Eggplant dishes, in a slow cooker. Eggplants in a slow cooker: main dishes and preparations for the winter

Before moving on to the recipe, I will share my personal observations and tips for choosing eggplant. A tasty vegetable has a rich dark purple color, its surface is smooth and shiny, there are no light streaks on it. The seeds inside are large, ripe and a little dark, and the fruit itself has an impressive size. If you have just such an eggplant, then whatever you cook from it will definitely be delicious.

As a rule, eggplants are fried and stewed, and they do it in a regular frying pan. But if you have a slow cooker, why not make it easier for yourself and use its capabilities, thanks to this, freeing up an extra 30 minutes of free time for yourself?

Stewed eggplants in the KAMBROOK multicooker are prepared in two modes. First, the ingredients are lightly fried in the "Frying" mode, then stewed in the "Saute". It will take you only 40 minutes of your personal time to do everything about everything, the rest will be done by smart technology.

Recipe Ingredients

• large eggplant 1 piece
• onion 1 piece
• red bell pepper 1 piece
• yellow bell pepper 1 piece
• garlic 2 cloves
• cherry tomatoes 5-6 pieces
• salt 2 tbsp. spoons
• vegetable oil 3 tbsp. spoons

How to cook eggplant stewed in a slow cooker

1. Eggplants have one feature: if they are not pre-processed, they will be bitter. There are several ways to pre-prepare vegetables - we will use one of them, old and tried and tested.
2. 
   First, cut the eggplant lengthwise into 1 cm thick plates, then into 1 cm wide cubes, and then into 1 cm cubes. You don’t need to peel them, just wash them. Salt the chopped vegetable generously (2 tablespoons). Do not be afraid to oversalt: the excess will go away along with bitterness. Mix well so that salt gets on each cube of vegetable. Leave the eggplant for 30 minutes - during this time the juice will stand out from it, and the bitterness will go away with it.
3. 
   Meanwhile, prepare the vegetables. Cut the onion into half rings, pepper - into strips, cherry tomatoes - in half.
4. 
   After 30 minutes, put the chopped eggplant on a sieve, pour out the juice, rinse the cubes with cold water, then squeeze well. Do not be afraid to crush them: if you do not squeeze the eggplant properly, it will remain too salty.
5. All the ingredients for stewing are ready - you can turn on the slow cooker. First, select the "Frying" mode. In it, the multicooker only works with the lid open. Cooking in this mode requires your participation and control, because in fact it is the same process as frying in a conventional frying pan.
6. 
   When the multicooker bowl warms up, pour in vegetable oil (3 tablespoons.). After heating it, put the chopped onion into the bowl and fry it, stirring, until soft, about 3 minutes.
7. 
   When the onion becomes soft, add chopped pepper to it.
8. 
   After 3 minutes, put the eggplant in the slow cooker.
9. 
   Stirring, fry everything together for another 3 minutes, then add the tomatoes.
10. Little clarification: if you do not want the stewed eggplant to resemble roast or sauté, i.e. were in a liquid sauce, then either do not add cherry tomatoes at all, or put only 2-3 of them. It is tomatoes that give liquid when stewing.
11. 
    Mix vegetables in a slow cooker.
    Turn off the multicooker for a short time to interrupt the "Fry" mode: by default it lasts 30 minutes, and you can do it faster. Now turn on the appliance again, close and lock the lid, select the “Saute” mode. In it, vegetables will be stewed under pressure in their own juice for 20 minutes.
12. 
    After this time, a signal will sound about the end of cooking - open the lid. If you stew eggplant with cherry tomatoes, you will get a real sauté with a slightly sour taste. Excess liquid can be drained if desired.

Eggplant stewed in a slow cooker with vegetables is ready. The dish can be eaten hot and cold, as an appetizer and side dish for meat.

Many people love eggplant. This is a tasty and healthy vegetable, the main thing is to cook it correctly. Do you know how to cook eggplant in a slow cooker? If not, then read our recipes. First, let's try to cook them normally.

Recipe #1

We will need:

• 0.5 kg of eggplant;
• 2 cloves of garlic;
• 200 g sour cream;
• 60 g tomato paste.

How we cook:

1. We cut the eggplant into circles, fry in a slow cooker until a state of some softness. Salt a little (to taste).
2. Mix pasta and sour cream. We rub the garlic and add it there, flavored with spices and salt.
3. Pour the resulting mixture onto the eggplants in a slow cooker. We set the "Extinguishing" mode for 25 minutes. After that, the dish can be served on the table.

And now let's try to cook eggplant with pepper in a slow cooker. This dish can be eaten even cold.

Recipe number 2

We will need:

• 0.5 kg of eggplant;
• 300 g of tomatoes;
• 200 g of bell pepper;
• 3 cloves of garlic;
• 3 tbsp vegetable oil;
• 1 bunch of dill.

How we cook:

1. We cut the eggplant into circles, cut the tomatoes into large slices, pepper into half rings. We rub the garlic, after that we put all the vegetables in a slow cooker.
2. Set the "Baking" mode for 1 hour, close the lid. Stir vegetables 20 minutes before turning off.
3. After the slow cooker turns off, add finely chopped dill, let the dish brew for a few minutes and serve.

Bulgarian pepper for eggplant is better to take several colors, so the dish will look much more beautiful. In general, eggplant stewed in a slow cooker will be unusually tasty if you add rice or boiled new potatoes as a side dish. However, they can also be eaten as an independent dish. Connoisseurs say that these vegetables are extremely tasty when cold. Bon appetit!

Eggplant, like zucchini, is a popular vegetable on the table of many Russians, which came to us from Asia. It not only has an original taste, but is also quite satisfying and healthy. Eggplants have a rich vitamin and mineral composition (for example, potassium has a beneficial effect on the functioning of the cardiovascular system and normalizes the salt content in the body).

In the East, this vegetable is recommended to be added to the daily diet of the elderly. In addition to the unique composition, it also has a low calorie content (100 grams of fruit pulp contains only 24 kcal), and the content of a large amount of coarse fibers allows you to cleanse the gastrointestinal tract. The last two facts are especially important for those who follow the figure!

But how to cook eggplant in a slow cooker? Today we will tell you about the most popular recipes using these nightshades.

What can be cooked from eggplant in a slow cooker?

Today, with the help of a slow cooker, the hostess can cook almost any dish from eggplant - from a hearty soup to a sweet dessert. Only her imagination and flight of fancy can limit her culinary talent. There are many options, and among the most popular of them it is worth highlighting:

• salads;
• cold and hot snacks;
• stew with vegetables;
• casseroles;
• soups;
• second courses, etc.

Solanaceae can perfectly complement any dish; it is not for nothing that they are widely used in Georgian, Azerbaijani and Asian cuisine, giving dishes a special unique taste, juiciness and delicate aroma.

Nightshade goes well with other products - tomatoes, bell peppers, zucchini, as well as meat and poultry. At the same time, an induction multicooker (for example, Redmond RMC-Ip00) can significantly reduce the cooking time of any culinary masterpiece.

Eggplant can be fried, stewed, pickled, baked, canned, and also boiled. Often they are used raw when added to salads. In addition, you can make a lot of delicious snacks from these vegetables - with cheese, herbs, tomatoes, sour cream, cottage cheese, nuts, potatoes and legumes, and other vegetables.

Before you look for what can be cooked from eggplant in a slow cooker, you should familiarize yourself with the basic recommendations for cooking these vegetables:

• before use, the fruits should be peeled, cut into pieces and soaked in salted water (this simple trick allows you to remove the bitterness - solanine);
• when preparing stew or eggplant caviar for cutting fruits, you should not use a knife with a metal blade, it is better to give preference to a ceramic one (otherwise the dish may acquire a specific taste of metal);
• the pulp of the vegetable will not absorb excess fat during frying, if you first pour boiling water over them;
• to prevent darkening of the pulp, eggplants should be fried or stewed over high heat;
• before baking eggplants in a slow cooker, they need to be cut into portioned pieces without removing the pulp (this will help them retain their shape).

