Vegetable ragout simply irreplaceable in the summer. A dish full of taste and benefit quenches the feeling of hunger, while not leaving the discomfort inherent in the slightly heavier, "winter" versions of the stew. Several versions of this simple and not expensive dish will be discussed in the following recipes.
Ragout of zucchini and eggplant with chicken meat
Ingredients:
- vegetable oil - 45 ml;
- chicken fillet - 480 g;
- zucchini - 480 g;
- eggplant - 320 g;
- garlic teeth - 3 pieces;
- grated ginger - 1 teaspoon;
- chicken broth - 540 ml;
- 1 lime juice;
- fish sauce - 35 ml;
- greens of cilantro and basil - to taste.
Preparation
Use half the oil for roasting, chopped strips, chicken fillet. The remaining oil will go to passerovki vegetables, but before that, cubes of eggplant should be generously salted and leave for 20-25 minutes to go all the extra bitterness. Eggplant rinse and dry, and then fry until bloomed with a vegetable marrow. Pound the garlic teeth into the paste and add them to the vegetables along with the ginger. When the last flavor is released, mix the base for the stew with chicken meat and pour the dish with broth. Leave the stew to stew for half an hour, and in the finale, pour fish sauce, lime juice and sprinkle with fresh herbs.
If desired, a stew from zucchini and eggplants can be made in a multivarquet, at first quickly frying the chicken pieces on the "Bake" until they catch, and then adding vegetables to the meat of the bird, pouring in the broth and putting out the "Quenching" for half an hour.
How to cook a stew from zucchini and eggplant?
At the end of summer, zucchini, pumpkin and eggplant can be purchased for pennies. Adding this modest vegetable set with onion, garlic and simple tomato paste sauce (you can replace it with fresh tomatoes), we will get a very economical and satisfying dish that will make a pair of any garnish.
Ingredients:
- purple onion - 160 g;
- garlic teeth - 4 pcs .;
- eggplant - 290 g;
- zucchini - 290 g;
- pumpkin - 320 g;
- tomato paste - 65 g;
- oregano - 5 g.
Preparation
Pre-cut aubergines and generously salt them. After half an hour, rinse the vegetables with cold water, allow to dry and proceed to roasting. Preheat a spoonful of vegetable oil in the brazier and let onion until it becomes transparent. For onion roast, put cubes of squash, eggplant and pumpkin. Give vegetables browned no more than five minutes. Dissolve the tomato paste in a quarter of a glass of water and pour the resulting sauce fried vegetables. Season the oregano ragout and the generous pinch of sea salt. Leave the zucchini and eggplants languishing in the sauce on low heat for about half an hour.
Ragout of zucchini and eggplant in the oven
Long burning at low temperatures is the main guarantee of the correct vegetable stew, because it is in such conditions that vegetables exchange their tastes and aromas among themselves, simultaneously absorbing the smells of any added herbs and spices. In the recipe, we will then heat the stew not on the burner's fire, but in the oven.
Ingredients:
- zucchini - 350 g;
- eggplant - 320 g;
- onion - 80 g;
- garlic teeth - 3 pieces;
- sweet pepper - 90 g;
- tomatoes - 460 g;
- a branch of rosemary;
- olive oil - 15 ml.
Preparation
Put a brazier on the fire and heat a little olive oil in it. In the preheated cookware, save half-rings of onion and sweet pepper for a couple of minutes. Add the garlic, the sprig of rosemary, passed through the press, and then the eggplant and zucchini cubes. When the last will blush, put the tomatoes, add a little sugar and sea salt to the stew, cover it with a lid and put it in a preheated oven for 150 minutes for 40-45 minutes.