the sauce: Wash the tomatoes, put them in boiling water for a few seconds, remove the skins, remove the seeds, and finely chop the pulp. Grind or crush the peeled garlic.
Drain the oil in which the eggplants were fried into another frying pan, heat it, add garlic and prepared tomatoes, add flour, sugar, salt, stir, fry a little and pour this sauce over the eggplants.

EGGPLANT BAKED WITH TOMATOES

Ingredients :
3 eggplants, 3-4 tomatoes, 1 tbsp. spoon of flour, 4 tbsp. spoons of vegetable oil, 2 tbsp. spoons of chopped parsley, ground black pepper and salt to taste.

Preparation

Cut the peeled eggplants in half lengthwise, add salt and leave for 30-40 minutes to release the bitterness. After this, dry the eggplants, roll in flour, fry on both sides in a large amount of vegetable oil, cool slightly and cut into small pieces. Rinse the tomatoes, put them in boiling water for a few seconds, remove the skin and chop the pulp.
Grease fireproof clay pots well, put tomatoes in them, and then eggplants, salt, sprinkle with ground pepper and parsley, place in a preheated oven and bake over medium heat for 40-45 minutes, shaking the pot from time to time.
Eggplants prepared in this way can be served either hot or cold.

EGGPLANT WITH SOUR CREAM “FLAVORABLE”

Ingredients :
3 eggplants, 3-4 onions, 3 tbsp. spoons of vegetable oil, 1 cup of sour cream, 1/2 cup of water, 2-3 tbsp. tablespoons chopped parsley and dill, 2-3 bay leaves, 3-5 black peppercorns, salt to taste.

Preparation

Cut the washed and peeled eggplants into 1 cm thick slices, add salt, leave for 1 hour to release the bitterness, and then squeeze lightly. Peel the onion, rinse, chop, fry in well-heated oil until golden brown, and then mix with parsley and dill.
Place half of the eggplants in ceramic pots, place a thick layer of onions on them, then again eggplants and onions, pour hot vegetable oil, pour in salted boiling water and add bay leaves and peppercorns.
Close the pots, place in a preheated oven and simmer over low heat for half an hour.
After this, pour in the heated sour cream, simmer for another 5-10 minutes and serve.

EGGPLANT STEWED WITH ONIONS AND SOUR CREAM

Ingredients :
4 eggplants, 3 onions, 2 tbsp. spoons of flour, 4 tbsp. spoons of vegetable oil, 4 tbsp. spoons of sour cream, 3 cloves of garlic, 1-2 tbsp. tablespoons chopped dill, salt to taste.

Preparation

First cut the washed eggplants in half lengthwise, and then crosswise into slices 1 cm thick, add salt and let stand for 1 hour to remove the bitterness. After this, lightly squeeze the eggplants, roll in flour and fry in heated vegetable oil on both sides. Peel the onion, rinse, cut into half rings and fry in oil until golden brown.
Place eggplants and onions in layers in greased fireproof clay pots, adding salt and pouring sour cream over each layer of onion. Place the pots in the preheated oven and simmer for 30 minutes, shaking them occasionally to prevent the eggplants from burning.
Sprinkle the finished dish with crushed garlic and dill and serve.

VEGETABLE RAGU WITH EGGPLANT

Ingredients :
2-3 eggplants, 2-3 potatoes, 1 onion, 2 carrots, 300 g cabbage, 1 large tomato or 1 tbsp. spoon of tomato paste, 3 tbsp. spoons of vegetable oil, salt to taste.

Preparation

Peel and wash all vegetables. Cut the eggplants, potatoes and cabbage into large cubes, and chop the onions and carrots.
Fry eggplants, potatoes and cabbage separately in well-heated oil and place in ceramic pots in layers: cabbage, potatoes, eggplants.
Cut the tomatoes in half and strain through a colander. Brown the onions and carrots, add tomato puree or tomato paste, simmer a little and pour the contents of the pots with this mixture.
Place in the oven and simmer over low heat for 20-30 minutes.

SAUTTE WITH EGGPLANT COUNTRY STYLE

Ingredients :
3-4 eggplants, 5-6 tomatoes, 1 zucchini, 3 onions, 6 sweet bell peppers, 3-4 tbsp. spoons of vegetable oil, 3-6 cloves of garlic, 2 tbsp. spoons of chopped parsley and dill, salt to taste.

Preparation

Wash the eggplants, cut them in half lengthwise, add salt and refrigerate for 1 hour. After this, rinse, dry and cut into small cubes. Wash the zucchini, cut off the skin, remove large seeds, and cut the pulp into cubes. Peel sweet peppers from seeds and tails, scald with boiling water, remove the skin and cut into large strips. Chop the peeled and washed onion into thin half rings.
Fry the prepared vegetables separately in heated vegetable oil, place in fireproof clay pots and add sliced ​​tomatoes.
Place the pots in a heated oven and simmer over low heat for 25-35 minutes.
Season the finished sauté with crushed garlic and sprinkle with herbs.
Can be served both hot and cold.

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Eggplant in a pot with meat is a very tasty, satisfying dish, striking in the brightness of its colors. The combination of purple eggplants, orange carrots, yellow, green, red bell peppers, and delicious pieces of meat will not leave anyone indifferent.

