What is saute: we cook it at home. Recipe for sauteed vegetables in the oven Sauteed eggplants baked in the oven

Today we are preparing sautéed eggplant in the oven. This version of sauté is not at all like a proper sauté, fried in boiling oil. I note that sautéed eggplant is suitable for vegetarians or for those who decide to eat proper oven-baked dishes.

It is common to think: sauté is a kind of meat stew. I can say for myself that I have always considered sauté to be a vegetable dish. I had to try the sautéed eggplant cooked on the grill. What could be tastier than autumn baked vegetables? Eggplants have a meaty consistency - no worse than meat.

Unfortunately, I don’t have a grill at home, but I do have a good oven that produces healthy vegetable delicacies. Sauté is one of them.

For the eggplant sauté you will need the ingredients from the list. Vegetables must be washed and dried with a towel.

Cut the eggplants into medium rings. We divide large rings into two parts. There is no need to remove the peel. Place the eggplants in a bowl. Sprinkle generously with salt.

Fill with warm water. Soak the vegetables in salted water for at least 15 minutes. To prevent the rings from floating, place a flat plate with a weight on them. This method helps get rid of the eggplant bitterness that is almost always present in them. Remove moisture from eggplants using a waffle towel.

Pour oil over the baking tray. Place the eggplants in the central part.

The carrots need to be peeled. Cut into rings. Remove the seeds from the bell pepper. Cut into long strips. Cut the tomatoes into rings or slices. We distribute the vegetables around in random order. Spray with oil. Place in a well-heated oven (at least 230 degrees) for 15 minutes.

Cut the onion into thin half rings. Three garlic on a fine grater. We take out a baking tray with sauté. Scatter the onions and garlic over the vegetables. Place the pan back into the oven for another 15 minutes.

Stir well-baked eggplant sauté. Add salt to taste. Leave in the switched off oven for another 10 minutes. Add some greenery.

Serve sautéed eggplants cooked in the oven as a side dish or as a separate dish for lunch or dinner.

Do you know what a dish called vegetable sauté is? If not, then we will talk about it in detail in this article. From it you will also learn how to cook tasty and healthy vegetable sautes in the oven, slow cooker, and also on the stove.

General information about the dish

Vegetable sauté is a dish that requires special utensils (saucepan, flat-bottomed cauldron, or thick-walled frying pan) to prepare.

As you already understand, it is made from vegetables using vegetable or dairy products, as well as adding a small amount of broth or dry

Vegetable sauté is distinguished from ordinary sauté by the method of its preparation. The ingredients are first fried over fairly high heat (while being actively stirred or shaken), and then slowly simmered in their own juices.

As a rule, vegetable sauté is prepared without fish and meat. It is served at the table either as an independent dish or as a side dish.

Making vegetable sauté in the oven

The dish in question is not only a very tasty and satisfying, but also a fairly healthy lunch. To make it at home, we need the following set of ingredients:

• medium-sized eggplants - 2 pcs.;
• fresh tomatoes - 2 pcs.;
• white bulbs - 2 pcs.;
• juicy carrots - 2 pcs.;
• sweet pepper - 2 pcs.;
• a bunch of fresh greens;
• garlic cloves - 3 pcs.;
• white sugar - a large spoon;
• 6% table vinegar - large spoon;
• olive oil - 3 large spoons;

Processing components

Before placing the vegetable sauté with it, you should prepare all the components.

Wash the eggplants thoroughly and cut off the navels. If the peel is too hard, it is also removed. Next, the eggplants are cut into slices about 1 centimeter thick, then rubbed with salt and set aside.

Fresh tomatoes are blanched, peeled and divided into 6 slices. After this, remove all the seeds from the bell pepper and chop it coarsely. As for carrots and onions, they are peeled and chopped randomly.

