How to cook delicious eggplant: recipes. Eggplant stewed in a slow cooker

11.10.2019

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 gorge themselves, the dignity of this dish is also in the fact that it can be eaten both hot and cold. Only three vegetables will be involved in the preparation.

Essentially it is stewed eggplant 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 where the aforementioned programs are available. I cooked eggplants in a Panasonic multicooker 10 (power 490 watts) for 60 minutes. If I cooked eggplants in Polaris 0517, then the time would be set to 30 minutes.

We need:

3 onions

3 tomatoes

3 eggplants

200 grams of cheese hard varieties

some vegetable oil.

How to cook pan eggplant in a slow cooker

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

Pour oil into the multicooker bowl and put in layers:

2. eggplant

3. tomato

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

How to get pan eggplant out of a multicooker. I divided it into 4 parts using a spatula and took it out in the form of sectors, like in the main photo:

It's amazing how you can make something as delicious as pan eggplant from ordinary vegetables.

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

Eggplant in a slow cooker:

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 multicooker.

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

Stewed eggplants in sour cream in a slow cooker

Ingredients:

1 kg eggplant.
Bulb.
Carrot.
160-200 grams of sour cream.
Frying oil.
Salt and pepper.
Garlic to taste and desire.

Cooking eggplant in a multicooker:

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

Meanwhile, clean and chop the onion, grate the peeled carrots. We turn the multicooker into the "frying / baking" mode and let the onion simmer a little in hot oil, and then add the carrots.

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

Then pour in the sour cream, add the desired spices, salt and cook in the "baking" mode for about 40 minutes.

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

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

Stewed eggplants with vegetables in a slow cooker

Ingredients:

7-8 small eggplants of milk ripeness
4 tomatoes (medium)
3-4 bell peppers(various colors)
4 potatoes
2 carrots (medium)
2 onions
2-3 garlic cloves (small)
3 tablespoons sunflower oil
Fresh herbs: dill, onion feathers
Salt, sugar and spices

Preparation:

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

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

Finely chop the herbs, pass the garlic through a press.
Pour oil into the multicooker bowl and fry the carrots and onions for 5-8 minutes.

We consistently put vegetables in a multicooker: potatoes, eggplants, tomatoes, peppers. Salt each layer. At the end, add the garlic and 2/3 chopped herbs. Add 150-200 milliliters of water to vegetables. We select the "quenching" 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.

Zucchini with eggplant stewed in a slow cooker

Ingredients:

2 young zucchini
3-4 small eggplants of milk ripeness
4 ripe tomatoes
2 cloves of garlic (cloves)
80-100 grams of pitted olives (jar)
1 onion
One lemon juice
5 tablespoons olive oil
Herbs, spices, salt, sugar to taste

Preparation:

We clean the fruits of zucchini and eggplants from the skin, cut them into small cubes. We soak the eggplants in a saline solution for 15-25 minutes, rinse. We free the tomatoes from the peel and stalks. Chop the onion, garlic and herbs finely. Cut the olives into slices (pour with lemon juice), and puree the tomatoes with a blender.

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

Stewed eggplant with tomatoes in a slow cooker

Ingredients:

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

Today we are going to talk about one of the most unique and useful vegetables in cooking. Or rather, it will be an eggplant. And all because of the content in it of a huge amount of various and necessary for the normal functioning of minerals and vitamins.

In addition, this product is quite versatile, so even the most exquisite dish from eggplant can be simplified by cooking in a slow cooker.

In this article, we have collected for you interesting recipes, according to them you will cook delicious dishes in a slow cooker and feed the whole family satisfyingly.

Stewed eggplant with mushrooms and onions

The dish made from eggplants and mushrooms turns out to be very satisfying and at the same time quite lean, and the multicooker allows you to save all the useful substances in them.

Step-by-step recipe for the dish:

Eggplant sauté from a multicooker

If you are a committed vegetarian and festive table I still want to put on a very beautiful and colorful dish, then this recipe will help you out great. And if you simply cool it down, then the sauté may well go for a salad.

eggplant - 2 pcs.;
tomatoes - 2 pcs.;
sweet bell pepper - 1 pc.;
onion - 1 pc.;
garlic - 2 teeth;
butter - 60 g;
salt and fresh parsley.

Time: 50 minutes.

Caloric content: 68 Kcal.

