Sauteed eggplant: the classic recipe in the pan, variations in the slow cooker and the oven

Eggplant can be cooked a huge number of dishes. But if you ask Blues fans to choose the most delicious, then SOT will be on the first place. It is prepared by a special process of “shaking”, so that the vegetables retain their shape and juiciness. To repeat a classic recipe sauteed eggplant or experiment with ingredients and techniques — the choice of the hostess.

1.5 hours. 5 servings. Easy to prepare

Victoria Panova 27 Dec 2017789

The content of the article

  • 1 Saute and stew: what’s the difference
  • 2 fine cooking
  • 3 Classic recipe saute eggplant…
  • 4 … and 3 culinary imagination
    • 4.1 With chicken
    • 4.2 With potatoes
    • 4.3 Apple
  • 5 Changing technology
    • 5.1 Make in a slow cooker…
    • 5.2 … in the oven
  • 6 Reviews: “Delicious I haven’t eaten anything”

Incredible flavor, juicy pieces of vegetables, delicate flavor that sautéed Blues. Diet, light, but hearty dish would be appropriate and in the daily and festive menus. It is served as an appetizer, as a main dish or as side dish to meat. Sautéed Blues delicious hot or cold.

Saute and stew: what’s the difference

The word “cell” hides the dish, like a stew. The set of products of these two dishes are the same: blue, tomatoes, Bulgarian pepper, onion. The difference lies in the baking.

Originally, the word “saute” are not called the dish and cooking technique. From the French “sauté” (“sauter”) translates as “jumping.” Vegetables are grilled on a griddle or in a skillet, but in the process of cooking do not mix with a spatula or spoon, and “shake”. As a result, they are juicy, do not fall apart. Sauté brought to readiness by the method of quenching, but at this stage, the components are stirred with a spoon. Thanks to this cooking technique, it is possible to preserve the integrity of the components. The flavors of products from which you cook a dish, complement each other, connecting in a culinary Symphony.

Vegetable stews prepared differently: extinguished. During cooking, stir the dish, the vegetable pieces become loose. At first glance, the differences between saute and stew insignificant, but the technology of preparation, in the opinion of gourmets, the impact on the final taste.

To shake the ingredients in the pan, as suggested by the technique of sauté, you need a certain skill. Take a minimum of vegetables until you “hang of it”.Fine cooking

How to cook sauteed eggplant that was really delicious? Everything is important: preparation of ingredients, and a selection of kitchen utensils, and compliance with culinary techniques. Follow the tips to easily learn the wisdom of making the cell.

  • Right, chop the vegetables. The main ingredient is eggplant. It must be cut large. Slices or cubes — the choice of the hostess. The rest of the components can be cut arbitrarily, but better too large — so it looks harmonious.
  • Remove the bitterness from the little blue. Eggplants have a specific bitter taste. The bitterness will ruin the taste of the dish, so you need to pre-clean. Saute sliced on a blue soaked in water with salt for 30 minutes or salt and leave for 20 minutes and then washed. Remember that fresh vegetables are less bitter, overripe and even can cause poisoning due to high content of corned beef.
  • Select the correct utensils. The manufacturing cell consists of two stages — roasting and stewing ingredients. Need a pan and a capacity to extinguish. Ideally, if you have the pot: it is easy to “shake up” the vegetables. Can zagotoviti sautéed eggplant and pepper in the pan in which foods were roasted, but only if it has high sides. Bring a dish until cooked in a cast iron cauldron or saucepan with a thick bottom. In the final stages of cooking you can use slow cooker.
  • Fry the ingredients separately. Fry meal components you need one by one. If you put it in the pan all at once, the vegetables will loose their juices and begin to stew — stew will turn out. Exception — roasting. Carrots and onions you can fry in the same pan, but lay them alternating, starting with the onions.
  • Use a minimum of oil. For roasting vegetables, use a little oil. Especially not pouring a lot into the frying pan to sinenky: they absorb fat like a sponge. In the end, instead of low-calorie easy meals to salad, which expires oil.
  • Do not mix up components. Saute the ingredients don’t stir it with a spoon or spatula — not at the stage of frying or stewing. Otherwise you get a mess. So vegetables are evenly roasted and not burnt, the pan should be periodically shake: the ingredients need to jump.
  • Watching the temperature. Fry the vegetables should simmer. Otherwise they will burn. Use a spoon is impossible, and when shaking is difficult to determine what the vegetables started to burn. But first the oil you need to heat, and then reduce the heat so the vegetables quickly “grab”, and all the juices will stay inside pieces. Extinguish at a minimum: vegetables to soak up the flavors of each other to get to readiness, but do not boil.
  • Spread layers. In a classic recipe for fried ingredients are put into the pot or cauldron layers. Do not stir with a spoon. Except that you can gently shake the container.