Heat treatment on the stove

After the main components are prepared, their heat treatment begins. To do this, take a frying pan with vegetable oil, heat it up a little, and then alternately fry the eggplants and peppers with tomatoes, and then the carrots and onions. Granulated sugar is also added to the last ingredients.

Cooking in the oven

After frying all the components, take a heat-resistant form and place all the vegetables in it. Next, they are sprinkled with chopped garlic, fresh herbs, and pepper and salt are added to taste.

The formed dish is covered with a lid and placed in a preheated oven. At a temperature of 180 degrees, lunch is cooked for 52 minutes. No broth or water is added to this dish. Vegetables should be cooked in their own juice.

Serve to the dinner table

After the sauté is ready, it is distributed onto plates and immediately served to the table. Additionally, it is served with a large amount of chopped herbs and a slice of bread.

Cooking vegetable sauté in a slow cooker

Most often, the dish in question is made from many different products, taken in the same quantity.

So, to prepare a tasty and healthy lunch we will need:

• medium-sized eggplant - 1 pc.;
• young zucchini - 1 pc.;
• fresh tomato—1 pc.;
• large white onion - 1 pc.;
• juicy carrots - 1 pc.;
• sweet pepper - 1 pc.;
• a bunch of fresh greens;
• garlic cloves - 2 pcs.;
• vegetable oil - 45 ml;
• butter - 95 g;
• salt and ground pepper - use as desired.

Preparing Ingredients

Vegetable sauté with eggplant and zucchini is prepared just as easily and quickly as in the oven. But before placing the ingredients in the bowl of the device, they are thoroughly processed.

All vegetables are peeled, “navels” and seeds, and then coarsely chopped with a sharp knife. Do the same with a bunch of fresh herbs.

Frying food

After chopping the main ingredients, they are placed in the bowl of the device (except for tomatoes) along with vegetable oil, and then fried in baking mode for 2 minutes. At the same time, they should only be slightly browned, but not limp.

Stewing a dish

After the vegetables are fried, add a piece of butter to them. The ingredients are mixed and cooked in the same mode for another 2 minutes. After this, the food is covered with a lid and the “Stew” program is set.

After 5 minutes of gentle heat treatment, add fresh peeled tomatoes, chopped garlic and herbs to the vegetables. In this composition, the products are stewed for about 8-12 minutes. During this time, the vegetables should become completely soft.

Serving a delicious vegetable dish to the table

After the vegetable sauté with zucchini is cooked in the slow cooker, leave it in the “Warming” mode for 4-8 minutes. Then lunch is laid out on deep plates and presented to the table along with a piece of bread and fresh herbs.

In addition to this dish, you can cook meat, fish or poultry. Although most housewives prefer to serve such a dinner without the above-mentioned products.

Cooking sauté on the stove

Most often, vegetable sauté is prepared on the stove. To make this dish as quickly as possible, we recommend using the following ingredients.

• young juicy carrots - about 600 g;
• butter - approximately 100 g;
• garlic cloves - a couple of pieces;
• salt, various spices - use to taste;
• dry white wine - about 50 ml;
• full-fat sour cream - optional (a couple of large spoons).

Preparing Ingredients

To prepare carrot sauté on the stove, the main ingredient is thoroughly washed in warm water, then peeled and cut into large cubes. After this, peel the garlic cloves and crush them with a knife.

Cooking a dish on the stove

The dish in question has quite a high calorie content. However, it should be noted that carrots are not absorbed by the body without animal fats. That is why to prepare such a lunch you need to use thick sour cream.

So, to make a tasty and healthy sauté, melt butter in a saucepan or frying pan. Then crushed garlic cloves are added to it and fried a little. After this, coarsely chopped carrots are placed in the bowl. Cook it until the color changes.

After adding spices and salt to the vegetable, reduce the heat to low. In this form, the carrots are stewed under the lid for 12 minutes. Moreover, in the middle of the process, dry white wine is necessarily added to it.

How to serve a nutritious dish to the table?

