Sauté, like many things in cooking, was invented by the French. But, contrary to popular belief, this is not a dish, but a cooking technique. Translated from French, the word “saute” means jump, jump. That is, the ingredients of the dish are tossed in the frying pan, rather than turned over with a spatula. The masterful tossing technology ensures the integrity of the tender pulp of the vegetables and preserves the juice inside them. Today we will learn how to cook eggplant satay. But, in principle, you can make similar dishes from bell peppers, tomatoes and other juicy vegetables.

We will need a special frying pan with high sides and a long handle. But if you haven’t yet become a master at tossing vegetables, take a saucepan or cast-iron casserole. A regular frying pan is suitable for frying ingredients. In addition to the main component, eggplant satay also includes other vegetables: tomatoes, garlic, carrots, onions, bell peppers. Vegetable oil is used as fat. There is no need to peel the eggplants: just wash them, cut them into thick discs and add salt. Yes, they need to be left for half an hour so that they give up all the bitterness.

Recipe for eggplant satay “Favorite little blue ones”

While the four middle fruits are letting out their juice under salt, let’s move on to the other vegetables. Grate two carrots into large shavings or chop into strips. Chop two and one onion into half rings, cut four tomatoes into slices. Pour vegetable oil into a frying pan and fry the onions first, then the peppers and carrots, and finally add the tomatoes. They will naturally release juice. We salt the vegetable mass and simmer until it becomes soft. We transfer it to a bowl, and place the eggplants, washed under running water (to remove excess salt), into the frying pan. Fry these pucks on both sides until golden brown.

This was all preparatory work. Now it’s time to prepare the actual eggplant satay. Pour oil into a saucepan, place the blue ones in it, cover with vegetable mixture on top. Sprinkle with finely chopped dill and parsley and 4 cloves of garlic passed through a press. Salt and add spices to taste. Close the lid and simmer over low heat for ten minutes.

Eggplant satay “Aromatic”

This recipe uses the same products, but in different proportions. There should be an equal amount of blue peppers, tomatoes, bell peppers and onions. You will also need one carrot and a whole head of garlic. Separately, fry the onion and place it in a saucepan. Then the same should be done with carrots. Each layer of vegetables is salted. Place chopped peppers and chopped garlic into longitudinal slices on top of the carrots. The next layer is dill and fried eggplant. Tomatoes and herbs are placed on top. The dish is stewed under the lid without stirring for about 45-50 minutes.

Eggplant satay “Fast and tasty”

This is a very simple recipe in which the vegetables do not need to be fried - they must be immediately placed in a saucepan, raw. Naturally, the exception is the blue ones themselves, which need to be salted and left for half an hour. Then they are washed and cut into cubes. Pour oil into a saucepan and layer onions, peppers, eggplants, and tomatoes. Sprinkle with a spoon of sugar, season with salt, pepper, garlic and herbs. Add more oil and simmer covered for about 40 minutes.

Few people know that blue ones contain a large number of macroelements from the periodic table. They also contain fiber and pectin, which do an excellent job of reducing bad cholesterol in the body. Therefore, it is recommended to include eggplants in the diet to prevent the development of atherosclerosis and coronary heart disease.

From blue ones you can prepare a large number of tasty and healthy dishes that both adults and children will eagerly devour. What is the secret of the recipe? How to make a delicious sautéed eggplant? Let's figure it out.

Now we will teach you how to prepare vegetable sauté according to the classic recipe. This recipe is quite simple, so even inexperienced housewives will enjoy it.

Products:

• blue - 4 pieces of medium size;
• onion – 1 piece;
• carrots – 2 medium-sized pieces;
• bell pepper - a couple;
• garlic - 3-4 cloves;
• olive oil;
• greenery.