If you follow these simple tips, cooking will not cause the hostess much trouble.

How to cook eggplant caviar in a slow cooker?

With the use of nightshade, you can easily prepare excellent preparations for the winter (for example, hearty caviar). This is a versatile dish that can act as an independent snack, as well as served as a side dish / addition to meat, fish or vegetable dishes.

To prepare eggplant caviar, you will need the following ingredients:

• nightshade - 1 kg;
• carrots - 2 pcs.;
• medium-sized pepper - 2 pcs.;
• tomatoes - 5 pcs.;
• large onion - 1 pc.;
• garlic;
• seasonings.

Note! Mushrooms can spice up the taste of vegetable caviar.

Previously, the fruits should be washed and soaked in salted water for an hour, which will remove solanine from their composition (gives bitterness). The rest of the vegetables are similarly peeled and cut into small pieces. Pour a small amount of oil into the container of the multicooker, add the onion and sauté until transparent.

After throwing chopped carrots and peppers, cook with the lid closed. After 5-10 minutes, add the tomatoes, stew the eggplant for another half hour. After spices and seasonings are added, the dish is brought to readiness in the “Baking” or “Pilaf” mode for 30 minutes. After the specified time, grind all the ingredients with a blender until a puree state.

After cooking, caviar should be laid out in pre-sterilized jars, closed with a lid and stored in the refrigerator.

Almost every housewife faced a difficult question - how to cook eggplant in a slow cooker. Vegetable stew, puree soup, eggplant caviar, a variety of appetizers, main courses and sets - many delicious recipes have been invented in recent years. Which one to choose, decide for yourself!

How to cook eggplant in a slow cooker?
During the harvest period, many housewives are faced with the question - how to cook eggplant in a slow cooker? With the use of this vegetable, you can make a lot of delicious, juicy and fragrant dishes.

Source: expert-byt.ru

• Servings: 8 servings

Ingredients

5 medium eggplants

3 fresh tomatoes

1 medium onion

1 clove of garlic

4 bell peppers

2 tablespoons vegetable oil

a bunch of herbs (dill and parsley)

1 teaspoon salt

0.5 teaspoon ground black pepper

Step by step instructions

Cut the stems off the eggplants and cut into cubes.

So that the eggplants do not taste bitter, they should be well salted in a separate bowl and left for 15 minutes, then rinse well with water and let the eggplant cubes drain in a colander.

Meanwhile, wash the vegetables and pat dry on a paper towel.

Peel the onion and cut into cubes.

Cut the peeled tomatoes into cubes as well.

Cut the garlic into thin slices.

Free the bell pepper from the core with seeds and cut into strips.

Peel the carrots, cut into strips or grate coarsely.

Finely chop the greens.

Lubricate the bowl of the multicooker with oil and put in it layers 1-2 cm thick: eggplants, tomatoes, garlic, onions, carrots, peppers, herbs, salt, pepper and repeat the layers again.

Salt and pepper on top.

You can pour sour cream on top and stew in sour cream sauce, you can put grated hard cheese. The dish can be served cold instead of salads or as a second hot dish.

Close the lid of the multicooker and cook the dish in the "Extinguishing" mode for 1 hour.

The main dish on the August dinner table is often eggplant - stewed or fried, pickled or in salads.

Eggplants have not only excellent gastronomic qualities, but also contain a lot of useful substances in their composition.

Ripe eggplant contains a large amount of fiber, which helps to rid the body of waste products.

Also, the vegetable is rich in proteins, fats, natural sugars, pectins, trace elements and vitamins.
Vitamins C, PP, A, group B have a tremendous impact on the functioning of the immune system, and eggplant trace elements - phosphorus, calcium, potassium, sodium, manganese, zinc, cobalt - are involved in metabolic processes. Ripe fruits contain substances that promote the absorption of iron, which increases hemoglobin and reduces sugar and lipids in the blood.

A more dietary dish will be eggplant cooked without frying in oil, however, even fully boiled, eggplant does not lose its properties.

Stewed eggplants in a slow cooker
Braised eggplant in a slow cooker. A simple, proven, step-by-step recipe for your multicooker. Try cooking today!

Source: multivarka.ws

Recipes with eggplant in a slow cooker REDMOND

We invite you to try mouth-watering dishes with eggplant, which the chef has specially developed for you. REDMOND !

Eggplant "Parmegiano" in a slow cooker REDMOND 4506

• Eggplant - 200 g
• Tomato sauce - 100 g
• Mozzarella cheese - 50 g
• Parmesan cheese - 20 g
• Fresh basil - 5 g
• Olive oil - 40 ml
• Salt, spices

1. Cut the eggplant into slices 2 cm thick, mozzarella into slices 1 cm thick, chop the basil with a knife, grate the parmesan on a coarse grater. Pour olive oil into the bowl of the multicooker, put the eggplant. Push button FRYING/DEEP FRYING. Fry with the lid open on both sides for 10 minutes, periodically turning over.

2. Then put a tablespoon of sauce, mozzarella, basil and parmesan on each piece of eggplant. Close the lid through 5 minutes cancel the program by pressing the button "Reheat/Cancel".

Eggplant rolls "Teschin tongue" in the pressure cooker REDMOND 4506

• Eggplant - 200 g / 2 pcs.
• Hard mozzarella cheese - 80 g
• Boiled egg - 50 g / 1 pc.
• Parsley (greens) - 5 g
• Chives - 1 g
• Olive oil - 80 ml
• Ground black pepper

1. Cut the eggplant lengthwise into medium slices. Pour olive oil into the multicooker bowl. Push button FRYING/DEEP FRYING. Through 3 minutes put the eggplant in the bowl and fry with the lid open for 2 minutes then turn over and fry again 2 minutes, then cancel the mode by pressing the button "Reheat/Cancel".

2. Put the eggplant on a napkin, let the excess oil soak in. Prepare the filling: grate the mozzarella and the egg on a coarse grater, chop the parsley with a knife, add salt and pepper, mix everything. Put the filling on each eggplant slice, wrap the slices in rolls, tie with chives.

Eggplant with nuts in a slow cooker REDMOND M150

• Eggplant - 300 g
• Walnuts - 100 g
• Tomatoes - 70 g
• Onion - 40 g
• Garlic - 10 g

1. Make longitudinal cuts in eggplants and peel them from seeds. Grind walnuts, onions, garlic and tomatoes with a knife, add salt, spices and mix.

2. Stuff the eggplants with the resulting mixture, wrap them in foil and put them in the multicooker bowl. Close the lid. Install the program " EXTINGUISHING", cooking time 40 minutes. Push button "Start/Auto Preheat". Prepare until the end of the program.

Recipes with eggplant in the REDMOND slow cooker
Project "Be in shape with REDMOND". Here you will find tips on healthy eating and exercise, as well as a calorie table.

Source: redmondclub.com

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Pan-eggplant (Panasonic-18)

Pan-eggplant (Panasonic-18)

1 eggplant
2 large tomatoes
1 bulb
1 clove of garlic
100 g grated cheese
2-3 tbsp olive oil
Salt to taste
Dry thyme or rosemary, fresh herbs optional

Cut the eggplant into slices about 1 cm.
Finely chop the onion, garlic, tomatoes into slices or slices, grate the cheese.
Pour olive oil into the multicooker.
Next, lay the vegetables in layers in a saucepan:

onions (not very tight)

eggplant (salt), sprinkle with garlic

tomatoes (salt), sprinkle with thyme or rosemary (optional)

Then repeat the layers, starting with the onion.

Tomatoes, thyme. Sprinkle grated cheese on top

Turn on the multicooker for “Baking” - 40 min.

After the signal, open the lid and leave the snack to cool until warm.

