Eggplants in pots. Eggplants in a pot with meat

Eggplant in a pot with meat is a very tasty, satisfying dish, striking in the brightness of its colors. The combination of purple eggplants, orange carrots, yellow, green, red bell peppers, and delicious pieces of meat will not leave anyone indifferent.

To prepare three pots you will need:
eggplants (medium size) - 3-4 pcs.;
meat (pork) – 450 g;
carrots (large) – 2 pcs.;
tomatoes – 5-6 pcs.;
bell pepper – 4-5 pcs.;
sour cream - 120 g;
garlic – 3 cloves;
salt, black pepper, sugar to taste.

Cut the eggplants into circles 7-10 mm thick. Add salt and let stand for 30 minutes until the bitterness goes away. Then squeeze a little to remove the water, which also removes the bitterness.

Dip the eggplants in flour and fry on both sides over medium heat.

Cut the meat into small pieces.

Fry on both sides over high heat, add salt. There is no need to cook the meat until it is slightly browned. It will still languish in the pot.

Cut the carrots into large slices.

Fry on both sides until golden brown. Just like meat, we do not bring carrots to readiness, but “brown them.”

Cut the bell pepper into half rings.

Place a layer of meat on the bottom of each pot. There is no need to add oil.

The next layer is carrots.

We will prepare tomato juice as a “broth”. Remove the peel from fresh tomatoes, grate the tomatoes on a coarse grater, salt and pepper our “broth” to taste, add a little sugar, three cloves of garlic, passed through a garlic press.

Pour in tomato broth.

Place a layer of eggplants.

Pour sour cream on top.

Cover the pot with a lid.

We send the pots to simmer in an oven preheated to 180 degrees for 35-40 minutes.

Our dish is ready!

Eggplants with meat and vegetables are best served hot.

Today I come to you with a very tasty Georgian dish called Chanakhi; in the traditional version, this dish is prepared exclusively from lamb in clay pots. In my case, these are ordinary baking pots, which are sold in any Utensils store, and the meat used is pork.

Chanakhi- an oriental dish, it cannot be classified as the first or second, on the one hand it is not a soup, but on the other it is served with broth, like. It is prepared according to the basic principle, put it in the oven and forget it, the only thing is that the meat must be fried until golden brown along with the onion. To prepare 2 servings you will need:

• Pork 200 gr.
• Potatoes -4 pcs.
• Eggplant - 1 pc.
• Onion - 1 pc.
• Bell pepper - 1 pc.
• Tomato -2 pcs.
• Bay leaf - 2 pcs.
• Salt, pepper and spices to taste.
• Vegetable oil for frying.

Wash the eggplant, cut into small portions, sprinkle with salt, and let stand for a few minutes. During this time, the eggplant will release juice, which we do not need at all, we squeeze it out a little and put it in pots.

Cut the meat like goulash, finely chop the onion.
Fry the meat and onions until golden brown, first putting the onions in the pan and only then the meat. Here the onion will prevent moisture from escaping from the meat and it will be quite juicy.

Peel the potatoes and cut them into small pieces.
We send it to meat and eggplant.

Peel the tomato; to make this easier, you need to pour boiling water over it.
Cut into small pieces and place in pots
. Remove seeds from bell peppers and chop.

In each pot we put a bay leaf, peppercorns, a teaspoon of vegetable oil, a little salt and 50 ml of boiled water. Place in the oven to bake for 40 minutes at 180 degrees.

Chanakhi in pots with eggplant and pork ready. Enjoy the taste. Bon appetit.

Step-by-step recipes for eggplants in pots in the oven with chicken, pork, potatoes, mushrooms and vegetables with cheese and mayonnaise in sour cream and tomato dressing

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

1 gr.

Carbohydrates

39 kcal.

Option 1: Classic recipe for eggplants in pots in the oven

How can eggplants be cooked, especially in the summer-autumn season? But today we would like to suggest baking them in ceramic pots. However, this can be done with the addition of a variety of ingredients. For example, with potatoes, meat, poultry, mushrooms and vegetables. So, let's figure out in order how to cook eggplants in pots in the oven.

