Delicious recipes for sautéed zucchini and eggplant for the winter

The epitome of late summer and early fall is sautéed zucchini and eggplant. There are countless variations of this dish, and no gourmet will be disappointed. Housewives love this salad for its ease of serving, while family members love its variety of flavors. Either way, the dish is delicious, nutritious, and healthy. Of course, the preparation method also determines how many nutrients are preserved. Regardless, it's worth it.

What dishes does it go with?

Sauteed vegetables are a family-friendly treat. When vegetables are abundant, it's a shame not to take advantage of the opportunity and create a healthy selection. They can be served as an accompaniment to a side dish or meat dish, but they're also delicious on their own.

Buckwheat porridge, rice, pasta, and any potato dish are popular side dishes for sautéed potatoes. It's equally delicious with meat or fish. To add variety to the dish, prepare a piquant sauce. There's no need to reheat the dish; it can be served cold.

Preparing the ingredients

Choose eggplants without dents, defects, wilting, or yellow spots. Before cooking, wash the vegetables thoroughly, remove the stems and skin from the eggplants, and scoop out the seeds (if they are too large). The key to preparing eggplants is to remove any bitterness. This is achieved with salt. Place the sliced ​​eggplants in a salt solution for an hour, then rinse and squeeze out the juice.

Cut off the ends of the washed zucchini on both sides, remove the skin, and clean out any large seeds.

Recipes for a multicooker

We'll explain the specifics of multicooker recipes and how to prepare them below.

With tomatoes

Prepare the following ingredients:

1. Eggplants – 5 pieces.
2. Carrots – 2 pieces.
3. Tomatoes – 4 pieces.
4. Sweet pepper – 2 pieces.
5. Vegetable oil – 5 tablespoons.
6. Pepper, salt, sugar, spices – to taste.

Finely chop the carrots into quarters, the blue bell peppers into strips, and the tomatoes into large pieces. Pour oil into the slow cooker and add all the vegetables at once. Season with salt and pepper and mix everything together.

Important! If you want to add additional seasonings, you can do so after a while.

Select the "Stewing" program for a 40-minute cooking time. Multicookers produce the healthiest dishes, as they contain minimal oil and fat.

Vegetable sauté without tomatoes

A very simple dish, but no less delicious. Ingredients:

1. Blue – 3 pieces.
2. Zucchini - 3 pieces.
3. Bell pepper – 2 pieces.
4. Onion – 2 onions.
5. Salt and spices – to taste.

Chop the blue cauliflower into large pieces and add to the slow cooker. Cut the bell pepper into large strips and add it to the slow cooker. Add the onion in half rings as the third layer. Dice the zucchini into large cubes for the final layer. Add salt and seasonings to taste, and a little sunflower oil. Set the slow cooker to "Stewing" mode for 50 minutes.

Cooking sauté in the oven

Using the oven will preserve the vitamins and nutrients in vegetables.

Zucchini sauté without frying

We use the following components:

1. Blueberries, tomatoes and zucchini – 3 pieces.
2. Vegetable oil – 60 milliliters.
3. Cheese – 60 grams.
4. Salt to taste.

Chop all the vegetable ingredients into equal-sized circles. Season the eggplants with salt. Grease a baking sheet with oil and arrange the ingredients in columns, following the order of blueberries, zucchini, and tomatoes. Sprinkle the columns with a mixture of salt and pepper and drizzle with a little oil. Cover the baking sheet with foil before placing it in the oven.

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) and add the vegetables. After 10 minutes, reduce the temperature to 180 degrees Celsius (350 degrees Fahrenheit). Bake for exactly one hour, remove the foil, and bake for another 5 minutes to brown. Finely grate the cheese over the surface and bake for another 3 minutes.

With tomato juice

Tomatoes will make this dish truly delicious. Ingredients:

1. Eggplant, zucchini, pepper, onion – 1 piece.
2. Garlic – 1 clove.
3. Tomato juice – 0.5 liters.
4. Cheese – 0.1 kilogram.
5. Salt and spices to taste.

Wash and chop the vegetables. Finely chop the onion and fry. Add the pepper, wait until softened, and then pour in the juice. Simmer over low heat for 10 minutes, then pour over the vegetables. Add salt. Fill the pan with the vegetables, bake for half an hour, and sprinkle with cheese.

Features of frying in a frying pan

You don't have to cook the sauté in a saucepan or slow cooker. You can use a sauté pan or a deep cast-iron skillet.

Five-Minute Recipe

Ingredients for making a simple and delicious sauté:

1. Eggplants – 1 piece.
2. Zucchini – 1 piece.
3. Parsley – 1 bunch.
4. Sour cream – 0.1 liter.
5. Garlic – 1 clove.
6. Salt and pepper – to taste.

Wash and chop all ingredients. First, sauté the onion until translucent, then add the remaining vegetables. Turn the heat to high and cook until tender. Season with salt after a couple of minutes.

Important! Remember to stir the vegetables constantly, otherwise they will burn.

