Saute eggplant and zucchini: recipes for the winter and for every day with a photo

The word saute comes from French and means a quick way to process vegetables by frying in a special container - a saucepan. When sautéing eggplant and squash, the chef tosses the contents of the pan for even browning.

The dish contains a large amount of vitamins and minerals. By changing the amount of ingredients, you can satisfy the taste of any gourmet.

What dishes go well with

Saute is a favorite dish of many housewives. In the summer-autumn period, it is especially important, as the gardens are full of various vegetables.

Can be used as an independent dish and as an addition to various side dishes and snacks.

Ideal option - serve with meat and fish products, as well as side dishes: cereals, potatoes, pasta. Can be topped with sauce. Consume cold or warm.

Preparation of ingredients

Before you prepare the dish, you need to select and prepare vegetables. Rinse young zucchini thoroughly under running water. Cut off the tails and cut into pieces of the required size.

If zucchini have thick skins and seeds, they must be peeled. Remove the peel with a special vegetable knife. Cut into pieces, remove seeds and chop.

When preparing blue ones, a different preparation is needed. Vegetables contain a large amount of corned beef, so they are bitter.A large amount of the substance is contained in the peel, it must be peeled. You can get rid of the bitter taste in the following way: cut the eggplant into pieces and s alt. Leave for an hour. During this time, the vegetables will release the juice, and the s alt will draw out all the corned beef. After that, rinse the vegetables and proceed to cooking.

The structure of vegetables is different, so the bookmark is made at different times.

Recipes for multicooker

Today, the multicooker has taken pride of place in the kitchen of every housewife. You can cook almost anything in it, and sauté is no exception. Features of dishes and how to cook them later in the article.

With tomatoes

Sauteed eggplant and zucchini are best cooked in the summer, and therefore it is advisable to add fresh tomatoes. They add sourness to the dish. Using a slow cooker involves adding a small amount of fat, and therefore the dish is low in calories.

For cooking pick firm, ripe tomatoes.

Product List:

• eggplant - 3 pieces;
• tomato - 4 pcs;
• onion - 1 pc.;
• pepper - 1 piece;
• carrot - 1 piece;
• vegetable oil - 2 tbsp. l.;
• tomato paste - 2 tbsp. l.;
• garlic - 2 cloves;
• s alt, spices.

Cooking the dish:

1. Choose young vegetables. If necessary, remove the skin and seeds.
2. Carrot cut into thin half rings, so it will cook faster. Sprinkle the eggplant slices well with s alt and leave for a while. This will bring the bitterness out of them.
3. Pour oil into the multicooker bowl and add onion. Turn on the “Frying” or “Baking” function. Stir the onion so it doesn't burn.
4. Lay out the vegetables in layers: carrots, peppers, zucchini, washed eggplant and tomatoes.
5. S alt. Add a quarter teaspoon of sugar for a sweet taste.
6. Select the "Extinguishing" mode for 40 minutes. After the beep, check the readiness of the vegetables. If they are hard, increase the cooking time.
7. After turning off the program, sprinkle with chopped garlic and herbs. Quantity depends on personal preference.
8. Cold or serve hot.

Vegetable Sauteed Without Tomatoes

Diet dish that can be cooked in any multicooker model.

Ingredients:

• eggplant - 3 pieces;
• zucchini - 3 pieces;
• pepper - 2 pcs.;
• onion - 2 pcs;
• s alt and spices.

Cooking method:

1. Pre-prepared blue cut into large cubes.
2. Put vegetables into the multicooker bowl. They will absorb the juice that comes out.
3. Follow with coarsely chopped bell pepper.
4. Lay a layer of onion after.
5. The last layer of zucchini, as they have a lot of their own moisture.
6. Add s alt and seasoning to taste.
7. You can pour in a little vegetable oil, this will help improve the taste.
8. In the extinguishing mode, leave for 50 minutes.
9. Serve chilled.

Cooking saute in the oven

Vegetables cooked in the oven retain a maximum of useful vitamins and minerals.

