Eggplant stewed in a slow cooker

Eggplant stewed in a slow cooker

Stewed eggplants are a versatile dish that can be served as a stand-alone snack or as a side dish. These vegetables have a unique taste, fleshy pulp. With a low calorie they are nourishing. It goes well with mushrooms, almost all vegetables and meats. This allows you to make of them dishes, a little similar to each other in taste. If the hostess does not have the opportunity to stay in the kitchen for a long time and follow the cooking process of the “blue ones,” kitchen equipment will come to her aid. Eggplant stewed in a slow cooker may turn out even tastier than in a frying pan, since foods are languishing in their own juice. It is only important not to violate the cooking technology.

Cooking Features

Any hostess can put out the eggplants in the slow cooker, even if she has no culinary experience. It is enough to know and take into account a few points.

  • Eggplants, especially mature ones, have a bitter aftertaste that can ruin a ready-made dish. Such a taste of “blue” gives solanine - a harmful substance contained in many types of nightshade. Get rid of it is easy. Sufficiently chopped vegetables should be dipped into a solution of 10 g of salt per 1 liter of water and held there for 20 minutes, then rinsed in running water. Some housewives simply sprinkle pieces of eggplant with salt, washed after 10 minutes. The result does not depend on the method of getting rid of solanine - salt in any case pulls it out of the vegetables.
  • The soaked or pickled eggplants are thoroughly washed so that the dish of them does not turn out to be salty. After that, they need to dry. If you use wet vegetables for stews, it will be watery.
  • To prevent the vegetables from losing their shape, turning into a shapeless mass, they are cut into large pieces, not peeled, and fried before stewing. Roasting somewhat increases the calorie content of the finished dish, but improves its taste and appearance. In a slow cooker, vegetables are fried using the “Frying” program. In the absence of such a function, you can use the “Baking” program.
  • If you add a cube of mushroom broth to the eggplant sauce, the blue ones will taste like mushrooms. This is especially noticeable when stewing eggplant in sour cream.
  • It is believed that eggplants go well with garlic. If you put it at the beginning of cooking, the dish will acquire a seductive aroma, but it will not be spicy. If you need to make the taste of the snack more savory, garlic is added at the last stage of preparation so that it does not have time to lose its sharpness. Greens are also added a few minutes before the eggplant stew is ready.

Eggplants are stewed in a multicooker, using the “Quenching” or “Multipovar” programs. The time depends on the power of the unit, the size of the pieces of vegetables and the specific recipe. It is usually 30-45 minutes. Sometimes it is required to use the “Baking” mode as the main program.

Eggplant stewed in a slow cooker in sour cream

Composition:

  • eggplants - 0.5 kg;
  • onions - 100 g;
  • carrots - 100 g;
  • garlic - 2 cloves;
  • fresh herbs, salt, pepper - to taste;
  • vegetable oil - 40 ml.

Method of preparation:

  • Cut eggplants into bars about 7-8 mm thick.
  • Prepare the brine, dip the eggplant slices into it. After 20 minutes, rinse the vegetables. Pat dry with a kitchen towel.
  • Scrape, wash carrots. Blot with a napkin. Coarsely rub.
  • Remove the husks from the bulb. Cut the vegetable into small cubes.
  • Finely chop the garlic, mix with sour cream, add spices to it.
  • Pour oil into the multicooker bowl. Start the unit by selecting the “Baking” or “Frying” program.
  • Put onions and carrots in butter. Cook them for 5 minutes.
  • Add eggplants. Continue to cook them using the same program for 7-8 minutes.
  • Pour sour cream over the vegetables, change the program to “Stewing”. Set the timer for 30 minutes.
  • 5 minutes before the end of the program, sprinkle the vegetables with chopped greens.

Eggplants stewed in a slow cooker according to this recipe, turn out to be tender, fragrant, remind mushrooms in taste.

Eggplant stewed in a slow cooker with vegetables

Composition:

  • eggplants - 0, 6 kg;
  • tomatoes - 0, 2 kg;
  • sweet pepper - 0, 2 kg;
  • onions - 100 g;
  • carrots - 150 g;
  • water - 80 ml;
  • vegetable oil - 40 ml;
  • garlic - 4 cloves;
  • salt, pepper, Provencal herbs - to taste.

Method of preparation:

  • Cut eggplants into circles or semicircles 5–7 mm thick.
  • Salve, leave for 10 minutes. Rinse well, pat dry.
  • Pepper, freeing from seeds, cut into quarters of rings or straws.
  • Wash tomatoes, blot with a napkin, cut into circles.
  • Carrots, peeling, coarsely rub.
  • Remove the husks from the onion, finely chop it.
  • Chop the garlic with a knife as small as possible.
  • Finely chop fresh greens.
  • At the bottom of the multicooker tank, pour in the oil.
  • Turn the appliance on in baking or frying mode.
  • Put onions, add carrots in 2-3 minutes. Cook the vegetables for another 5 minutes.
  • Temporarily suspend the work of the multicooker.
  • Put the eggplants on the onions and carrots, sprinkle the peppers on them, cover them with tomatoes. Sprinkle with herbs, lightly salted. Pour in water.
  • Turn on the multicooker by running the “Quenching” program. Cook in this mode for 20 minutes.
  • Pour in garlic and herbs, mix. Continue cooking for 10 minutes in the Pilaf or Porridge mode.

Eggplant stewed with vegetables in a slow cooker is a light and hearty dish. If you refuse to roast onions and carrots and increase the time of stewing vegetables by 10 minutes, the dish will come out dietary.

Eggplants stewed with minced meat in a slow cooker

Composition:

  • eggplants - 0.5 kg;
  • pork and beef mince - 0, 3 kg;
  • onions - 100 g;
  • chicken egg - 1 pc .;
  • milk - 40 ml;
  • sour cream - 80 ml;
  • broth or water - 40 ml;
  • garlic - 2 cloves;
  • cheese - 100 g;
  • salt, pepper, greens - to taste.

Method of preparation:

  • Finely chop the peeled onion, mix with minced meat. Add to it egg, salt, pepper, milk, mix thoroughly.
  • Cut eggplants in round pieces, soak them in salted water, rinse, dry.
  • Each piece is covered with minced meat, like a sandwich.
  • Fold the eggplants at the bottom of the multicooker sideways, pressing them together.
  • Mix sour cream with broth and spices, add vegetables and minced meat.
  • Run the Baking program for 45 minutes.
  • For 15 minutes until tender, sprinkle the eggplants with grated cheese and chopped vegetables.

The dish prepared according to this recipe is not ashamed to offer guests. For homemade dinner, it is also suitable. It is not required to supplement it with anything.

Eggplant stewed in a slow cooker is easy to prepare. There are many recipes for this dish, each of which produces a unique dish. This allows you to vary the menu.

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