After preparing the carrot sauté, add several large spoons of thick and rich sour cream to it, and then mix thoroughly. After keeping the dish covered for ¼ hour, it is laid out on plates and presented to the table.

By the way, instead of sour cream, the lunch in question can be topped with unsweetened natural yogurt. It will make it more tender, tasty and nutritious.

Let's sum it up

Several options for preparing vegetable sauté were presented to your attention. Which one to choose is up to you.

By the way, you can make such a dish not only from the above ingredients, but also using ingredients such as celery, zucchini, pumpkin, various cheeses, shallots, potatoes, broccoli, etc.

To prepare sautéed vegetables, prepare the ingredients according to the list.

Eggplants should be cut into convenient slices, salted and left for 30 minutes.

Cut the carrots into strips and the onion into half rings.

Remove seeds from bell peppers and cut into strips. Finely chop the hot pepper.

Heat sunflower oil in a frying pan, add onions and carrots and simmer a little. Squeeze excess moisture from eggplants and add to pan. Stir and fry for 5 minutes. Then cover with a lid and simmer for another 10 minutes.

Add bell and hot peppers to the pan. Continue to simmer covered for 5 minutes.

Peel the tomatoes and cut into cubes. Add tomatoes to the pan, also add sugar and salt to taste. Simmer for another 5 minutes.

Add finely chopped garlic and parsley to the vegetables, stir. Leave the vegetable sauté to brew.

It is recommended to put the cooled vegetable sauté in the refrigerator for 2 hours and then eat it, but we usually eat it right away. If I’m preparing a large portion, I put some of it in the refrigerator and then eat it cold. Very tasty sauté, I recommend it!

Bon appetit!

Classic sautéing involves quickly frying chopped vegetables in oil. But for a long time now, cafes and restaurants have been serving sauteed vegetables baked on the grill and then chopped. This cooking method allows you to make the dish less calorie. At home, you can prepare sautéed vegetables in the oven.

I can’t promise the smell of a fire, but it will definitely be tasty and healthy!

When sautéing vegetables in the oven without frying, most of the nutrients are retained, and the dish turns out to be as light and elegant as possible. Sauteed vegetables are served chilled, so this is the best way to satisfy your hunger on a hot day.

Eggplant is one of the favorites of summer markets, and for our idea it is simply an indispensable vegetable. Vegetable sauté with eggplant is an ideal option. That's why today we're going to talk about how to make sautéed vegetables with eggplants.

Another simple dish that can be safely recommended for a summer meal is vegetable stew.

How to cook sautéed vegetables in the oven

Since we will be cooking vegetable sauté in the oven, turn on the oven to preheat at 200 degrees. Wash the eggplants and bell peppers. Prick the eggplants with a fork in several places so that the skin does not burst during baking. Bake the vegetables in the oven for 25-30 minutes. We focus on the readiness of the eggplants.

Cut the tomatoes crosswise and pour boiling water for 2-3 minutes. I like to make this sauté with fresh tomatoes, but if desired, you can bake them along with eggplant and peppers. True, add it to the rest of the company not immediately, but 5-7 minutes before the end of cooking.

Cool the baked vegetables. Peel the pepper, remove the seed capsule and cut into small cubes.

We cut off the green tail of the eggplants, peel them and also chop them finely.

We also remove the skin from the tomatoes, remove the seeds, and chop the pulp with a knife.

Peel the raw onion, wash it and cut it into small cubes.

Mix the chopped vegetables in a bowl. All that remains is to add salt, add fresh herbs and season with vegetable oil.

Step-by-step recipes for eggplant sauté in the oven with zucchini, peppers, meat, tomatoes

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

3 gr.

Carbohydrates

54 kcal.

Option 1: Classic recipe for eggplant sauté in the oven

Sauté is a vegetable dish made from eggplant, which is usually prepared on the stove in a saucepan or frying pan. But it turns out just as good in the oven, especially after pre-roasting the vegetables. In the classic sauté recipe, eggplants and tomatoes predominate. Be sure to remove the skin from the vegetables; below we will describe in detail how best to do this.