You can sprinkle with fresh herbs.

Serve cold, although this dish is very tasty when served hot.

Dude, I'm so glad you liked the recipe! Judging by the photo, everything turned out great!
I have “Pan-eggplant” one of my favorites, I make it often. Husband eats it in one go. Probably need to increase the amount of ingredients by 2 times, so that something remains the next day.

olesia-olesia, we are always glad to see new ones!

And thanks for the feedback.

pan eggplant

Love, but more time needs to be set, because the power in TMN-10 is less.

It's how you like it.

You can turn it over onto a double boiler container, or you can cut it with a Teflon spatula and take it out of the saucepan in parts.

now» Mar 05, 2010, 05:54 pm

Re: pan eggplant

Re: pan eggplant

Re: pan eggplant

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The main site about multicookers
MULTIVARKA.RU - the main site about multicookers List of forums ‹ Recipes for different multicookers ‹ Salads and snacks ‹ Salads and various snacks Change font size For printing

Source: multivarka.ru

Eggplant in a slow cooker. Eggplant in a slow cooker with meat recipes fast and tasty

Eggplant in a slow cooker - step by step recipes for cooking delicious dishes with photos

Most housewives are familiar with the dark purple vegetable that appears on store shelves with the advent of autumn. There is nothing easier than cooking eggplants in a slow cooker: they can be baked with cheese, fried or stewed with other vegetables, and at the end you get a delicious dish that the whole family will enjoy. Among the many recipes, you are sure to find one that will become your favorite.

How to cook eggplant in a slow cooker

Although eggplant is not that difficult to cook, there is a secret that will help you make dishes from this blue vegetable even more delicious. Before cooking, it is necessary to get rid of the bitterness that is present in most ripe fruits. To do this, eggplants are washed, cut as they will be subsequently cooked, and then poured with salt water for 20-30 minutes. This technique will save the pulp from solanine - a substance that gives the vegetable a bitter taste.

Most families now actively use the multicooker. It is very convenient to cook stewed, baked or fried eggplants in it. It is much easier to do this than in the classic way on the stove, because you practically do not have to follow the preparation: select the desired mode, press the button and wait for the ready signal. Eggplant dishes in a slow cooker will appear on your table more often, because there are so many recipes that you can cook something new every day.

Eggplant recipe in a slow cooker

There are many different ways to cook a blue vegetable in a slow cooker. The result will be one thing: you will get a nutritious dish that will delight not only with its taste, but also it will look like in a photo from a cookbook. In addition, cooking in a slow cooker will not take much of your time, even the dishes will have to be washed much less. Choose your favorite recipe and start cooking.

• Time: 40 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 140 kcal / 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: easy.

Are you planning a side dish for meat or fish? Stewed eggplant is a great option, because they are prepared quickly, and in the end you get a full-fledged dish that can be served on the table. When serving, sprinkle it with finely chopped garlic, herbs or sesame seeds. Perfect for a complete vegetarian lunch or dinner.

• eggplant - 2 pcs.;
• carrots - 1 pc.;
• salt, pepper to taste.

1. Wash the eggplant and then cut into cubes.
2. Put the vegetables in the multicooker bowl, salt and mix.
3. Set the mode to "Extinguishing", then click on "Start".
4. After 20 minutes, add chopped tomato, bell pepper to the semi-prepared vegetables.
5. Close the lid to continue the program.

baked

• Time: 60 minutes.
• Servings: 4 persons.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: easy.

If you want to feed your family a delicious dinner, feel free to cook baked eggplants with cheese and sour cream. The dish will not leave anyone indifferent, because a delicate combination of vegetables, cheese and sour cream is the best match for chicken fillet or fried pork. Choose hard cheeses. When serving, you can sprinkle with fresh herbs, add soy sauce for piquancy.

• eggplant - 1 pc.;
• cheese - 100 g;
• sour cream - 150 g;
• salt, pepper to taste.

1. Rinse a large vegetable, cut into rings of 0.5 cm, pour salt water for half an hour. Then drain the water and dry.
2. Lubricate the bottom of the multicooker bowl with butter and lay out the first layer of rings.
3. Grate the cheese on top, and then spread out another layer. Spread it with sour cream.
4. Lay out a layer of rings again, rub the cheese on top. Continue alternating until the vegetable runs out.
5. Close the lid of the multicooker, set to the “Baking” mode (at least 50 minutes).
6. Baked eggplant in a slow cooker can be served with fried meat or vegetable salad.

Fried eggplant in a slow cooker

• Time: 30 minutes.
• Servings: 3 persons.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: easy.

One of the fastest and equally delicious ways to cook eggplant is to fry it. They go well with black bread, fresh vegetable salad, and are great as a snack. It is best to fry vegetables in vegetable oil, after which you can sprinkle with grated cheese, which will melt and give the fried circles a salty creamy taste.

• eggplant - 1 pc.;
• vegetable oil for frying;
• salt, pepper to taste.

1. Wash the vegetables, cut into rings of 0.5 cm, pour salt water for half an hour. Then drain the water, dry.
2. Pour vegetable oil into the bottom of the multicooker and turn on the frying or baking mode.
3. As soon as the bottom warms up, start laying out the rings.
4. It should be cooked in the frying mode for 3-4 minutes on each side.
5. When serving, rub cheese or garlic; sour cream or mayonnaise is excellent as a sauce.

With cheese and garlic

• Time: 60 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 150 kcal / 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: easy.

If you want to fully reveal the taste of eggplant, then you should definitely try cooking them with cheese and garlic. It will turn out a delicious vegetable casserole with a spicy creamy garlic sauce and viscous cheese. It is best to choose hard cheese because it is saltier and works well in almost any dish.

• eggplant - 2 pcs.;
• cheese - 100 g;
• sour cream - 1 tbsp.;
• garlic - 2-3 cloves;
• salt, pepper to taste.

1. Rinse a large vegetable, cut into 0.5 cm rings and fill with salt water for half an hour. Then drain the water, dry the cut.
2. Prepare a special sauce: mix a glass of sour cream with grated cheese and crushed garlic. You can add salt and pepper to taste.
3. Lubricate the bottom of the multicooker with butter, and then lay out the first layer of rings.
4. Brush the layer with the prepared sauce.
5. Continue spreading the main ingredient until the rings run out.
6. Be sure to grease the top with sour cream, you can sprinkle with walnuts.
7. Close the lid of the multicooker and set to the “Baking” mode (at least 50 minutes).

Eggplant with tomatoes in a slow cooker

• Time: 40 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 102 kcal / 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: easy.

Another option for a side dish for dinner is stewed eggplant with tomatoes. Easy to prepare, takes very little time. Before adding tomatoes to the bowl, you can peel them. To do this, pour over the vegetables with boiling water and carefully remove the thin peel. Then cut the tomatoes into cubes. This component can be completely replaced with tomato paste or juice.

• eggplant - 2 pcs.;
• carrots - 1 pc.;
• tomato - 2 pcs.;
• onion - 1 pc.;
• garlic - 1 clove;
• salt, pepper, herbs to taste.

1. Wash 2 medium fruits, cut into cubes.
2. Peel the carrots, cut into rings.
3. Wash the tomatoes, chop coarsely.
4. Onion cut into half rings.
5. Put the vegetables in a slow cooker, salt, add greens, onions, garlic. Stir.
6. Set the "Extinguishing" mode for 30 minutes and click on "Start".
7. Serve with sour cream.

Stuffed eggplant

• Time: 60 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 130 kcal / 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: easy.

One of the most popular recipes for making blue ones provides for the presence of minced meat - any will do: chicken, beef, assorted. Stuffed eggplants will be a great appetizer on the festive table, because they can be served both cold and hot. In addition, halves stuffed with meat can also become a main dish that will not leave anyone indifferent.

• eggplant - 2 pcs.;
• onion - 1 pc.;
• garlic - 2-3 cloves;
• tomato - 1 pc.;
• minced meat - 600 g;
• cheese - 100 g.