Preparation:

1. The blue ones need to be cut into circles 5 mm thick, salted and left so that the vegetable gives juice.
2. In the meantime, start peeling the onions, tomatoes and peppers. Peel the vegetables and cut the tomatoes into cubes, and the peppers and onions into half rings. Mix everything well.
3. Heat a frying pan with oil over medium heat and add vegetables, salt and simmer.
4. By this time, the blue ones should have produced juice that needs to be disposed of. Then fry each circle on both sides until golden brown.
5. Place the fried rounds in a saucepan and place the cooked vegetables on top. Then chop the garlic and herbs and sprinkle on top.
6. Cover the pan with a lid and place on low heat, simmering until done. Mix the finished dish. It turned out to be a very tasty sautéed eggplant. Bon appetit! https://www.youtube.com/watch?v=zq7d1pM59Es

Winter preparation recipe

Sometimes in cold winter times you want to try something unusual. There is a quick and simple recipe for preparing an unusual winter snack.

To prepare you will need:

• 5 kilograms of blue;
• 1.5 kilograms of bell pepper;
• hot pepper – 1 piece;
• half a kilogram of onions;
• 1 head of garlic;
• vegetable oil;
• 1 tbsp. l. vinegar;
• Greenery;
• salt to taste.

Cooking process:

1. First, prepare all the ingredients: chop the greens, and grind the vegetables through a meat grinder. We combine everything in a saucepan and place it on the stove over medium heat. Simmer vegetables with seasonings for half an hour. 5 minutes before cooking, salt the dish to taste, and at the end add vinegar.
2. The blue ones are cut into identical circles, placed in a bowl and salted. That's it, you can set them aside so that the bitterness disappears and the vegetable gives juice. After an hour, the juice is drained, and the blue ones are fried on both sides until golden brown.
3. Place the fried circles into pre-sterilized jars. The actions take place as follows: lay out a layer of circles - pour over stewed vegetables, then the next layer, etc. When the jar is full, it remains to be rolled up. The eggplant sauté is ready for the winter. https://www.youtube.com/watch?v=agt4Z9GdijU

With zucchini

The classic sauté is made from eggplant and vegetable seasoning, but you can add new notes to a familiar dish and use zucchini as an additional component. The preparation acquires a new aroma and unsurpassed taste. It’s very easy to prepare sauteed eggplants and zucchini, watch and write down the recipe right away, because relatives and guests will definitely love this dish.

Products:

• blue - 2 pieces;
• zucchini;
• tomatoes – 4 medium-sized pieces;
• carrots - a pair;
• onion – 1 piece;
• garlic - a small head;
• vegetable oil;
• salt to taste;
• pepper to taste.

Cooking:

1. Peel the blue ones and cut them into cubes of any size. It is advisable to make small cubes. Place the eggplants in a bowl and soak in salted water for 10 minutes.
2. We also peel the zucchini and cut it into cubes. We cut the onion and grate the carrots. In a frying pan with vegetable oil, fry carrots and onions.
3. Take another frying pan, pour oil and add chopped zucchini and blue zucchini. Fry the vegetables for 5 minutes. Add our frying on top. Then add the diced tomatoes. Mix everything well.
4. Peel and chop the garlic in the usual way. Add salt, spices and garlic to the sauté. Mix everything well and adjust to your taste. Simmer for another 15 minutes. https://www.youtube.com/watch?v=KTv6mGcdeb8

Sautéed eggplant in Hungarian style

Hungarian sauté is an unusual dish for residents of Russia. The whole secret is that the vegetables are cooked not in oil, but on the grill. Due to this, the dish becomes less caloric.

Ingredients:

• blue – 600 grams;
• tomatoes – 800 grams;
• minced lamb – 700 grams;
• bell pepper – 600 grams;
• potatoes – 300 grams;
• onion – 3 pieces;
• loose basil to taste;
• 4 cloves of garlic;
• 2 glasses of milk;
• ¼ part from a pack of butter;
• 3 tbsp. l. flour;
• egg - 2 pieces;
• Dutch cheese – 300 grams;
• nutmeg to taste;
• salt.

