Source: Myviewpoint, AdobeStockA wonderful dish for dinner or just for every day – vegetable stew with eggplants. It turns out very hearty and nutritious. An ideal option for summer, when eggplants are abundant and everywhere. We suggest trying several different recipes and choosing the most successful one among them!
1. Georgian Eggplant Stew
Source: cont.wsA famous Georgian dish called Ajapsandali.
You will need: 800 g eggplants, 400 g potatoes, 250 g tomatoes, 1 bell pepper, 1 onion, 1 hot red pepper, 2 cloves garlic, 1-2 bunches of herbs (dill, cilantro, parsley, basil, and thyme).
Preparation: Cut eggplants and potatoes into medium-sized pieces, grate tomatoes, and finely chop the rest of the ingredients. Boil potatoes until almost done, and fry eggplants until golden. Dice the boiled potatoes and fry them in the same pan where the eggplants were fried.
Add both types of peppers and onion to the potatoes and fry until the onion is golden. Return the eggplants, pour in the tomato puree, and add a little water if needed. Simmer the stew for 5 minutes, stirring. Add chopped herbs and garlic, mix, and simmer for another 5 minutes.
2. Baked Eggplant and Zucchini Stew
Source: dzen.ruA vibrant vegetable stew made from seasonal ingredients – delicious and healthy.
You will need: 400 g eggplants, 400 g zucchini, 400 g bell peppers, 400 g tomatoes, 300 g carrots, 200 g onions, 60 ml olive oil, spices, aromatic herbs.
Preparation: Peel and finely chop the tomatoes, put them in a pan, pour in 75 ml of water, bring to a boil, and simmer the sauce for 5-7 minutes. Randomly chop the remaining vegetables, mix with oil and spices, place in a baking dish, and bake for 40-45 minutes in the oven at 180 degrees Celsius. Pour the resulting stew with tomato sauce, mix, and bake for another 10 minutes.
3. Eggplant Vegetable Stew in a Slow Cooker
Source: pinterest.comSprinkle the finished stew with chopped herbs or grated cheese.
You will need: 400 g eggplants, 200 g zucchini, 150 g tomatoes, 100 g bell peppers, 80 g carrots, 60 g onions, 25 ml vegetable oil, spices.
Preparation: Heat oil in the slow cooker bowl. Layer the ingredients as you chop them: carrots, onions, bell peppers, eggplants, zucchini, and tomatoes. Season, add a little water if needed. After a few minutes, cover the slow cooker and cook the stew for 1 hour on the stewing mode.
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4. Eggplant and Walnut Stew
Source: dzen.ruAnother great recipe in Caucasian or Georgian style.
You will need: 3 eggplants, 2 tomatoes, 1 bell pepper, 1 carrot, 1 purple onion, 1/2 head garlic, 1-2 handfuls walnuts, 1 bunch cilantro, salt, khmeli-suneli, ground red pepper, spices.
Preparation: Peel the tomatoes and cut all ingredients into medium pieces, chop the walnuts, garlic, and cilantro. Sauté the onion with garlic, add carrots and peppers, and after 10 minutes, add tomatoes. After another 10 minutes, add chopped or ground walnuts, pour in a little water, and simmer the sauce.
Separately fry the eggplants over high heat until golden. Add them to the sauce, simmer for 5 minutes, season to taste, and sprinkle with chopped herbs. Cook the stew for another 2-3 minutes and remove from heat.
5. Eggplant and Potato Stew
Source: liveinternet.ruThe most satisfying stew, thanks to the combination of eggplants and potatoes.
You will need: 3 potatoes, 1 eggplant, 1 zucchini, 1 bell pepper, 2 tomatoes, 1/2 onion, spices.
Preparation: Peel and grate the tomatoes, finely chop the onion, and dice the rest of the vegetables. Sauté the onion until translucent, add the potatoes, and pour in 100 ml of water. Bring to a boil and simmer for 7-10 minutes over low heat. Add the remaining vegetables, tomato puree, and spices. Mix, bring to a boil again, and simmer the stew for 10-12 minutes over low heat.
6. Eggplant and Mushroom Vegetable Stew
Source: rutube.ruBoth fresh and frozen mushrooms will work equally well.
You will need: 4 eggplants, 500 g mushrooms, 4 tomatoes, 1-2 onions, spices.
Preparation: Chop all ingredients. Sauté the onion in a cauldron until translucent, add mushrooms, and simmer for 5-7 minutes. Add eggplants with tomatoes and simmer the vegetables covered until cooked through. Season the stew at the very end of cooking and serve.
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7. Eggplant and Cabbage Stew
Source: vkusnoclub.ruServe as a standalone dish or a side.
You will need: 2 eggplants, 600 g cabbage, 4 tomatoes, 2 bell peppers, 2 tbsp tomato paste, 1 cup water, paprika, salt, oregano, spices.
Preparation: Shred the cabbage, grate the carrots, and sauté them together for a few minutes. Add all the spices and fry for another 2 minutes. Add diced eggplants and tomatoes, pour in water and tomato paste, and mix thoroughly. Simmer the vegetables for 10 minutes uncovered, then add the bell pepper. Season and cook everything together for another 5-6 minutes.
8. Eggplant Vegetable Stew with Chicken Fillet
Source: pinterest.comAnd to make it even healthier and more diet-friendly, we suggest cooking the stew in the oven.
