Calorie content: Not specified
Time for preparing: Not indicated
Stewed pork with eggplant is a fairly simple, everyday dish and it can be further diversified by adding various ingredients: spices, sauces, vegetables or fruits. In this recipe, the meat is stewed with eggplants and tomatoes, it turns out to be slightly spicy, with oriental notes. Pork is cut into thin strips and marinated in spices, then fried with onions and stewed with vegetables until tender.
Eggplants and tomatoes are also cut into strips, and so that the pieces remain intact, do not fall apart, you first need to fry the vegetables separately, and then add meat to them. You can serve the finished dish with a side dish of, boiled, fried potatoes, buckwheat, or cook crumbly rice. For spiciness, you can add garlic or ginger, but this is not at all necessary, since the eggplants are quite spicy, tart, their sharp characteristic taste contrasts very well with the tender stew.
Stewed pork with eggplant and tomatoes - recipe with photo
Ingredients:
- pork (preferably fillet) - 300-350 gr;
- eggplant - 1 large;
- tomatoes - 2 large fleshy;
- onions - 1 large or 2 medium onions;
- red pepper (paprika) - 1 tsp;
- ground chili - a third of a teaspoon (or more / less);
- coarsely ground black pepper - 0.5 tsp;
- salt - 0.5 teaspoon (to taste);
- vegetable oil - 3-4 tbsp. spoons;
- boiled rice, herbs, soy and tomato sauce - for serving.
How to cook from a photo step by step
Pork needs to be cut into cubes, but not as thin as meat for beef stroganoff, but slightly larger. It is very convenient to cut slightly frozen meat, the cubes are even, the same. If you have free time, put the fillets in the freezer for half an hour, then cut into 2 cm thick layers and cut into cubes. 
Transfer the meat to a bowl, wait until it thaws, drain the liquid. Season with spices, salt and stir, rubbing the mixture into each bite. Marinate pork for half an hour or longer. 
Heat two tablespoons of vegetable oil in a skillet. Lay out the meat, stir immediately. 
Fry, stirring occasionally, over high heat for 7-8 minutes, until golden brown on all sides. Pour in a little water just to cover the bottom. Cover the pan with a lid, simmer the pork for 15-20 minutes over low heat. If the water evaporates quickly, add more and continue simmering until soft. By the end of braising, the pork will become soft and the liquid will evaporate. 
Chop the onions with large feathers or wide half rings. Add to the meat, fry for three minutes, until the onion absorbs the oil. 
Meanwhile, cut the eggplants into slices, then into strips. Do not peel the skin, it will prevent the eggplant from falling apart when stewing and will add spice to the finished dish. Cut the tomatoes into wedges. 
Transfer the meat with onions to a plate, cover. Pour more oil into the pan, put the eggplants. Fry at first over high heat to "grab" a golden brown crust. Then reduce heat and simmer until soft. 
Put the tomatoes for the almost finished eggplants, mix gently. Simmer for about five minutes, until the tomatoes give juice. Season vegetables with salt. 
Return the meat and onions to the pan, cover and continue cooking for 5-7 minutes. Turn off the heat, cover, leave for about five minutes, let the vegetables soak in the meat juice. 
You can serve stewed pork with eggplant and tomatoes as an independent dish or supplement with any side dish of your choice. Delicious with boiled unleavened rice, soy or tomato sauce. Bon Appetit! 
By Elena Litvinenko (Sangina)
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The recipe for a delicious meat dish, which includes pork, eggplant, peppers, tomatoes. Simple preparation with step-by-step descriptions and photos.
Time for preparing- 30-40 minutes.
Calories per 100 g- 180 kcal.
Actually, it is difficult to name pork, but this does not particularly frighten its admirers. Many people love tender, tasty and juicy meat. Therefore, of course, you should not completely abandon it .. For example, practically no calories, peppers and eggplants will help you reduce the fat content of pork itself, and make a dish with it not so dangerous for your figure. Plus, adding vegetables will make the meat tastier, juicier and healthier.
You will need to take:
- 2 small eggplants.
- 1 head of onion.
- 1 carrot.
- 300 g of pork pulp.
- 1 bell pepper.
- 2-3 large tomatoes.
- Greens
- Salt.
- Vegetable oil.
- A pinch of coriander.
Before you start cooking directly, you need to remove the bitterness from the eggplant so that later it does not spoil the taste of the finished dish. To do this, wash the eggplants, cut in half and rub with salt. While you cook the meat, let them lie down.
Cut the pork into small pieces.
Heat a skillet with a little oil and quickly fry the meat on both sides over high heat. Then reduce the heat, add a glass of boiled water and simmer for 15-20 minutes. Season the meat to taste.