1. Wash the blue ones, cut them in half lengthwise.
2. Take out all the pulp, transfer to a separate cup and fill it with cold water.
3. Salt the empty halves, and after 30 minutes rinse in cold water.
4. Finely chop a medium onion and two cloves of garlic.
5. Squeeze the pulp from the water and also finely chop.
6. Cut the tomato into cubes.
7. Fry the onion and garlic in vegetable oil in the baking mode.
8. Add mince to it. Fry well (about 10 minutes).
9. Add tomatoes, garlic, pulp. Salt, add pepper, spices to taste. It will take about 8-10 minutes to fry the vegetables.
10. Divide mixture in half and sprinkle with grated cheese.
11. Put the blanks in the slow cooker, close the lid and cook in the "Baking" mode for 30 minutes.

• Time: 40 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 150 kcal / 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: easy.

It is very easy to cook stewed eggplants in a creamy sour cream sauce. For this, a product with a fat content of no more than 20% is best suited, but if you prefer to use fatter sour cream or cream, then it is better to dilute them with water. The blue vegetable should be cut into cubes and held in salt water for 20 minutes to get rid of the bitter taste.

• eggplant - 2 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• greens, sesame seeds for serving.

1. Wash 2 medium vegetables, cut into cubes.
2. Peel the carrots, grate on a coarse grater.
3. Onion cut into half rings.
4. Put the vegetables in a slow cooker, sprinkle with salt and mix with a glass of sour cream.
5. Cook in stewing mode for at least half an hour.
6. When serving, sprinkle with finely chopped garlic, herbs and sesame seeds.

• Time: 65 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 100 kcal / 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: easy.

Blue ones are often supplemented with mushrooms: champignons. oyster mushrooms. There are no secrets in cooking, but you can make this dish more spicy like this: use soy sauce instead of salt and add spices for Korean carrots. In this case, you will get a spicy side dish that tastes like Korean snacks known to everyone.

• eggplant - 2 pcs.;
• champignons - 300 g;
• onion - 1 pc.;
• garlic, greens for serving.

1. Wash 2 medium vegetables and cut into cubes.
2. Rinse the mushrooms and cut into large slices.
3. Onion cut into half rings.
4. Next, you need to put the onion, mushrooms and eggplant in a bowl, salt and mix. If desired, you can add spices, and use soy sauce instead of salt.
5. Set the "Extinguishing" mode and click on "Start". Cook 50 minutes.

Eggplant recipes in a slow cooker, the secrets of choosing ingredients and

Eggplant is an amazing product.

In terms of its beneficial properties, this purple vegetable is not the last among its comrades.

It is rich in calcium, vitamins, iron and phosphorus, potassium and fiber. Some peoples believe that eggplant is a kind of longevity berry, which copes not only with cholesterol, improves the activity of the kidneys and heart, but also improves bowel function.

And copper promotes hematopoiesis, which is why eating eggplant in different forms is recommended for pregnant women and those who suffer from anemia.

General principles for cooking eggplant in a slow cooker

It is preferable to use dark blue eggplants, they are rich in a large amount of vitamins.

Be sure to wash the eggplant well, cut the stalks.

To make the dish softer, you can peel the eggplant.

The most delicious dish is where the eggplant is cooked together with garlic, this adds aroma and taste.

Eggplant can be stuffed, pickled, dried, fried, steamed, boiled.

Eggplants are great at absorbing vegetable oil and do so pretty quickly, so be careful not to burn your dish, but avoid too much oil so it doesn't get too greasy.

Eggplant dishes go well with side dishes such as potatoes, rice, buckwheat.

Eggplants are much tastier when cold, so we recommend that after you have cooked the eggplants in a slow cooker, let them cool.

You can decorate eggplant dishes with parsley or dill, this will add not only aesthetics to the dish, but also give a wonderful aroma.

Eggplant in a slow cooker: recipes for the winter

This recipe is used as a preparation for the winter. Eggplants are spicy and easy to digest. The cooking process itself takes no more than an hour, the main merit in this belongs to the slow cooker.

A couple kg of eggplant

3 large tomatoes

3 large sweet peppers

A couple of spoons of salt

3 large onions

A couple of garlic cloves

We wash the eggplants well, remove the stalks. Divide the eggplant lengthwise into two halves, each smear with vegetable oil.

We heat the oven, put eggplants in it for half an hour.

After the eggplants have baked a little, remove the peel from them, and crush the remaining pulp with a knife until you get a mass like mashed potatoes.

Sweet peppers and onions are also well washed and cleaned, cut into half rings, fried in vegetable oil in a slow cooker. We use the Baking mode, set the timer for 6 minutes.

We wash and rub the tomatoes on a sieve, do not use the peel.

Add the resulting tomato mixture to the pepper and onion, cook for another 5 minutes.

We clean the garlic, cut it with a thin and very sharp knife into small pieces and add to the slow cooker to the vegetables.

Pour salt there, sugar and spread the eggplant mass. Set the multicooker timer for 40 minutes. Shortly before the end of the program, pour in the vinegar.

At this time, we sterilize the jars, it is preferable to use half-liter ones. In them we lay out the finished mass, roll it up and after the banks have cooled down, put them in the cellar.

Eggplant in a slow cooker: recipes with pepper

Eggplants in a slow cooker according to this recipe are very juicy and tasty, and you can eat them both hot and cold. Rice is great as a side dish. Then this dish will also be a wonderful gift for those who are forced to go on a diet, because in terms of the number of calories it occupies one of the last places.

Half kg eggplant

A couple of sweet peppers

A couple of large tomatoes

A couple of garlic cloves

Wash the eggplant well and cut into slightly thick rings.

Wash the pepper well, peel and remove the seeds. Cut peppercorns into half rings.

Rinse the tomatoes, it is advisable to remove the peel from them, cut into small quarters.

Put all vegetables in a slow cooker. Set the Baking mode, set the time to an hour.

15 minutes before the end of the program, put the greens, crushed garlic and finely chopped onion into the slow cooker.

After the dish is ready, let it cool down.

Eggplant in a slow cooker: a recipe with a sweet sour sauce

The recipe for eggplant in a slow cooker is quite simple, the main ingredients are vegetables that can always be found in the beds. Vinegar is desirable to use 9%, and peppers to take different colors, then the dish will turn out bright and appetizing.

4 medium eggplants

Three peppercorns of different colors

One third of a glass of water

A couple of garlic cloves

A couple of tablespoons of unscented vegetable oil

A couple of spoons of soy sauce

Piece of ginger root

A couple spoons of sugar

A couple of spoonfuls of vinegar

Wash the eggplants well, remove the tails, cut them into half rings, salt well and put in the shade for 30 minutes. This will help get rid of the bitter taste.

Rinse the peppers, remove seeds and cut in half lengthwise. We will use half of each pepper.

Pour starch into water, add sugar, vinegar and sauce. Mix well.

Peel the onion and cut into rings.

Crush the garlic either with a knife or a garlic press, as long as it is very small.

Wash the ginger root and cut it into small pieces.

In a multicooker bowl, fry eggplants in vegetable oil on both sides, add garlic, ginger to them, mix.

Then put the pepper, fry it with eggplant for a few minutes, then add the onion.

Pour all vegetables with water with sugar, vinegar, starch and soy sauce.

Set the Extinguishing mode to 50 minutes.

Decorate the finished dish with herbs.

Eggplant in a slow cooker: casserole recipe

Eggplants are low-calorie berries cooked in a slow cooker, they retain all their benefits and taste. In addition to eggplant, meat is used in the casserole, it is advisable to take pork, as it is softer and more tender.

Pair of large eggplants

Half kg of tomatoes

Half a hot pepper

Half kg of pork

Half a glass of vegetable oil

Slice of hard cheese

We wash and clean carrots, onions, peppers. We chop everything very finely, mix with finely chopped cheese.

