Eggplants in a pot with meat. Chanakhi in pots with eggplant and pork Eggplant with meat in a pot

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 listed 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 differ 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.

Any vegetables baked with cheese always turn out very tasty and aromatic, but eggplant in pots is simply a delicious dish. I like them not to be very wet, so I first fry them in an almost dry frying pan until golden brown. The most important thing is not to use a large amount of vegetable oil; after frying, the eggplants should be somewhat dry. Don’t worry, after baking them in pots with the rest of the vegetables, they will taste simply incomparable, very tender and quite juicy. The recipe for this dish is very simple, and it cooks very quickly, perfect for lunch or dinner, or as an excellent hot vegetable snack.

Ingredients:

• 2 medium young eggplants
• 1 carrot
• 1 onion
• 1/2 red bell pepper
• 1 tbsp grated cheese
• salt, pepper to taste
• vegetable oil for frying

Cooking method

Cut the eggplants into slices and fry in a small amount of vegetable oil (almost in a dry frying pan, just lightly sprinkling them with oil) until golden brown on both sides. Cut the carrots into thin slices, the onion into half rings, and the pepper into thin strips. Mix everything, salt, pepper, put in a clay pot, add a little water, cover with a lid or foil and put in an oven well preheated to 190 C for 20 - 25 minutes. Then remove the lid, sprinkle the almost ready eggplants with grated cheese and put again into the oven for 5 - 7 minutes. Eggplants in a pot turn out very tasty and tender. This dish can also be prepared in an air fryer. 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.

EGGPLANT STEWED IN SAUCE

4 eggplants, 1 tbsp. spoon of flour, 1-2 tbsp. tablespoons vegetable oil, 1/2 lemon, 1 tbsp. a spoonful of chopped parsley, salt to taste.
For currant sauce: 1 onion, 1 carrot, 1 parsley and celery root, 1 tbsp. spoon of vegetable oil, 1 glass of meat broth or water, 1 teaspoon of flour, 1-2 tbsp. spoons of blackcurrant jam.

Wash the eggplants, peel them, cut into small cubes, add salt and leave for 1 hour to remove the bitterness. Then squeeze out the eggplants, roll in flour and fry on both sides in heated vegetable oil. Place eggplants in ceramic pots, pour hot sauce over them, place in the oven and simmer over low heat for 10-15 minutes. Garnish the finished dish with slices of seedless lemon and herbs and serve on its own or with meat.

Preparation of currant sauce: Wash the vegetables and roots, peel, chop, place in a frying pan with heated vegetable oil and fry until golden brown. Then sprinkle with flour, stir, fry a little more and dilute with hot water or strained broth. Rub the sauce through a sieve, bring to a boil, add salt and pepper, add currant jam and stir again.

EGGPLANT WITH ZUCCHINI

2 tbsp. spoons of oil, 1 clove of garlic, 1 chopped eggplant, 3 chopped tomatoes, 4 thinly sliced ​​zucchini, 1 green bell pepper (peeled and thinly sliced), 1/4 cup white wine, pepper.

Sauté the garlic in oil. Add eggplant, tomatoes, zucchini, green bell pepper, wine and ground black pepper, stir. Place in a pot, cover and simmer for 30 minutes. Mix well. Serve hot as a vegetable side dish.

1 eggplant, 1 onion, 1 red pepper, 1 yellow pepper, 30 ml olive oil, 2 cloves garlic, 250 g canned chopped tomatoes, 50 g tomato puree, dry spices, salt, pepper.

Peel and thinly slice the onion. Divide the pepper in half, separating the seeds, core and stem. Cut the pulp into pieces. Remove the eggplant stalk and cut the eggplant flesh into cubes. Place onion and oil in a small frying pan. Cover with a lid and cook for 3 minutes. Peel and chop the garlic, add peppers and eggplants. Mix tomatoes, tomato puree, spices, salt and pepper and put everything in a pot. Cover with a lid and cook in the oven for 20 minutes, stirring occasionally. Let sit for 5 minutes before serving.

EGGPLANT BAKED WITH TOMATOES

4 eggplants, 5-6 strong red tomatoes, 2 eggs, 1 cup curdled milk, 1 tbsp. spoon of flour, 2 tbsp. spoons of vegetable oil, ground black or red pepper and salt to taste.

