Ingredients for cooking meat with eggplant
- Veal (steam) 1 kilogram
- Eggplant 2 pieces (large)
- Onion 1 piece (large)
- Bulgarian sweet pepper 1 piece (large)
- Tomatoes in own juice 1 can (480 grams)
- 2 cloves of garlic
- Vegetable oil 2-3 tablespoons
- Salt to taste
- Ground black pepper to taste
- Oregano (dried) to taste
- Main ingredients: Veal, Eggplant, Onion, Tomato
- Serving 4 servings
- World Cuisine
Inventory:Knife - 2 pieces, Cutting board - 2 pieces, Bowl - 3 pieces, Bowl, Small bowl, Paper kitchen towels, Tablespoon, Canned key, Stove, Frying pan with lid, Kitchen spatula, Deep plate
Cooking meat with eggplant:
Step 1: prepare the ingredients.
First of all, we prepare all the products. Peel the onion and garlic. We cut off the stalks of the eggplant and sweet bell pepper and gutted the last vegetable from the seeds.
Then we wash these products under cold running water, dry with paper kitchen towels, put on a cutting board and chop: onion and pepper - medium cubes up to 1 centimeter in size, eggplant - in large pieces up to 2 - 2.5 centimeters in size, chop the garlic just finely. We lay out the slices on separate plates.
After that, we wash the meat under cold water, dry it with paper towels, put it on a cutting board and clean it of veins, films, and also small bones that could remain on the veal after chopping the carcass. Then we cut the meat in portions from 2 to 3 centimeters in size and transfer them to a separate plate.
Using a canned key, open a jar of tomatoes in your own juice and put its contents into a bowl. We also put on the kitchen table the remaining products and spices that will be needed to prepare the dish.
Step 2: fry the meat.
Now put on a medium heat pan and pour 2 - 3 tablespoons of vegetable oil into it. After 3 - 4 minutes dip the pieces of veal into the hot oil and fry them until golden brown, occasionally stirring with a kitchen spatula. This process will take approximately 12 - 15 minutes.
Step 3: stew meat with vegetables.
When the meat is fried, put the garlic in the pan and simmer it with veal for a minute. After some time, add the onion cubes and sweet pepper there. Stir the products until smooth and simmer them 5 - 6 minutes.
Next, lay the eggplants in a pan and simmer them with the remaining vegetables. 5 minutesstirring.
Step 4: bring the dish to full readiness.
After the eggplants have softened, we transfer the tomatoes into the pan in their own juice. We add salt, black pepper and dried oregano to taste there. Gently mix all the constituent dishes to a uniform consistency and bring to a boil.
When the vegetable juice boils, reduce the temperature of the fire to a level between small and medium, cover the pan with a lid and stew the meat with eggplant 30 - 35 minutes.
Then turn off the stove and insist on the dish 7 to 10 minutes. Then we spread the fragrant dish on plates and serve it to the table.
Step 5: serve meat with eggplant.
Eggplant meat is served hot for lunch or dinner. This dish is pleasant to eat with Italian cheese bread, which is prepared with slices of hot jalapeno peppers. It can also be supplemented with fresh chopped greens of dill, parsley, basil or Parmesan cheese. Enjoy delicious and gourmet food!
Enjoy your meal!
- Instead of tomatoes in your own juice, you can use freshly ground pureed tomatoes or a couple of tablespoons of tomato paste diluted in a glass of purified water.
- The choice of meat is not important, you can use fresh beef, pork or turkey fillet.
- A set of spices can be supplemented with spices such as flakes of red hot pepper, paprika, coriander, sage, tarragon or thyme.