How to fry eggplant in a slow cooker. Stewed eggplant in a slow cooker with cheese

Pan-eggplant in a slow cooker - very simple, but extremely tasty vegetable dish. And, I dare to assure you, it is impossible for them to eat, the advantages of this dish are also in the fact that you can eat it both hot and cold. Only three vegetables will be involved in the preparation.

In fact, these are stewed eggplants in a slow cooker, but here we will use the mode not stewing, but frying, or baking. Of course, pan-eggplant can be cooked in any multicooker model that has the aforementioned programs. I cooked eggplants in a Panasonic 10 multicooker (power 490 watts) for 60 minutes. If I cooked eggplants in Polaris 0517, then the time would be set to 30 minutes.

We will need:

3 onions

3 tomatoes

3 eggplant

200 grams of hard cheese

some vegetable oil.

How to cook pan-eggplant in a slow cooker

My eggplant, cut into slices about 0.5 cm thick, salt and leave for 15-20 minutes while you cook other ingredients.

We clean the onion, cut it into rings. Cut the tomato into circles. Three cheese on a fine grater. We wash the eggplant from salt and squeeze it.

Pour oil into the multicooker bowl and put in layers:

2. eggplant

3. tomato

We repeat, but I recommend on last layer leave the cheese on top. And turn on the “Baking” or “Frying” mode for 60 minutes. Look at the photo, the difference between raw vegetables in photo 3 and a ready-made pan-eggplant in a slow cooker in photo 4 is obvious, the vegetables sagged well.

How to pull pan-eggplant out of the slow cooker. I divided it into 4 parts with a spatula and took it out in the form of sectors, like in the main photo:

It's amazing how from regular vegetables you can cook such a yummy as pan-eggplant.

In general, eggplant never ceases to amaze me, dishes with it always turn out amazing.

Eggplant in a slow cooker:

Today, a slow cooker in our kitchens is not just a tribute to fashion, it is rather a necessity, because this technique has become indispensable assistant for many hosts. Sometimes we just don't have enough time to cook. delicious lunch or dinner, but you really want to indulge in something unusual! It is in such situations that modern kitchen appliances, which is for a short time prepare a delicious meal without distracting us from other things. uploaded necessary products into the multicooker bowl and after a while the dish is ready.

The versatility of eggplant lies in the fact that it is suitable for both the main course and for snacks and side dishes, and for vegetarians, eggplant replaces meat, provides the body with all the necessary vitamins and minerals. Another unique property eggplant lies in the fact that they retain their beneficial features even after heat treatment, so they should be eaten more often in any form, at any time of the year, especially during the season. A slow cooker will help prepare eggplant for the winter. In a slow cooker, they are perfectly sterilized and become ready for long-term storage, both in sealed form, and in the form of pickles, fermentations, etc.

Moussaka, chanakhi, parmigiano, alzhan-sandalwood, sauté - these are all dishes with eggplant in national cuisines different peoples. Everywhere love this wonderful vegetable. In the countries of the former Soviet Union, eggplant caviar is especially valued; in a slow cooker, it also turns out to be ideal. We also have a vegetable stew with eggplant, in a slow cooker, and this dish is easy to cook. Eggplant stew in a slow cooker - the simplest and most fast food, suitable for serving for dinner with the whole family or guests.

Eggplants are in perfect harmony with some other products, creating together wonderful dishes: zucchini with eggplant in a slow cooker, eggplant with tomatoes in a slow cooker, eggplant with potatoes in a slow cooker and others.

Besides, delicious eggplant in a slow cooker are obtained with meat. For example, chicken with eggplant in a slow cooker - excellent lung and therefore dietary meat dish, which many people like for its taste, aroma, piquancy.

If you are limited in time and you have no time to show your imagination and individuality, cook simple stewed eggplants in a slow cooker, the recipes for other dishes are a little more complicated, because. require, in addition to eggplant, preparation and related products. If you have not cooked eggplant in a slow cooker before, the recipes with photos on the site will help you master this simple science.

