Sauteed eggplant for the winter - 5 cooking recipes

Appetizing, aromatic, juicy sauteed eggplant will be an ideal holiday appetizer or a delicious family dinner - your choice. It is better to cook it in a special device for it - a saucepan, a saucepan with one handle. It differs in that it is easy to hold in your hand and shake at the same time. Because it is not recommended to stir a real sauté with a spoon or spatula - just shake it so as not to accidentally pierce or crush the contents.

For eggplant sauté, the blue ones are cut into circles no less than a centimeter thick. Although there are recommendations of 5 mm. But it’s still better in cm. If the pieces seem too large, it’s better to cut them in half. Add salt and let the juice come out. Then drain it, rinse the eggplants and squeeze a little, but not too much. It’s better to play it safe and not touch it at all, put it in a colander and leave it for an hour.

Peel the tomatoes and cut them together with onions, carrots and bell peppers. Simmer everything in oil along with salt. Add eggplant and shake. Simmer until done, covered over low heat.

Before adding the blue ones to frying, it is recommended to fry them in oil on both sides. This will seal in the juices and enhance the flavor of the vegetables.

The following are harmoniously combined as spices and herbs: garlic, dill, parsley, in general any fresh herbs to suit your taste, ground peppers of different types, basil, coriander.

If the dish is prepared for preparation, then table vinegar 9% and sugar are added to enhance the taste.

You can also prepare sauteed eggplants in a slow cooker, in the oven, in layers or in the mixed form described above.