Pork tenderloin with eggplant. Pork stewed with eggplant and tomatoes. Baking with vegetables

A recipe for a delicious meat dish that includes pork, eggplant, peppers, and tomatoes. Easy preparation with step by step description and photo.

Cooking time- 30-40 minutes.

Calorie content per 100 g- 180 kcal.

Actually, it’s difficult to call pork, but this doesn’t particularly scare its admirers. Many people love tender, tasty and juicy meat. Therefore, of course, you shouldn’t completely abandon it. For example, peppers and eggplants that are practically calorie-free will help you reduce the fat content of the pork itself, and make a dish with it less dangerous for your figure. In addition, 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 pork pulp.
1 bell pepper.
2-3 large tomatoes.
Greenery
Salt.
Vegetable oil.
A pinch of coriander.

Before you start cooking, you need to remove the bitterness from the eggplants so that it does not subsequently spoil the taste of the finished dish. To do this, wash the eggplants, cut them in half and rub with salt. Let them sit while you cook the meat.

Cut the pork into small pieces.

Heat a frying pan 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 the vegetables. Cut the onions, carrots and peppers into half rings. Drain the released liquid from the eggplants, scrape them with a knife to remove excess salt and also cut into strips.

Cut the skin of the tomatoes with a knife and place in boiling water for a couple of minutes. Then remove the skin and cut into cubes. Chop the greens too.

Heat a frying pan with oil, fry the onion, add eggplant, pepper and carrots to it. Simmer for 10 minutes until half cooked. Add salt to taste.

When the meat becomes soft, add vegetables to it.

Hi all! 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 what can be found in abundance in Thai dishes. Why not cook a dish with Asian influences?

Inspired by such thoughts, I cooked pork with eggplant in soy sauce - and the result exceeded all expectations!

Ingredients:

The dish cooks quite quickly, so before you start frying, you need to prepare most of the ingredients.

Let's start with the eggplants: cut them into thin (about 0.5 cm) slices. Then rub them with a small amount of salt, place them in a deep bowl and fill with water.

You need quite a lot of onions: two large heads or three medium ones. Thinly cut into half rings and separate them.

Take two medium carrots or one large one and cut them into strips (make sure that the “sticks” are not too thick).

Cut the pork into thin long strips. A few words about meat: personally, I prefer pork without a lot of fat and streaks. The part that I take is called carbonade - you can see in the photo that there is practically no fat on it, which makes the dish lighter. But you can choose any cut of pork you like.

The preparatory stage is over, the remaining vegetables will be chopped during the cooking process. Place the meat in a well-heated frying pan. Since there is no fat in pork, I do not add very little oil, but I do not add any more during the process.

Fry the pork on both sides for just a couple of minutes until white. When it turns white, add the onion and sprinkle with ground black pepper and fry for another 5 minutes.

At the same time, heat another frying 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 use peppers of only one color) and fry in a frying pan along with the carrots. This time I have green and orange peppers - the latter almost merged with the carrots :))

Squeeze the eggplants out of the water (if desired, you can blot them with a paper towel, but I usually just squeeze them lightly with my hands) and cut into thin strips.

Please note that I only use salt when soaking the eggplants! They absorb enough, and the soy sauce will add saltiness to the rest of the dish. Although this, of course, is a matter of taste - try some vegetable at the end, if you find it slightly salted, add salt to taste.

We send the eggplants to the meat, mix and fry over medium heat until darkened - of course, until the eggplants darken, not the meat :) And don’t forget to stir our peppers and carrots - as soon as the vegetables turn golden, remove them from the heat.

At this time, let's take care of the tomatoes: cut them into small cubes. The juicier the tomatoes, the tastier the dish will be:) You can choose slightly overripe (but, of course, not spoiled!) fruits.

When the eggplants become soft and darkish, add the fried peppers and carrots to them. Stir and fry for just a couple more minutes.

Then add tomatoes and spices to the frying pan: hot red pepper (where would there be no spice in Asian motifs?;), dried herbs (I used a mixture of dill, parsley and basil, but you can use one type or a mixture to your taste ), paprika and suneli hops. Stir and fry for another 5 minutes.