Squash sauteed without roasting

Pick up young vegetables, they are tastier and contain a lot of vitamins.

Ingredients:

• eggplant - 3 pieces;
• zucchini - 3 pieces;
• tomato - 3 pieces;
• sunflower oil - 60 ml;
• cheese - 60 g;
• s alt.

Cooking method:

1. Cut pre-prepared vegetables into circles of the same size.
2. Sprinkle blue ones with s alt to remove bitterness. Drain and squeeze.
3. Take a napkin and oil the baking dish well.
4. Stack vegetables, alternating eggplant, zucchini, tomato.
5. Lay the columns in the shape of a snail.
6. S alt mix with pepper and sprinkle the top of the future dish with this mixture.
7. Sprinkle with oil.
8. When cooking for a long time, vegetables can burn on top and remain raw in the middle. To prevent this, the form must be covered with a layer of foil.
9. Preheat the oven to 200 degrees and place a baking sheet there. After the mass is heated, reduce the temperature to 180.
10. Bake one hour. After that, remove the foil and let the dish brown a little.
11. Sprinkle with finely grated cheese on top and put in the oven for another three minutes.
12. When the cheese is melted, remove and cool.

With tomato juice

Delicious vegetable platter made with tomato juice.

Required products:

• zucchini - 1 piece;
• pepper - 1 piece;
• onion - 1 pc.;
• garlic - 1 clove;
• tomato juice - 500 ml;
• eggplant - 1 piece;
• cheese - 100 g;
• s alt, spices.

Cooking:

1. Prepare vegetables and chop.
2. To prepare the tomato sauce, first fry the finely chopped onion. Add pepper and simmer until soft. Fill with juice. Simmer over low heat.
3. Pour sauce over vegetables and mix. S alt.
4. Pour the mixture onto a baking sheet and smooth it out. If the vegetables were pre-cooked, then bake for 30 minutes. If raw - bake for 1 hour.
5. Sprinkle with hard cheese.

Features of cooking in a pan

Use a cast-iron deep frying pan or a special saucepan as dishes. Professional chefs use a saucepan in which they toss vegetables and stir.

Zucchini after cooking the stew are juicy and soft. You can achieve a similar effect from eggplant by soaking.

Five Minute Recipe

Ingredients:

• young zucchini - 1 piece;
• eggplant - 1 piece;
• parsley - 1 bunch;
• sour cream - 100 ml;
• garlic - 1 clove;
• sour cream - 2 tablespoons;
• pepper, s alt.

Cooking:

1. Cut pre-washed and peeled vegetables.
2. Sauté the chopped onion.
3. Add remaining vegetables and fry over high heat, stirring frequently. The frying time depends on the size of the vegetables.
4. S alt to enhance the taste.
5. Sprinkle chilled sauté with garlic.
6. Pour sour cream over and mix.

Grilled Hungarian recipe

Grilled vegetables - a he althy and tasty dish. Perfect with grilled meats.

Ingredients:

• zucchini - 2 pieces;
• eggplant - 1 piece;
• s alt, pepper;
• greens;
• olive oil;
• lemon juice.

Cooking:

1. Prepare vegetables. Rinse and cut into slices.
2. Grill on both sides until tender.
3. Remove on a plate, s alt and pepper. Drizzle with lemon juice and olive oil.
4. Sprinkle with herbs.
5. You can add sour cream and garlic.

How to prepare a saute for the winter. Popular Recipes

Saute zucchini is the perfect dish for both summer and winter. During the abundance of zucchini and blue eggplant, you need to take care of the preparations for the winter. The easiest way is to wrap it in jars.

No Vinegar

Today, preparations for the winter without vinegar are somewhat forgotten. This method of preservation is very useful. Garlic and tomatoes act as preservatives.

Ingredients for 2.5 liters:

• eggplant - 1 kg;
• zucchini - 1 kg;
• tomato - 0.5 kg;
• onion - 300 g;
• carrot - 400 g;
• pepper - 500 g;
• sunflower oil - 100 ml;
• garlic - 1 head;
• s alt, seasoning.

