Eggplant dishes in pots, simple recipes. Eggplants in a pot with meat
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).
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.
Often they treat side dishes very superficially, saying that what to cook there, boil the pasta or mash the puree - and eat it. This is partly true, especially when there is a catastrophic lack of time for cooking. But, if you have it, you can always do something special. For example, vegetable stew in pots. Moreover, the recipe proposed today can serve not just as a side dish, but also as a completely independent second course, especially if you are a follower of vegetarian cuisine.
Ingredients for 3 pots:
- Potatoes - 3 pcs.
- Eggplant - 1 pc.
- Bell pepper - 2 pcs.
- Carrots - 1 pc.
- Tomatoes - 3 pcs. (or tomato paste 3 tbsp.)
- Garlic - 2 cloves
- Salt - to taste
- Chili pepper -1 cm fresh pod (optional)
- Khmeli-suneli - to taste;
- Water - 1.5 cups.
Then - coarsely grated fresh carrots and finely chopped chili. If you don't like stale things, then don't add chili pepper.
Eggplants and sweet bell peppers.
Salt to taste, add aromatic hops-suneli and crushed garlic cloves.
At the end, add tomato paste (a spoonful in a pot) or grated tomatoes and fill with water so that it covers the vegetables.
Place in an oven preheated to 180 C for 40 minutes.
During cooking, you need to carefully remove the pots a couple of times and carefully mix their contents.
Serve directly in pots.
Or put it on a plate to cool faster.
Bon appetit everyone!
All nutritionists and gastroenterologists rightly argue that nutrition should be nutritious and varied. The majority of the daily diet should be vegetables and fruits, and this is not without reason. Firstly, vegetables are an irreplaceable source of fiber, which helps cleanse the walls of the stomach and intestines of long-term deposits, promotes the removal of toxins from the body and regulates the activity of the gastrointestinal tract. Anyone who suffers from constipation should pay close attention to such products to solve this problem. Secondly, vegetable dishes are a storehouse of not only essential macro- and microelements, but also vitamins. Thirdly, they contain healthy carbohydrates. Useful means those that do not accumulate in the form of fat deposits, but are processed into energy, which not only helps us perform physiological and mental actions, but also provides energy for the smooth functioning of all internal organs.
Of course, in order to preserve a large amount of nutrients, it is better to eat foods fresh, not processed. Only such consumption quickly becomes boring, and not every body can cope with such nutrition. After all, many people have problems with the gastrointestinal tract, so a large amount of fresh vegetables can even be harmful.
To prepare them correctly, it is better to use the correct time-tested cooking method for these purposes. Namely, bake them in pots. This is precisely the method that helps preserve the maximum amount of vitamins. After all, vegetables are cooked gradually with slow heating and in their own juice without the use of water, which helps to “wash out” the vitamins from the product. It is also worth considering the fact that clay and ceramics are natural materials that will not add any harmful substances to food.
In addition, cooking in pots is also very convenient. You just need to put everything in a bowl, put it in the oven and you can forget about it for a certain time. Stirring, turning over, making sure nothing burns is not necessary. At this time, you can go about your business or prepare another dish.
Many people do not like to cook eggplants, worrying that they may give the dish an unpleasant bitterness. But this will not happen if you prepare them correctly:
- Wash the eggplants thoroughly and cut off the tails.
- Cut into portions and salt them well. Let them rest for 10-15 minutes.
- Rinse well in running water.
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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.