Cooking:

1. Grind tomatoes, garlic and onions in a blender.
2. Cut the eggplants into circles, and put the potatoes in the oven at your discretion. Cook the vegetables until half cooked.
3. Mix the minced meat with the tomato mass and sprinkle with nutmeg, mix.
4. Place butter in a frying pan, add flour, stir so that there are no lumps. Pour in the milk, stir and remove from the stove.
5. When the composition has cooled, you need to add eggs and half the grated cheese.
6. Cover a baking sheet with foil, pour a little sauce on the bottom and lay out a layer of potatoes. Next come the bell pepper rings. Pour sauce on top.
7. Next we lay out the meat layer, followed by the eggplants. Sprinkle basil on top and pour sauce over it.
8. Place tomatoes on top and sprinkle with cheese. Bake the dish for 40 minutes.

Cooking in a slow cooker

Many housewives have long switched to using multicookers. There the food cooks faster, and while it is being cooked, you can do other things around the house.

Ingredients:

• sweet pepper – 3 pieces;
• carrots – 2 pieces;
• blue - 3 pieces;
• tomatoes – 4 pieces;
• garlic – 2 cloves;
• onion – 1 piece;
• sugar to taste;
• salt to taste.

Preparation:

1. Peel the eggplants and cut into slices. Soak for 10 minutes in salted water.
2. Cut the pepper into half rings.
3. Cut the tomatoes into slices, and cut the carrots into large pieces.
4. Chop onion and garlic.
5. Pour oil into the multicooker bowl and add vegetables. Add spices to taste and turn on the “pilaf” mode. After the signal, the dish can be served. https://www.youtube.com/watch?v=-9yMME9Jglg

With bell peppers and tomatoes

The blue sauté with tomatoes and sweet peppers is juicy and sweet.

Products:

• blue - 2 pieces;
• tomatoes – 10 pieces;
• bell pepper – 5 pieces;
• sunflower oil;
• salt and pepper to taste.

Preparation:

1. Cut the blue ones into circles and leave to soak in salted water.
2. Cut the pepper into slices and fry on both sides until golden brown.
3. Squeeze the eggplants and fry on both sides.
4. Place eggplants, peppers, tomatoes and garlic on a baking sheet.
5. Bake the sauté in the oven.

The finished dish can be served both hot and cold.

Adjapsandali - a dish of traditional Georgian cuisine

Vegetables for ajapsandali are stewed in a large cast iron cauldron without adding water, and it is especially tasty the next day. Try making this delicious dish at home.

Products:

• blue – 1 kilogram;
• tomatoes – 500 grams;
• bell pepper – 500 grams;
• bulb;
• carrot;
• hot pepper – 1 piece;
• garlic - head;
• greenery;
• salt;
• pepper;
• vegetable oil.

Preparation:

1. Cut the blue ones into cubes, preferably small ones. Sprinkle with salt and leave. After 10 minutes, fry the circles on both sides.
2. We make a frying of onions, peppers and carrots. Fry, not forgetting to stir.
3. Peel the tomatoes and chop them. Chop the garlic and add to the tomatoes. Mix all the prepared vegetables and simmer for 10 minutes.
4. Chop the greens, add to the cauldron, sprinkle with spices. Continue simmering for another 10 minutes. Before serving, the dish should stand for half an hour under a closed lid. Bon appetit! https://www.youtube.com/watch?v=HDEEg1aZwDc

Sauté of vegetables and eggplants is a dish that is prepared using a special technological process. It consists in the fact that the products required by the recipe are fried for a short time in a frying pan.

To prevent them from burning, it is necessary to shake them systematically, and not mix them with a spoon and a wooden spatula.

This is precisely the peculiarity of preparing a tasty and juicy sauté from vegetables and eggplants, since their surface is not damaged, therefore, all the juice remains in the dish. Even the very name of this delicacy, translated from French, sounds like “jump”, that is, the vegetables literally bounce on the surface of the frying pan while shaking it.

Of course, the smallest part of housewives prepares this dish according to all the rules and canons that it has, and not all cooks adhere to this. However, despite this, the name of the dish “saute” was firmly attached to it, and remains to this day.

Before you start cooking, you must first arm yourself with the necessary equipment.

