Step-by-step recipes for eggplant sauteed in the oven with zucchini, peppers, meat, tomatoes

2018-09-19 Marina Vykhodtseva

Grade
prescription

1560

Time
(min)

servings
(people)

In 100 grams of the finished dish

1 gr.

3 gr.

carbohydrates

6 gr.

54 kcal.

Option 1: Classic Oven Sautéed Eggplant Recipe

Sauté is an eggplant vegetable dish usually cooked on the stovetop in a saucepan or skillet. But even in the oven, it turns out no worse, especially after pre-roasting vegetables. Eggplant and tomatoes predominate in the classic sauté recipe. Be sure to remove the skin from vegetables, below it will be described in detail how best to do this.

Ingredients

• 500 g eggplant;
• 2 onion heads;
• 1 carrot;
• 300 g of tomatoes;
• 40 ml vegetable oil;
• 4 cloves of garlic;
• 2 bell peppers;
• salt to taste;
• 30 g parsley.

Step-by-step recipe for classic sauteed eggplant in the oven

Peel the skin off the eggplant thinly with a sharp knife. Peeled vegetables are cut lengthwise into four parts, and then across. You should get slices about a centimeter thick. Sprinkle with salt, let stand.

Cut the onion and carrot into cubes. Fry a little in oil, throw everything together, then transfer to a baking dish, level the layer.

Pour the eggplants with cold water, rinse, squeeze, send to the pan after the carrots and onions. Lightly fry, transfer to the form of vegetables. Chop garlic, sprinkle eggplant.

Cut the bell pepper into pieces, pour over the eggplant. Salt all this. We make a cross-shaped incision on the tomatoes, after which we lower them into boiling water, wait a minute, take them out, dip them into cold water. Remove the skin from the tomatoes, cut into large slices. Spread on a layer of pepper.

Bake sauté at 200 degrees for 15 minutes. Stir, cover with foil, cook at 170 degrees for another 20 minutes. We remove the foil, generously sprinkle with chopped parsley, you can add a little fresh garlic to it.

Saute is not a stew or caviar. Cut the vegetables for the dish into large pieces. We also try not to stir often, the slices should retain their shape, but at the same time reach absolute readiness.

Option 2: Quick Oven Sautéed Eggplant Recipe

A variation on the lazy and simple sauteed eggplant in the oven. Vegetables are dressed with tomato sauce with onions. You can cook in a pot or use any other refractory dish with a lid. For pouring, you need a little vegetable or any other oil, you can take fat.

Ingredients

• 5 eggplants;
• 2 onions;
• 4 tomatoes;
• 5 tablespoons of oil;
• 3 peppers;
• garlic, salt.

How to quickly cook eggplant sauté in the oven

We start by preparing the tomato sauce and at the same time we heat the oven, set it to 180 degrees. If the eggplants are bitter, then immediately cut them into cubes and sprinkle with salt, let them stand for ten minutes.

Cut the onion, pour into the oil. We chop the garlic. Add it to the transparent onion, stir. Cut the tomatoes in half and rub so that the skin remains in the hands. We throw it away. Pour the tomato to the onion and garlic, warm up for a minute.

We wash the eggplants, add chopped bell pepper to them, stir and send to a pot or other dish for stewing. Pour in tomato sauce with onions. We close.

We put the sauté in the oven for 35 minutes. By this time, the vegetables should be fully cooked. Before serving, sprinkle the eggplant sauté with herbs and add a fresh clove of garlic.

You can make saute not only with eggplant and pepper, but also add pieces of carrots, zucchini or other vegetables, below you can see similar recipes.

Option 3: Saute Eggplant in the Oven (with Zucchini and Tomatoes)

Another recipe for a delicious eggplant sauté, but zucchini is also added to them. We use only young vegetables. If the seeds are already visible, then we ruthlessly remove them along with the skin.

Ingredients

• 500 g eggplant;
• 400 g zucchini;
• 2 tomatoes;
• 1 carrot;
• 70 ml of oil;
• 4 cloves of garlic;
• 80 g sour cream;
• 2 peppers.

How to cook

We start cooking with eggplant. Cut into cubes, sprinkle with salt, let stand. While bitterness comes out of the vegetable, we clean the zucchini. We cut it into roughly the same cubes. We cut the carrots into thin circles, the pepper into cubes, the tomatoes into slices, we chop the garlic.

Pour the oil and send the carrots into it. Fry a little, add eggplant and cook together for three minutes. Be sure to stir.

We spread the eggplant in a bowl, pour a little more oil into the mold, add the bell pepper and zucchini, also lightly fry. Combine with eggplant, garlic and tomato slices. In this recipe, you can also remove the skin from the tomatoes, but not necessarily.

Salt the vegetables, pepper, stir and transfer to a mold, grease with sour cream. Bake at 170 degrees for about half an hour. You don't need to cover. After cooking, sprinkle with herbs.