Cooking method:

1. Prepare eggplant.
2. Sauté the onion until translucent.
3. Add pepper and continue to simmer.
4. When the pepper is soft, add the carrots.
5. Sprinkle eggplant.
6. If low juice, add water.
7. Keep on low heat covered.
8. To prepare the tomato sauce, put tomatoes, garlic, s alt and spices to taste in the blender bowl. Blend until smooth.
9. Add sauce to vegetables and keep on fire until tender.
10. The saute will be ready in 10-15 minutes.
11. Arrange in jars, cover with lids and sterilize. It is important that the temperature of the water and the honeycomb in the jars is the same. Otherwise, the bank may burst.
12. Roll up.
13. Wrap a blanket and let cool.
14. Keep in cellar or basement.

No sterilization

Ingredients:

• eggplant - 500 g;
• zucchini - 500 g;
• pepper - 1 kg;
• tomatoes - 500 g;
• onion - 500 g;
• sugar - 40 g;
• oliya - 50 ml;
• vinegar - 50 ml.

Cooking:

1. Wash vegetables and prepare.
2. Tomatoes cut crosswise, dip in boiling water and remove the peel. Grind.
3. Chop the ingredients and put them in a heavy-bottomed bowl.
4. Pour in vinegar, sugar and s alt.
5. Cover the lid and simmer for at least 50 minutes.
6. Sterilize jars and lids.
7. Spread the mass into jars and roll up.
8. Place upside down and cover with a blanket.

Saute does not require sterilization and keeps well at home.

With cucumbers

Ingredients for 3 liters:

• eggplant - 1.5 kg;
• tomato juice - 1 l;
• cucumbers - 700 g;
• sugar - 120 g;
• pepper - 700 g;
• onion - 300 g;
• s alt - 0.5 tbsp;
• sunflower oil - 200 ml;
• vinegar - 70 ml.

Cooking method:

1. Prepare eggplant.
2. Cut peppers and cucumbers into pieces.
3. Pour the juice into a large saucepan and put on the stove.
4. When the juice boils, add onion half rings.
5. After 10 minutes, add all remaining vegetables.
6. Cook for 30 minutes covered, stirring constantly.
7. Add s alt, sugar, vinegar, oil and boil again.
8. Pre-sterilize half-liter jars and lids.
9. Pour the salad into bowls and roll up.
10. Put on covers and wrap with a blanket.

With plums

Ingredients:

• eggplant - 1 piece;
• zucchini - 1 piece;
• pepper - 1 piece;
• plums - 200 g;
• onion - 1 pc.;
• olive oil;
• cilantro;
• s alt;
• spices.

Cooking method:

1. Rinse eggplant under running water, pat dry with a towel and cut into half rings. Remove bitterness.
2. Sauté the onion until transparent.
3. Pour in the remaining ingredients and simmer over low heat.
4. Add chopped sweet bell pepper to the mass.
5. S alt and pepper.
6. Wash the plums, remove the pits and cut into slices.
7. When vegetables are ready, add plums and stir. Cook 5 minutes.
8. Pour into sterilized jars and roll up.

Quick Recipe

Ingredients:

• eggplant - 1 piece;
• pepper - 1 piece;
• carrot - 1 piece;
• onion - 1 pc.;
• zucchini - 1 piece;
• sunflower oil - 150 ml;
• vinegar - 2 tbsp. l.

For cooking you need:

1. Cut onion, pepper and carrot into cubes.
2. Heat the oil in a saucepan and add the onion. Simmer for 12 minutes.
3. Add chopped tomatoes.
4. As soon as the tomatoes give juice, add the remaining vegetables.
5. Simmer covered for half an hour.
6. Cool down.
7. Reheat and simmer for 15 minutes. Add spices and s alt.
8. Pour vinegar into sterilized jars.
9. Roll up.

This method is the easiest and is often used.

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