You need a saucepan with a fairly thick bottom, as it will be used for stewing. For frying vegetables, it is better to take a frying pan or a cast iron casserole.

In general, the ideal option in this case would be a saucepan with high sides and a long handle.

Rules for preparing products

The main ingredients needed to prepare the dish are: onions, bell peppers, eggplants and tomatoes. You can also add carrots. As for the necessary herbs and spices, you need to purchase parsley and garlic.

It is also worth noting that there are sauté recipes that call for ground or black peppercorns, bay leaf and sugar. Eggplants and vegetables must be cut into fairly large circles or pieces. However, it can also be chopped into half rings or into noodles.

This article will present to your attention three of the most exquisite and original recipes for sauteed eggplants and vegetables, each of which is unique in its own way and has its own unsurpassed “zest”.

Recipe 1: Eggplant and zucchini sauté

To prepare the dish you will need:

• 300 gr. - eggplant
• 300 gr. – zucchini
• 300 gr. – zucchini
• 200 gr. - tomato
• 100 gr. – bell pepper
• 2 pcs. – small carrots
• 2 pcs. – onions
• parsley, one garlic clove, dill, pepper, salt.

Cooking steps:

1. First of all, let's start cutting all the necessary vegetables: wash the carrots thoroughly, peel them and cut them into thin half rings.
2. We do the same with zucchini, zucchini and eggplant.
3. Peel the onion and cut it into neat rings.
4. We cut washed and peeled tomatoes and bell peppers into small rings.
5. Once you have prepared all the products, let's start frying them.
6. Heat the frying pan until hot, add a little vegetable oil and add the carrots.
7. It needs to be fried for seven to eight minutes, tossing it periodically.
8. Once the carrots are sufficiently fried, place them in a saucepan on paper towels to drain all excess oil. A few minutes is enough for this.
9. We do the same with zucchini, zucchini and eggplants separately, allowing them to drain.
10. The roasting period lasts about eight to ten minutes.
11. However, fry the tomatoes, bell peppers and onions for five to six minutes.
12. Once all the vegetables are prepared, transfer them to one pan for stewing.
13. Greens and tomatoes are added at the very last stage, when all the vegetables have been sufficiently stewed.
14. This is when we need to add salt and pepper to our dish.
15. Important: it is best to sauté the garlic together with the tomatoes or simply add it to the finished sauté.

Recipe 2: Sauté eggplant and pepper in the oven

To prepare this dish you will need:

• 2 pcs. – eggplant
• 2 pcs. – bell pepper
• 2 pcs. – small tomatoes
• 2 pcs. – carrots
• 2 pcs. - onion
• 3 garlic cloves, salt, herbs, vinegar, pepper.

Cooking steps:

1. First you need to peel all the eggplants. To do this, you need to cut them into rings one centimeter thick, then rub them with salt and leave them to stand for a while in this form.
2. You also need to remove the skin from the tomato by making a cut in the form of a cross on the top of each tomato and immerse it in boiling water for a few seconds and remove it by placing it in cold water. After this, you can easily peel them.
3. Cut the peeled tomatoes into six equal parts.
4. Now it's time to tackle the bell peppers.
5. We clean it from the core, stalks and seeds.
6. Cut into six pieces into small slices.
7. The carrots are peeled in the same way and cut into longitudinal medium cubes.
8. Take a frying pan and fry peppers, eggplants and tomatoes separately from each other.
9. After this, all these fried vegetables must be baked in the oven on a baking sheet at a temperature of 180 degrees.
10. While your vegetables are roasting, you need to thoroughly fry the onions and carrots in olive oil until golden brown.
11. After this, turn the heat to low and add vinegar (1 tbsp) and sugar (1 tbsp) to our frying.
12. Stew the onions and carrots in this “juice”, then add them to the baking sheet with the rest of the vegetables.
13. The important thing is that they should be evenly distributed on the baking sheet.
14. Add finely chopped garlic.
15. In general, our sauté should stay in the oven for no more than fifty minutes.
16. When the dish is ready, sprinkle it with finely chopped herbs.