You can cook sauté without sour cream or grease vegetables with a thin layer of mayonnaise, just sprinkle with sunflower or olive oil.

Option 4: Sauté eggplant in the oven (with meat)

Vegetables are good, but sauteing is much tastier and more satisfying with the addition of meat or poultry. Here is a simple pork roast recipe. You can replace the veal, with chicken everything also turns out great. Recipe with frying some ingredients.

Ingredients

• 4 eggplants;
• 400 g pork;
• 4 tomatoes;
• 4 cloves of garlic;
• 30 ml of oil;
• 2 onions;
• 2 peppers.

Step by step recipe

We clean the eggplant. If the skin is thin and has not yet hardened, then you can leave it. We cut into cubes of two centimeters, generously sprinkle with salt, stir lightly, leave the vegetables to soak.

Cut the pork into cubes a little smaller than the eggplant. We heat the oil or fat very strongly, throw in the meat and fry for literally five minutes, after which we throw the pieces into a bowl. Leave the fat in the pan.

Cut the onions, send them to the pan. Tomatoes need to be peeled. The easiest way is described above - pour boiling water or boil for a few seconds. Cut the peeled tomatoes into small cubes, add to the onion, simmer for three minutes. We just boil the juice. Add salt, pepper to taste, at the very end squeeze the garlic into the sauce.

Bulgarian pepper cut, mix with eggplant and pork. Pour a little tomato sauce on the bottom of the mold, spread it and spread the meat with vegetables. Top with the remaining tomato paste.

We tear off a piece of foil, cover the form with a honeycomb. We put in the oven and cook at 180 degrees for exactly an hour. During this time, the pork will become very soft, the vegetables will be saturated with meat juices and aroma, but the pieces will not lose their shape.

This dish can also be prepared with potatoes. It is advisable to fry the tubers a little or cut them into small pieces, otherwise they will cook for a long time, tomato acid will not allow the potatoes to soften quickly.

Option 5: Sauté Eggplant in the Oven (with Beans and Breast)

Recipe for a delicious eggplant sauteed in the oven with green beans and chicken fillet. You can cook such a dish with ordinary beans, but the beans will first have to be soaked for at least ten hours, then boiled, all this is laborious and long enough.

Ingredients

• 300 g of beans;
• 4 eggplants;
• 2 chicken fillets;
• 4 tomatoes;
• 1 carrot;
• 2 peppers;
• spices;
• 4 cloves of garlic.

How to cook

If the beans are fresh, then rinse and cut into pieces of three centimeters. Then we fall asleep in boiling water, boil for four minutes. Frozen beans are immediately sent to boiling water and also boiled. Drain into a colander.

Dip the tomatoes in boiling water, you can blanch them in the broth after the beans, it will turn out quickly. Remove the skin from the tomatoes, cut the tomatoes into slices, each should get eight pieces.

Cut the eggplant and lightly fry in oil. Pour into a bowl, add pieces of pepper, carrots. Chop the garlic, add next, spread the boiled green beans.

We wash the fillet, cut into pieces, mix with vegetables. We shift all this into a form, cover with a layer of chopped tomatoes. We stretch the foil, send the vegetable sauté to the oven for 40 minutes. You can remove the foil at the end if you like.

Such a sauté can be opened at the very end and sprinkled with grated hard cheese. An appetizing crust will not spoil the dish. It is also allowed to pre-marinate chicken breast in mayonnaise, sour cream, soy sauce.

Classical sauteing involves quickly frying chopped vegetables in oil. But for a long time in cafes and restaurants they serve sautéed grilled and then chopped vegetables. This method of cooking allows you to make the dish less high-calorie. At home, you can cook sautéed vegetables in the oven.

I don’t promise the smell of a fire, but it will definitely be tasty and healthy!

When cooking sauteed vegetables in the oven without frying, most of the nutrients are preserved, while the dish turns out to be as light and elegant as possible. Sauteed vegetables are served chilled, so this is the best way to satisfy your hunger on a hot day.

Eggplant is one of the favorites of summer markets, and for our idea it is simply an indispensable vegetable. Vegetable sauté with eggplant is the perfect option. Therefore, today is a story about how to make sautéed vegetables with eggplant.

Another simple dish that can be safely recommended for a summer meal is vegetable stew.

Ingredients for the recipe for sautéed baked vegetables
eggplant	3 pieces (500 grams)
bell pepper	2 pieces (150-200 grams)
Tomatoes	2 pieces (200 grams)
Onion	1 small head (50 grams)
Vegetable oil	2 tablespoons
Greens of your choice	half a small bundle
Salt	taste
Ground black pepper	taste

How to cook vegetable saute in the oven

Since we will cook the vegetable saute in the oven, turn on the oven to heat up to 200 degrees. Wash eggplant and bell pepper. We prick the eggplant with a fork in several places so that the skin does not burst during baking. Bake vegetables in the oven for 25-30 minutes. We focus on the readiness of eggplant.