Ingredients

• 500 g eggplants;
• 2 onions;
• 1 carrot;
• 300 g tomatoes;
• 40 ml vegetable oil;
• 4 cloves of garlic;
• 2 bell peppers;
• salt to taste;
• 30 g parsley.

Step-by-step recipe for a classic eggplant sauté in the oven

Thinly remove the skin from the eggplants with a sharp knife. Cut the peeled vegetables lengthwise into four parts and then crosswise. You should get slices about a centimeter thick. Sprinkle with salt and let stand.

Cut the onions and carrots into cubes. Fry it a little in oil, throw it all together, then transfer it to a baking dish and level the layer.

Fill the eggplants with cold water, rinse, squeeze, and place in the frying pan after the carrots and onions. Lightly fry, transfer to the pan on top of the vegetables. Chop the garlic and sprinkle on the eggplants.

Cut the bell pepper into pieces and sprinkle on the eggplants. We salt it all. We make a cross-shaped cut on the tomatoes, then put them in boiling water, wait a minute, take them out, and dip them in cold water. Remove the skins from the tomatoes and cut into large slices. Place on a layer of pepper.

Bake the sauté at 200 degrees for 15 minutes. Stir, cover with foil, cook at 170 degrees for another 20 minutes. Remove the foil, sprinkle generously with chopped parsley, you can add a little fresh garlic to it.

Sauté is not a stew or caviar. Cut the vegetables for the dish into large pieces. We also try not to stir often; the slices should retain their shape, but at the same time reach absolute readiness.

Option 2: Quick recipe for eggplant sauté in the oven

A version of a lazy and simple sautéed eggplant in the oven. Vegetables are seasoned with tomato sauce and onions. You can cook in a pot or use any other fireproof container with a lid. To fill, you will need a little vegetable or any other oil, you can take fat.

Ingredients

• 5 eggplants;
• 2 onions;
• 4 tomatoes;
• 5 tablespoons of oil;
• 3 peppers;
• garlic, salt.

How to quickly cook eggplant sauté in the oven

We start by preparing the tomato sauce and at the same time preheat the oven, set it to 180 degrees. If the eggplants are bitter, then immediately cut them into cubes and sprinkle with salt, let them stand for ten minutes.

Chop the onion and add it to the oil. Chop the garlic. Add it to the transparent onion and stir. Cut the tomatoes in half and rub so that the skin remains in your hands. We throw it away. Pour the tomato into the onion and garlic and heat for a minute.

We wash the eggplants, add chopped bell peppers to them, stir and place in a pot or other container for stewing. Pour in tomato sauce and onions. Let's close.

Place the saute in the oven for 35 minutes. By this time the vegetables should be completely cooked. Before serving, sprinkle the sautéed eggplant with herbs and add a fresh clove of garlic.

You can make a sauté not only with eggplants and peppers, but also add pieces of carrots, zucchini or other vegetables; below you can see similar recipes.

Option 3: Sauté eggplant in the oven (with zucchini and tomatoes)

Another recipe for a delicious sauté with eggplants, but zucchini is also added to them. We use exclusively young vegetables. If the seeds are already visible, then we mercilessly remove them along with the skin.

Ingredients

• 500 g eggplants;
• 400 g zucchini;
• 2 tomatoes;
• 1 carrot;
• 70 ml oil;
• 4 cloves of garlic;
• 80 g sour cream;
• 2 peppers.

How to cook

We start cooking with eggplants. Cut into cubes, sprinkle with salt, let stand. While the bitterness comes out of the vegetable, peel the zucchini. Cut it into approximately the same cubes. Cut carrots into thin slices, peppers into cubes, tomatoes into slices, chop garlic.

Pour oil and add carrots to it. Fry a little, add the eggplants and cook together for three minutes. Be sure to stir.