We wash the eggplants, cut them into slices, salt them and let them stand for 10 minutes, after which we drain the juice allocated by the eggplants.

Wash and peel the tomatoes, then chop with a mixer.

Fry carrots, peppers and onions in vegetable oil in the Baking mode, then add our tomato puree to them, mix.

We twist the meat in a meat grinder, mix with cheese and vegetables, set the Stew mode for 15 minutes.

At this time, fry the eggplant in a pan, and always on both sides.

We put finished products in layers in the multicooker bowl: eggplant, meat, eggplant. We bake for half an hour. We decorate with greenery.

Eggplant in a slow cooker: a recipe with sour cream

Eggplants cook very quickly, so try not to miss the moment of their readiness. In this recipe, sour cream plays a decisive role, it depends on it how much this dish will amaze your loved ones.

Half kg eggplant

Rinse the eggplant and cut into large strips, salt, let stand for 20 minutes, drain the juice.

Wash and peel the carrots, rub on the largest side of the grater. Also peel and cut the onion into half rings. Fry everything in a slow cooker in vegetable oil.

Mix vegetables with eggplant, pour sour cream and mix well. Use the Baking mode, set the timer for an hour.

After the dish is ready, decorate with herbs.

Eggplant in a slow cooker: recipe with beef

Beef is one of the most delicious and healthy types of meat. It goes well with eggplant, this dish will give your family an unforgettable taste experience.

One head of garlic

Rinse the eggplant, cut into rings, salt, let stand, drain the juice.

Rinse the meat well, dry a little, cut into small cubes, while removing all the veins and fat. Let stand for 20 minutes.

Wash and peel the carrots and onions, grate the carrots, cut the onions into rings.

Wash the tomatoes and cut into small pieces.

Peel the garlic and crush with a knife.

Put vegetables, garlic and dill in a slow cooker, add beef there, mix and simmer for an hour and a half under a closed lid in sunflower oil.

After the timer signals the end of the Stew program, leave the dish to infuse for another 20 minutes.

You can serve with potatoes.

Tips and Tricks for Cooking Eggplant Recipes in a Slow Cooker

If you cook eggplant with meat, try to keep the meat under the vegetables, then the meat will cook and the vegetables will be stewed. In addition, the meat is appetizingly saturated with vegetable juices.

Eggplant is always desirable to fry on both sides.

If you add tomatoes to eggplants in a slow cooker, be sure to peel them. Boiling water will help to do this, just scald the tomatoes with it, dip it in cold water - and the skin will be easily peeled off.

Always fry onions and carrots before eggplant, then the vegetables will be saturated with each other's flavor faster.

Be sure to salt them and leave for 15 minutes before cooking the eggplants. This is a necessary measure to deprive the eggplants of their natural bitterness.

Eggplant in a slow cooker - Eggplant recipes in a slow cooker. Multicooker Recipes

Eggplant in a slow cooker is always a guaranteed result with a minimum of effort. Eggplants cooked in a slow cooker are a great way to convince incredulous citizens that eggplants are good not only in the form of caviar or preparation for the winter “for mushrooms”, but can also become a central dish on the festive table!

Eggplants love spices and seasonings. In Georgia, Greece, China, eggplant dishes are literally crammed with all sorts of spices that give this vegetable a piquant taste and aroma. Eggplant's best friend is garlic. They love eggplant and cilantro. The problem is that not everyone loves cilantro. Walnuts can be added to eggplant dishes, again with garlic.

To peel or not to peel eggplants is up to you. If you want the “blue ones” to literally disperse in the finished dish, turning into caviar, feel free to remove the skin. For baking or grilling, it is better not to peel off the skin.

The bitterness inherent in eggplants is easy to remove if chopped eggplants are salted and lightly pressed down with a load (chopping board) or simply soaked for 20-25 minutes in salted water.

So, we cook eggplant in a slow cooker. In it, you can also make preparations for the winter, however, not on an industrial scale, but without much hassle.

Eggplant stewed with vegetables in a slow cooker

Ingredients: 3 medium eggplants, 3 sweet peppers (can be multi-colored), 3 tomatoes, 1 medium onion, 1 tbsp. hops-suneli, 1 tbsp. tomato paste, 1/3 tsp ground black pepper, ½ multi-glass of vegetable oil, 1-3 cloves of garlic, salt, herbs - to taste.

Preparation: Remove the tails from the eggplant and, without removing the skin, cut across into slices 1.5 cm thick. If the eggplant is bitter, sprinkle with salt and soak for 30 minutes, then drain the liquid and put the eggplant in a bowl. Sweet pepper cut into strips, tomatoes and onions into cubes. Put all the vegetables in a bowl, salt, add ground pepper and suneli hops, vegetable oil and tomato paste, mix, close the lid and set the “Stewing” mode for 30 minutes.

Eggplant appetizer with mushrooms

Ingredients: 3 eggplants, 5-6 champignons or any other mushrooms (you can have a couple of dry ones), 1-2 onions, 2-3 tbsp. vegetable oil, 250 ml 15% sour cream, 1-2 bay leaves, ½ tsp. ground black pepper, 1 tsp salt, dried dill - to taste.

Preparation: Cut the eggplant into circles and then each circle into 4 parts, salt and let stand. Rinse and wring out after 20-30 minutes. Cut the onion into small cubes, slice the mushrooms (pre-soak the dry ones, squeeze and cut). Pour vegetable oil into the multicooker bowl, heat it in the “Baking” or “Frying” mode and fry the onion until transparent. Then add the mushrooms and eggplant and sauté, stirring, until the liquid has evaporated. Pour in the sour cream, salt, pepper, add the bay leaf and dried dill, mix, close the lid and set the "Stewing" mode for 20-25 minutes.

Caponata - a snack from the coast of Sicily

Ingredients: 2 eggplants, 7 tomatoes, 2 onions, 2-3 celery stalks, 5-6 garlic cloves, 1 can of pitted green olives, 1.5 tbsp. sugar, 1 tbsp. tomato paste, ¼ multi-glass vegetable oil, ½ lemon (juice), ½ bunch parsley, ½ bunch basil, pine nuts, fennel seeds - if available and optional, salt.

Preparation: Cut the eggplant into fairly large pieces, sprinkle with salt if bitter, and leave for 20-30 minutes, then rinse and dry. Pour vegetable oil into the bowl and fry the eggplant in the “Frying” or “Baking” mode until golden brown. Eggplant can be fried in a pan, it will turn out faster. Put the eggplant on a plate, pour more oil into the bowl and fry the finely chopped onion. In the meantime, chop the celery into chunks and mince the garlic (not through a press!). Add the garlic and celery to the bowl, switch the mode to Simmer and close the lid. Remove the skin from the tomato (remember - cut crosswise and scald?), chop finely and put in a bowl, add sugar and tomato paste, mix and close the lid. Cut the olives in half, add to the bowl and simmer for 15 minutes in the same mode. Then put eggplant in the sauce, salt, pepper, add lemon juice, mix and simmer until the end of the mode. Ideally, caponata should be cool, refrigerate, and let sit overnight, so make this wonderful appetizer ahead of time.

Chinese style eggplant (sweet and sour)

Ingredients: 3 medium eggplants, 2 sweet peppers, 2-3 tbsp. honey, 2-3 tbsp. soy sauce, 2-3 tbsp. vegetable oil, 4-5 cloves of garlic, a piece of ginger root, ½ a multi-glass of water, lemon juice or apple cider vinegar - to taste, sesame seeds - for sprinkling.

Preparation: Pour vegetable oil into the bowl and set the “Baking” mode for 40 minutes, let the oil warm up. Grate the ginger and garlic on a fine grater and place in a bowl. Cut the peeled eggplant into arbitrary pieces and place in a bowl. Stir, add chopped sweet pepper. In a separate bowl, prepare the sauce: mix honey, water and soy sauce, add lemon juice to taste. Pour it into the bowl, mix and cook under the lid until the end of the mode. After the signal, let the vegetables stand in the heating mode and serve, sprinkled with sesame seeds.