Wash the eggplants, cut crosswise into 1 cm thick slices, add salt and leave for 10-15 minutes to remove the bitterness. Then rinse in cold water, blot with a napkin, roll in flour, place in a frying pan with heated oil and fry on both sides - website. Scald the tomatoes 2-3 times with boiling water, remove the skin, and cut the pulp into circles or slices. Place the eggplants in fireproof clay pots, layering them with tomatoes, salt and sprinkle with ground pepper. Beat raw eggs with yogurt and pour this mixture over the eggplants. Place the pots in the oven and bake.

EGGPLANT STEWED WITH ONIONS AND TOMATOES

4-5 small eggplants, 5-6 small tomatoes, 1 tbsp. spoon of flour, 2 onions, 2-3 tbsp. spoons of vegetable oil, 1-2 cloves of garlic, a few sprigs of parsley for decoration, salt to taste.

Cut small eggplants into 1 cm thick slices, add salt and leave for 10-15 minutes to release the bitterness. Then wash them, squeeze them, roll them in flour and fry them in hot vegetable oil. Chop the peeled and washed onion, place in a hot frying pan with oil and fry until golden brown. Place eggplants and onions in layers in oiled, fireproof ceramic pots, alternating several times. Place halved tomatoes cut side down on top. Place the pots in the oven and simmer over low heat for 10-15 minutes. Sprinkle the finished dish with crushed garlic and garnish with parsley sprigs. Serve yogurt or kefir separately.

EGGPLANT, ZUCCHINI AND TOMATOES, STEWED IN A POT, WITH CHEESE

2 eggplants, 1 zucchini weighing about 500 g, 4 potatoes, 1 onion, 1/2 cup vegetable or meat broth, 1/2 cup vegetable oil, 2 tomatoes, 1/2 tbsp. spoons of ground crackers, 100 g of hard cheese, 1 bunch of dill, ground black pepper and salt to taste.

Cut the washed and peeled eggplants into thin slices, sprinkle with salt, stir and leave for 40 minutes to remove the bitterness. Rinse the zucchini and cut into cubes. Peel the potatoes, wash and cut into cubes. Peel the onion and chop it into thin half-lengths. Wash the dill, shake off the water, cut off the roots and chop finely. Rinse the eggplants to remove salt under running cold water and drain in a colander. In heated vegetable (preferably olive) oil, fry the onion until transparent, add salt, ground black pepper and stir. Place onions, eggplants, potatoes, zucchini, dill in fireproof pots and pour in the hot, strained broth. Cover the pots with a lid, place in the oven and simmer for 1 hour.

Rinse the tomatoes, scald 2-3 times with boiling water, remove the skin, cut the pulp into circles and mix with ground breadcrumbs. Add this mixture to the pots with vegetables 15 minutes before the end of cooking. When the tomatoes are softened, remove the dish from the oven, sprinkle with grated cheese and serve hot.

EGGPLANT BAKED IN TOMATO SAUCE

3 eggplants, 1 tbsp. spoon of flour, 7 tbsp. spoons of vegetable oil. For the sauce: 5-6 tomatoes, 5-6 cloves of garlic, 1 tbsp. spoon of flour, 1/2 teaspoon of sugar, salt to taste.

Rinse the eggplants, cut them lengthwise into 4 parts, and then cut each of them in half, put them in boiling water for a few minutes, put them in a colander and let the water drain. After this, roll the eggplant pieces in flour, place in a frying pan with heated oil and fry on both sides. Place the prepared vegetables into portioned pots, pour over the hot sauce, place in the oven and bake for 30-35 minutes. Then cool and serve in the same bowl as a cold appetizer.

Preparing the sauce: Wash the tomatoes, put them in boiling water for a few seconds, remove the skins, remove the seeds, and finely chop the pulp. Grind or crush the peeled garlic. Drain the oil in which the eggplants were fried into another frying pan, heat it, add garlic and prepared tomatoes, add flour, sugar, salt, stir, fry a little and pour this sauce over the eggplants.

