Many, more than once, have faced the fact that any dish of meat, fish or even potatoes is too heavy, or they simply do not want it. But on the contrary, I want something light, so that it doesn’t affect the figure (especially true for girls), and the food gives a feeling of lightness, not discomfort. The proposed option would be good snack, so an independent dish that will be just nice to put on a piece of Borodino bread and eat.

Products for vegetable sate

• Onion - 2 heads.
• Carrots - 1-2 pieces.
• Eggplant - 3-4 pieces.
• Bulgarian pepper - 3 pieces (medium size).
• Zucchini - 1-2 pcs. You can not add them, strictly to taste or replace them with squash.
• Tomatoes - 3-4 pieces.
• Garlic - 3-4 cloves.
• Salt, sugar, vegetable oil.

Step by step recipe for making vegetable sate

1. Pour a little oil into a large frying pan with high sides and put it on fire. While it is heating, finely chop the onion and set aside. Mix thoroughly and leave to fry.



2. In the meantime, finely chop the carrots and send to the onion. Again, mix well. The fire is medium so that it does not burn, but the ingredients are fried, not stewed.



3. Meanwhile diced eggplant. Already not so small, but not large, so that they "asked in the mouth." We also put them in a frying pan, and mix them in the same way, adding more vegetable oil (eggplants will absorb it very quickly). Let them fry without a lid.



4. In the meantime, chop the zucchini. Also not large and not small, and feel free to send to the pan.



5. Now cover with a lid, and grab the pepper yourself. Cut? Feel free to add to the skillet and mix well.



6. Then put salt, sugar and squeezed or finely chopped garlic. Vegetables will release juice, and then they will no longer be fried, but stewed.



7. In the meantime, tomatoes (you can take “not the first freshness”, as long as they are juicy), cut in half, cut out the green core



8. and grate them directly into the pan so that the skin remains in your hands. Mixed? Covered with a lid? Have the fire been reduced to a minimum? Now mix well and simmer-evaporate for another fifteen to twenty minutes.



9. That's all. Eat it now or put a hot dish in jars, and close it with tin lids, leave it for the winter - it's up to you.


10. But the smell is incomparable and very soon you will want to repeat the experiment. The only thing is that this dish is tastier all the same cooled down, or in general, from the refrigerator. But the wait is too painful.

That's what you found out how to make sate. The recipe for this dish is terribly simple, and its taste depends not only on the ingredients that make up its composition, but also on the order in which the products are laid. Although it is very simple, and the time for their sequential frying-carcass is very easy to calculate. First, wash and clean all the components, and then cut and put in a pan. While cutting the next, fry the previous ones. And so, you cook everything perfectly. Bon appetit.

Among vegetable dishes, there are many other very interesting recipes. You can already find many of them on the pages of my culinary site.

Sauteed eggplant is probably the most popular preparation. There are many recipes, they all differ in some way, but all are original in their own way. This recipe makes a very tasty sauté. It can be eaten in several ways - spread on bread, with mashed potatoes, or instead of a side dish for meat. It is also stored wonderfully, perfectly "survives" until the next harvest of vegetables.

Let's start by preparing all the vegetables. We will need whole eggplants, preferably young, not overripe. Thoroughly wash, cut off the "tails" and "noses".

We cut the eggplant into cubes, the size is approximately 1.5 * 1.5 cm. It is not necessary to peel the peel, it boils well and turns out soft.

So that the eggplants do not taste bitter, you need to sprinkle them well with table salt, and let stand for 2 hours. The liquid that the eggplants secrete must be drained, and the vegetables rinsed with clean water to get rid of excess salt.

Prepare the rest of the vegetables - wash the peppers (bitter and sweet), tomatoes, garlic. Tomatoes must certainly be ripe, juicy, the result depends on it. And if the tomatoes are from their own garden, it’s beauty in general, the taste of the sauté will only benefit from this.

We remove the place where the stalk is attached to the tomatoes, cut the stalk from the pepper and clean the seeds, peel the husk from the garlic. You should be careful with hot pepper - after contact with it, do not touch your face, eyes, but thoroughly wash your hands several times, and equipment - a knife, a board. We put the prepared vegetables in the bowl of the combine, and chop. You can also use a meat grinder.

