Delicious and appetizing vegetable stew with eggplant

Vegetable stew with eggplant is a delicious andAn appetizing dish that can be made both vegetarian and meat. For proper preparation of it, it is recommended to prepare eggplants competently. They need to be cleaned, cut into two parts along, sprinkled with salt and left for half an hour in order for all bitterness to come out. Then just rinse with cold water and you can start cooking.

Vegetable stew with eggplant "Oriental"

Cut a kilogram of potatoes and onions(half a kilogram) in large slices, 0.5 kg of carrots - circles, 0.6 kg of eggplants - large cubes. All components are put out in a pressure cooker with a small amount of water, pre-salt and adding a little butter. At this time, boil five minutes of 0.5 kg of green beans and add at the very end. After the dish has cooled slightly, gently mix the vegetable mixture with a mashed cheese (300 grams) and crushed walnuts.

Vegetable stew with eggplant and pork shouldprepare necessarily in a gooseberry. Half-pound of low-fat meat cut into long pieces, fry it along with chopped onion. Soaked eggplant, Bulgarian pepper, carrots cut into strips, and two tomatoes - slices. Put all vegetables to pork, pepper and salt. Stew under the lid for about fifty minutes. At the very end, add five crushed garlic cloves, turn off the fire, leave for the dish to stand.

Very delicious will be a vegetable stew with eggplant,made on the grill. Kilogram of tomatoes strung on skewers and cook on the grill for fifteen minutes. In the same way do with the Bulgarian pepper. Aubergines should not be soaked, they should be removed from the skin and immediately sent to bake. All vegetables should be cleaned from the charred crust with damp hands. In order to remove it from pepper, it is recommended to place it hot in a bag, tie it and shake it well. In this case, the skin will come off very easily. Further vegetables simply chop with a knife, making a homogeneous mixture. Stew the stew with a stew on the fire, add salt, add freshly ground pepper, butter and 10 cloves of crushed garlic. Blend the mixture to a boil, cool, season with finely chopped dill.

In the event that there is no way to cookgrilled vegetables, they are recommended to be sent to the oven and baked, as usual. The cooking process is completely identical to the previous recipe. The taste qualities of the final dish are slightly different.

Eggplants stuffed with vegetables are preparedfast enough. It is recommended to prepare semi-finished products correctly. Kilogram of eggplant is prepared as usual. Carrots to grate coarsely, bulb finely chop, pepper and tomato cut the tomato and all to fry until ready, salt and adding a mixture of peppers. Boil half a glass of rice, mix it with vegetables and raw egg. Make eggplant from the eggplant and put a stuffing inside them. Then grease with mayonnaise and put baked in the oven for half an hour at a temperature of 200 degrees.

If you want to add to the filling of pork-ground beef(300 grams). In this case, stuffed eggplants should be laid gently in a pressure cooker, made from carrots, onions and greens. Put it on top and pour half full with a broth. Cook for about thirty minutes.

For a change, you can make pepper,stuffed with eggplant. With a kilo of "molds" cut off the top, clean them from the grains. Prepare the filling. Mix two cups of boiled rice with fried garlic, eggplant cubes (200 grams) and raw egg. Prepare the peppers in a cast-iron goose, bay with a salty broth for about forty minutes under a lid, over a small fire.

Bon Appetit!