Sauté mix when serving, but the movement should be careful. From top to decorate with chopped greens, sprinkled with pieces of feta. In the Caucasian cuisine as “topping” used walnuts.A classic recipe saute eggplant…

Description. Classic sautéed Blues requires a minimal set of ingredients: only use vegetables, herbs, spices. Herbs can take any, but usually hostesses also add parsley or dill.


  • blue — four times the average vegetable;
  • bell pepper or two (preferably different colors);
  • tomatoes — three major (red);
  • onion — a big onion;
  • carrots — one large;
  • garlic — to taste;
  • greens — bunch of dill/parsley;
  • sugar eye;
  • salt, ground pepper — to taste;
  • vegetable oil — for frying.


  • Cut blue rings. Soak in salted water for 20-30 minutes.
  • Chop the carrot, pepper and onion — half rings. Blanks do not mix.
  • Make cross-shaped incisions at the base of the tomatoes. Omit the tomatoes for a few seconds in boiling water, remove from hot water into cold. Remove the peel, cut into large dice the flesh.
  • Fry the prepared blue in the pan. Oil — at least. To turn the method of “shaking”. Frying it is desirable to spend no more than two minutes.
  • Fry separately the rest of the workpiece vegetable, except tomatoes. Don’t forget to follow the classic techniques — not to mix in the traditional way.
  • Squeeze the garlic, mix with salt, ground pepper.
  • Pour a little oil in a saucepan. On the bottom — eggplant. Use some spices and a little pritrusit sugar for sweet taste.
  • Spread layers of the remaining vegetables and roasted tomatoes. The order can be any. If the depth capacity allows, the layers can be repeated.
  • Cover the saucepan with a lid. Brought to readiness on slow fire. The last stage of cooking will take about 20 minutes.
  • To serve, generously sprinkled with herbs.
  • Following the classic recipe, you can cook spicy sautéed eggplant. Just add more garlic and chili pepper — get the appetizer for fans of “sharp little”…. and 3 culinary imagination

    There are many recipes sauteed Blues. The technology remains the same, but change the ingredients. To the traditional set hostesses also add other vegetables: zucchini, cauliflower, potatoes. Harmonious “sound” in dishes with little blue mushrooms. It is better to take mushrooms as a forest flavor is bright: they can “score” the taste and flavor of other vegetables. If you want to cook a full dish, you can add meat will be delicious and satisfying.

    You can experiment not only with ingredients but also with seasoning. Bay leaf, saffron, hops-suneli, nutmeg with spices, a familiar dish will take on a completely new taste.


    Description. A hearty dish that can be served on the lunch. The chicken can be replaced by any meat, then cooking time will increase. The main condition — the meat should be lean. The recipe allows you to experiment: you can add any vegetables, mushrooms and every time to a new dish. Serve the sauté with the meat hot.


    • blue — three medium fruit;
    • sweet pepper — two pieces;
    • carrot is a root vegetable;
    • onions — large head;
    • tomatoes — two pieces;
    • chicken fillet one;
    • garlic — to taste;
    • vegetable oil — on the eye;
    • spices, herbs — to choose from.


  • Blue sliced to pieces. Salt. Leave for 20 minutes, then rinse.
  • Fillet cut into large cubes, carrots and tomatoes — slices. The onions and peppers to chop half rings.
  • Fry the ingredients in a pot at a time, not forgetting about the art of cooking: without blade, mix “shake”.
  • Fried vegetables and meat in a deep container layers. The order — at its discretion, but tomatoes definitely top. Add the garlic, spices.
  • Simmer on low heat for about 30 minutes.
  • In the end generously sprinkle with herbs.
  • Try to cook saute with meat. Slice the vegetables fairly large. The combination of different textures — that’s unusual.

