Pork and eggplant pan. How to cook pork with eggplant? Baking with vegetables

step by step recipe with photo

Stewed pieces of tender pork are harmoniously combined with eggplant and ripe tomatoes. Sequential introduction of ingredients allows you to bring them to readiness at the same time. Meat or mushroom broth, spicy cucumber pickle is suitable for stewing.

The dish is considered ready if the meat is easily pierced with a knife, but the pork should not delaminate into fibers, otherwise the food will turn into porridge.

Ingredients

• eggplant 4 pcs.
• tomatoes 2-3 pcs.
• pork 300 g
• onion 1 pc.
• vegetable oil 3-4 tbsp. l.
• ground black pepper

Cooking

1. Rinse the pork in running water and pat dry with paper towels. Cut into portioned pieces so that it is convenient to prick on a fork.

2. To extinguish, use a deep frying pan or a cauldron. Heat vegetable oil over high heat. Place prepared meat. Stirring with a wooden spatula, fry for about 5-7 minutes. During this time, the meat will change color and lightly brown. You do not need to salt the meat pieces so that they remain juicy inside.

3. Cut the onion into thin half rings. Add to fried meat. Stir and continue to fry over high heat for 3-5 minutes.

4. Wash the tomatoes. Cut into large pieces. Add to skillet. Stir and fry for 5-7 minutes in the same mode. You can remove the skin from the tomatoes first.

5. Use small eggplants with firm flesh and small seeds. Wash the vegetables and cut off the stems. Remove the peel with a vegetable peeler. Cut. Send to the pan. Salt and pepper. Stir. Fry for 2-3 minutes over high heat. If there is not enough liquid in the pan, add a little boiling water. Now make the fire small, cover with a lid and simmer for 15-25 minutes until all the ingredients are ready. Periodically remove the lid and stir so that the vegetables are well stewed on all sides.

6. The dish is ready.

Unlike vegetable stew or saute, it is not a side dish, but a full-fledged second course that does not require additions. Different types are just wonderful combined with eggplant. To prepare this dish, you can take rabbit meat, chicken, lamb, beef, pork. Moreover, with one or another type of meat, stewed eggplants will have a different palette of taste.

In addition to eggplant and meat, a wide variety of vegetables can be present in the composition of the dish - cauliflower, zucchini, white cabbage, green peas, broccoli, onions, peppers, carrots, potatoes, corn, broccoli, asparagus, green beans. stews with meat and vegetables, as you already understood, can be prepared according to different recipes, playing with the composition of the ingredients.

Very juicy and fragrant meat stew with eggplant and tomatoes is obtained.

Ingredients:

• Pork - 300 gr.,
• Eggplant - 1 pc.,
• Onion - 1 pc.,
• Tomatoes - 3 pcs.,
• Spices: turmeric, ground black pepper, ginger, suneli hops,
• Salt - to taste
• Ketchup -
• Vegetable oil

Eggplant stew - recipe

After all the ingredients are prepared, you can start cooking meat with eggplant. Let's start with eggplant. Wash it. Cut off the stem and tail. Cut the eggplant into large pieces. Put them in a deep bowl. Sprinkle with salt. Stir. Leave the little blue ones so that they let the juice flow. Thus, they can get rid of excess fluid.

In the meantime, wash the piece of pork prepared for the stew. Blot it with napkins, thereby you will get rid of excess moisture. Cut the pork into pieces four smaller than for barbecue.

Wash your tomatoes. Cut them into slices.

Clean the bulb. Cut it into quarters of rings.

Lay the eggplant in a colander. Rinse them with cold water. Leave them in a colander to drain excess liquid. Heat up a pan with sunflower oil. Lay the pork pieces on it. Add an onion.

Sprinkle the meat with spices and salt.

Stir.

Simmer pork with onions over low heat, stirring occasionally, for about 10 minutes. Now it's time for the eggplant. Put them in the pan with the meat.

First of all, we prepare the sauce for the dish, or rather, the marinade. To do this, we need to take tomato paste, dilute it with clean drinking water fifty-fifty. Add a teaspoon of salt and pepper to taste. There is one little trick, in order for the marinade to “soften” the meat, you can add quite a bit of sugar there.

Cut the garlic into small cubes, chop the greens too. Mix this mixture thoroughly.

To make eggplant with pork come out juicy and rich, it is important to pay attention to cutting the meat. It must be divided into equal pieces, otherwise, in the end, the meat will not be fried evenly and the dish will be spoiled.

Cut the onion and carrot into half rings and add to the marinade along with the meat. We use only half a portion of the marinade, leave the rest for a while in the refrigerator. We put the meat with onions in the refrigerator for the night. If there is not much time, then in an hour the meat will absorb enough sauce to make it soft and full of taste.