Our tips will help you with this:

When cooking eggplant in a slow cooker, do not ignore the recommendations for their preparation. Sprinkle eggplants with salt and set aside for a while. After that, rinse the vegetables well from the released juice and solanine;

When cutting eggplant, you need to use not metal, but ceramic knife, which will eliminate the effect of the "metallic" taste of the dish;

In order for the eggplants to absorb less oil during the frying process, they should first be doused with boiling water;

Eggplants will not darken when cooked if done over high heat;

Before baking in a slow cooker, eggplant must be cut into portioned pieces without separating from the peel. This will keep the shape of the pieces;

Adding mushrooms to an eggplant dish will give it a unique piquancy;

Dishes cooked in a slow cooker are best sprinkled with herbs after turning off the cooking mode. After that, the dish can be held a little more under the lid, and only then laid out on plates.

The appearance of eggplant on the market makes housewives very happy, because now you can please your family with new, delicious dishes with these healthy vegetables.

They can be fried, caviar made, boiled and salted, and they can also be stewed. This can be done not only in a saucepan on the stove, but also in a slow cooker.

It is better to stew eggplants in a slow cooker in sour cream, the dish gets delicate taste and perfectly harmonizes with cereals. Those who have tried this dish compare the taste with mushrooms stewed in sour cream. Don't believe me - try it.

Eggplant stewed in sour cream in a slow cooker

Ingredients:

• 1 kg eggplant.
• Bulb.
• Carrot.
• Gram 160-200 sour cream.
• Oil for frying.
• Salt and pepper.
• Garlic to taste and desire.

Cooking eggplant in a slow cooker:

My blue ones and remove the tails, cut into cubes. We put them in a sieve or colander, sprinkle with salt, put them over any container so that the liquid is glassed along with bitterness (otherwise the dish will be bitter). In principle, 12-18 minutes are enough to continue cooking.

In the meantime, peel and chop the onion, grate the peeled carrots on a grater. We turn on the slow cooker in the “frying / baking” mode and, in the heated oil, let the onion go a little, and then add the carrots.

We wash the drained eggplants again and let them drain a little (you can squeeze them out with your hands), add them to the vegetables and fry for a few minutes, stirring occasionally.

Then pour in sour cream, put the desired spices, salt and cook in the “baking” mode for about 40 minutes.

By the end of cooking, peel the garlic and chop, add a few minutes before turning off the appliance. Delicious fried eggplant is ready!

Serve eggplant with cereals (for example, rice) with herbs.

Eggplant stewed with vegetables in a slow cooker

Ingredients:

7-8 small milky eggplants
4 tomatoes (medium)
3-4 bell peppers (various colors)
4 potatoes
2 carrots (medium)
2 heads of onion
2-3 garlic cloves (small)
3 tablespoons sunflower oil
fresh greens: dill, onion feathers
Salt, sugar and spices

Cooking:

Peeled eggplants, cut into cubes, salt and leave in a colander for 25 minutes until all the bitterness comes out. Wash with cold water.

Wash the tomatoes and peppers, free the peppers from the seeds, and the tomatoes from the stalks. We cut the tomatoes into cubes, pepper - into half rings. Chop the onion and carrot into thin strips. We cut the potatoes into slices or circles up to 10 mm thick.

Finely chop the greens, pass the garlic through a crusher.
Pour oil into the multicooker bowl and sauté carrots and onions for 5-8 minutes in the “frying” mode.

We sequentially put vegetables into the slow cooker: potatoes, eggplants, tomatoes, peppers. Salt each layer. At the end, we fall asleep garlic and 2/3 chopped greens. Add 150-200 milliliters of water to vegetables. We select the “extinguishing” mode in the menu for 45-50 minutes.

At the end of cooking, mix all the vegetables, put them on a plate and decorate with the remaining herbs.

