Vegetables are the largest supplier of vitamins and nutrients for our body. However, it should be noted that in order to preserve all the beneficial substances in vegetables, you need to subject them to minimal heat treatment. You can include any vegetables you like in your fried vegetable dish. Pay special attention to the spices and herbs used in the dish, as they give the aroma and unique taste. Garlic and chili peppers give sharpness.
Pick your recipe
You will need
-
- 3-4 medium potatoes
- 2 eggplant
- 2 zucchini
- 1 bell pepper
- 1 onion
- 3-4 tomatoes
- 1 carrot
- 4 cloves of garlic
- ½ teaspoon ground chili
- 1 teaspoon curry
- 1 tbsp. spoon of dried basil
- 4-5 Art. tablespoons of olive oil
- salt
Instruction manual
1
Cut the eggplant into pieces and sprinkle with salt. Leave for 15 minutes for the eggplant to give juice, bitterness will come out with the juice. Then discard the eggplant in a sieve and rinse with cold water. Good eggplants should have a regular elongated shape, shiny, without damage, dark purple skin, juicy, without voids and seeds, the flesh and protruding stalk.
2
Peel and chop the carrots and onions in small cubes. The brighter the color of the carrots, the better - there is much more carotene in a saturated orange vegetable than in a pale one.
3
For bell peppers, remove the stalk, clean from seeds, rinse with cold water and cut into cubes. By the degree of usefulness - red pepper is the most useful, rich in vitamins and macro- and microelements. Yellow pepper in terms of usefulness is in second place, in the last are green fruits.
4
Peel the potatoes and cut them into cubes the size of eggplant slices. Heat the oil in a pan and lay the potatoes. Fry the potatoes over medium heat for 3-5 minutes. Then add carrots, onions, bell pepper and fry with potatoes for another 2-3 minutes.
5
Cut zucchini into slices the same size as eggplant and potatoes. Zucchini can be replaced with zucchini, but in this case, peel it before peeling. Choose light green zucchini, small fruits with a diameter of up to 6 cm and a length of 15-16 cm. The larger the specimen, the more hard seeds it has, the skin is coarser and the less nutrients.
6
Cut the tomatoes into slices and add to the vegetables. When buying tomatoes, do not forget to smell them - ripe and good tomatoes have a strong tomato flavor. In addition, the more red and saturated the color of the tomato, the tastier it is. Naturally, you should not be guided by the scarlet color if you get yellow or pink varieties. But in any case, pay attention to the intensity of the shade, the absence of cracks and rot.
7
Add prepared eggplants, tomatoes and zucchini to the fried vegetables. Reduce heat and fry vegetables for another 10-15 minutes.
8
Peel and pass the garlic through a press. Add garlic, pepper, curry, basil and salt to the vegetables. Mix well, close the lid and bring to readiness for 5-7 minutes.
9
Ready vegetables can be served as an independent dish or as a side dish for meat or fish.