Place the eggplants in a bowl, pour a little more oil into the pan, add bell peppers and zucchini, and fry lightly. Combine with eggplant, garlic and tomato slices. You can also peel the tomatoes in this recipe, but it's not necessary.

Salt and pepper the vegetables, stir and place in a mold, grease with sour cream. Bake at 170 degrees for about half an hour. No need to cover. After cooking, sprinkle with herbs.

You can cook the sauté without sour cream, or grease the vegetables with a thin layer of mayonnaise, or simply sprinkle with sunflower or olive oil.

Option 4: Sauté eggplant in the oven (with meat)

Vegetables are good, but a sauté turns out much tastier and more satisfying with the addition of meat or poultry. Here is a simple recipe for an oven dish with pork. You can replace it with veal; it also works great with chicken. Recipe with frying some ingredients.

Ingredients

• 4 eggplants;
• 400 g pork;
• 4 tomatoes;
• 4 cloves of garlic;
• 30 ml oil;
• 2 onions;
• 2 peppers.

Step by step recipe

Clean the eggplants. If the skin is thin and has not yet hardened, then you can leave it. Cut into two-centimeter cubes, generously sprinkle with salt, stir lightly, and leave the vegetables to soak.

Cut the pork into cubes slightly smaller than the eggplants. Heat the oil or fat very hot, add the meat and fry for literally five minutes, after which we throw the pieces into a bowl. Leave the fat in the pan.

Chop the onions and place them in the frying pan. The tomatoes need to be peeled. The easiest way is described above - pour boiling water or boil for a few seconds. Cut the peeled tomatoes into small cubes, add to the onion, and simmer for three minutes. Just evaporate the juice. Add salt, pepper to taste, and at the very end squeeze the garlic into the sauce.

Chop the bell pepper and mix with eggplant and pork. Pour a little tomato sauce into the bottom of the mold, spread it and lay out the meat and vegetables. Cover the top with the remaining tomato mixture.

Tear off a piece of foil and cover the pan with the sauté. Place in the oven and cook at 180 degrees for exactly one hour. During this time, the pork will become very soft, the vegetables will be saturated with meat juices and aroma, but the pieces will not lose their shape.

This dish can also be prepared with the addition of potatoes. It is advisable to fry the tubers a little or cut them into small pieces, otherwise they will take a long time to cook, and tomato acid will not allow the potatoes to soften quickly.

Option 5: Sauteed eggplant in the oven (with beans and breast)

A recipe for a delicious eggplant sauté in the oven with green beans and chicken fillet. You can prepare such a dish with regular beans, but the beans will first have to be soaked for at least ten hours, then boiled; all this is labor-intensive and takes quite a long time.

Ingredients

• 300 g beans;
• 4 eggplants;
• 2 chicken fillets;
• 4 tomatoes;
• 1 carrot;
• 2 peppers;
• spices;
• 4 cloves of garlic.

How to cook

If the beans are fresh, wash them and cut them into three-centimeter pieces. Then add boiling water and boil for four minutes. Immediately place the frozen beans in boiling water and also boil them. Drain into a colander.

We put the tomatoes in boiling water, you can blanch them in the broth after the beans, it will turn out quickly. Remove the skins from the tomatoes, cut the tomatoes into slices, you should get eight pieces from each.

Slice the eggplants and lightly fry in oil. Pour into a bowl, add pieces of pepper and carrots. Chop the garlic, add it afterwards, and lay out the boiled green beans.

Wash the fillet, cut into pieces, mix with vegetables. We put it all into a mold and cover it with a layer of chopped tomatoes. Stretch the foil and place the vegetable sauté in the oven for 40 minutes. If desired, you can remove the foil at the end.

This sauté can be opened at the very end and sprinkled with grated hard cheese. An appetizing crust will not spoil the dish. It is also possible to pre-marinate chicken breast in mayonnaise, sour cream, and soy sauce.