How to make eggplant in a slow cooker. How to cook eggplant caviar in a slow cooker? General principles for cooking eggplant in a slow cooker

Step 1: Prepare the eggplant.

Wash eggplant thoroughly before cooking. To do this, put them in the sink and, using a special brush, wash them thoroughly under warm running water, carefully cleaning off all adhering dirt, it doesn’t matter if there were vegetables before in your garden or on a store shelf.
Lay the washed eggplants on a cutting board and cut off the tips from them on both sides. Then chop the vegetables into plump, about 7-10 millimeters, circles. Attention: Very thin slices they can get too fried and dry out, while thick ones, on the contrary, can remain raw inside, which is also not very tasty.
Salt the washed and chopped eggplants, mix with each other and leave it like that for a while, literally for 10-15 minutes.

Step 2: prepare the sauce.

While the eggplants are slightly salted and resting, you have time to slowly prepare the dressing for them. First, peel the garlic cloves from the husk and crush them in a special press. Dump the resulting fragrant gruel into a bowl, add sour cream to the garlic and mix well. That's it, the eggplant sauce is ready.

Step 3: cook eggplant in a slow cooker.

Pour a little vegetable oil into the bottom of the multicooker bowl. Set the device to mode "Bakery" and wait for it to warm up. Then pour eggplant circles into the multicooker bowl. Fry the vegetables, turning occasionally, until evenly browned. golden color at both sides. As soon as all the pieces of vegetables are covered with a crispy crust, the dish is ready, remove the eggplants from the slow cooker and start serving them.
Attention: if you accidentally added too much vegetable oil and the eggplants turn out greasy, just put them on disposable kitchen towels first, the paper will absorb excess fat into yourself.

Step 4: serve eggplant cooked in a slow cooker.

Arrange the eggplants on a platter and pour over them. creamy garlic sauce. For beauty, before laying out circles of vegetables, lay lettuce leaves or salad mixture on the bottom of the plate.
In addition to the fact that eggplants cooked in a slow cooker are great snack They are also great as a side dish for meat or poultry dishes.
When everything is ready, it remains only to enjoy the taste of a wonderful crispy snack.
Bon appetit!

To make eggplants cooked in a slow cooker look even more appetizing, lay them beautifully on a large flat dish, put a little bit in the center of each vegetable circle. sour cream sauce, and then lay a sprig of parsley or dill there. In this form, eggplant will come in handy on the festive table.

For cooking garlic sauce you can also use a mixture of sour cream and mayonnaise or mayonnaise alone.

Also, fried eggplants are very tasty if you put grated cheese mixed with garlic on them.

Many people love eggplant. It's delicious and healthy vegetable The main thing is to prepare 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:

We cut the eggplant into circles, fry in a slow cooker until a state of some softness. Salt a little (to taste).
Mix pasta and sour cream. We rub the garlic and add it there, flavored with spices and salt.
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:

Cut the eggplant into slices, cut the tomatoes large slices, pepper - in half rings. We rub the garlic, after that we put all the vegetables in a slow cooker.
Set the "Baking" mode for 1 hour, close the lid. Stir vegetables 20 minutes before turning off.
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 be eaten independent dish. Connoisseurs say that these vegetables are extremely tasty when cold. Bon appetit!

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

Eggplants love spices and seasonings. In Georgia, Greece, China, eggplant dishes are literally crammed with all sorts of spices that give this vegetable spicy taste and aroma. Most true friend eggplant - garlic. They love eggplant and cilantro. The problem is that not everyone loves cilantro. Can be added to eggplant dishes walnuts again with garlic.

Peel or not peel eggplant - it's up to you. If you want the “blue ones” to literally disperse into ready 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 blanks for the winter, though not in 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 hops-suneli, vegetable oil and tomato paste, mix, close the lid and set the "Extinguishing" 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- 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 sour cream, salt, pepper, add Bay leaf and dried dill, mix, close the lid and set the "Extinguishing" 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 bank green olives seedless,
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,
a piece ginger root,
½ multi-glass of water
lemon juice or Apple vinegar- taste,
sesame - for sprinkling.