    With potatoes

    Description. For cooking potatoes boiled until half cooked and other vegetables are fried separately. Recipe add tomato juice, but you can take fresh tomatoes. To get a vivid taste, use more spices. If the traditional spice set (salt-pepper), add oregano, coriander, cumin — dish “sing”.


    • eggplant — two young vegetable;
    • potatoes — 0,5 kg;
    • onions — one or two bulbs;
    • carrots — two root;
    • tomato juice — a glass;
    • garlic — to taste;
    • spices;
    • any greens;
    • vegetable oil — for frying.


  • Blue cut into large cubes. Salt, wait 20 minutes, rinse under running water. Fry method of “shaking” a couple of minutes.
  • Potatoes cut into cubes. Boil until soft. You can add to the pot with the potatoes Bay leaf for flavor.
  • Chop the carrots into large strips, onion — half rings. Fry together, shaking the skillet.
  • Put all the vegetables in layers in a deep container with a thick bottom. Add spices, garlic. Pour tomato juice. Simmer for 20 minutes.
  • Remove from heat, add chopped greens and allow to stand for ten minutes.
  • Add in a cell with the Blues and potatoes parsley, Basil and cilantro. This combination of herbs will provide the intoxicating fragrance and spicy taste.With apples

    Description. The dish is prepared without the roast and onions. Sautéed with apples turns out tender. Take sour-sweet fruit: they will give a “sour”, which harmoniously complement the vegetable’s taste.


    • blue — four young vegetable;
    • bell peppers — three (different colors);
    • carrots — two large roots;
    • apples — three medium sour-sweet fruit;
    • tomatoes — four large;
    • spices — to taste;
    • vegetable oil (refined) for frying.


  • Blue cut into cubes, add salt, wait 20 minutes, went to the bitterness. Rinse under running water.
  • Drained eggplant cubes and fry for three minutes by the technique of “sauté”: don’t stir with a spatula and shaking.
  • Carrots and peppers cut into cubes. Turn to fry.
  • Roasted vegetables folded into a saucepan. Add any spices. Put the coarsely chopped tomatoes. They pre-remove the skin.
  • To put a cell to stew for 15 minutes.
  • Add large cubes of apples. Saute three minutes. Remove the saucepan from the stove, to give the dish to infuse for ten minutes.
  • If you like unusual flavors, add sautéed with apples and blue squeezed through a garlic press and a little cinnamon (literally a pinch): an unusual combination will win gourmets. Top the dish can be sprinkled with sesame seeds.Changing technology

    The secret of cooking sauteed eggplant and tomatoes lies in the special technology. But who said that just changing her to a tasty dish? Of course, you can! The main rule — the vegetables in the saute should not fall apart in the stew. It is important to pre-fry and don’t stir with a spatula to keep the shape, and that’s where they will “walk” — does not matter. Sauté cook in the oven or in a slow cooker, and make sure that it turns out not worse, than pot.

    Many Housewives put all the vegetables from the classic set for saute and stew together in a slow cooker or baked in the oven. But so will stew, rather than saute.Make in a slow cooker…

    Description. To prepare stew of eggplant in multivarka with vegetables you need to pre-fry. You can do it right in the bowl “assistant”, but be sure to roast the components separately, and then combine and stew.


    • blue — three young fruit;
    • zucchini or two small;
    • tomatoes — two large;
    • carrots — two medium root;
    • onion — one large onion;
    • sweet pepper — two pieces;
    • Basil, mint, cilantro — a few sprigs;
    • garlic, spices — to taste;
    • sunflower oil (refined) for frying.


