If you have frozen the chopped eggplants for future use, then all the future colds can become the basis of stunning vegetable stews, designed to warm and satiate in bad weather. A few of the most interesting recipes for stewed eggplant with potatoes, we'll tell you further.
Mutton, stewed with eggplant and potatoes
Traditional Georgian dish based on stew with vegetables lamb is called a chanaha. This simple and hearty meal is prepared from the available products and served in the company of greenery.
Ingredients:
- lamb - 950 g;
- vegetable oil - 55 ml;
- onion - 240 g;
- garlic - 10 denticles;
- tomatoes in its own juice - 620 g;
- wine vinegar - 25 ml;
- potatoes - 340 g;
- sweet pepper - 340 g;
- a handful of green basil, parsley and cilantro;
- fresh tomatoes - 420 g.
Preparation
Before preparing stewed eggplants with potatoes, you need to rid yourself of eggplant from bitterness, for this cut the vegetables, sprinkle with a generous pinch of salt and leave for an hour. After 60 minutes, drain the secreted juice and rinse the pieces.
Cut the lamb cubes and also season with sea salt and a mixture of peppers. The flavored meat is browned in the brazier and set aside on a separate dish, and instead, let onion rings. Add garlic to the grill and return the meat to the dishes. Next, pour the tomatoes along with the juice and vinegar. Over the sauce and meat, alternately lay the potatoes and aubergines in several layers, seasoning each sea salt. Crouch is the dish of fresh tomato slices. Pour into a brazier a liter of water and put the stew in a preheated to 180 degree oven for an hour and a half. After the time has elapsed, increase the temperature to 200 degrees, place fresh herbs and bake again for 15 minutes. Potato, stewed with eggplants and meat is tastiest in hot form with a slice of fresh bread.
Stewed eggplants with potatoes and tomatoes
Ingredients:
- Potato tubers - 340 g;
- eggplant - 780 g;
- vegetable oil - 55 ml;
- ground cumin, cloves, cinnamon, cardamom, ginger - 1/2 teaspoon each;
- purple onion - 70 g;
- tomato paste - 15 g;
- fresh tomatoes - 230 g;
- yoghurt - 65 ml;
- water 115 ml;
- laurel - 2 leaves.
Preparation
In warmed up butter, brown potatoes and eggplant slices, the latter pre-salted. Turn the onion in puree with a stupa or blender, add the ground spices to it. With the paste obtained, season the vegetables in the brazier. Dissolve the tomato paste in water and pour the solution into the contents of the dishes, then send and fresh tomatoes, and behind them - laurel leaves. Leave the vegetables to stew for 20-25 minutes, and before removing from the fire, season with yogurt.