Composition / ingredients
Step-by-step cooking
Step 1:
How to make a stew of eggplant, cabbage and potatoes? First of all, prepare all the products that are specified in the recipe. Instead of tomato paste, it is permissible to use tomato sauce. I usually take young cabbage for this recipe. It has delicate crispy leaves, which makes the stew juicy.
Step 2:
Peel the carrots and onions and rinse. Grate the carrots on a coarse grater or on a vegetable cutter for Korean salads. Cut the onion in half, and then each half into medium-sized cubes.
Step 3:
Remove the external damaged leaves from the cabbage. Rinse the head and cut it into medium-sized fragments. It can be squares or stripes, as you prefer.
Step 4:
Heat the third part of vegetable oil in a cauldron. Send the onion and carrot to fry. Cook, stirring occasionally until the onion has a golden hue.
Step 5:
Send the cabbage to the cauldron. Stir-fry everything together on a medium flame for about 10-15 minutes.
Step 6:
Rinse the eggplant and cut into small cubes.
Step 7:
Peel the potatoes, wash and chop them also not very large.
Step 8:
Fry the eggplants in a frying pan in vegetable oil until an appetizing golden crust appears. Put the blue ones on a napkin to get rid of excess oil.
Step 9:
In a separate frying pan, fry the potatoes in the remaining oil. Make the fire maximum. Stirring constantly, cook until a crisp golden crust appears.
Step 10:
Add tomato paste to the cauldron with cabbage. Pour half a cup of water, mix everything and simmer over medium heat for about 10-15 minutes. The amount of water can be increased if you want to get a more liquid stew.
Step 11:
Send potatoes to the cauldron.
Step 12:
Then add the eggplant. Add salt to the dish, sprinkle with your favorite spices. I used dried thyme, garlic powder and vegetable mixture. Mix everything, make the flame moderate and simmer the vegetables under the lid for another 5-10 minutes.
Step 13:
Sprinkle the finished stew with ground pepper and garnish with fresh herbs if desired.
There are varieties of eggplant that are bitter. In this case, the chopped blue ones should be soaked in salted water for a while. Salt will remove the bitterness, and eggplants soaked in liquid will absorb much less oil during further frying.
Enjoy your appetite!
Note that in some cases there is no need to remove bitterness from eggplants - usually young vegetables are not bitter, as well as some special varieties of them.
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Eggplant - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