  • Little blue cut slices. To remove the bitterness by soaking in salted water (hold 30 minutes).
  • Zucchini cut into just like little blue. Carrots to chop straws, pepper and onions cut into half rings.
  • Of the vegetables separately and fry in a slow cooker. Enough that they “grabbed”, it is not necessary to wait for readiness.
  • Pour the tomatoes with boiling water. To remove the peel, cut into slices.
  • Put all the vegetables in a bowl multivarki. To add spice, but not to mix the layers. Select the mode “Suppression”, insert timer to 20 minutes.
  • Chop the garlic, parsley. Add all to bowl after the signal notifying the end of cooking. Turn off the appliance, leave the cell in a closed slow cooker for ten minutes so the food is impregnated with the aromas of greenery.
  • Vegetables consists of low calorie ingredients, but the process of roasting the vegetables adds calories. You can make a version of the diet: to cook the ingredients separately for a couple, and then put all in a bowl multivarki and bring to readiness in the mode “Stewing”. So the vegetables do not become a “mess” do not mix them and keep track of time enough to stew steam vegetables for ten minutes so that their flavors blend together into an “ensemble”.

    … in the oven

    Description. Recipe for sauteed eggplant in the oven that is, first all the ingredients are roasted. You want to cook separately, without mixing with a spatula, with a minimal amount of butter and literally a couple of minutes to the vegetables are “sealed” juice and it will keep the shape of the pieces.


    • blue — three pieces;
    • mushrooms — 300 g;
    • carrots — one large;
    • bell peppers — two different colors;
    • shallots — four pieces;
    • tomatoes or three large;
    • greens;
    • garlic, spices — on request
    • the refined oil — on the eye.


  • Little blue cut slices. Add water with salt for 30 minutes.
  • Mushrooms cut into slices, carrot slices, pepper strips, onion — rings.
  • Fry the workpiece at a time, shaking the pan. Spread roasted each ingredient in a separate plate covered with a paper towel. It will take away excess oil, saute will not be bold.
  • Pour the tomatoes with boiling water. Remove the skins, coarsely chop, stew in a pan. You can add the garlic.
  • Fold the vegetables in a baking dish in layers. The top should be tomatoes. Send in an oven preheated to 180°C for about 25-35 minutes.
  • If the oven is a function “grill”, at the end of cooking to include just three or four minutes to “gone” excess liquid and vegetables “grabbed” a nice crust.
  • Saute always salted at the stage “Assembly” (before baking/stewing) or at the end. If to add salt to the ingredients when frying, the dish will be dry: salt “pulls” of liquid products. It lost a main feature of cell — maximum juiciness of the vegetables.

    Sautéed with eggplants, is a seasonal dish. Of course, blue can you find in the supermarket and in the winter, but the taste is not the same, and the use of vegetables is questionable. If you want to taste delicious sautéed in winter — ice blue. It’s simple: eggplant cut into cubes or “roundels”, fry, put on a cutting Board and freeze. Store in bags with Zip-lock, but before sending it to storage, be sure to check that the package does not hit the air.

    Another option to eat a delicious snack in the winter — roll up vegetable stew with eggplant in jars. Prepare the dish on the classic recipe (only the number of ingredients increase) and roll up. Although sautéed and prepared without vinegar, but stored for a long time: garlic and the acid from the tomatoes ensure the safety of preservation. The only condition is that jars and lids need to be sterilized.

    Reviews: “Delicious I haven’t eaten anything”

    Love cell. In the winter, buying frozen “Hortex”, now we eat her))) But tomatoes were not very ripe, I didn’t want to bloody when cooking. Turned out beautiful and delicious!

    Krasilnikova, https://gotovim-doma. ru/forum/viewtopic. php? t=23575

    At this time of year is my family’s favorite dish (except the meat, of course) sautéed eggplant with tomatoes. Try can enjoy. The dish tastes better cold, you can make a sandwich is bread with butter on top and sauté.

    Olga B https://www. lepestok. kharkov. ua/forum/viewtopic. php? t=1469

    All cut into cubes and spices only Bay leaf and black pepper ( and also salt) tastes better..I just do not eaten!! as so many times trying from harm to find a replacement, and really — cold is much tastier (the pelt with blue not to cut in any case — adds a very spicy bitterness), and delicious I should add a bit of sweetener is necessary, he is needed there for sure! herbs don’t add any — it pulls on all the balance, but that’s just my opinion, but I stand by it.


    Sauteed eggplant: the classic recipe in the pan, variations in the slow cooker and the oven uses cookies to be better. Before you continue reading, you must agree terms and conditions

    The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.