Stewed eggplant with sour cream, as well as baked vegetables with cheese crust

Eggplant is an unpretentious vegetable that can be found on the market or in a supermarket at any time of the year. Due to its neutral taste, it is perfectly combined with any other vegetables in solyanka or stew, as well as with meat, cheese and other products. It can be stewed, baked or marinated. Stewed eggplant is an excellent dietary dish, as this method of preparation does not require a lot of oils or fats, as well as breading. It can serve as an excellent side dish for meat or be an independent vegetarian dish for lunch or dinner. How to cook a stewed eggplant with various additives, for example, with sour cream or cheese, read further in our article. This dish does not require you a lot of time to create, it includes the available ingredients, and the taste will please all members of your family and enjoy the children.

Stewed eggplant with sour cream

To prepare 1 serving you will need the following products:

- 250 g of aubergines (this is one vegetable of small size);
- 10 g of butter;
- 10 g of flour;
- 40 g of low-fat sour cream;
- spices to taste - salt, pepper, herbs.

First, prepare the vegetables - eggplants should be washed, peeled, take out the seeds and cut into slices. To get rid of the possible bitterness, put them on for 5-10 minutes in salted water, then pull out and blot with a napkin. Next, roll in flour and quickly fry in vegetable oil. The frying pan should be as hot as possible, so the vegetable will cook much faster and will not absorb a large amount of oil. After everything is ready, transfer them into a saucepan and pour over the sour cream. Stewed eggplant will be ready in 8-10 minutes. Before serving, you can sprinkle with fresh herbs. By the way, the calorie content of this dish is only 66 kcal., So even those who follow a diet, it is quite possible to afford a portion of delicious vegetables.

Stewed eggplant with cheese

To prepare a beautiful, delicious dish of summer vegetables, which you must first extinguish, and then bake in the oven until an appetizing cheese crust is formed, take these products:

- 4 medium aubergines;
- 4 young zucchini with a gentle green skin;
- 4 pods of sweet green pepper;
- 4 ripe meaty tomatoes;
- 2 heads of medium sized onions;
- a pair of cloves of garlic;
- 1 small bunch of parsley;
- cooking oil for frying - about 4-5 tbsp. Spoons;
- 200 g of cheese;
- Spices to taste.

Wash and brush the eggplant, cut into cubes. The same must be done with zucchini (young peel can not be removed). Peppers cut into rings, and tomatoes - small slices, then finely chop the onion. It must be fried with the squeezed garlic in vegetable oil, and then add the rest of the vegetables. Stew until cooked on low heat for about 10-15 minutes, until all ingredients are soft. After that, shift the vegetables to the baking tray, sprinkle with grated cheese and send to the oven, heated to 180-200 degrees, for about 5-7 minutes until a beautiful and ruddy cheese crust is formed. Stewed eggplant with vegetables, cooked in this way, will certainly please you with its taste, and the home will appreciate your culinary talent.