This is what a tomato-pepper dressing looks like. This is where the quality of the tomatoes will affect, if they were dry and hard, then the dressing will be very thick, and you will have to dilute it with water, or add tomato juice.

Place the eggplants in a heavy bottomed saucepan and pour over the tomato sauce. After boiling vegetables, simmer over low heat for 40-50 minutes, stirring every 7-10 minutes. By the way, if there is no pan with a thick bottom, you can use a slow cooker, since the eggplants at the end of the stewing may begin to stick to the bottom. One disadvantage of the multicooker is a small capacity.

After the set time, we check the readiness by piercing the skin of the eggplant with a match - this should be easy. After that, add a glass of vegetable oil and vinegar (9%), sugar. Stir and simmer for another 5 minutes.

Before laying out eggplant sauteed in jars, they must first be washed well and sterilized. This point should be approached with all seriousness - how your blanks will be stored also depends on this. You can do this in the oven, in the microwave, or in the old fashioned way - in a steam bath. Dip the lids in boiling water for 5 seconds.

We arm ourselves with a ladle, or a small cup, and carefully lay out the sautéed jars. It is convenient for me to close the sauté in half-liter jars - just for one day to eat.

We twist and roll up the banks. We turn the lid down for additional sterilization. We wrap the jars with the workpiece with a blanket until it cools completely - for a day or two. Delicious eggplant saute for the winter is ready!

Over the weekend I did some preparations for the winter. One of them was eggplant sauté. Our whole family just love it! It happens that we fry potatoes on a cold winter evening, open a jar of sauté and enjoy.

Also, sauté can be safely used as a vegetable side dish for meat or fish. Yes, to be honest, I often eat it just with bread and it’s very tasty for me!

Saute is a French dish. It came from the word "sauter" - to jump. This sauté got its name because the vegetables are actively mixed during its preparation. This is done with a large amount of oil. Vegetables first acquire a fried appearance, and only then languish under the lid. I skip the frying process, as I limit the amount of oil. I do not like fatty foods, and I try to follow the figure.

It turns out a very tasty and aromatic dish. I always rejoice when I do not have enough prepared jars or the last jar is not completely filled. Then I have the opportunity, with a clear conscience, to gorge on a delicious sauté without waiting for winter.

Difficulty of preparation: too easy to preserve

Cooking time: 60 minutes

Ingredients for 6-8 liter jars:

vegetable oil - ½ cup

table vinegar - 5 tbsp.

salt - 4 tbsp.

sugar - 4 tbsp.

We cut all vegetables into large cubes or slices (tomatoes, onions).
I know that in some recipes you can find a recommendation to peel vegetables. I don't know why this is being done. I do not do this.

First, the vegetable skin helps the pieces keep their integrity, making the sauté brighter. Secondly, vegetable skins are the very fiber that some of us pay extra money for, adding it to our diet intentionally. Thirdly, the skin of vegetables in a honeycomb according to my recipe becomes soft and does not feel superfluous at all.

We spread the chopped vegetables in a large cauldron or in a pan. Pour the vegetable oil on top and mix the vegetables a little. This is done so that all vegetables are covered with an oil film. Cover with a lid and put on medium heat.
After 15 minutes, the vegetables will shrink and decrease in volume by about 1/3.
It's time to add salt, sugar and vinegar and mix lightly.
After another 3-5 minutes, the boiling sauté can be laid out in pre-pasteurized jars and rolled up with lids.

This should be done as quickly as possible, until the boiling vegetable juice has had time to evaporate.

That's all! Sauté is ready for the winter! Saute is perfectly stored at room temperature all winter.

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If you like simple and not troublesome eggplant recipes for the winter, then my today's eggplant sauté recipe for the winter deserves your attention. Preserving sauteed blue ones for the winter will not take you much time, since the portion is small. And the result will certainly please you: eggplant sauté for the winter turns out to be very tasty, juicy, and will certainly decorate your home menu in winter. In addition, we will cook eggplant sauté for the winter without sterilization, which makes the recipe for sautéed blue ones for the winter even more interesting and attractive.

It should also be noted that the sauteed blue recipe for the winter is prepared with a relatively small amount of vinegar (50 ml per 4 liters of finished preservation), which adds another plus in favor of this eggplant preparation for the winter. Are you interested? Then I won't bore you with a long preface. I invite you to my kitchen, where I will tell you in detail and show you how to cook a delicious eggplant sauté for the winter.