Ingredients:

• two large eggplants;
• two tablespoons of vegetable oil;
• large onion;
• rock salt to taste;
• four medium tomatoes;
• two medium carrots;
• fresh parsley to taste;
• 200 grams of bell pepper;
• two glasses (partial) of water;
• ground pepper to taste;
• flour for dredging vegetables.

Step-by-step recipe for eggplants in pots in the oven

Wash a kilogram of eggplants along with the rest of the vegetables (it is important to peel the onions and carrots before doing this). Dry all ingredients with a towel.

Now cut the eggplants into half slices, and the tomatoes into relatively thin slices. Dredge both vegetables in a small amount of flour.

Heat all the refined oil at the bottom of the frying pan. Place tomatoes and eggplants in flour inside. Fry on medium heat (not for long) until you get a thin, appetizing crust.

Turning off the heat under the frying pan, take and wipe four half-liter clay pots with a clean sponge. Place an equal volume of eggplants and tomatoes inside each, along with the oil and juice that has been released.

At the next stage, chop the onion into small slices, cut the bell pepper into short pieces and grate all the carrots. Add, again in equal quantities, these fruits to the pots.

At the end, add rock salt, chopped parsley and ground pepper. Pour in half a glass of purified cold water. Cover with lids.

Place the eggplants in pots in an oven preheated to 195 degrees. Bake the vegetable appetizer for 20-25 minutes. Then turn off the stove and leave the pots to cool partially, which will take about an hour or an hour and a half.

Eggplants and tomatoes will “give” enough juice. However, depending on the variety and freshness of the vegetables, there may be a lot or little liquid. In the latter case, the snack can easily burn in the oven. Therefore, it is important to add a little water, the volume of which we recommend determining depending on the circumstances.

Option 2: Quick recipe for eggplants in pots in the oven

Ingredients:

• half a kilo of eggplants (fresh);
• 150 grams of onion;
• 95 grams of carrots;
• A glass of tomato juice;
• rock salt for taste;
• vegetable seasonings;
• two teaspoons of sunflower oil;
• three garlic cloves.

How to quickly cook eggplants in pots in the oven

Process all vegetables used and then wash. Cut the eggplants into cubes of equal size. Pour into a large enamel bowl.

Quickly chop the onion and carrots along with the garlic cloves in a stationary blender. Pour the resulting aromatic vegetable mixture into the eggplants.

Mix the ingredients, adding the planned seasonings and rock salt. Also pour in natural tomato juice.

Pour a spoonful of sunflower oil into washed ceramic pots. Place the same amount of vegetables inside. Pour in the remaining juice and spice dressing. Cover.

Place the eggplants in pots in the oven. It will need to be heated to 200 degrees. Bake the ingredients for a third of an hour, then turn off the internal burner and let the vegetables brew.

If you are using young eggplants, you do not need to remove the skin. Otherwise, it is advisable to peel this vegetable, otherwise the peel will remain hard and somewhat spoil the characteristics of our side dish.

Option 3: Eggplant in pots with chicken in the oven

In order to make the eggplant appetizer more satisfying, but at the same time tender, we recommend including chicken meat in the recipe. But we suggest using any sour cream as a dressing.

Ingredients:

• half a kilo of fresh eggplants;
• half a kilo of chicken fillet;
• 155 grams of onions;
• oil for frying poultry and vegetables;
• 105 grams of carrots;
• 4 tbsp. sour cream;
• 5-6 grams of dill;
• granulated garlic to taste.

How to cook

On a dry poultry cutting board, cut the washed and dried chicken. Fry the fillet pieces for five minutes in a small amount of oil in a suitable frying pan.

Transfer the fried chicken in equal batches to the bottom of the pots along with the fat. Then chop the eggplants into cubes, grate the carrots with shavings and chop the onion into slices.

Fry these vegetables in the same frying pan, adding a little oil if necessary. Distribute the roast among the pots.

Now chop fresh dill without thick stems and push through the garlic cloves. Mix both of these ingredients with sour cream.

Add the dressing to the vegetables and stir gently inside the pot. Cover tightly with a lid. Place the eggplants in pots in the oven preheated to 200 degrees.

Cook vegetables with poultry for about half an hour, after which turn off the burner inside and let the dish itself brew and cool partially.