To prepare three pots you will need:
eggplants (medium size) - 3-4 pcs.;
meat (pork) – 450 g;
carrots (large) – 2 pcs.;
tomatoes – 5-6 pcs.;
bell pepper – 4-5 pcs.;
sour cream – 120 g;
garlic – 3 cloves;
salt, black pepper, sugar to taste.

Cut the eggplants into circles 7-10 mm thick. Add salt and let stand for 30 minutes until the bitterness goes away. Then squeeze a little to remove the water, which also removes the bitterness.

Dip the eggplants in flour and fry on both sides over medium heat.

Cut the meat into small pieces.

Fry on both sides over high heat, add salt. There is no need to cook the meat until it is slightly browned. It will still languish in the pot.

Cut the carrots into large slices.

Fry on both sides until golden brown. Just like meat, we do not bring carrots to readiness, but “brown them.”

Cut the bell pepper into half rings.

Place a layer of meat on the bottom of each pot. There is no need to add oil.

The next layer is carrots.

We will prepare tomato juice as a “broth”. Remove the peel from fresh tomatoes, grate the tomatoes on a coarse grater, salt and pepper our “broth” to taste, add a little sugar, three cloves of garlic, passed through a garlic press.

Pour in tomato broth.

Place a layer of eggplants.

Pour sour cream on top.

Cover the pot with a lid.

We send the pots to simmer in an oven preheated to 180 degrees for 35-40 minutes.

Our dish is ready!

Eggplants with meat and vegetables are best served hot.

Any vegetables baked with cheese always turn out very tasty and aromatic, but eggplant in pots is simply a delicious dish. I like them not to be very wet, so I first fry them in an almost dry frying pan until golden brown. The most important thing is not to use a large amount of vegetable oil; after frying, the eggplants should be somewhat dry. Don’t worry, after baking them in pots with the rest of the vegetables, they will taste simply incomparable, very tender and quite juicy. The recipe for this dish is very simple, and it cooks very quickly, perfect for lunch or dinner, or as an excellent hot vegetable snack.

Ingredients:

• 2 medium young eggplants
• 1 carrot
• 1 onion
• 1/2 red bell pepper
• 1 tbsp grated cheese
• salt, pepper to taste
• vegetable oil for frying

Cooking method

Cut the eggplants into slices and fry in a small amount of vegetable oil (almost in a dry frying pan, just lightly sprinkling them with oil) until golden brown on both sides. Cut the carrots into thin slices, the onion into half rings, and the pepper into thin strips. Mix everything, salt, pepper, put in a clay pot, add a little water, cover with a lid or foil and put in an oven well preheated to 190 C for 20 - 25 minutes. Then remove the lid, sprinkle the almost ready eggplants with grated cheese and put again into the oven for 5 - 7 minutes. Eggplants in a pot turn out very tasty and tender. This dish can also be prepared in an air fryer. Bon appetit.

Everyone knows that pots are unique utensils that make cooking quick and the finished dish delicious. Even the simplest set of vegetables and meat in pots turns into something unique and incredibly appetizing. Therefore, in my family, products stewed in this way are especially popular.

This time I decided to pamper my beloved with meat in pots, stewed with potatoes and eggplants. Instead of or in addition to eggplants, you can use almost any other vegetables: cabbage, zucchini, squash, bell peppers, tomatoes, etc. Meat can also be replaced with beef, lamb, poultry and even fish.

So, when cooking meat in pots, I used (for a 1-liter pot):

Ingredients:

300-350g lean pork;

1 large eggplant;

3-4 potatoes;

1 large carrot;

1 onion;

2-4 cloves of garlic;

Salt, spices, seasonings to taste.

How to cook meat in pots:

Recipe:

Wash the pork and cut into small pieces of 20-25 mm.

Place the chopped meat on the bottom of the pot. Add a little salt. F.

Wash the potatoes, peel them, cut into thin strips. Peel the carrots and grate them on a medium grater. Finely chop the onion.

Place the vegetables in a random order in the pot on top of the meat. Add salt.

First cut the eggplants into slices, sprinkle generously with salt and leave for 30-40 minutes. This way we will get rid of bitterness. Then rinse the eggplants, finely chop the circles (now you don’t have to peel the skin, but I removed it anyway). Place the eggplants on top of the vegetables.

Also add a little salt and pepper to the eggplants, season to taste, add a couple of small bay leaves, and press the garlic through a press. Fill the pot 2/3 full with boiled water. Do not overfill, as the broth may leak under the lid when boiling.

Preheat the oven to 170-190 degrees. Place the pot in the oven, simmer the meat with potatoes and eggplants for as long as possible (at least 60-90 minutes), because the longer the dish simmers in a hot pot, the tastier it becomes. About 40-45 minutes after you put the meat in the oven, remove the pot and mix the contents well, then place it in the oven again.

The finished dish can be divided into portioned plates, placed in a pot in the center of the dining table and guests can be given the opportunity to serve the stewed meat with vegetables themselves. I also recommend pouring sour cream into the saucepan, as it is ideal for meat stewed with potatoes and eggplants.

I hope you enjoy my recipe. Enjoy your meal!

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