Chicken cutlets with eggplant in milk sauce

Ingredients: 500 g minced chicken (or minced turkey), 2 eggplants, 1 egg, 1 onion, 1.5 stacks. milk, 1-2 tbsp. flour, 2 tbsp. breadcrumbs, salt, pepper, herbs - to taste.

Preparation: If the eggplants are not bitter, pass them through a meat grinder without soaking. Onions can be grated or chopped with a blender. Mix eggplant, onion, flour, minced meat and egg, salt and pepper to taste and beat well. Divide the resulting mass into 7 parts, form round cutlets and place on the bottom of the bowl, preheated with vegetable oil in the “Baking” or “Frying” mode. Fry the cutlets on both sides until golden brown. Pour the finished cutlets with hot milk, set the "Extinguishing" mode for 20 minutes and close the lid.

Ingredients: 2 medium eggplants, 2 onions, 2-3 garlic cloves, 600-700 g veal, 2 potatoes, ½ stack. dry red wine, 100 g of hard cheese, 1 multi-glass of vegetable oil, tomato paste, salt, pepper, cinnamon - to taste. For sauce: 100-120 g butter, 1/3 stack. flour, 3 stacks milk, salt.

Preparation: Cut the eggplant crosswise into circles, sprinkle with salt and let stand for half an hour. Then drain the liquid, dry and fry in vegetable oil in a pan. Cut the onion and garlic, fry in vegetable oil in a separate pan. Pass the veal pulp through a meat grinder and add to the onion, salt, add a pinch of cinnamon, mix and continue to fry until the liquid has evaporated. Pour in the wine and add the tomato paste (literally one spoonful). Melt the butter in a separate saucepan and fry the flour on it, stirring constantly so that no lumps form. Gradually, while stirring, pour in the milk and boil until thickened. Salt. Put sliced ​​potatoes on the bottom of the multicooker bowl, pour over the sauce, put a layer of fried minced meat (half or third) on top, sprinkle with grated cheese, put the chopped eggplant, pour over the sauce again. Repeat the layers (minced meat, cheese, eggplant) and pour over the sauce again. Close the lid, set the "Baking" mode. When serving, cover the bowl with a wide, flat dish and carefully flip the moussaka over.

Eggplants in a slow cooker can be cooked in 1001 more ways, because we have not talked about stuffed eggplants, about spicy appetizers, about stew, the most famous version of which is ratatouille ... But all these recipes can always be found on the pages of our website. Come in!

How to cook eggplant in a slow cooker recipes with photos

Eggplants are not very popular in our country. At least among the inhabitants of the central and northern regions. There is little surprise in this, because the plant is thermophilic, and grows only in the south. However, it is now possible to buy them in the store without any problems, even for northerners. And how many tasty and healthy dishes can be prepared from eggplant in a slow cooker!

Firstly, eggplant is a great addition to any complex vegetable dish, such as vegetable stew. Eggplant is often used in cooking meat. This tasty and healthy berry (yes, don’t be surprised, eggplant is exactly a berry, any botanist will confirm this to you) is very widely used in all southern cuisines: Georgian, Azerbaijani, Central Asian, and invariably brings a special, unique taste and aroma to dishes .

In this section of the site you will find recipes for cooking a variety of eggplant dishes in a slow cooker. And they are all very tasty and healthy!

Let's cook chicken with eggplant in a slow cooker, the recipe is quite simple. For such a dish, you can use chicken breasts and cut fillet from the thighs, or add only one part. A ruddy and juicy chicken and eggplant dish can be served not only for the family, but also for the festive table with vegetable side dishes, cuts and snacks.

Today I will tell you how to prepare a stew of zucchini and eggplant in a slow cooker. A dish called stew has been known for a long time, but over time the recipe changes, and new options for its preparation appear. So, for example, vegetable stew with zucchini and eggplant is currently becoming popular. These vegetables occupy a strong position on the menu, as they are easy to prepare. In addition, the cost of these vegetables is not high, and a sufficient number of delicious dishes can be prepared from them.

Today I will tell you how to cook eggplant with meat in a slow cooker. Eggplant goes well with different types of meat, so you can combine these products. So, for example, pork and chicken, rabbit and duck, beef and turkey harmonize well. This recipe uses a combination of goose meat and rabbit. I would like to note that a very successful combination has been chosen.

Since autumn is the time for a fresh harvest of vegetables, it's time to cook all kinds of vegetable stews. Today it will not be simple, but in Indian style. Let's cook vegetable stew with zucchini, eggplant, potatoes and cheese in a slow cooker-pressure cooker.

Today I will tell you how to cook eggplant with vegetables in a slow cooker. When you want to make a juicy vegetable dish for lunch or dinner, then eggplants come to the rescue. This product is good in many dishes and goes well with different ingredients.

Today I will tell you how to cook potatoes with eggplant in a slow cooker. This is an easy-to-make dish that can then be served with stews or baked meats. In principle, potatoes will suit any variety.

Good day, friends! Today I want to bring to your attention a recipe for a delicious mashed eggplant soup cooked in a slow cooker-pressure cooker. The main "character" (that is, a vegetable) of the soup that I will cook today is eggplant. And the basis for the soup can be broth, both vegetable and chicken, or water. Cream will be used to give the soup-puree softness and tenderness. Eggplant itself has an interesting and unique taste. To slightly shade it, it is enough to add only garlic to the dish. But it’s much more interesting to “play” with spices. "Blue", as eggplants are often called, they love various spices - oriental, Indian, Italian. Therefore, the dish as a whole can be given a different flavor - spicy, spicy, with some sourness, and so on. For example, today, thanks to chili and black pepper, eggplant soup in a slow cooker turned out to be spicy. I also like the option when basil, marjoram, rosemary are added instead of hot pepper, which will complement the slightly spicy taste of eggplant.

“Overseas caviar. eggplant!” We all remember this famous phrase from the movie "Ivan Vasilyevich Changes His Profession". In the time of Ivan the Terrible, indeed, eggplants were a real curiosity for Russians, and any dishes from them were considered a luxurious decoration even for the royal table. But times have changed, and now we can easily buy these little blue fruits in the store. And cook eggplant caviar from them in a slow cooker, very tasty and healthy.

Eggplant caviar can be safely called one of the best preparations for the winter. This is truly a versatile product. It can be used as a snack, garnish for almost any meat, fish and vegetable dishes, and simply spread on black bread. And every time to enjoy its great taste!

Steamed chicken rolls in a slow cooker are a very tasty and healthy dish. After all, they prepare rolls from chicken breast, the most valuable and dietary part of the chicken. You can make these rolls with a variety of fillings. I have already cooked chicken rolls with cheese and with egg and onions in a slow cooker, and now I tried another recipe - chicken rolls with bell peppers and eggplant. It turned out very tasty! Pepper gives the dish a unique, original taste, the sharpness of which is enhanced by garlic. And eggplant creates softness and tenderness.

Chanakhi is one of the most famous dishes of Georgian national cuisine, loved by many far beyond the borders of the sunny Caucasian republic. It is usually prepared from beef or lamb, but today I cooked pork chanakhi in a slow cooker.

Chanakhi is a thick first course, which, in general, can be eaten as a second. Traditionally, it is cooked in clay pots like a stir-fry, but the recipe can be adapted to the slow cooker without any problems. After all, our wonderful automatic saucepan has modes that perfectly imitate cooking in a clay pot.

Recently, many of us eat various sandwiches, fast food and other various fast food. And in the end, we all gain weight. Some of us try to lose weight by resorting to various diets, but not everyone succeeds. Personally, when I'm going to lose weight, I try to eat only the right and healthy food. Many people think that proper nutrition is very tasteless. Today, I want to convince you of this by preparing stewed beef liver with eggplant using a slow cooker.