And the finishing touch: pour in soy sauce. You can pour it a little more than indicated in the recipe (but the main thing is not to overdo it!), but definitely not less. In my opinion, this is the optimal amount so that the 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 won’t be easy to mix the dish well - help the soy sauce to be distributed as evenly as possible. By the way, the larger the frying pan, the easier it will be for you in the end :)

Stir if possible, then cover the pan with a lid and simmer for 10 minutes.

Our deliciousness is ready. Look how bright the colors are, 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 it goes perfectly with this dish :) You can experiment with other side dishes - see what suits 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 simply won over all my family. Be sure to try it! I will be glad to see your delicious photo in the comments;) Bon appetit!

First of all, we prepare the sauce for the dish, or rather, the marinade. To do this, we need to take tomato paste, dilute it with clean drinking water fifty fifty. Add a teaspoon of salt and pepper to taste. There is one little trick: in order for the marinade to “soften” the meat, you can add just a little sugar.

Cut the garlic into small cubes and chop the herbs too. Mix this entire mixture thoroughly.

To make eggplants with pork juicy and rich, it is important to pay attention to cutting the meat. It must be divided into equal pieces, otherwise the meat will not be evenly fried and the dish will be spoiled.

Cut onions and carrots into half rings and add to the marinade along with the meat. We use only half a portion of the marinade, leaving the rest in the refrigerator for a while. We also put the meat and onions in the refrigerator overnight. If you don’t have that much time, then in an hour the meat will absorb enough sauce so that it becomes soft and full of flavor.

We cut eggplants, like tomatoes, into half rings. It is important to maintain proportions in everything. Not only the meat should be cut evenly, but also all components of the dish baked in the oven. This helps to achieve the most correct taste and eliminates the possibility of burning of some individual ingredients. Add salt and pepper to the eggplants and tomatoes to taste.

Grease the container in which the dish will be baked butter. Place the meat with onions and carrots in the marinade evenly on the bottom. Place in the oven (previously preheated to 170 degrees) and leave for 25 minutes. Then place the vegetables evenly on top and pour in the remaining marinade mixture. The cheese, which needs to be chopped in advance on a coarse grater, is poured on top.

Leave the pork with eggplant and tomato in the oven for another 40 minutes. After the specified time, you will have a fragrant and tasty dish, which will definitely delight all your close dinner guests.

There are many rumors that pork is difficult to digest and digest by the body. Actually this is not true. Many doctors and nutritionists have proven that if you cook meat correctly, it only brings benefits and satiation. There is nothing heavy or harmful in the components of this recipe, not only for an adult, but also for a child. You just have to pay attention to buying or preparing tomato paste. Without preservatives, tomatoes will complement the taste of the dish without unwanted effects.

The recipe for pork with eggplant is quite simple to prepare and, at the same time, delights everyone close to you. Nourishing, tasty, beautiful dish

Suitable for both special occasions and dinner with your loved one. Everyone knows that a satisfied man is a well-fed man. What could be tastier and richer than pork? It takes a maximum of an hour and a half to prepare the dish, but you will hear compliments for a long time, this is guaranteed.

It is important to know that this dish is not only tasty and satisfying, but also healthy. Eggplants contain many vitamins that benefit the body (C, B1, B2, B5). One eggplant contains all the necessary components for a person and it does not matter in what form they are consumed (marinated, fried, baked, grilled). The most curious thing is that they contain vitamin PP, it saturates a person useful substances and even helps get rid of nicotine addiction. Also, vegetables are the best combination with meat. The dish will help satiate the body without harming the stomach.

This dish can be complemented to your taste; bell peppers will go well with meat and eggplants, hot peppers, zucchini. By adding something of her own, each girl can make the recipe her own and prepare it for warm family gatherings.

Pork meat goes well with vegetables. Such harmony allows any cook to express his imagination. From the wide list of famous dishes, pork with eggplant stands out.