AUGPLANT AND VEGETABLE RAGU

2-3 eggplants, 2-3 potatoes, 1 onion, 2 carrots, 300 g cabbage, 1 large tomato or 1 tbsp. spoon of tomato paste, 3 tbsp. spoons of vegetable oil, salt to taste.

Peel and wash all vegetables. Cut the eggplants, potatoes and cabbage into large cubes, and chop the onions and carrots. Fry the eggplants, potatoes and cabbage separately in well-heated oil and place them in ceramic pots in layers: cabbage, potatoes, eggplants... Brown the onions and carrots, add tomato puree or tomato paste, simmer a little and pour the contents of the pots with this mixture. Place in the oven and simmer over low heat for 20-30 minutes.

EGGPLANT BAKED WITH TOMATOES AND PEPPERS

3 eggplants, 3-4 tomatoes, 1 tbsp. spoon of flour, 4 tbsp. spoons of vegetable oil, 2 tbsp. spoons of chopped parsley, ground black pepper and salt to taste.

Cut the peeled eggplants in half lengthwise, add salt and leave for 30-40 minutes to release the bitterness. After this, dry the eggplants, roll in flour, fry on both sides in a large amount of vegetable oil, cool slightly and cut into small pieces. Wash the tomatoes, put them in boiling water for a few seconds, remove the skins and chop the pulp. Grease fireproof clay pots well, put tomatoes in them, and then eggplants, salt, sprinkle with ground pepper and parsley, put in the oven and bake over medium heat for 40-45 minutes, shaking the pot from time to time. Eggplants prepared in this way can be served either hot or cold.

EGGPLANT BAKED WITH SOUR CREAM

3 eggplants, 3-4 onions, 3 tbsp. tablespoons vegetable oil, 1 cup sour cream, 1/2 cup water, 2-3 tbsp. tablespoons chopped parsley and dill, 2-3 bay leaves, 3-5 black peppercorns, salt to taste.

Cut the washed and peeled eggplants into 1 cm thick slices, add salt, leave for 1 hour to release the bitterness, and then squeeze lightly. Peel the onion, rinse, chop, fry in well-heated oil until golden brown, and then mix with parsley and dill. Place half of the eggplants in ceramic pots, place a thick layer of onions on them, then again eggplants and onions, pour hot vegetable oil, pour in salted boiling water and add bay leaves and peppercorns. Close the pots, put in the oven and simmer over low heat for half an hour. After this, pour in the heated sour cream, simmer for another 5-10 minutes and serve.

EGGPLANT STEWED WITH ONIONS, SOUR CREAM AND DILL

4 eggplants, 3 onions, 2 tbsp. spoons of flour, 4 tbsp. spoons of vegetable oil, 4 tbsp. spoons of sour cream, 3 cloves of garlic, 1-2 tbsp. tablespoons chopped dill, salt to taste.

First cut the washed eggplants in half lengthwise, and then crosswise into slices 1 cm thick, add salt and let stand for 1 hour to remove the bitterness. After this, lightly squeeze the eggplants, roll in flour and fry in heated vegetable oil on both sides. Peel the onion, rinse, cut into half rings and fry in oil until golden brown. Place eggplants and onions in layers in greased fireproof clay pots, adding salt and pouring sour cream over each layer of onion. Place the pots in the oven and simmer for 30 minutes, shaking them occasionally to prevent the eggplants from burning. Sprinkle the finished dish with crushed garlic and dill and serve.

SAUTE WITH EGGPLANT IN RUSSIAN STYLE

3-4 eggplants, 5-6 tomatoes, 1 zucchini, 3 onions, 6 pods of sweet bell pepper, 3-4 tbsp. spoons of vegetable oil, 3-6 cloves of garlic, 2 tbsp. spoons of chopped parsley and dill, salt to taste.

Wash the eggplants, cut them in half lengthwise, add salt and refrigerate for 1 hour. After this, rinse, dry and cut into small cubes. Wash the zucchini, cut off the skin, remove large seeds, and cut the pulp into cubes. Chop the peeled and washed onion into thin half rings. Fry the prepared vegetables separately in heated vegetable oil, place in fireproof clay pots and add sliced ​​tomatoes. Place the pots in the oven and simmer over low heat for 25-35 minutes. Season the finished sauté with crushed garlic and sprinkle with herbs. Can be served both hot and cold.