In a slow cooker, you can cook a considerable number of various dishes in a fairly short time. Moreover, dishes created using this kitchen appliance retain the maximum amount of healthy vitamins. In this article I will talk about how to cook eggplant in a slow cooker. Even a novice hostess may well cope with these simple things.
Cooking recipes in a slow cooker
Stewed Potatoes with Eggplant
Necessary ingredients: five potato tubers, one carrot, two eggplants, onions, several cloves of garlic, vegetable oil, salt and Adjika seasoning.
Cooking
Peel the potatoes, cut them into cubes and place them in the crock-pot. Drop in a little vegetable oil, add salt and turn on the “Baking” mode for twenty minutes. Grind onions and carrots, cut eggplant into cubes. Add vegetables to the potatoes, mix and turn on the "Stew". Fifteen minutes later, season the dish with spices and chopped garlic. After a beep, the potatoes can be served on the table.
Eggplant in a slow cooker with meat
Ingredients: 700 g of beef, two tomatoes, two onions, three eggplants, ground pepper, two cloves of garlic, a little turmeric, oil, salt.
Cooking
Wash in water and cut eggplant into thin slices. Transfer them to a bowl, add a spoonful of salt and fill with water. Wash the meat tenderloin in water, dry it, cut into medium-sized pieces. Pour the vegetable little into the bowl of the multicooker. Turn on for 60 minutes. Bake mode and sauté beef for 30 minutes. Peel the onions. Gently cut it into rings and add to the meat along with chopped garlic. Stir everything and simmer another 10 minutes. Rinse the eggplants, put in a slow cooker and fry for twenty minutes. Dice the tomatoes and add them to the rest of the ingredients. Add salt, pepper and season with turmeric. Then mix well again, close the lid and turn on the "Extinguishing" mode. Eggplant in a slow cooker will be ready after an hour and a half. Meals can be served for dinner with rice. Enjoy your meal!
Eggplant Casserole
The recipes in the multicooker are quite diverse. For the next meal you will need the following ingredients: half a kilogram of tomatoes, five eggplants, green onions, bell pepper, two eggs, half a liter of milk, 200 g sour cream, garlic, 150 g cheese and salt.
Cooking
Wash the eggplants and cut them into thin slices. Chop the chives. Cut the tomatoes into slices and pepper into strips. Place all the ingredients in the appliance bowl in layers. Moreover, below and above should be eggplant, sprinkled with green onions. Make the sauce. Combine warm milk, sour cream, eggs, salt, chopped garlic and grated cheese. Pour the vegetables into the dressing. First, the eggplant in the slow cooker should be cooked in the "High Pressure" mode for ten minutes. Then you should turn on the “Fry” mode (180 degrees). After the beep, simmer the vegetables for a few more minutes in High Pressure mode. Do not let off steam immediately. After a while, the casserole settles and gives juice. Enjoy your meal.