Chihyrtma is a traditional dish of Azerbaijani cuisine, or rather, a whole large group of dishes. In literal translation, this word means “filled with an egg”. At the same time, almost everything can be fried or baked under an egg: meat, chicken, various vegetables. Today I cooked eggplant chihyrtma in a slow cooker, or eggplant baked under an egg, if you speak Russian. Eggplants cooked in a slow cooker under an egg are very tasty and tender. They can be eaten as the main second course, and as an addition to meat dishes, and as a hot appetizer.

The period of the autumn harvest of vegetables is the time when you can save on calories and at the same time replenish the body with vitamins and trace elements. Cooking in the fall is a real pleasure! I usually freeze chopped vegetables. And on a cold winter day, you can cook this dish, because it is in winter that we all miss the summer and autumn variety of vegetables so much! Let's cook chicken with vegetables in a slow cooker in soy sauce.

Let's cook vegetable caviar in a slow cooker from baked vegetables. Vegetables in it are used in a classic combination - eggplant with peppers. You know that even such a classic can be cooked in many ways. One of them is just the caviar from baked vegetables, which we will cook in a slow cooker. I can't classify myself as a foodie. Nevertheless, I will say yes, the difference in taste is very noticeable, rather than cooking through frying. In addition, there is a huge plus here - the absence of fat content.

I love "blue ones" and caviar from them in different versions. Today I want to offer you to cook a dish with a slightly unusual (or not familiar) combination of ingredients. After all, we already have a certain stereotype - eggplant caviar should be cooked with tomatoes, with bell peppers, with carrots. And here with apples. I dare to assure you, eggplant caviar with apples in a slow cooker is very tasty! And if you try, you will cook again and again. Eggplant caviar can also be prepared for the winter.

Today I will share with you how I make a preparation for the winter in a slow cooker - a Bulgarian eggplant manjo salad. This is a delicious and spicy Bulgarian salad of eggplant, tomatoes, peppers, onions and carrots with garlic. To open such a jar in winter and serve it with potatoes, rice, pasta, or anything else, an incredible delicacy.

When eggplants begin to appear in the summer, we begin to think about what to cook from them. There are a lot of eggplant dishes and it is very difficult to make a choice. Today I will introduce you to a very interesting and unusual recipe. We will cook an eggplant omelette in a slow cooker.

Today I will tell you how to cook eggplant with rice and meat in a slow cooker. This is a very tasty, satisfying and healthy dish that will appeal to both adults and children! When cooking rice with eggplant in a slow cooker, you can take almost any meat: beef, pork, chicken.

The combination of chicken with eggplant is found in many recipes of Central Asian and Eastern cuisines. According to culinary experts, it was from the East that this combination migrated to Western and European cuisines. And now eggplant with chicken is fried, baked, stewed everywhere. So I decided today to cook stewed chicken with eggplant and tomatoes in a slow cooker.

Let's cook paella with chicken and eggplant in a slow cooker.

Eggplants in a slow cooker | Multicooker

To try pickled eggplant, it is not at all necessary to wait for winter, when it will be possible to open jars carefully prepared for the winter. If you have a fresh eggplant and a slow cooker on hand, I will tell you how to make an excellent snack from it in just 20 minutes. You will need vinegar, garlic, vegetable oil, salt, sugar and parsley.

Peppers are usually stuffed with rice and vegetables, but eggplants come out very good thanks to their hearty “mushroom” flavor. Medium-sized eggplants are suitable for stuffing, because more of them will go into the slow cooker.

Traditional Sicilian vegetable stew in sweet and sour, with: eggplant, olives, celery, onions, tomatoes. We recommend trying it - it's very tasty.

There is nothing tastier in the world than crispy croutons with eggplant, tomatoes, garlic and cheese. And you don't need an oven to make these. They can be cooked in a slow cooker - the recipe is specially adapted for the miracle saucepan.

The simplest and most delicious way to cook eggplant in a slow cooker for the winter. Nothing extra, just eggplant and garlic. And, importantly, vinegar is taken natural, apple.

Combined with corn and fresh tomatoes, slow cooker fried eggplant and bell peppers create a delicious appetizer.

Try to cook eggplant in a slow cooker for the winter. Tomatoes, sweet peppers, garlic and spices give the appetizer a delicious taste.

You probably have never tried adding eggplant to minced meat? It turns out the most natural combination. And in order to bring these meatballs to perfection, we first fry them properly, and then stew them in milk in a slow cooker.

There is never too much moussaka. How to make a large portion of eggplant casserole in a small multicooker bowl? The answer is simple: by increasing the number of layers. In a slow cooker, the casserole bakes perfectly thanks to even heating.

This spectacular festive eggplant appetizer is very convenient to cook using a slow cooker - eggplants are well fried, but do not overdry.

Those who have already tried this wonderful Italian eggplant casserole know that it can perfectly replace a hearty meat lunch. Many men do not even realize that they are eating a vegetarian dish with appetite. In a slow cooker, eggplant casseroles are especially tasty, and the cheese crust never dries out.

A traditional dish of Georgian cuisine - vegetable stew with eggplant, potatoes and sweet peppers - is ideal for cooking in a slow cooker.

“This stew is so tasty that you can eat it with pots. And in order not to feel nostalgia for it in winter or spring, you can prepare it for the winter. How to do it - in detail with step by step photos.

One of the most popular and easiest ways to prepare eggplant for the winter. No man will refuse such an appetizer!

A simple eggplant recipe in a slow cooker. You only need 20 minutes to finely chop the vegetables and lightly fry them. The electronic saucepan will do the rest for you.

A very simple recipe for stewed eggplants with bell peppers, tomatoes, onions, tomato paste, suneli hops. If desired, you can sprinkle the finished dish with garlic.

This winter preparation in a slow cooker is made from eggplants, sweet peppers, garlic, tomatoes with the addition of hot chili peppers. The taste is very interesting. It is allowed to use ordinary ketchup instead of chili, you still get a very original snack.

If you have not yet discovered sweet and sour sauce for yourself, then now is the time, because it can turn eggplants into such a delicious dish that you want to eat them in pans. Or rather, multicookers.

Why stuffed vegetables are good - the filling can be varied simply to infinity. Often it is enough to gather together leftover food from the refrigerator. For example, this time there was an onion, a couple of tomatoes and a piece of cheese. Add a little garlic, put seasonings and we get an excellent stuffing for eggplant in a slow cooker.

Eggplant in a slow cooker
Eggplant in a slow cooker - step-by-step recipes for cooking delicious dishes with photos Most housewives are familiar with the dark purple vegetable that appears on store shelves with the advent of autumn. There is nothing easier than cooking...

Eggplant in a slow cooker is always a guaranteed result with a minimum of effort. Eggplants cooked in a slow cooker are a great way to convince incredulous citizens that eggplants are good not only in the form of caviar or preparation for the winter “for mushrooms”, but can also become a central dish on the festive table!

Eggplants love spices and seasonings. In Georgia, Greece, China, eggplant dishes are literally crammed with all sorts of spices that give this vegetable a piquant taste and aroma. Eggplant's best friend is garlic. They love eggplant and cilantro. The problem is that not everyone loves cilantro. Walnuts can be added to eggplant dishes, again with garlic.

Peel or not peel eggplant - it's up to you. If you want the “blue ones” to literally disperse in the finished dish, turning into caviar, feel free to remove the skin. For baking or grilling, it is better not to peel off the skin.

The bitterness inherent in eggplants is easy to remove if chopped eggplants are salted and lightly pressed down with a load (chopping board) or simply soaked for 20-25 minutes in salted water.

So, we cook eggplant in a slow cooker. In it, you can also make preparations for the winter, however, not on an industrial scale, but without much hassle.