Braised zucchini with eggplant in a slow cooker

Ingredients:

2 young zucchini
3-4 small milky eggplants
4 ripe tomatoes
2 garlic cloves (cloves)
80-100 grams of pitted olives (jar)
1 bulb
Juice of one lemon
5 tablespoons olive oil
Greens, spices, salt, sugar to taste

Cooking:

We clean the fruits of zucchini and eggplant from the skin, cut into small cubes. Eggplant 15-25 minutes kept in brine, wash. We free the tomatoes from the peel and stalks. Finely chop the onion, garlic and herbs. Cut the olives into circles (pour over the lemon juice), and puree the tomatoes with a blender.

Fry onion, garlic and a little chopped greens in hot oil for 6-7 minutes in the “frying” mode. Add cubes of zucchini and eggplant, stirring, cook in the same mode for another 6-8 minutes. Add, to the fried vegetables, tomatoes, olives, garlic, salt, sugar, herbs and spices. We set the “quenching” mode on the multicooker for 26-30 minutes. Let's test the dish for readiness.

Stewed eggplants with tomatoes in a slow cooker

Ingredients:

2-3 milk-ripe eggplants
4 tomatoes (medium)
1 purple onion (large)
150-200 grams grated cheese
1-2 garlic cloves
2-3 tablespoons of olive oil
1 sprig of basil
A little greens (parsley, dill)
Salt and spices

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 suneli hops, 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 - 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 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 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 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 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 did not talk about stuffed eggplants, 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

Eggplant in a slow cooker is the best way to cook this vegetable, or rather, purple-skinned berries, unusual taste and sizes. There are cases when the weight of one eggplant fruit reached 30 kilograms. Eggplant belongs to the nightshade family, grows in the south. Blue ones, as eggplants are simply called, are grown in all southern countries of Europe, where their dishes are popular and loved.

Eggplants have a mild taste, are rich in B vitamins, fiber, and contain 24-28 calories per 100 grams of the product. Before use, the fruits are soaked, and then boiled, baked, fried, stewed. Salads, caviar are prepared from them, added to vegetable stews, salted, marinated, canned for the winter. Raw consumption is not recommended.

Cooking eggplant dishes has its own peculiarities. For example, eggplant pulp is porous like a sponge, so it absorbs a lot of oil when fried. To prevent this, the fruits are pre-baked, boiled or stewed, adding them raw. Some blue ones are bitter when improperly processed. It is enough to know how to cook eggplant in a slow cooker according to all the rules so that dishes from this southern fruit have become welcome on your table. Moreover, it is not at all difficult to do this.

Raw eggplant caviar in a slow cooker

The simplest dish that can be prepared from eggplant in a slow cooker is raw caviar. The dish is very tasty and healthy, because in addition to blue and bell peppers, the rest of the ingredients are added raw. At the same time, vitamins are preserved as much as possible, and caviar has a fresh, summer taste and aroma. It has a minimum of fat, so you can eat it without fear for the figure in the morning, afternoon and even at night. Consider the detailed process of preparing eggplant caviar in a slow cooker.

Ingredients for the recipe:

• Eggplant 4 pcs.
• bell pepper 3 pcs.
• Onion 1 pc.
• ripe tomatoes 2-3 pcs.
• Garlic 2-3 cloves
• Greens (parsley, dill, basil) beam
• Vegetable oil 30 ml.
• Vinegar 1-2 tbsp. spoons
• Salt, sugar, ground black pepper taste

Cooking method:

1. Wash the eggplant and bell pepper. Wipe dry. Cut off the stems. Turn on the multicooker in the “Baking” mode for 40 minutes. Place the eggplant in a dry bowl. Close the lid and bake for 20 minutes on one side, and then, turning the vegetables over, on the other, until the signal.
2. Put the baked eggplants in a plastic bag for 10 minutes to sweat.
3. In the same way as eggplant, bake bell peppers. The peppers will cook faster, so set the time to 30 minutes (15 minutes on each side).
4. Peel the sweaty eggplants from the skin and finely chop.
5. Ready peppers also hold in a bag, peel and seeds, chop finely.
6. Clean and finely chop onion, pass the garlic through the press, finely chop the greens. Add salt, a little sugar, vinegar, ground black pepper. Mix thoroughly. Try again and bring the caviar to taste. Let's insist.