Eggplant, like tomatoes, we cut into half rings. It is important to observe proportions in everything. Not only the meat should be cut evenly, but also all the components of the dish baked in the oven. This helps to achieve the most correct taste and eliminates the possibility of burning some individual ingredients. Add salt and pepper to the eggplant and tomatoes to taste.

Grease the container in which the dish will be baked with butter. Put the meat evenly on the bottom with onions and carrots in the marinade. Place in the oven (previously preheated to 170 degrees) and leave for 25 minutes. Then lay the vegetables evenly on top and pour the remaining marinade mixture. Cheese, which must be chopped in advance on a coarse grater, pour on top.

We leave the pork with eggplant and tomato in the oven for another 40 minutes. After the specified time, you will have a fragrant and tasty dish on your table that will definitely delight all your close guests at dinner.

There are many rumors that pork is hard to digest and digest by the body. Actually it is not. Many doctors and nutritionists have proven that if you cook meat correctly, it brings only benefits and satiety. There is nothing weighting and harmful in the components of this recipe, not only for an adult, but also for a child. One has only to pay attention to the purchase or preparation of tomato paste. Without preservatives, tomatoes will complement the taste of the dish without unwanted effects.

The recipe for pork with eggplant is quite simple to prepare and, at the same time, delights all loved ones. Hearty, tasty, beautiful dish is suitable for special occasions, as well as for dinner with your loved one. Everyone knows that a happy man is a well-fed man. And what could be tastier and richer than pork? It takes a maximum of an hour and a half to prepare a dish, but you will hear compliments for a long time, this is guaranteed.

In order to prepare this dish, it is not necessary to spend a lot of time weighing all the ingredients. The above is an approximate number of products, then it's a matter of taste. Some people want meat to be their prerogative in their dish, some focus on vegetables.

It is important to know that this dish is not only tasty and satisfying, but also healthy. There are many vitamins in eggplant that benefit the body (C, B1, B2, B5). One eggplant contains all the necessary components for a person and it does not matter in what form they are used (pickled, fried, baked, grilled). The most curious thing is that they contain vitamin PP, it saturates a person with useful substances and even helps to get rid of nicotine addiction. Also, vegetables are the best combination with meat. The dish will help to get enough of the body without harm to the stomach.

This dish can be supplemented to your taste, bell peppers, hot peppers, zucchini will go well with meat and eggplant. By adding something of her own, each girl can make the recipe her own and prepare it for warm family gatherings.

Eggplant is distinguished by its original taste and useful properties. And if you cook it with pork, you get a dish that will take one of the leading positions in the everyday menu. Please your loved ones.

simple recipe

1. Before cutting the meat component, it should be rinsed well with water and blotted with paper towels;
2. Cut the prepared meat into medium squares;
3. While the oil is heating up in the pan, season the chopped pork with spices;
4. Fry the pulp over high heat until light golden, stirring it abundantly;
5. Pour in about ½ tbsp. water, reduce the gas, and, having covered with a lid, put out for about half an hour;
6. We wash the purple vegetable well and chop it in the same parts as the meat ingredient;
7. We move the eggplant pieces to the meat roast and sauté until soft;
8. Garlic teeth get rid of the husk and pass through the press into the eggplant-meat mixture;
9. Do not forget to stir occasionally and cook for a few more minutes;
10. We spread the fragrant dish in a suitable bowl and sprinkle with chopped cilantro.

Pork with eggplant and tomatoes in a pan

• 1 carrot;
• oil (for frying);
• 2 large tomatoes;
• greenery;
• pork pulp - ½ kg;
• spices;
• medium bulb;
• 2 eggplants.

Time: 60 minutes.

Calories: 150.3.

Before you start cooking, prepare all the components of the dish. Clean and wash vegetables as needed. Meat is also doused with water.

We use a grater to chop the carrots. Cut the tomatoes and onion into thin half rings. We chop blue and pork pulp into proportionate pieces.

We heat the frying pan flavored with oil and place the chopped meat component in it, sprinkling with spices, and fry. When the pork turns white, we attach carrot strips and a chopped onion to it. All together we pass for 15 minutes.

We supplement the resulting roast with blue pieces and continue cooking until the vegetable darkens. Then lay the half rings of tomatoes. Season and mix as needed. When the tomatoes soften, remove from heat and crush with chopped greens.

many associate with fresh food, but this is absolutely not the case. Try to cook turkey cutlets according to our recipes.

Fried pork with blueberries and peppers

• 2 onions;
• ½ kg boneless pork;
• 3 garlic cloves;
• spices;
• 3 peppers (sweet);
• greenery;
• 2 tomatoes;
• frying oil;
• carrots - 1 pc.;
• 2 eggplants.

Time: 70 minutes.