We use chicken fillet for this dish. However, it is quite acceptable to replace this type of bird with drumsticks or thighs. In this case, it will be enough to cut the flesh from the bones, remove the cartilage and chop the chicken into small pieces. For the rest, proceed as with the fillet.

Option 4: Eggplant with pork in pots in the oven

We will make the next version of stewed eggplant with pork. It will be nourishing, tasty and very aromatic, since we will also add bay leaves and black peppercorns.

Ingredients:

• 350 grams of pork goulash;
• 505 grams of fresh eggplants;
• 125 grams of onions;
• 75 grams of fresh carrots;
• small laurel leaf in a pot;
• five peppercorns in a pot;
• oil for frying pork;
• a spoonful of mayonnaise in a pot;
• 300 grams of filtered water;
• rock salt/meat seasonings.

Step by step recipe

Wash the pork goulash. Place the frying pan on the middle burner. Pour oil into the bottom. Ignite. After this, add the dried meat. Fry for a couple of minutes until a crust forms on the entire surface.

At this stage, peel and wash the vegetables indicated in the list. Moreover, chop the eggplants into cubes, grate the carrots into shavings, and chop the onion into small plates.

Place the pork and butter into clean pots. Also add laurel and peppers. Add vegetables to the pan and fry, mixing in gentle circular movements.

After a few minutes, pour the roast in equal portions into the pots. Sprinkle with seasonings and salt. Immediately pour in 100 ml of water.

Cover the dishes with lids and place them in the oven. Recommended temperature is 200 degrees. Close the door.

Simmer the eggplants in pots in the oven for about an hour, during which stir the contents of the containers a couple of times. Moreover, do this for the first time only after half an hour. After the last stirring, pour in a spoonful of mayonnaise so that it forms a thin top layer. It forms an appetizing crust.

It is better to take medium fat pork. Then the dish will turn out more satisfying and juicy. As for the volume of water for the broth, it may vary slightly in each specific case. First of all, it depends on the ripeness and juiciness of the vegetables used.

Option 5: Eggplant in a pot with mushrooms in the oven

In this baked eggplant recipe we will use fresh mushrooms. And to enhance their aroma and taste, we suggest including mushroom seasonings in the dish.

Ingredients:

• half a kilo of champignons;
• half a kilo of eggplants;
• two onions;
• oil for frying;
• mushroom seasoning/rock salt;
• 25 grams of cheese in each pot;
• a glass of filtered water;
• three laurel leaves.

How to cook

Process and wash the champignons and onions. Cut the first into medium-thick slices, and chop the second.

Heat sunflower oil in a frying pan. Fry the onions and mushrooms for several minutes. At the same time, mix everything several times.

Place the prepared roast into the pots. Place a bay leaf on top. After this, peel and chop the fresh eggplants into cubes.

Fry the vegetables briefly in the same pan. Add mushroom seasonings and rock salt. Mix and distribute in equal batches into pots.

Now carefully pour a third of a glass of water into each container, and then cover with a layer of grated hard cheese. Cover tightly with lids.

Place the prepared eggplants in pots in the oven, where you cook the appetizer at 195 degrees. The time required for baking is twenty minutes. Turn off the oven and leave the dish to steep and cool for a while.

If you want to make your vegetables even more aromatic, we recommend replacing fresh champignons with any wild mushrooms. Chanterelles and small mushrooms are best suited. However, in this case, we recommend that you first boil the mushrooms a little, squeeze out the broth and fry them whole.

Option 6: Spicy eggplants with potatoes in pots in the oven

We will make the last vegetables with potatoes based on tomato dressing. But the spiciness of our appetizer will be given by small chili pods, which will be important to put directly into the pots in their entirety.

Ingredients:

• 600 grams of potatoes;
• 300 grams of eggplant;
• 90 grams of onions;
• 300 grams of red sweet pepper;
• three small chili pods;
• three cloves of garlic per pot;
• one and a half glasses of purified water;
• three dessert spoons of tomato paste;
• rock salt and allspice;
• 6-7 grams of cilantro.

Step by step recipe

Remove the skins from potatoes and eggplants. Cut off the top of the sweet pepper and remove the partitions with seeds. Peel the onion. Remove the peel from the garlic.