Feed method: Serve raw caviar eggplant with fresh white or black bread. Caviar is good on its own and as a side dish for meat or poultry dishes.

Eggplants stewed in a slow cooker with sour cream are very reminiscent of mushrooms, have a light mushroom taste and aroma. Try to cook blue ones with champignons in sour cream. This dish can be prepared without champignons by adding a few powdered dried porcini mushrooms or without mushrooms at all, enhancing the taste. mushroom seasoning or mushroom bouillon cube. So, consider the method of cooking stewed eggplant in a slow cooker. So, consider the method of cooking eggplant with potatoes in a slow cooker.

Ingredients for the recipe:

• Eggplant 3 pcs.
• Champignons 5-6 pcs.
• Onion 1 pc.
• Vegetable oil 2-3 tbsp. spoons
• Sour cream 15% 250 ml.
• Dried dill or dill seeds 1/2 teaspoon
• Bay leaf 2 pcs.
• Black pepper 1/2 teaspoon
• Salt 1 tbsp. spoon

Recipe for stewed eggplant:

1. Wash the eggplant, remove the stalks, cut into circles, and each circle into 4 more parts. Salt generously and leave for 20 minutes to let the juice flow.
2. Clean the mushrooms, cut into slices. Peel the onion and chop finely.
3. Rinse the eggplants from salt and squeeze. Pour vegetable oil into the multicooker bowl. Set the "Frying" or "Baking" mode, depending on the brand of the appliance. Fry the onion in hot oil.
4. Add mushrooms and eggplant. Fry, stirring occasionally, until the liquid has evaporated.
5. Pour in the sour cream, season with salt and pepper and dried dill, add bay leaf. Close the multicooker lid. Simmer at the lowest temperature for 25 minutes.

Feed method: Serve eggplant with warm white bread. They are just as tasty the next day when cold. In this case, the similarity with mushrooms is even enhanced.

Vegetable stew - great addition with meat, poultry or fish, as well as a delicious main dish for vegetarians and people who carefully count calories. Preparing stew in a slow cooker is extremely simple. All that is required is to clean and cut the vegetables. More of your participation is not required.

Ingredients for the recipe:

• Eggplant 3 pcs.
• Potatoes 3 pcs.
• Tomatoes 2-3 pcs.
• Garlic 1 head
• Onion 1 head
• Bouillon 1 cup
• Provencal herbs 1/2 teaspoon
• Salt to taste
• Black peppercorns 5-7 pcs.
• Allspice 2-3 pcs.
• Vegetable oil 30 ml.
• Basil a few branches

Cooking method:

1. Wash the eggplant and cut into circles, and each circle into 4 sectors. Place the pieces in heavily salted water. Hold for 20 minutes. Press.
2. Peel potatoes, cut into small cubes. Cut the tomatoes into slices. You can pre-scald the tomatoes with boiling water and remove the skin. Cut the onion into half rings, chop the garlic coarsely.
3. Pour vegetable oil into the pressure cooker bowl, add vegetables (potatoes, eggplants, tomatoes), onions, garlic, Provence herbs, pepper, a little salt. Set the mode "Extinguishing" or "Baking", time 45 minutes. Close the lid. Cook 20 minutes.
4. After 20 minutes, open the lid, gently mix the contents. Pour in the broth. Salt to taste. Cook with the lid closed until the beep.
5. Sprinkle the finished dish before serving with fresh, finely chopped basil and freshly ground black pepper.

Delicious eggplant with chicken in a slow cooker

Eggplants stuffed with chicken look spectacular and have excellent taste. The dish will become a "nail" holiday table or Sunday family dinner. In a slow cooker, eggplants stuffed with minced meat are very soft. True, you can cook only a few servings. It won't fit in the pot anymore. For a large family, the dish will have to be cooked in the oven. Consider the detailed process of cooking eggplant with chicken in a slow cooker.