Ingredients:

• 1 kg eggplant
• 1 kg bell pepper
• 2 kg tomato
• 0.5 kg onion
• 3 art. l. Sahara
• 1 st. l. salt
• 50 ml. vinegar 9%
• 200 g vegetable oil

Yield: 4 liters of finished preservation

The weight of peeled and prepared vegetables is indicated

How to cook eggplant saute for the winter:

All hard vegetables for our sauté must be coarsely chopped: onions in half rings or quarter rings, bell peppers and eggplant in randomly large pieces.

In the pan, in which we will cook our eggplant sauté, pour vegetable oil, pour the prepared peppers and onions and put on the stove.

Simmer the peppers and onions over high heat, stirring with a spatula, until the vegetables are soft.

Tomatoes for sauté must be grated, or chopped with a blender. The main thing is to get a homogeneous tomato puree.

Pour the tomato puree into the bowl. Add salt, sugar and mix.

Immediately after the tomatoes, add the eggplant. Stir gently, bring the saute to a boil, and then simmer over very low heat until the eggplant is cooked through, about 30 minutes.

At the end, add vinegar to the honeycomb, mix and cook for no more than two minutes.

We lay out the hot eggplant sauté in sterile dry jars.

Sauté, like much in cooking, was invented by the French. But this, contrary to popular belief, is not a dish, but a cooking technique. Translated from French, the word "saute" means a jump, a jump. That is, the ingredients of the dish in the pan are thrown up, and not turned over with a spatula. The technology of masterful tossing ensures the integrity of the tender pulp of vegetables and the preservation of juice inside them. Today we will learn how to make eggplant sate. But, in principle, you can make similar dishes from bell peppers, tomatoes and other juicy vegetables.

We need a special frying pan with high sides and a long handle. But if you haven't gotten your hands on the skillful tossing of vegetables yet, take a stewpan or a cast-iron cauldron. A regular frying pan is suitable for frying the ingredients. Eggplant sate, in addition to the main component, includes other vegetables: tomatoes, garlic, carrots, onions, bell peppers. Vegetable oil is used as fat. Eggplants do not need to be peeled: just wash them, cut into thick washers and salt. Yes, they need to be left for half an hour so that they give up all the bitterness.

Eggplant Sate Recipe "Favorite Blues"

While four medium-sized fruits are letting juice under salt, let's take care of other vegetables. Grate two carrots into large chips or chop into strips. We chop two and one onion into half rings, cut four tomatoes into slices. Pour vegetable oil into a frying pan and fry the onions first, then the peppers and carrots, and at the end add the tomatoes. Those, of course, let the juice. We salt the vegetable mass and simmer until it becomes soft. We shift it into a bowl, and place the eggplant washed under running water (to remove excess salt) in the pan. Fry these pucks on both sides until golden brown.

It was all preparatory work. Now it's time to prepare the actual eggplant sate. Pour oil into a saucepan, put blue ones in it, cover with vegetable mass on top. Sprinkle with finely chopped dill and parsley and 4 cloves of garlic passed through a press. Salt, add spices to taste. Close the lid and simmer on low heat for ten minutes.

Eggplant sate "Fragrant"

This recipe uses the same products, but in different proportions. Blue ones, tomatoes, bell peppers and onions should be an equal amount. And you will also need one carrot and a whole head of garlic. Separately, the onion is fried and laid out in a saucepan. Then the same should be done with carrots. Each layer of vegetables is salted. Chopped peppers and garlic chopped into longitudinal plates are placed on top of the carrots. The next layer is dill greens and fried eggplants. Tomatoes and greens are placed on top. The dish is stewed under the lid without stirring for about 45-50 minutes.

Eggplant Sate "Quick and Tasty"

This is a very simple recipe, according to which vegetables do not need to be fried - they must be immediately put into a saucepan, raw. Naturally, the blue ones themselves are an exception, which need to be salted and kept for half an hour. Then they are washed and cut into cubes. Pour oil into a saucepan and lay out layers of onion, pepper, eggplant, tomatoes. Sprinkle with a spoonful of sugar, season with salt, pepper, garlic and herbs. Drizzle with more oil and simmer covered for about 40 minutes.