Eggplant stewed with vegetables in a slow cooker

Ingredients:
3 medium eggplants
3 sweet peppers (can be multi-colored),
3 tomatoes
1 medium onion
1 tbsp hops-suneli,
1 tbsp tomato paste,
1/3 tsp ground black pepper,
½ multi-cup vegetable oil
1-3 garlic cloves,
salt, herbs - to taste.

Cooking:
Remove the tails from the eggplant and, without removing the skin, cut across into slices 1.5 cm thick. If the eggplant is bitter, sprinkle with salt and soak for 30 minutes, then drain the liquid and put the eggplant in a bowl. Sweet pepper cut into strips, tomatoes and onions into cubes. Put all the vegetables in a bowl, salt, add ground pepper and suneli hops, vegetable oil and tomato paste, mix, close the lid and set the “Stewing” mode for 30 minutes.

Eggplant appetizer with mushrooms

Ingredients:
3 eggplants
5-6 champignons or any other mushrooms (you can have a couple of dry ones),
1-2 bulbs

250 ml 15% sour cream,
1-2 bay leaves,
½ tsp ground black pepper,
1 tsp salt,
dried dill - to taste.

Cooking:
Cut the eggplant into circles and then each circle into 4 parts, add salt and let stand. Rinse and wring out after 20-30 minutes. Cut the onion into small cubes, slice the mushrooms (pre-soak the dry ones, squeeze and cut). Pour vegetable oil into the multicooker bowl, heat it in the “Baking” or “Frying” mode and fry the onion until transparent. Then add the mushrooms and eggplant and sauté, stirring, until the liquid has evaporated. Pour in the sour cream, salt, pepper, add the bay leaf and dried dill, mix, close the lid and set the "Stewing" mode for 20-25 minutes.

Caponata - a snack from the coast of Sicily

Ingredients:
2 eggplants
7 tomatoes,
2 bulbs
2-3 stalks of celery
5-6 garlic cloves,
1 can green olives, pitted
1.5 tbsp Sahara,
1 tbsp tomato paste,
¼ multi-cup vegetable oil
½ lemon (juice)
½ bunch of parsley
½ bunch basil
pine nuts, fennel seeds - if available and optional,
salt.

Cooking:
Cut the eggplant into fairly large pieces, sprinkle with salt if bitter, and leave for 20-30 minutes, then rinse and dry. Pour vegetable oil into the bowl and fry the eggplant in the “Frying” or “Baking” mode until golden brown. Eggplant can be fried in a pan, it will turn out faster. Put the eggplant on a plate, pour more oil into the bowl and fry the finely chopped onion. In the meantime, chop the celery into chunks and mince the garlic (not through a press!). Add the garlic and celery to the bowl, switch the mode to Simmer and close the lid. Remove the skin from the tomato (remember - cut crosswise and scald?), chop finely and put in a bowl, add sugar and tomato paste, mix and close the lid. Cut the olives in half, add to the bowl and simmer for 15 minutes in the same mode. Then put eggplant in the sauce, salt, pepper, add lemon juice, mix and simmer until the end of the mode. Ideally, caponata should be cool, refrigerate, and let sit overnight, so make this wonderful appetizer ahead of time.

Chinese style eggplant (sweet and sour)

Ingredients:
3 medium eggplants
2 sweet peppers
2-3 tbsp honey,
2-3 tbsp soy sauce,
2-3 tbsp vegetable oil,
4-5 garlic cloves,
piece of ginger root
½ multi-glass of water
lemon juice or apple cider vinegar to taste
sesame - for sprinkling.

Cooking:
Pour vegetable oil into the bowl and set the “Baking” mode for 40 minutes, let the oil warm up. Grate the ginger and garlic on a fine grater and place in a bowl. Cut the peeled eggplant into arbitrary pieces and place in a bowl. Stir, add chopped sweet pepper. In a separate bowl, prepare the sauce: mix honey, water and soy sauce, add lemon juice to taste. Pour it into the bowl, mix and cook under the lid until the end of the mode. After the signal, let the vegetables stand in the heating mode and serve, sprinkled with sesame seeds.

Chicken cutlets with eggplant in milk sauce

Ingredients:
500 g minced chicken (or minced turkey)
2 eggplants
1 egg
1 onion
1.5 stack. milk,
1-2 tbsp flour,
2 tbsp breadcrumbs,
salt, pepper, herbs - to taste.

Cooking:
If the eggplants are not bitter, pass them through a meat grinder without soaking. Onions can be grated or chopped with a blender. Mix eggplant, onion, flour, minced meat and egg, salt and pepper to taste and beat well. Divide the resulting mass into 7 parts, form round cutlets and place on the bottom of the bowl, preheated with vegetable oil in the “Baking” or “Frying” mode. Fry the cutlets on both sides until golden brown. Pour the finished cutlets with hot milk, set the "Extinguishing" mode for 20 minutes and close the lid.

Moussaka

Ingredients:
2 medium eggplants
2 bulbs
2-3 garlic cloves,
600-700 g veal,
2 potatoes
½ stack dry red wine
100 g hard cheese,
1 multi-glass of vegetable oil,
tomato paste, salt, pepper, cinnamon - to taste.
For sauce:
100-120 g butter,
1/3 stack. flour,
3 stack. milk,
salt.

Cooking:
Cut the eggplant crosswise into circles, sprinkle with salt and let stand for half an hour. Then drain the liquid, dry and fry in vegetable oil in a pan. Cut the onion and garlic, fry in vegetable oil in a separate pan. Pass the veal pulp through a meat grinder and add to the onion, salt, add a pinch of cinnamon, mix and continue to fry until the liquid has evaporated. Pour in the wine and add the tomato paste (literally one spoonful). Melt the butter in a separate saucepan and fry the flour on it, stirring constantly so that no lumps form. Gradually, while stirring, pour in the milk and boil until thickened. Salt. Put sliced ​​potatoes on the bottom of the multicooker bowl, pour over the sauce, put a layer of fried minced meat (half or third) on top, sprinkle with grated cheese, put the chopped eggplant, pour over the sauce again. Repeat the layers (minced meat, cheese, eggplant) and pour over the sauce again. Close the lid, set the "Baking" mode. When serving, cover the bowl with a wide, flat dish and carefully flip the moussaka over.

Eggplants in a slow cooker can be cooked in 1001 more ways, because we have not talked about stuffed eggplants, about spicy appetizers, about stew, the most famous version of which is ratatouille ... But all these recipes can always be found on the pages of our website. Come in!

Larisa Shuftaykina

Eggplant is an unusual vegetable, in terms of satiety it is compared with meat, in taste - with mushrooms. Eggplants are boiled, fried, salted, grilled or in the oven, and they can also be stewed. I offer a simple way to cook stewed eggplant in a slow cooker: cut all the vegetables and put them in a multicooker bowl. Vegetables will be stewed in their own juice.

Shall we start?

We cut clean eggplant into slices 2-3 cm thick.

Dip them in salted water to get rid of bitterness, for 30 minutes.

At this time, we will prepare the vegetables. Wash the bell pepper, cut it into halves, remove the seeds and the stalk, cut into strips not thinly.

We cut the onion into cubes.

We cut the tomatoes into slices.

Time is up, drain the water, rinse the eggplant circles under running water. Pour vegetable oil into the bowl of the multicooker (I have Redmont-250, the bowl is 4 liters), put the eggplants in it. Then - the rest of the prepared vegetables - onions, peppers, tomatoes. Add chopped herbs and garlic squeezed through a press. Salt, pepper. You can add any spices you want. It turned out a full bowl of vegetables, which in the process of stewing will decrease in volume. We mix the vegetables and turn on the “Extinguishing” mode on the multicooker.

After the signal, open the lid of the multicooker - the stewed eggplants are ready. We lay out the finished dish on plates, if desired, you can sprinkle with chopped herbs.

Bon appetit!