Calories: 117.6

1. The meat ingredient should be chopped into thin sticks;
2. We chop the peeled onion rings, which we then divide into 4 parts;
3. Carrots, freed from the peel, rub;
4. Chop the pepper into slices;
5. We give the shape of the bars to eggplants;
6. Grind tomatoes in any way;
7. When the pan, into which a little oil has been added, heats up, put the meat sticks into it;
8. 10 minutes gilding over high heat;
9. We reduce the gas, cover the vessel with a lid and simmer the meat until half cooked;
10. We supplement the pork with onions and sauté until softened;
11. Stew for 7-10 minutes by adding carrots;
12. For frying, we send pepper straws and little blue sticks, flavor with spices and knead abundantly;
13. The purple vegetable has darkened - we attach the chopped tomatoes;
14. Cook for 15 minutes, decorate with chopped greens and season with crushed garlic. We leave under the lid to infuse.

Meat baked with eggplant in the oven

• vegetable oil - 100 ml;
• 1 kg pork entrecote;
• spices;
• 5 garlic cloves;
• 3 eggplants;
• favorite greens;
• onion - 2 pcs.;
• tomato - 3 pcs.

Time: 80 minutes.

Calories: 139.2.

• salt will help rid the little blue ones of bitterness. Add the chopped vegetable and leave for a quarter of an hour;
• Is the peel of the blue ones too dense and hard? Feel free to get rid of it;
• the finished dish can be strewn with grated cheese. From this cooking will become even tastier;
• do you want to add tomatoes? They are not forbidden to replace with tomato paste. Cream or sour cream will also be a great addition to the dish.

Bon appetit!

Calories: Not specified
Cooking time: Not indicated

Pork stew with eggplant is a fairly simple, everyday dish, and you can diversify it even more by adding various ingredients: spices, sauces, vegetables or fruits. In this recipe, the meat is stewed with eggplant and tomatoes, it turns out to be slightly spicy, with oriental notes. Pork is cut into thin strips and marinated in spices, then fried with onions and stewed until tender with vegetables.
Eggplants and tomatoes are also cut into strips, and so that the pieces remain intact, do not fall apart, you must first fry the vegetables separately, and then add meat to them. You can serve the finished dish with a side dish of boiled, fried potatoes, buckwheat, or cook crumbly rice. For spiciness, you can add garlic or ginger, but this is not at all necessary, since eggplants are quite spicy, tart, their sharp characteristic taste contrasts very well with tender stew.

Pork stew with eggplant and tomatoes - recipe with photo

Ingredients:

- pork (preferably fillet) - 300-350 gr;
- eggplant - 1 large;
- tomatoes - 2 large fleshy;
- onion - 1 large or 2 medium onions;
- red pepper (paprika) - 1 teaspoon;
- ground chili - a third of a teaspoon (or more / less);
- coarsely ground black pepper - 0.5 tsp;
- salt - 0.5 teaspoon (to taste);
- vegetable oil - 3-4 tbsp. spoons;
- boiled rice, herbs, soy and tomato sauce - for serving.

How to cook with a photo step by step

Pork needs to be cut into cubes, but not as thin as meat for beef stroganoff, but a little larger. It is very convenient to cut slightly frozen meat, the bars are even, the same. If you have free time, put the fillet in the freezer for half an hour, then cut into 2 cm thick layers and cut into cubes.




Transfer the meat to a bowl, wait until it thaws, drain the liquid. Season with spices, salt and mix, rubbing the mixture into each piece. Marinate the pork for half an hour or longer.




Heat two tablespoons of vegetable oil in a frying pan. Put the meat, mix immediately.






Fry, stirring, over high heat for 7-8 minutes, until golden brown on all sides. Pour in some water just to cover the bottom. Cover the pan with a lid, simmer the pork for 15-20 minutes over low heat. If the water evaporates quickly, add more and continue to simmer until soft. By the end of the stewing, the pork will become soft, the liquid will evaporate.




Chop the onion into large feathers or wide half rings. Add to the meat, fry for about three minutes, until the onion absorbs the oil.




In the meantime, cut the eggplant into slices, then into strips. Do not peel the skin, it will prevent the eggplant from falling apart during stewing and add spice to the finished dish. Cut the tomatoes into slices.






Transfer meat with onions to a plate, cover. Pour more oil into the pan, put the eggplant. Fry first over high heat to “grab” a golden crust. Then reduce heat and simmer until soft.




Put the tomatoes to the almost ready eggplants, mix gently. Simmer for five minutes until the tomatoes give juice. Salt the vegetables.




Return the meat with onions to the pan, cover and continue to cook for 5-7 minutes. Turn off the heat, cover, leave for five minutes, let the vegetables soak in the meat juice.




Pork stew with eggplant and tomatoes can be served as an independent dish or supplemented with any side dish of your choice. Very tasty with boiled fresh rice, soy or tomato sauce. Bon appetit!






Author Elena Litvinenko (Sangina)
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