Place the finished dish on a plate, wait until it cools completely, pour over sour cream and sprinkle with garlic.

Hungarian Grilled Recipe

Grilling vegetables preserves all their beneficial properties, making them so nutritious. Ingredients:

1. Eggplants – 1 piece.
2. Zucchini – 2 pieces.
3. Greens – 1 bunch.
4. Salt and pepper – to taste.
5. Lemon juice.
6. Olive oil.

Wash the blue zucchini and greens and chop into rounds. Place on a hot grill until cooked through on both sides. Transfer to a flat plate, sprinkle with salt and pepper, drizzle with lemon juice and oil, and sprinkle with herbs.

How to prepare sautéed meat for winter. Popular recipes

You can enjoy sautéed wine not only in summer but also in winter. To make blue wine, prepare plenty of bottles; you'll need them.

Without vinegar

Preserving food without vinegar has lost its former popularity. This is unfortunate, as its presence in dishes is harmful to people with gastrointestinal problems, as well as children. Even for healthy people, vinegar offers no benefit.

For cooking, have on hand:

1. Blue – 1 kilogram.
2. Zucchini – 1 kilogram.
3. Tomatoes – 500 grams.
4. Onions – 0.3 kilograms.
5. Carrots – 0.4 kilograms.
6. Sweet pepper – 0.5 kilograms.
7. Vegetable oil – 100 milliliters.
8. Garlic – 1 head.
9. Salt, spices – to taste.

Wash, peel, and dice the eggplants. Cut the onion into half rings and sauté in a pan until translucent. Add the peeled and diced peppers and sauté until soft. Then add the coarsely grated carrots and eggplant.

Important! Check to see if the vegetables have released enough liquid. If not, add more water as needed.

Cover and simmer. Meanwhile, prepare the sauce. Blend the tomatoes, garlic, salt, and spices. Transfer the sauce to the vegetables for 10-15 minutes. If the vegetables are done, remove from the heat, sterilize, and seal.

Without sterilization

To preserve vegetables without sterilizing, use this recipe. You'll need the following ingredients:

1. Blue – 0.5 kilograms.
2. Zucchini – 0.5 kilograms.
3. Bell pepper – 1 kilogram.
4. Tomatoes and onions – 0.5 kilograms.
5. Sugar – 40 grams.
6. Sunflower oil and vinegar – 50 milliliters.

Wash, peel, and dice the zucchini and squash, and slice the bell pepper. Peel the tomatoes and cut them into wedges, and slice the onion into half rings. Place the ingredients in a saucepan, add vinegar, sugar, and salt. Cover and simmer over low heat for one hour. Meanwhile, sterilize the jars and lids. Once the salad is ready, transfer it to the jars and seal.

With cucumbers

Cucumbers add an interesting flavor and richness to the dish. To make a three-liter jar of sauce, find:

1. Eggplants – 1.5 kilograms.
2. Tomato juice – 1 liter.
3. Cucumbers – 0.7 kilograms.
4. Sugar – 120 grams.
5. Sweet pepper – 0.7 kilograms.
6. Onions – 0.3 kilograms.
7. Salt – 0.5 tablespoon.
8. Vegetable oil – 0.2 liters.
9. Vinegar – 70 milliliters.

Cooking instructions: Dice the aubergines, pepper, and cucumbers, and cut the onion into half rings. Bring the juice to a boil, then add the onion. After 10 minutes, add the aubergines, pepper, and cucumbers. Cover and simmer for half an hour, stirring constantly. After this time, add the remaining ingredients to the sauce and bring to a boil. Meanwhile, sterilize the container. When the sauté comes to a boil, pour it into a bottle and seal it. Turn it upside down and cover with a blanket for 24 hours.

With plums

To roll up the plum sauté, prepare the following ingredients:

1. Blue – 2 pieces.
2. Sweet pepper – 1 piece.
3. Plums – 0.2 kilograms.
4. Onion – 1 head.
5. Cilantro - half a bunch.
6. Olive oil, salt, pepper.

Wash the vegetables. Chop the porcini into strips and mix with salt. Chop the onion into half rings and fry briefly until translucent. Then add the porcini to the pan. Peel the bell pepper and cut into strips.

When the eggplants have softened, add the peppers and mix well. Finely slice the pitted plums and add them to the vegetables when the peppers have softened. Simmer the vegetables for another 5-6 minutes over low heat and transfer to a serving bowl. Sprinkle with finely chopped cilantro.

Quick recipe

A fairly simple recipe:

1. Eggplants, bell pepper, carrots, onions, zucchini – 1 piece.
2. Vegetable oil – 150 milliliters.
3. Vinegar – 2 tablespoons.

Chop the onion, pepper, and carrot into strips. Heat oil in a saucepan and add the onion for 12 minutes. Add the tomatoes next. Once they release their juices, add the remaining ingredients. Simmer for 30 minutes over low heat, covered, and cool. Simmer for another 15 minutes, then season with salt, spices, and vinegar. Transfer to bottles and seal.