You will need: 1 chicken fillet, 2 eggplants, 2 tomatoes, 1 bell pepper, 1 carrot, 1/2 onion, 2 cloves garlic, 3 tbsp olive oil, spices, aromatic herbs.
Preparation: Peel and grate the tomatoes, mince the garlic, and randomly chop the rest of the ingredients. Sauté the onion with garlic until soft. Mix all ingredients, a little more oil, spices, and aromatic herbs to taste. Divide into pots or place in a baking dish, cover with foil, and bake the stew for 35-40 minutes in the oven at 190 degrees Celsius.
9. Eggplant Vegetable Stew with Meat
Source: za-edoy.ruBoth pork and beef are excellent here. It's best to cook this dish in a cauldron.
You will need: 400 g meat, 2 eggplants, 1 zucchini, 1 bell pepper, 1 carrot, 1 onion, 30 ml tomato paste, spices, aromatic herbs.
Preparation: Cut the meat into medium pieces and fry until golden brown. Add onion with carrots and fry for 3-4 minutes over medium heat. Add eggplants, zucchini, and bell pepper, and after 6-8 minutes, add tomato paste and spices to taste. Pour in 1.5 cups of water and simmer the stew for 30-40 minutes covered until the ingredients are cooked through.
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10. Eggplant and Bean Stew
Source: dzen.ruWe recommend preparing the beans in advance to save time later.
You will need: 400 g eggplants, 400 g beans, 400 g bell peppers, 200 g carrots, 150 g onions, 200 g tomato sauce, spices, aromatic herbs.
Preparation: Soak the beans overnight and boil until cooked. Chop all vegetables and fry the eggplants until golden. Separately fry the onion, carrots, and bell pepper. Combine all ingredients, pour in tomato sauce, season the stew, add about a cup of water, and bring everything to a boil. Simmer for approximately 35-40 minutes covered over low heat.
11. Eggplant Vegetable Stew with Minced Meat
Source: cookpad.comThanks to the large number of ingredients, the stew has a very bright and rich flavor.
You will need: 400 g minced meat, 2 eggplants, 2 potatoes, 1 zucchini, 1 bell pepper, 2 tomatoes, 1 carrot, 1 onion, 3 cloves garlic, 1 chili pepper, 1/2 bunch herbs, spices.
Preparation: Chop and sauté the onion with carrots, add minced meat, and cook for 7-8 minutes, stirring. Add diced eggplants with potatoes, pour in a cup of water, and simmer everything for 5-7 minutes covered.
Add zucchini and pepper, and after another 5 minutes – tomatoes. Season and simmer the stew covered until cooked through, about 15 minutes. 5 minutes before the end of cooking – stir in minced garlic, chili, and herbs.
12. Eggplant and Pumpkin Stew
Source: mirtesen.ruFor lovers of more original variations of familiar dishes.
You will need: 2 eggplants, 300 g pumpkin, 300 g potatoes, 2 carrots, 2 tomatoes, 150 g broccoli, 2 onions, 2 tbsp flour, 2 cloves garlic, spices.
Preparation: Cut all vegetables into medium pieces, and coat the eggplants in flour. Sauté the onion and carrots in a cauldron until soft. Add the remaining vegetables, except broccoli, pour in a cup of water, and simmer the stew covered until almost cooked through. Finally, add broccoli florets, season, and cook for another 7-8 minutes. Before serving, dress the stew with pressed garlic.
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13. Eggplant and Cauliflower Stew
Source: dzen.ruA wonderful summer stew recipe made from essential seasonal vegetables.
You will need: 4 eggplants, 300 g cauliflower, 2 zucchini, 2 bell peppers, 2 tomatoes, 1 carrot, 1 onion, spices, herbs.
Preparation: Chop the vegetables. Blanch cauliflower florets for 4-5 minutes in boiling water. Sauté the onion with carrots until soft, add peppers with zucchini, and cook for another 5-7 minutes.
Add eggplants to the pan, and after 8-10 minutes, add cauliflower, chopped tomatoes, and chopped herbs. Season the stew, pour in 150 ml of water, and simmer everything for another 10-15 minutes covered until cooked through.
14. Eggplant and Green Bean Stew
Source: vk.comIf using fresh green beans, blanch them for a few minutes first.
You will need: 2 eggplants, 1 zucchini, 2 carrots, 2 bell peppers, 1 onion, 300 g green beans, 300 g canned tomatoes, spices, aromatic herbs.
Preparation: Chop all ingredients. Sauté the onion with carrots until soft, add eggplants, and fry for another 5 minutes. Add bell pepper with zucchini, and after 5 minutes – chopped tomatoes with their juice. After another 5 minutes, add green beans, season everything to taste, and cook the stew for the last 5-7 minutes.
15. Eggplant and Rice Stew
Source: liveinternet.ruA versatile side dish with a pleasant combination of flavors and textures.
You will need: 2 eggplants, 2 zucchini, 2 bell peppers, 1.5 cups rice, 1 carrot, 1 onion, 3 tbsp tomato paste, 3 cloves garlic, spices.
Preparation: Chop the vegetables, mince the garlic, and rinse the rice. Sauté the onion and carrots until soft, add the remaining vegetables, and cook for 5-7 minutes. Add the rice and pour in enough water to completely cover the dish. Add all spices, tomato paste, and minced garlic, mix the stew thoroughly, and bring to a boil. Simmer it for 15-20 minutes over low heat, covered.