Recipe for beginner housewives

Everyone knows that pork is the easiest meat to cook. In addition, it is also very tasty. Only vegetarians will disagree with this. Nevertheless, cookbooks are full of recipes that will help housewives quickly prepare delicious dinner. It is best to use vegetables as additional components. A striking example of such a combination is pork with eggplant. There are very easy recipe, which even a novice cook can handle. Products you will need: for 1 kilogram pork meat- 2 eggplants, the same amount of carrots and onions, a little salt, vegetable oil and a little ground black pepper.

Sequencing:

Be sure to wash the meat cold water and cut randomly into small pieces.
Place in a deep roasting pan or frying pan, greased from the inside with oil, and fry over high heat until all the juice has disappeared.
Wash the vegetables, and peel the carrots and onions. After this they need to be crushed. Cut the eggplants into cubes, carrots into strips, and onions into thin half rings.
First add eggplant to the meat, stir and lightly fry.
Add the remaining vegetables and continue the process for another 10 minutes.
Add spices, cover the container with a lid and reduce heat. In this state, the product should simmer for 15 minutes.
Remove the pan from the stove and leave the lid on for another 7-8 minutes.

Pork with eggplant turns out very tender and flavorful.

Stewed foods

There are many people for whom fried foods are contraindicated for health reasons. But this does not mean that they cannot eat meat. Just need to pick the right recipe. For this category of people, stewed pork with eggplant is suitable. In this case, the set of products will be slightly different: for 0.5 kilograms of meat - 3 onions, the same amount of eggplants, pepper, salt and any roots (to choose from).

In this case, you need to do the following:

Wash the meat and then cut it into fairly large pieces.
Place everything in a saucepan, add salt, add roots, add water, pepper and cook. Continue the process until the meat is half cooked.
Add diced eggplants with onions and continue to simmer for another couple of hours.

Of course, in this case it will take much more time. But the meat will be softer, and the dish itself will be safe for those whose stomachs need protection. Instead of plain water, you can use pre-prepared broth. Everything will be much tastier with it.

Baking with vegetables

If you give free rein to your imagination, the list of vegetables can be expanded a little. These juicy products in meat dishes will never be superfluous. There is a wonderful recipe for baking pork with eggplant and tomatoes. You will need products that are almost always available: 0.7 kilograms of pork, 2 tomatoes, eggplant, 100 grams of cheese, salt, a little onion and ground pepper.

Recipe:

The meat must first be washed and then cut with a knife into slices no more than 1 centimeter thick.
Lightly beat the pieces, sprinkle with pepper, salt and leave to marinate for half an hour.
Cut the eggplant into slices of the same thickness, place on a plate and sprinkle with salt. Place the product aside for a short time.
After a few minutes, remove the salt from them with a napkin, and then fry until they have a characteristic crust. Finished Products Place on a paper towel to remove excess fat.
Cut tomatoes, like eggplants, into slices. Chop the onion into rings. Grate the cheese.
Prepare semi-finished products, which will be a stack of products stacked on top of each other in layers: meat - onion - eggplant - tomato - cheese.
First preheat the oven to 200-220 degrees, and then place a baking sheet with the preparations laid on it. Pork with eggplant and tomatoes will be ready in 30 minutes.

After that, all that remains is to take it out of the cabinet, put it on a plate and sprinkle with fresh herbs.

Festive dish

If there is a celebration planned in the house, then a win-win option for a hot dish would be pork with eggplant. The recipe can be slightly supplemented, and the technology can be slightly changed. The list of products for such a case will be much wider: 0.5 kilograms pork pulp, 250 grams of cheese, 2 pieces each of eggplant, tomatoes and bell pepper, whole head garlic, a bunch of herbs (dill or parsley), a glass of sour cream (or mayonnaise), salt, a little soy sauce and ground pepper.

The work will proceed in stages:

Chop all vegetables into circles.
Cut the meat into thin slices, beat and place in a mold.
Sprinkle the product with pepper, salt and soy sauce.
Fry eggplants until golden brown
Lay vegetables on top of the meat: peppers - eggplants - tomatoes.
Prepare a sauce from sour cream, garlic and herbs and pour it on top. Place the mold in the oven for 25 minutes.
The last layer will be thin slices of cheese.
Return the dish to the oven and keep there until the cheese is completely melted.