Ingredients for the recipe:

• Eggplant 2 pcs.
• Boiled rice 120 g.
• Chicken mince 200 g
• Onion 1 pc.
• Carrot 1 pc.
• tomato paste 1 st. spoon
• Hard cheese 50 g.
• Vegetable oil 2-3 tbsp. spoons
• Spices for minced meat 1/2 teaspoon
• Salt to taste

Cooking method:

1. Cut eggplant in half, remove part of the pulp with a spoon. Salt the boats and let the juice flow for 15 minutes.
2. Peel onions and carrots. Cut the onion into half rings, carrots into strips. Saute onions and carrots in a multicooker bowl until soft. Add the aubergine pulp cut into small cubes. Fry, stirring, 5 minutes. Add tomato paste. Cook for 3-5 more minutes.
3. mix vegetables, minced chicken, boiled rice. Season with salt and seasonings.
4. Rinse the boats from salt. Dry with a towel. Fill with stuffing. Lay down stuffed eggplant into the multicooker. Cooking 45 minutes. 10 minutes before the end of the program, open the lid and sprinkle the eggplants with grated cheese.

Feed method: Serve eggplant on a bed of stewed vegetables. To do this, chop the onion and carrot, fry them in vegetable oil until soft. Add shredded zucchini. Simmer another 5 minutes. Enter a tablespoon of tomato paste and 2-3 tablespoons of sour cream. Reheat the vegetable gravy for a few more minutes and you can serve the eggplants in the sauce, carefully laying them on top of the vegetables.

A diet table usually causes boredom. Many people hardly imagine what can be cooked to make the dish not only healthy, but tasty and original. Eggplant stuffed with ground beef and stewed in tomato will not seem insipid. At the same time, it takes very little time to prepare the dish. Consider the detailed process of cooking eggplant with beef in a slow cooker.

Ingredients for the recipe:

• Eggplant 3 pcs.
• Ground beef 300 g.
• Tomatoes 2 pcs.
• Tomato juice 500 ml.
• Onion 1 pc.
• Vegetable oil 2 tbsp. spoons
• Salt, pepper to taste

Cooking method:

1. Wash the eggplants, use a spoon to remove the core, leaving the walls, no more than 1 centimeter thick.
2. Peel the onion, chop finely. Fry the onion in a multicooker bowl in vegetable oil until soft. Add the onion, diced tomatoes, salt and pepper to the minced meat. Knead the minced meat until smooth. Start eggplant.
3. Pour the tomato juice into the bowl, put the eggplant stuffed with minced meat, salt and pepper the sauce to taste. Close the multicooker with a lid. Simmer for 45 minutes.

Feed method: Serve eggplant with buckwheat, watering it abundantly tomato juice in which eggplants were stewed.

Tips for cooking eggplant in a slow cooker

Eggplants in a slow cooker are juicy, soft, cooked quickly and simply. Successful Cooking eggplant dishes depends not only on the recipe and sequence of actions, but also on right choice fruits, their preparation, as well as some subtleties and secrets. Adviсe professional chefs how to cook eggplant in a slow cooker will help you avoid mistakes:

• So that the fruits do not taste bitter, they must be soaked in salt water for 20 minutes or sprinkled with salt, stand for 15-20 minutes and rinsed under running water.
• Eggplant slices will hold their shape and not fall apart in a salad or stew if they are dipped in boiling water before stewing.
• So that eggplants do not absorb too much fat during frying, it is necessary to keep them in cold water 10 minutes.
• To make eggplant dishes less high-calorie, add pre-baked eggplants to salads, caviar, and stews.
• If you want to make fried eggplant, roll the pieces in salted flour. Flour and salt will create a barrier to oil, the dish will turn out not so greasy with a crispy crust.
• Eggplant pairs best with garlic, cilantro, and walnuts.
• Most delicious dishes prepared from medium-sized eggplant, with firm flesh, shiny skin and fresh stalk. Eggplant should be fresh from the garden.