Recipe 3: Vegetable sauté with eggplant and apples

To prepare the dish you will need:

• 5-6 pcs. - eggplant
• 4-5 pcs. – bell pepper
• 2 pcs. - onion
• 2 pcs. – carrots
• 3 pcs. – sweet and sour apples
• 7-8 pcs. – tomatoes
• greens (at your discretion)
• garlic, salt, pepper, vegetable oil

Cooking steps:

1. First of all, cut the well-washed eggplants into cubes and add salt to them.
2. Cut the bell pepper and onion into small half rings.
3. Apples must be cut coarsely into slices, that is, we divide one apple into six equal parts.
4. Take chopped carrots and onions and sauté them in a small amount of vegetable oil.
5. When the vegetables are ready, place them in the pan in which the sauté will actually be cooked.
6. Add eggplants, tomatoes and bell peppers to our prepared frying pan.
7. All vegetables should be simmered for seven to ten minutes, keeping the heat low.
8. Pepper and salt the dish to your taste.
9. Next, add the previously prepared apples to the pan and simmer for an additional two to three minutes.
10. Add garlic (crushed) and herbs and remove from heat.
11. The dish should sit for about fifteen minutes.

To sum it up...

In this article, every housewife was able to familiarize herself with the most popular and delicious recipes for preparing such an incredibly tasty dish as vegetable sauté with eggplant. Undoubtedly, you were able to personally verify that each of them has its own individual characteristic, which is distinctive from others.

We advise you to try to prepare all these recipes, treat your family and guests and choose the option you like best. Moreover, as you can see, the cooking technology is extremely simple and everyone can understand it.

Would you like to try sautéing?

YesNo

Without a doubt, we can say that this delicacy will please everyone, since it is not only extremely tasty and juicy, but also full of useful vitamins and substances, since its main ingredients are vegetables.

Vegetable sauté with eggplant is a real find for those who prefer healthy food and watch their figure, but also love to eat delicious food.

Try cooking, experiment and delight your loved ones every day with healthy and tasty food!

Find exemplary reliable sauté recipes on the site of bright gastronomic delights site. Try variations with different vegetables, mushrooms, meat or fish. Try making sauté in the oven, slow cooker, or prepare it for the winter. Emphasize the unique taste with various spices and herbs. Create an exquisitely new taste every time.

Saute is the name given to vegetables, meat or fish quickly fried in a minimum amount of oil. In essence, this is also a stew, only prepared a little differently. The secret to making a proper sauté is that when frying quickly, the ingredients are not flipped over with spatulas or forks, but rather shaken (or “bounced”). The name came precisely from this technology. The main components of the sauté are eggplants, onions, sweet peppers and tomatoes. Sometimes zucchini, green peas, and carrots are added.

The five most commonly used ingredients in sauté recipes are:

Interesting recipe:
1. Cut the washed eggplants and tomatoes into circles about 1 cm thick.
2. Salt the eggplants and let them stand for a while.
3. Chop the onion and multi-colored sweet pepper into half rings.
4. Drain the released juice from the eggplant. Fry them in a hot frying pan until golden brown.
5. Separately fry the onion and pepper.
6. Place eggplants, onions, peppers, and tomatoes in a thick-walled baking dish, greased with vegetable oil.
7. Salt and pepper each layer, sprinkle with aromatic spices and chopped fresh herbs and garlic. Drizzle with oil.
8. Fill the layers with a small amount of water. To cover with a lid.
9. Simmer in the oven at minimum heat for about 1-1.5 hours, adding water if necessary.
10. Serve the sauté slightly warm or cooled, sprinkled with fresh herbs.

Five fastest sauté recipes:

Helpful Tips:
. If the oven does not have a temperature sensor, then when preparing the sauté you need to make sure that there is no active bubbling.
. In the saute you can add zucchini, peas, beans, pieces of meat or fish.
. All ingredients must be fried separately.