Wash all vegetables, along with small pods and cilantro, thoroughly. After this, cut the potatoes and eggplants into cubes (preferably identical), chop the onions, squeeze the garlic, chop the cilantro and chop the bell pepper into cubes (short and thick).

In a separate tall container, dissolve all the tomato paste with purified water. Turn on the oven at 200 degrees. Wipe the pots with napkins.

Place potatoes, eggplant, garlic, red pepper and onion (in that order) inside the ceramic containers. Add rock salt. Spice up. Add tomato dressing.

Cover the containers with lids and place them inside the stove on a wire rack. Bake the eggplants in pots in the oven for about an hour. After the time has passed, check the softness of the potatoes, mix well and turn off the burner.

Before serving the finished side dish for lunch or dinner, be sure to cool the eggplants and potatoes for an hour. Moreover, during this time the vegetables will infuse and absorb all the juice released during the process.

Pots with pork, potatoes, eggplants and tomatoes

This dish is reminiscent of Chanakhi in its composition - a recipe for Caucasian cuisine, but the taste is significantly different, since instead of lamb we use pork, we do not stew the meat in a cauldron over a fire, but bake it in a pot, and, of course, there is no fresh cilantro and hop seasoning -suneli, makes this dish different.

The process of baking meat with vegetables in a ceramic pot turns the dish into a very juicy roast, the meat comes out very soft, and in combination with baked vegetables, we get a good-quality, aromatic, juicy and very tasty dish in pots. Try baking pork with vegetables in a pot and you definitely won’t regret it!

For meat in pots we need

for 3 pots

• Pork – 500 g (approximately 150 g per pot);
• Potatoes – 5-6 medium tubers;
• Eggplant – 1 medium or 2 small;
• Tomatoes – 3 medium;
• 1 large or 2 medium onions;
• 5-6 cloves of garlic;
• Salt, black pepper and various seasonings (to your taste);
• Vegetable oil (for frying).

From these delicious products we will prepare pork with eggplant in pots!

Method for cooking pork in pots

We peel, wash and cut all the vegetables: eggplant, potatoes and tomatoes into small cubes, onions into half rings, and pork into medium-sized arbitrary pieces.

Sprinkle the chopped eggplant with salt and set aside for 15-20 minutes, then rinse in cold water and squeeze.

In a well-heated frying pan with oil, fry the pork over high heat on all sides until golden brown, 5-8 minutes, season it with salt, black pepper and some kind of meat seasoning (I took an Indian mixture).

We spread the meat evenly among the pots along with the juice that was released during the frying process.

Place meat in pots

Then, in the same frying pan (no need to wash it), fry the potatoes for about 5 minutes, seasoning them with potato spices.

Place potatoes on meat and sprinkle with spices

Place in pots on top of the meat and add a little hot water (a little less than half a glass) - this is necessary so that the vegetables and meat do not dry out while baking. Fry the eggplant and onion in the same way, but the onion is very light - a couple of minutes, and the eggplant - a little longer, until slightly softened. While frying the eggplant, it is advisable to add a little salt. Lay out another layer - onion and eggplant. Now is the time to add a slightly dry vegetable mixture (such as Vegeta, Maggi) or, if you don’t have it, salt to each pot.

We continue to fill the pots with delicious food!

The last layer will be fresh tomatoes. Cover the pots with a lid and place in a preheated oven at 200 degrees for 40 minutes. Then add chopped garlic to each pot, mix everything and check for salt, if not enough, add to taste. We put the pots back into the oven, and let our dish simmer a little, but with the oven turned off. You can serve the pots on the table.

Ready pots with meat, potatoes and vegetables! If you add sour cream it will be even tastier!

Features of roasting pork in pots

Why fry meat and vegetables before putting them in pots?

Thanks to the fact that before baking we fried the meat, potatoes, and eggplant, our dish will be prepared in just 40 minutes. You can, of course, not fry anything, but immediately place all the ingredients in layers in pots, but then baking will take you at least 1.5 hours, and the meat may come out a little dry.

Why you don't need carrots

As a matter of principle, I did not add carrots to the pots. Eggplants go well with tomatoes and garlic, but carrots will drown out this unique taste and give the dish a slightly sweet taste, but what is important here is the combination of pork, eggplant with tomatoes and the unique aroma of garlic and seasonings.