We cut the tomatoes crosswise and pour boiling water for 2-3 minutes. I like to cook this saute with fresh tomatoes, but if you want, they can be baked with eggplant and peppers. True, add to the rest of the company not immediately, but 5-7 minutes before the end of cooking.

Cool the roasted vegetables. Remove the skin from the pepper, remove the seed box and cut into small cubes.

We cut off the green tail of the eggplants, peel them and also cut them finely.

We also remove the skin from the tomatoes, remove the seeds, and chop the flesh with a knife.

We clean the raw onion, wash and cut into small cubes.

Mix chopped vegetables in a bowl. It remains to salt, add fresh herbs and season with vegetable oil.

Today we are cooking eggplant sauté in the oven. This version of sauté is not at all like a proper sauté fried in boiling oil. I note that eggplant saute is suitable for vegetarians or for those who decide to eat the right dishes baked in the oven.

It is customary to think: saute is a kind of meat stew. I can say on my own that I always attributed sauté to vegetable dishes. I had to try the grilled eggplant sauté. What could be tastier than autumn baked vegetables? Eggplants have a fleshy texture - no worse than meat.

Unfortunately, I don’t have a grill at home, but there is a good oven where healthy vegetable snacks are obtained. Saute is one of them.

For eggplant sauté, you will need the ingredients from the list. Vegetables must be washed and dried with a towel.

Cut the eggplant into medium rings. Large rings are divided into two parts. The skin does not need to be removed. Put the eggplant in a bowl. Sprinkle liberally with salt.

Fill with warm water. Soak vegetables in salted water for at least 15 minutes. To prevent the rings from floating up, a flat plate with a weight is placed on them. This method helps to get rid of eggplant bitterness, which is almost always present in them. Remove moisture from the eggplants with a paper towel.

Pour the baking sheet with oil. Place the eggplant in the center.

Carrots need to be peeled. Cut into rings. Bulgarian pepper freed from seeds. Cut into long strips. Cut the tomatoes into rings or slices. We distribute vegetables around in random order. Spray with oil. We send it to a well-heated oven (at least 230 degrees) for 15 minutes.

Onion cut into thin half rings. Three garlic on a fine grater. We take out a baking sheet with a saute. Scatter the onion and garlic over the vegetables. Put the baking sheet back into the oven for another 15 minutes.

Mix well-baked eggplant sauté. Add to taste. Leave in the switched off oven for another 10 minutes. We supplement with greenery.

Serve eggplant sauteed in the oven as a side dish or as an independent dish for lunch or dinner.

Sauteed vegetables in the oven is one of the dishes that fall into the category of wholesome and healthy food. In addition, it is very tasty, easy on the stomach, and making sauté is quite simple.

INGREDIENTS

• Eggplant 2 pieces
• Tomato 2 Pieces
• Carrots 2 Pieces
• Bow 2 Pieces
• Sweet pepper 2 pieces
• A bunch of greens 1 piece
• Garlic 3 Cloves
• Sugar 1 tbsp. spoon
• Vinegar 1 tbsp. spoon
• Olive oil 3 tbsp. spoons
• Salt, pepper to taste

Preparation description:

Saute vegetables in the oven as follows: 1. Rinse the eggplant, if the skin is hard, cut off, then cut into rings, about 1 cm thick, rub with salt and set aside. 2. Blanch the tomatoes, peel and cut into 6 pieces each. You can simply remove the skin from the tomatoes like this: make an incision on the stalk on the tomatoes, pour boiling water and hold in it for 4-5 minutes, the skin will easily come off. 3. Peel the peppers and cut them randomly, also cut the carrots and onions. 4. Fry eggplants and tomatoes with pepper separately in a pan in olive oil. Saute carrots and onions until soft, then add vinegar and sugar and simmer for 5 minutes. 5. Put all the fried vegetables in a baking dish, sprinkle with chopped garlic and herbs, add salt and pepper to taste. 6. Put the saute in the oven, preheated to 180 degrees for 50 minutes. Garnish the finished dish with fresh herbs and serve. Bon appetit!

Saute vegetables in the oven. rich in such vitamins and minerals as: vitamin A - 45.5%, beta-carotene - 49.1%, vitamin B6 - 13.1%, vitamin C - 89.8%, vitamin E - 16%, potassium - 13 .1%, cobalt - 29%

What is useful Saute of vegetables in the oven.

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• B-carotene is a provitamin A and has antioxidant properties. 6 micrograms of beta-carotene is equivalent to 1 microgram of vitamin A.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining a normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to friable and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads, the heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.

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