Prepare your vegetables. Cut the onion, carrot and pepper into strips into half rings. Drain the liquid from the eggplants, scrape them with a knife to remove excess salt and also cut into strips.
Cut the skin on the tomatoes with a knife, dip in boiling water for a couple of minutes. Then remove the skin and cut into cubes. Chop the herbs as well.
Heat a frying pan with oil, fry the onions, add eggplants, peppers and carrots to it. Simmer for 10 minutes until half cooked. Season to taste.
When the meat is tender, add the vegetables to it.
I suggest to the housewives a simple and very tasty recipe for oven baked pork with tomatoes and eggplants. These three ingredients - pork, eggplant and tomatoes, go well with each other and, as a result, the dish turns out to be incredibly tasty. Appetizing and aromatic.
Ingredients:
- Pork - 350 gr;
- Eggplant - 300 gr;
- Tomatoes - 0.3 kg;
- Mayonnaise (or low-fat sour cream) - 50 gr;
- Lean oil - 70 gr;
- Curry seasoning - 1 tsp;
- Salt - 1 tsp
How to deliciously bake pork with eggplant in the oven
To prepare this dish, you can pick up any piece of pork, as long as it is boneless. I took a pork cue ball, but if you like fatter meat, you can take a neck or a ham. Try to choose tomatoes ripe, but not soft, dense consistency. It is better to take one eggplant, but large, so it will be more convenient to peel and cut it.
And so, let's start cooking by preparing the meat. A piece of pork must be washed under running water, dried with a paper towel and, then, with a knife, cut off excess fat and hymen (if any) from the meat.
Then, we cut the pork as for chops, that is, not in thick plates and always across the fibers. This method of cutting will help our meat not lose all the juices and remain tender after baking.
Put the chopped pieces of meat on a cutting board, and then salt and curry on both sides. While we are preparing vegetables, the pork will just marinate a little in spices.
Cut in half lengthwise and cut into thin plates, as in the photo.
We put the resulting plates in a bowl and sprinkle them with salt.
Let the eggplants stand for 5-10 minutes, we need them to let the bitter juice. Next, pour cold water into a bowl, rinse the plates and squeeze a little with your hands.
After that, fry the eggplants until golden brown in a pan with vegetable oil.
To remove excess fat from the pieces, after frying, it is better to remove them and put them in a plate, restoring them with paper towels.
In tomatoes, simply remove the stalk and cut into circles or large slices. As you prefer.
In a baking dish that you have available, first put the eggplants in one layer and grease them. Try to lay them so that there are no gaps between the pieces, you can even overlap.
We put the meat in the next layer and, too, grease it with mayonnaise. We use a culinary brush to coat the layers.
And with the last, top layer, lay out the tomatoes, and, of course, grease them with mayonnaise.
We will bake pork with eggplant and tomatoes in a preheated oven, over medium heat for forty minutes.
During this time, all the ingredients of our dish were perfectly cooked, but not burnt. In general, baked pork with vegetables turned out to be anywhere: tasty, aromatic and appetizing.
We just have to put the dish on portioned plates and serve it to the guests. When spreading, try to capture all three layers at the same time.
Using this recipe with step-by-step photos, try baked eggplant with meat and tomatoes. This is delicious!
Hello everyone! Today I was carried away by a warm wave of memories of Thailand. Gentle sea, hot sand, palm trees and, of course, exotic cuisine. Hot spices, soy sauce and vegetables are abundant in Thai dishes. Why not prepare an Asian-inspired dish?
Inspired by such thoughts, I cooked pork with eggplant in soy sauce - and the result surpassed all expectations!
Ingredients:
The dish cooks quickly enough, so you need to prepare most of the ingredients before you start frying.
Let's start with the eggplants: cut them into thin (about 0.5 cm) slices. Then we rub them with a small amount of salt, send them into a deep bowl and fill them with water.
2
You need a lot of onions: two large heads or three medium ones. Thinly cut into half rings and separate them.
3
Take two medium or one large carrots and cut them into strips (see that the "sticks" are not too thick).
4
Cut the pork into thin long strips. A few words about meat: I personally prefer pork without an abundance of fat and veins. The part that I take is called the chop - you can see in the photo that there is practically no fat on it, due to which the dish turns out to be lighter. But you can choose any piece of pork you like.
5
The preparatory stage is over, we will cut the rest of the vegetables in the cooking process. We send meat to a well-heated frying pan. Since there is no fat in pork, I do not add very little oil, but in the process I do not add it anymore.
6
Fry pork on both sides for just a couple of minutes until white. When it turns white, add the onion and sprinkle with black pepper and fry for another 5 minutes.