How to cut vegetables for baking with meat in pots

Chop potatoes, eggplant and tomatoes, preferably into small pieces, so they will bake faster, and when mixed, they will exchange their taste with each other.

How to serve pots of meat and vegetables

You need to serve the pot in portions and just before serving, you can add a large spoonful of sour cream to each pot and sprinkle everything with finely chopped fresh herbs (parsley, dill).

Calories: Not specified
Cooking time: Not indicated

Any food tastes better in pots, but vegetables are especially good. Neither in a cauldron, nor in a saucepan, and especially in a frying pan, such deliciousness will not come out. What is the secret of the magic pot? The thick clay walls of the pot heat up slowly and evenly; the food in the pot is not boiled, but simmers, soaked in aromas. This cooking process allows you to preserve the natural taste of the products and all the vitamins. The result is tasty and healthy food, prepared without much hassle for the hostess. And it’s very convenient to serve food in pots to the table.

Eggplants with vegetables in pots are almost like this, but without potatoes. The vegetables are first lightly fried, then placed in layers in a pot and filled with a small amount of water or broth. It turns out very tasty! Both eggplants and tomatoes remain intact, do not lose their shape, but will be soft and tender. The recipe for cooking eggplants in pots is easy to adapt to your taste - for example, fry the eggplants and tomatoes without breading or not fry them at all, add other vegetables, spices, sour cream, add meat or chicken broth.

The amount of vegetables in the recipe is approximate, based on two small pots. But still, everyone’s pots are different, and everyone will arrange vegetables in their own way, so be guided by the situation.

Ingredients:

- eggplant – 1 large (about 350 g);
- tomatoes – 5-6 pcs;
- onion – 3 medium onions;
- carrots – 1 large or 2 medium;
- sweet pepper – 2 pcs;
- garlic – 4-6 cloves (for serving);
- salt - to taste;
- vegetable oil – 3-4 tbsp. l;
- wheat flour – 3 tbsp. l;
- water or vegetable broth;
- any greens - for serving.

How to cook with photos step by step

Cut the onion into small cubes. You can choose larger cuts - half rings or feathers.




For preparing eggplant with vegetables in pots, it is advisable to choose a long one so that the circles are small in diameter. Cut the skin off the eggplant and cut the flesh into slices 1.5-2 cm thick.




Three carrots on a coarse grater (as for frying for soup).






It is better to take tomatoes that are fleshy, not very large and with dense pulp. Watery tomatoes will lose their shape when fried. But if there are no others, then these will do, then you need to add tomatoes without frying.




In a frying pan, heat 2 tbsp. l. vegetable oil. Lightly add some salt to the eggplant slices and roll both sides in flour. Place in boiling oil and fry until golden brown.




In the same oil, fry the tomatoes, also rolled in flour. After frying, the skin of the tomato slices is easily removed, but if it does not bother you, then this is not necessary.






In the remaining oil, first sauté the onion until transparent, then add the carrots to it. Simmer the vegetables for 5-7 minutes until they become soft.




Add sweet pepper, cut into cubes. Keep frying the vegetables over low heat for another 5 minutes until the peppers are half cooked.




When all the vegetables are fried, fill the pot. We will lay out the vegetables in layers. Place 1.5-2 tbsp on the bottom. l. vegetable frying.




Then we make a layer of eggplants (lay them in a circle or overlap). Press down with a spoon so that the vegetables fit tightly.






Next, spread the fried tomatoes in one layer. We also press down lightly.




Again, put a layer of eggplants in the pots, then the remaining tomatoes, and top the vegetables with fried carrots, onions and peppers. Fill the pot 3-4 cm from the top so that during cooking the liquid does not spill over the edge. Salt the water or vegetable broth to taste. Pour enough liquid into the pot to slightly cover the vegetables.




Cover the pot with a lid and place in the oven. Bring the temperature to 170 degrees, cook for 45-50 minutes. Turn off the heat and leave the pot of eggplants and vegetables in the oven for 10 minutes. Serve the finished dish in a pot or place it in a deep plate, seasoning with chopped garlic and herbs. Bon appetit!




Author Elena Litvinenko (Sangina)
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