In French cuisine, sauté is a term for dishes cooked using a special cooking technique: short term frying with s bit of fat. It is better to shake the food while frying, rather than turning it over with a fork or spatula, as this will damage the shape. Usually, the food is not covered. The idea is to get a product fried outside and slightly undercooked inside. The most popular sauté in the world is the vegetable one. Let’s cook it.
In French cuisine, sauté is a term for dishes cooked using a special cooking technique: short term frying with s bit of fat. It is better to shake the food while frying, rather than turning it over with a fork or spatula, as this will damage the shape. Usually, the food is not covered. The idea is to get a product fried outside and slightly undercooked inside. The most popular sauté in the world is the vegetable one. Let’s cook it.- Prep time: 15 minutes
- Cook time: 15 minutes
- Serves: 4
- Difficulty: easy
- Course: main course
- Cookware: frying pan
- Cuisine: French
Ingredients
- 2 courgettes, cut into small cubes
- 2 aubergines, cut into small cubes
- 15 cherry tomatoes, cut in half
- 1 medium red onion, peeled, finely chopped
- 2 cloves of garlic, peeled, finely chopped
- 10 fresh sage leaves
- 2 tbsp olive oil
- 50 g butter
- freshly ground black pepper
- salt
Cooking method
Step 1
Heat a frying pan over high heat, pour olive oil, add garlic, onion, and sage leaves. Fry until a smell appears.
Step 2
Add courgettes and sauté, stirring occasionally, for 3 minutes. Add aubergines and cook for 3 minutes. Add tomatoes, season with salt and pepper. Stir and fry for 3-5 minutes. Finally add butter, stir and remove from heat.
My tips and tricks:
You can make a light and juicy salad from this sauté. Just cool the vegetables and mix them with the ready-made cold couscous. Especially this dish will be perfect on hot summer days, when you don’t really want to eat hot fatty foods.
- 2 courgettes, cut into small cubes
- 2 aubergines, cut into small cubes
- 15 cherry tomatoes, cut in half
- 1 medium red onion, peeled, finely chopped
- 2 cloves of garlic, peeled, finely chopped
- 10 fresh sage leaves
- 2 tbsp olive oil
- 50 g butter
- freshly ground black pepper
- salt
- Heat a frying pan over high heat, pour olive oil, add garlic, onion, and sage leaves. Fry until a smell appears.
- Add courgettes and sauté, stirring occasionally, for 3 minutes. Add aubergines and cook for 3 minutes. Add tomatoes, season with salt and pepper. Stir and fry for 3-5 minutes. Finally add butter, stir and remove from heat.