Meat recipes with eggplant and tomatoes
Main dishes require proven cooking techniques, otherwise the whole meal will go down the drain. If you have mastered how to cook stews and fries, or maybe even cleverly cook in a slow cooker, you definitely need some brand new recipe to surprise your eaters.
We offer you a collection of three delicious new meat dishes with autumn eggplants, juicy fresh tomatoes, to which you can add so much delicious - from mozzarella to raisins and nuts!
Stir-fried meat with eggplant and tomato
Surely you have lovers of heavily fried meat in your family, more often they are men for whom life is somehow not sweet Because of the spicy taste of a fried crust on a piece of natural meat, you can't get off with steam cutlets.
But over time, the traditional side dish for fried meat for us - potatoes or pasta - becomes boring. And few men like vegetables for their watery and herbal taste. But you can cook from 300-350 grams of pork pulp and two vegetables that are friends with each other - eggplant and pattison - a very tasty dinner.
We use the eastern method of frying stir-fry - this is a high-speed frying on the strongest fire, at which the food quickly becomes covered with a fried crust and does not have time to drain. Everything happens in a matter of minutes - and an insanely delicious dinner is on your table!
Prepare dishes suitable for washing fry. It should resemble a Chinese wok - a frying pan with high sides and a round bottom. Do you have such a wok? It would be perfect! But if not, just go for a round bottom pot. Just bake it with oil beforehand so that a kind of protective film appears - a homemade non-stick coating.
Take for one serving:
- Pork pulp 300 g;
- A piece of pattison the size of a pack of butter - about 200 g;
- Eggplant without skin;
- Tomato 1 pc;
- Onions 1 head;
- Starch - 1 teaspoon;
- Garlic 2 cloves;
- Salt and pepper;
- Vegetable oil.
First preparation: cut the pork into pieces, shaped like a matchbox. Eggplant Pattison is half the size of the meat. Chop the onion coarsely, just peel the garlic and leave the teeth intact. The tomato must be peeled and chopped into cubes, draining the juice with seeds. Dissolve the starch in 3 tablespoons of cool water or broth, if you have it on hand.
Pour oil into the wok or its substitute and addrokalil 30 seconds with pepper and garlic. Throw in the meat and stir all the time. Maximum fire. Pork is quickly fried. When you notice the first brown crusts, it's time to toss the vegetables: the pattison and eggplant cubes go to the meat. Again a couple of minutes of the most intense frying.
Throw in the onion and stir the mixture for another 1 minute. Then the final chord - throw tomato cubes into the meat and vegetable mixture and pour in starchy water, salt, let it warm up and boil. Now you need to transfer the dish to a dry bowl-type bowl heated by steam, in the microwave or hot water, cover with a plate or a saucepan lid and give portions "rest" .
After 5 minutes, serve food on the table - we have not tried such meat with eggplant and tomatoes! You will hear plenty of compliments at the table!
Oven baked meat with eggplant and tomatoes
This a recipe for Sicilian cuisine, boldly adapted to our ideas about a tasty and satisfying dish and our ability to get some products. On a Mediterranean island, it is probably prepared in several ways, changing the types of cheeses, the amount and taste of spices, and the type of meat.
We suggest you make an option with lean beef so that this dish does not become an ordeal for the stomachs of our favorite eaters. There are two types of sauce, and nut mass, and there is enough oil.
After all, eggplant, as you know, like a sponge absorbs vegetable oil, turning any appetizer or side dish made of it into a fatty and hearty dinner.
Let's prepare a hearty meal for 4 people in an hour: half of the time will be spent on preparation, and half on cooking food. The result is an amazing aroma and benefits for the body, despite the calorie content. Indeed, in this dinner, all the ingredients are selected in such a way as to help each other to digest in the stomach in a natural way - spices, oils, and tomatoes. The main thing is to try not to overeat this yummy!
Prepare the meat: Cut 400 g of beef tenderloin into small pieces and send to simmer in a saucepan.
Prepare 3 eggplants and 5 tomatoes: peel the first, cut into cubes and put under pressure to release the bitterness, the second should be scalded with boiling water and skinned.
Prepare the pesto sauce: blender 200 g nuts, bunch basil and garlic with a cup of oil.
Prepare the marinara sauce: beat the peeled tomatoes with a blender and add salt, a little oil, a set of spices.
By the way, prepare a set of spices in advance : Mix rosemary, basil, oregano, parsley to your taste. Let your nose decide which is more and which is less, smell the mixture before adding each spice and determine if you like the aroma.
Also steam half a cup of raisins in a thermos in advance, open a jar of pitted olives and rub on a large grated cheese - either mozzarella or our suluguni, about 300 g.
Preparation in steps:
- quickly fry the eggplant cubes in vegetable oil;
- stew beef, eggplant, raisins, olives in a rectangular dish for baking, season with salt, cover with marinara sauce;
- keep in the oven at 200 degrees for 15-20 minutes;
- cover with grated cheese and pour over with pesto sauce;
- send to oven for another 10 minutes.
When you get it, the aroma of the dish will gather the whole family in the kitchen - you don't even have to call!
This Sicilian meat with eggplant and tomatoes can be cooked and in a slow cooker, you just need to select a mode similar to baking, it can be "Baking" or "Fry" , whichever You've mastered them better.
Chicken Stew with Eggplant, Tomatoes and Rice
This is a fusion-style dish that blends everything together. This stewed miracle will let you feel the spirit of Moroccan cuisine little-known to us so far, the nourishment of oriental pilaf and the classic tomato sourness of the Mediterranean.
You can serve such a dish to your guests at the table, one chicken will make 6 servings. To make the chicken convenient to serve, let's cut it still raw into small portions - 1-2 pieces per plate for each guest.
Simmer the chicken with a spoonful of olive oil in a sealed container for about 20-25 minutes. In the meantime, we will send rice to cook, for porridge you need to take 2 cups of 3 cups of water from it. Salt, close the pan tightly with a lid and forget about it on low heat for the same 20 minutes.
Eggplants must be deprived of their bitter juice, as is done, you have already read the above, then cut into large cubes.
Free the tomatoes from the skin with boiling water, cut them finely and put them to stew in a saucepan. Fry the eggplant cubes in oil in a pan. Now we combine the products and add flavor to the dish. Take a large baking dish for stewing and turn on the oven to medium heat.
Heat the peppers in a hot skillet: ground black, ground chili, Jamaican. Also add a pinch of cinnamon, anise, thyme and turmeric.
Put the chicken, vegetables, rice, spices into a baking dish, pour over everything with tomato puree and send to the oven for a slow simmer for 60-70 minutes. Check if there is enough liquid, if it boils away - top up.
Take out the dish, serve it with fresh bread and salad from cabbage and cucumber - it's both tasty and satisfying!