Eggplants, if properly prepared, are tasty in any form: pickled, fried, baked. They are well combined with other vegetables, especially with garlic and tomatoes, with meat, mushrooms. Especially tender are eggplants baked in a slow cooker. This is a complete dish that is not difficult to do.
Subtleties of technology
Eggplants are famous for their healthy properties and excellent taste. However, a dish of them, prepared with a violation of technology, can be not only unpleasant to the taste, but also harmful. Intending to cook eggplants baked in a multicooker, you should listen to a few simple tips.
- Eggplants, like some other members of the nightshade family, contain corned beef. In them it is not so much to cause poisoning, but still enough to spoil the taste of the finished dish. The bitterness of them will go away with the beef, if you soak the “blue ones” for 40-60 minutes in salted water. Salt should be added 10-20 g per liter of water. She will pull the corned beef.
- After soaking the eggplants, rinse well in running water, otherwise the dish will be salty. After it remains to dry with a napkin. It is also necessary to do this so that the vegetables after baking do not turn out slightly watery.
- The quality of products is the main secret of successful cooks and skillful hostesses. A tasty dish will be obtained only from young eggplants, besides fresh, having an elastic structure.
- Baking mode is used for baking eggplants in a slow cooker, they are usually prepared for about 30 minutes.
- If the eggplants are baked with cheese, and you want them to become a golden crust, for the last 10 minutes, cook the dish with the lid open.
There are a lot of recipes for baking eggplants in a slow cooker, and some points may depend on a specific recipe.
Eggplant baked in a slow cooker with greens
Composition:
- eggplants - 0.5 kg;
- tomatoes - 0, 2 kg;
- garlic - 2 cloves;
- fresh dill - 20 g;
- fresh basil - 20 g;
- fresh cilantro or parsley (to your taste) - 20 g;
- olive oil - 50 ml;
- cheese - 100 g.
Method of preparation:
- Wash, cut, not peeling, eggplants in circles about 1 cm thick (not larger). Put them in a bowl, sprinkled with salt. Leave for 30 minutes.
- Boil water and pour tomatoes on it. Take out, cool, remove the skin. Tomato pulp cut into thin circles. Use a very sharp knife for this, so that tomato juice does not flow out of the fruit.
- Chop the greens with a knife as finely as you can. Before this, of course, it should be washed and dried.
- Finely chop the garlic.
- Combine chopped greens and chopped garlic with butter.
- Wash and dry the eggplants, put them on the bottom of the multicooker.
- Cover the eggplant with tomato slices.
- Fill all with oil and greens sauce.
- Turn on the multicooker in baking mode for half an hour.
- Finely rub the cheese, sprinkle them with eggplant. Bake in the same mode for another 15 minutes, without closing the lid.
Eggplant baked with greens is a healthy dish, juicy and fragrant, reminiscent of summer.
Eggplant with tomatoes baked in a slow cooker whole
Composition:
- eggplants - 0.5 kg (2 pcs.);
- tomatoes - 0, 2 kg;
- sweet pepper - 0, 2 kg;
- garlic - 3 cloves;
- cheese - 0, 2 kg;
- sour cream - 100 ml;
- vegetable oil - 20 ml.
Method of preparation:
- Wash the eggplants, make deep longitudinal cuts at a distance of 5 mm from each other, not reaching the base by 2-3 cm.
- Put in salted water for an hour, rinse, blot with a napkin.
- Wash the tomatoes and cut them into slices about half a centimeter thick with a special knife with fine teeth.
- Slice the cheese into thin slices. You can use the cheese, which is already sold in the form of thin slices.
- Peel and chop the rings. Do not forget to remove the seeds.
- In each cut place a slice of cheese, a pepper ring, a tomato circle.
- Lubricate the multicooker bowl and place the eggplants in it.
- Pass the garlic through the press, put in sour cream, stir.
- Smear sour cream eggplants.
- Close the multicooker, set the “Baking” program for 1 hour.
Eggplants can be served whole or sliced like rolls. This dish is a great side dish for meat.
Eggplant baked with meat and cheese
Composition:
- eggplants - 0.5 kg;
- meat or ground meat - 0, 25 kg;
- garlic - 1 clove;
- mayonnaise - 50 ml;
- tomatoes - 0, 2 kg;
- dill - 20 g;
- cheese - 50 g;
- salt, pepper - to taste;
- vegetable oil - 20 ml.
Method of preparation:
- After washing the eggplants, cut them in half lengthwise and sprinkle with salt, leave for half an hour. Rinse with running water, towel dry. Spoon gently remove the pulp from the center.
- Cut the flesh into cubes.
- Pour oil into the crock-pot, put eggplant cubes, fry them until soft, using the “Baking” program.
- Remove the eggplants from the multicooker.
- Finely chop the meat or turn it through the meat grinder. Salt, pepper, mix with squash pulp.
- Stuff eggplant halves with minced meat. Put them in the multicooker bowl.
- Cut the tomato in half, then cut it into semi-circles. Cover them with eggplants and minced meat.
- In mayonnaise, squeeze garlic, brush them with tomatoes.
- Grate the cheese and sprinkle them with eggplants.
- Close the lid and turn Baking on for 30 minutes. Leave it in heating mode for another 10 minutes.
This is a full-fledged dish worthy of a festive table, but it will not be possible to cook a lot in the slow cooker. You can make several servings alternately.
Eggplant baked in a slow cooker with mushrooms
Composition:
- eggplants - 0.75 kg;
- champignons - 0, 3 kg;
- tomatoes - 0, 3 kg;
- sour cream - 0, 2 l;
- cheese - 100 g;
- vegetable oil - 20 ml;
- salt, pepper - to taste.
Method of preparation:
- Cut eggplants into circles, soak in salted water, rinse, dry with a napkin.
- Wash champignons, cut into thin plates.
- Cut tomatoes into slices.
- Lubricate the capacity of the multicooker, put eggplants in it, pepper them and salt.
- Put the mushrooms on the eggplants and the tomatoes on them.
- Cheese, finely chopped, mixed with sour cream, if desired, you can squeeze a pair of garlic cloves into it. The resulting mixture thickly grease the tomatoes.
- Bake eggplants with mushrooms and tomatoes for 40 minutes using the Baking program.
Eggplants prepared in this way can be served as a side dish, but they will be completely engraved with a full dinner.
Eggplant baked in a slow cooker is a tasty and satisfying dish. An important advantage is its ease of preparation.