Sautéed eggplant is a savory dish for a homemade lunch or holiday feast. Juicy eggplants, paprika, onions, carrots are fried separately, seasoned with garlic and served. Vitamin food attracts attention with its richness and rich taste.

Technology for preparing vegetable sauté with eggplants

The mystery of the name

The dish was born in France. Translated from French. "sote" means bouncing. What connection? No, the hostess does not need to jump around the kitchen while cooking. But the products simply need to be shaken during short frying. And no forks/spoons for stirring/turning. The French are convinced that in this way the structure and juiciness of vegetables will be preserved as much as possible.

What is it made from?

Includes:

• eggplant;
• bell pepper;
• carrot;
• onion;
• tomatoes;
• garlic.

What is seasoned with?

Spices vary depending on the preferences of the hostesses. Ground black pepper, mixture of peppers, bay leaf, granulated sugar, fried sesame seeds; saffron; Utskho Suneli and others.

Many people make it with zucchini. There are recipes for rolling for the winter.

How to make sautéed vegetables with eggplants

1. Eggplants are cut into slices or large cubes/straws. Then soak in cold salted water for about half an hour. The water is drained and the pieces are fried in vegetable oil for a short time. And most importantly: shake the pan to turn it over. Forks and spoons are not used.
2. The remaining ingredients are crushed and fried separately for 10 minutes.
3. Then everything is mixed with eggplants, seasoned with garlic and spices, salted and left to brew.
4. A day later, serve sprinkled with herbs. As a rule, they take cilantro or parsley.

Top 3 successful eggplant sauté recipes

It is clear that the popular dish has acquired many variations in execution. Experienced housewives have their own proprietary recipes. For those who are encountering this dish for the first time, let’s say that there is nothing complicated. Let us present the three most famous versions and remind you: a good dish is one that is prepared with love. A little patience, good products, a few minutes to familiarize yourself with the publication - and you can go to the kitchen to perform a masterpiece.

Number one – eggplant and tomato sauté

Eggplants (3 pcs.) Wash, cut into 5-8 mm circles (do not peel!), fill with cold water, add 2 tsp. salt. A press is installed on top. So that the circles are completely submerged in water. After half an hour, drain the liquid and place the vegetables in a colander. In this way they get rid of possible bitterness.

Vegetable oil is poured into the frying pan. Place the eggplants and fry for 30 seconds on each side. The process is long, but the end result is worth it. Sauteed eggplants are often prepared only in a frying pan or in the oven, less often in a slow cooker.

Tomatoes (5 pcs.) are scalded and peeled. They cut randomly.

Carrots (1 piece), onion (2 pieces) are chopped to your taste. It’s more convenient to use a grater and half rings.

Fry everything together in hot oil: tomatoes, onions, carrots. Salt and season with spices after 5 minutes. Then fry for another 5 minutes and turn off the heat.

Place eggplants in a thick-bottomed saucepan or thick-walled frying pan and salt them. Season with spices. On top are vegetables. Cover with a lid and simmer on low heat. After ten minutes, place into portioned plates and serve, sprinkled with chopped herbs.

Number two - delicious eggplant sauté recipe

Circles of two or three eggplants (with skin) are soaked for 30 minutes in very salty water (3 tsp per liter) under pressure. After a while, place in a colander. When the water has drained, fry in hot oil in a cast iron frying pan until golden brown on both sides.

Onions (2 pcs.) are cleaned, cut into rings/half rings, fried for 3 minutes - and place the saucepan on the bottom.

Carrots cut into circles (2 pieces) are also fried, salted, seasoned with spices - and onion.

To get a delicious sautéed eggplant, add paprika. Bell peppers (two to four different colors) are cut into half rings - and without frying, they are laid out in a third layer over the carrots.

You can add a little chili. Sprinkle with chopped garlic.

Cover with blanched tomatoes (two pieces), cut into circles, and cover with the remaining garlic and herbs.

Pour a glass of cold water. Wait for it to boil and simmer for 30-50 minutes. The finished dish is laid out on portioned plates and sprinkled with herbs. Eaten cold or hot.

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