7
At the same time, we set to heat another pan with a very small amount of oil. Cut the pepper into strips (if it is multi-colored, it will turn out more colorful, but you can also use pepper of only one color) and send it to fry in a pan along with carrots. This time I have green and orange peppers - the last one almost merged with the carrot :))
8
We squeeze the eggplants from the water (if you wish, you can blot with a paper towel, but I usually just squeeze it lightly with my hands) and cut into thin strips.
Please note that I only use salt when soaking the eggplant! They absorb enough, and the soy sauce will add saltiness to the rest of the dish. Although this is, of course, a matter of taste - try some vegetable at the end, if you find it slightly salted - add salt to taste.
9
We send the eggplants to the meat, mix and fry over medium heat until darkening - of course, until the eggplants darken, and not the meat :) And do not forget to stir our peppers with carrots - as soon as the vegetables are golden, remove them from the heat.
10
At this time, let's take care of the tomatoes: we cut them into small cubes. The juicier the tomatoes, the tastier the dish will turn out :) You can choose slightly overripe (but, of course, not spoiled!) Fruits.
11
When the eggplants become soft and dark, add roasted peppers and carrots to them. Stir and fry for just a couple of minutes.
12
Then we add tomatoes and spices to the pan: hot red pepper (where can we do without pungency in Asian motives?;), Dried herbs (I have a mixture of dill, parsley and basil, but you can use any one type or mixture to your taste ), paprika and hops-suneli. Stir and fry for another 5 minutes.
13
And the finishing touch: pour the soy sauce. You can pour it a little more than indicated in the recipe (but the main thing is not to overdo it!), But less - definitely not. In my opinion, this is the optimal amount so that vegetables and meat are soaked, and the liquid does not float in the finished dish.
A little secret: pour the sauce in a thin stream over the entire area of the dish, and do not pour it into one place. There are a lot of ingredients, which means it will not be easy to mix the dish qualitatively - help the soy sauce to be distributed as evenly as possible. By the way, the larger the pan, the easier it will be for you in the end :)
14
Stir if possible, then cover the pan with a lid and simmer for 10 minutes.
15
Our yummy is ready. Look, what bright colors, what an appetizing shine! The dish turns out to be very juicy, moderately spicy (if you don't overdo it with pepper, of course;) and self-sufficient: you can serve it without a side dish.
But you can also serve it with a side dish for satiety: according to Asian traditions, it should, of course, be rice. But I wanted pasta - and they go well with this dish :) You can experiment with other side dishes - see according to your taste. Although in my opinion, these two are optimal - rice and pasta.
I hope this dish will take a place in your culinary collection and in your heart :) It just won everyone my home. Be sure to try! I would be glad to see your delicious photos in the comments;) Bon appetit!
Unlike a vegetable stew or sauté, it is not a side dish, but a full-fledged second course that does not require any addition. Different types are just wonderful combined with eggplant. To prepare this dish, you can take rabbit meat, chicken, lamb, beef, pork. Moreover, with this or that type of meat, stewed eggplant will have a different palette of taste.
In addition to eggplant and meat, the dish can contain a wide variety of vegetables - cauliflower, zucchini, white cabbage, green peas, broccoli, onions, peppers, carrots, potatoes, corn, broccoli, asparagus, green beans. stewed with meat and vegetables, as you already understood, you can cook according to different recipes, playing with the composition of the ingredients.
Stewed meat with eggplants and tomatoes turns out to be very juicy and aromatic.
Ingredients:
- Pork - 300 gr.,
- Eggplant - 1 pc.,
- Onions - 1 pc.,
- Tomatoes - 3 pcs.,
- Spices: turmeric, black pepper, ginger, hops-suneli,
- Salt to taste
- Ketchup -
- Vegetable oil
Stew with eggplant - recipe
After all the ingredients are prepared, you can start cooking the meat with eggplant. Let's start with the eggplant. Wash it. Cut off the stem and tail. Cut the eggplant into large pieces. Place them in a deep bowl. Sprinkle with salt. Stir. Leave the blue ones to let the juice go. Thus, they will be able to get rid of excess fluid.
In the meantime, wash the piece of pork you cooked up for braising. Blot it with napkins to get rid of excess moisture. Cut the pork into smaller pieces than for a kebab.
Wash the tomatoes. Cut them into wedges.
Peel the onion. Cut it into quarters of rings.
Put the eggplants in a colander. Rinse them with cold water. Leave them in a colander to drain off excess liquid. Heat a skillet with sunflower oil. Place the pork slices on top of it. Add the onion.
Sprinkle the meat with spices and salt.
Stir.
Simmer pork and onions over low heat, stirring occasionally for about 10 minutes. Now it's the turn of the eggplant. Place them in a skillet with meat.