The meat under such an unusual “fur coat” acquires a simply amazing taste.

Vegetable stew with pork

This dish has a more complex composition. This, on the one hand, improves its taste, and on the other hand, requires more effort and diligence from the cook. Pork with eggplant and zucchini will be an excellent alternative to previous baking-based options. You will need the following products: 0.5 kilograms of meat, 1 carrot, 2 zucchini, 3 tomatoes and 4 eggplants, as well as 1 onion, 4 cloves of garlic, 1 pod of hot pepper, ground pepper, herbs, salt and vegetable oil.

Cooking:

Chop the zucchini and soak in cold water for 30 minutes.
Chop carrots and onions and fry in oil.
Chop the pepper, after removing the seeds, and add to the vegetables.
Cut the meat into pieces, place in a frying pan and fry along with the rest of the food until “half-cooked”.
Pour boiling water over the tomatoes. After this, remove their skin, cut the pulp randomly and add it to the boiling mass.
Add soaked zucchini and chopped eggplant there.
Simmer the mixture until the meat is cooked. At the very end, add crushed garlic.

All that remains is to place the food on a dish and decorate it with herbs.

Calories: Not specified
Cooking time: Not indicated

Stewed pork with eggplant - quite simple, everyday dish and it can be further diversified by adding various ingredients: spices, sauces, vegetables or fruits. In this recipe, meat is stewed with eggplant and tomatoes, it turns out slightly spicy, with oriental notes. The pork is cut into thin strips and marinated in spices, then fried with onions and stewed until cooked with vegetables.
Eggplants and tomatoes are also cut into strips, and in order for the pieces to remain intact and 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 eggplants are quite spicy, tart, their sharp characteristic taste contrasts very well with the delicate stew.

Stewed pork with eggplant and tomatoes - recipe with photos

Ingredients:

- pork (preferably fillet) – 300-350 g;
- eggplants – 1 large;
- tomatoes – 2 large, fleshy ones;
- onions – 1 large or 2 medium onions;
- red pepper (paprika) – 1 teaspoon;
- ground chili – a third of a teaspoon (or more/less);
- coarsely ground black pepper – 0.5 teaspoon;
- salt – 0.5 teaspoon (to taste);
- vegetable oil – 3-4 tbsp. spoons;
- boiled rice, greens, soy and tomato sauce - for serving.

How to cook with photos step by step

The pork needs to be cut into cubes, but not as thinly as the meat for beef stroganoff, but a little larger. It is very convenient to cut slightly frozen meat; the cubes turn out smooth and identical. If you have free time, put the fillet in the freezer for half an hour, then cut into layers 2 cm thick and cut into cubes.

Transfer the meat to a bowl, wait until it thaws, drain the liquid. Season with spices, salt and mix, rubbing the mixture into each piece. Marinate the pork for half an hour or longer.

Heat two spoons in a frying pan vegetable oil. Add the meat and stir immediately.

Fry, stirring, over high heat for 7-8 minutes until golden brown on all sides. Pour in a little water just enough to cover the bottom. Cover the pan with a lid and simmer the pork for 15-20 minutes over low heat. If the water evaporates quickly, add more and continue to simmer until soft. By the end of the stew, the pork will become soft and the liquid will evaporate.

Chop the onions into 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 eggplants from falling apart during stewing and will add spiciness. ready-made dish. Cut the tomatoes into slices.

Transfer the meat and onions to a plate and cover. Pour more oil into the pan and add the eggplants. First fry over high heat until golden brown. Then reduce the heat and simmer until soft.

Add the tomatoes to the almost finished eggplants and stir gently. Simmer for about five minutes until the tomatoes release their juice. Salt the vegetables.

Return the meat and onions to the pan, cover and continue cooking for 5-7 minutes. Turn off the heat, cover, leave for five minutes, let the vegetables soak in the meat juice.

You can serve stewed pork with eggplants and tomatoes as a separate dish or add any side dish of your choice. Very tasty with boiled unleavened rice, soy or tomato sauce. Bon appetit!

Author Elena Litvinenko (Sangina)
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