Cooking:
Pour vegetable oil into the bowl and set the “Baking” mode for 40 minutes, let the oil warm up. On fine grater Grate the ginger and garlic and place in a bowl. Cut the peeled eggplant into arbitrary pieces and place in a bowl. Stir, add chopped Bell 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 ground 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 ready cutlets 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 in a separate saucepan butter 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 into 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.

Eggplant in a slow cooker can be cooked in 1001 more ways, because we did not talk about stuffed eggplant, about spicy snacks, oh stew, most famous variant which is ratatouille ... But all these recipes can always be found on the pages of our website. Come in!

Larisa Shuftaykina

The fall season is in full swing and new harvest not sold out yet. Today I brought home a whole bag of eggplants, sweet peppers, tomatoes and onions. From all this wealth, I decided to make very tasty stewed eggplant in a multicooker with a variety of vegetables, garlic and herbs. The best seasoning for these eggplants is suneli hops. Please note that I do not add carrots to this dish. To enhance the taste, I put a tablespoon of tomato paste and, without fail, fresh herbs. The recipe is very simple. Vegetables are stewed all together at the same time. You do not need to notice the time, nor follow the order of laying the products. I washed everything, cut it, lowered it into the multicooker bowl, set the timer for 30 minutes and calmly wait for it to be ready.

Ingredients for three large servings:

3 medium sized eggplants
3 sweet bell peppers
3 large tomatoes or 5-6 small "cream",
1 small onion
1 tablespoon of seasoning "hops-suneli",
1 tablespoon of tomato paste,
1/3 teaspoon ground black pepper (preferably freshly ground)
5-6 tablespoons of vegetable oil,
salt - to taste
1-2 garlic cloves,
greens - from 2 to 5 branches

How to cook stewed eggplant in a slow cooker

Wash eggplant, cut off the end. You don't need to peel them off. So just cut them with washers one and a half centimeters thick. Modern varieties eggplants are rarely bitter. But if you come across bitter eggplants, then sprinkle them with salt, mix, put in some deep container and press down with a saucer on top. After half an hour, drain the resulting liquid (it will be decent) - along with it, all the bitterness will go away. I immediately put my non-bitter eggplants in the multicooker bowl.

WITH bell pepper everything is easier. You just need to wash it, cut it in half, remove the seman and, without fail, the white film on which these seeds are attached - it can also be bitter - and then cut the peppers into strips.

My tomatoes, cut out the white core and chop into cubes.

We clean the onion from the husk, cut into cubes. We put all the vegetables in a slow cooker. Sprinkle suneli hops, salt and pepper.

Add vegetable oil and a little tomato paste. By the way, I advise you to take a closer look at the choice of this ingredient: poor-quality, tasteless pasta can ruin the whole dish.

As you have already noticed, we got a full bowl of vegetables. During cooking, their volume will decrease. So, with a light soul, mix them well, select the “Extinguishing” mode on the multicooker, time - 30 minutes. We close the lid and leave. Yes, mind your own business.

At the end of the program, open the lid of the multicooker. Eggplant retained its shape, did not fall apart, while becoming very soft and fragrant.

Divide the fried eggplants on plates. Sprinkle chopped garlic and herbs on top.

Stewed eggplants are cooked in the Redmond RMC-M10 slow cooker.

Before moving on to the recipe, I will share my personal observations and tips for choosing eggplant. delicious vegetable has a rich dark purple color, its surface is smooth and shiny, it does not have any light streaks. 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 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
bell pepper yellow color 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

Eggplants have one feature: if they are not pre-processed, they will be bitter. There are several ways pre-training vegetables - we will use one of them, old and tested.
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.
Meanwhile, prepare the vegetables. Cut the onion into half rings, pepper - into strips, cherry tomatoes - in half.
After 30 minutes, throw the chopped eggplant into a sieve, pour out the juice, rinse the cubes 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.
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 when open lid. Cooking in this mode requires your participation and control, because in fact it is the same process as frying in a conventional frying pan.
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.
When the onion becomes soft, add chopped pepper to it.
After 3 minutes, put the eggplant in the slow cooker.
Stirring, fry everything together for another 3 minutes, then add the tomatoes.
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.
Mix vegetables in a slow cooker.
Turn off on a short time multicooker to interrupt the “Frying” 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 own juice within 20 minutes.
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.