How to cook eggplant sauté in a slow cooker:

For this recipe, use a very tough eggplant. They should be cut into cubes and salted to get rid of the bitterness:
Place butter in the bottom of the bowl and melt it. Then lay out the eggplants. Sweet peppers should also be placed with them. Cut it into small strips. It will immediately add a very original taste... You should also chop the onion head into small pieces and mix everything;
Turn the multicooker to the "Stew" mode and cook everything for half an hour. Since the saute recipe cannot be mixed, just slightly lift the vegetables so that they do not burn;
After 10 minutes add the chopped tomatoes and garlic and let cook until the very end of the timer. The main thing here is not to waste time, because in no case should you leave eggplants in the heating mode. Sprinkle sauté with dill when serving for a truly beautiful table decoration.

Eggplant caviar, overseas!

With the onset of autumn, the time for harvesting begins. And one of the favorites is considered to be vegetable caviar... And if you cook it from eggplant, you will get a simply amazing dish with a breathtaking aroma that will make the whole family run to the dinner table.

It is very simple to prepare it, you just need to cut the vegetables, and the machine will do the rest on its own. Eggplant caviar can be rolled up in jars for the winter, or simply served with fresh bread.

onions - 4 pcs.;
eggplant - 6 pcs.;
carrots - 2 pcs.;
bell pepper - 4 pcs.;
pink tomatoes - 6 pcs.;
garlic - 5 teeth.

Time: 1 hour 50 minutes.

Caloric content: 38 Kcal.

How to cook eggplant caviar in a slow cooker:

Before you start cooking the caviar, you should rid the eggplant of bitterness, because it will simply ruin the entire final result. To do this, cut the peel from each of the vegetables, and then chop them into cubes. Place the eggplant in a bowl and cover with a little salted water. After that, lower the lid on them and leave them to settle in this water;
Take the onions and cut them into fairly small pieces. Pour oil into the bottom of the bowl from a multicooker. Put the multicooker on the "Fry" mode and wait for the oil to heat up. After that, lightly fry the onion until it becomes transparent;
Grate the carrots and fry them with the onions. It doesn't take more than five minutes, then add the diced bell peppers as well. Also fry it for a few minutes;
While the vegetables are roasting, the eggplants should be cooked. You need to drain the water from the bowl and also pour them into the multicooker. All continue to fry for another 10 minutes. Tomatoes are the last. You must first remove the peel from them - this is easy to do if you give them a little with boiling water. After that, cut them up and also send them to the rest of the grilling vegetables;
Now is the time to season everything and add salt as desired. Finely chopped garlic will spice up the caviar. Close the lid of the multicooker and turn it on to the "Extinguishing" mode. The approximate cooking time is 50 minutes. After that, feel free to try and add fresh herbs if desired. Now you can serve it to the table. It is equally pleasant both hot and cold.

Steamed vegetables

If you closely monitor your figure and prefer to eat only dishes that are prepared from natural ingredients, then this dish is right for you. At the same time, it is very easy to cook it, because you don't even need to stir anything.

eggplant - 200 g;
garlic - 10 cloves;
green onions - 3 branches;
soy sauce - 2 tablespoons. l .;
vegetable oil.

Time: 40 minutes.

Caloric content: 38 Kcal.

How to steam eggplant in a slow cooker:

Rinse the eggplant thoroughly and cut it into small enough rings. The garlic should also be peeled and chopped. Do not use a garlic, but simply chop it with a knife;
Pour water into the multicooker bowl and turn on the device to the "Steam" mode. While the water is warming up, mix the eggplant with soy sauce, oil and spices. All this must be thoroughly absorbed into the vegetable in order to give it a taste;
When the water in the multicooker boils, put the eggplants in a special cup in an even single layer and place them in the appliance. Cook the vegetable for about 25 minutes. Serve hot, sprinkled with fresh onions.

Meat dish - even more satisfying

Imagine that you absolutely do not have enough time, but you want to cook something awesome for your family and, at the same time, simple. Pork with eggplant can be such a great everyday dish. It turns out to be very soft and tender. At the same time, almost all side dishes are perfect for it.

pork - 500 g;
eggplant - 2 pcs.;
tomatoes - 2 pcs.;
bell pepper - 1 pc.;
carrots - 1 pc.;
onion - 1 pc.;
garlic - 3 teeth;
salt, pepper, marjoram and red chili;
vegetable oil - 60 ml;
vegetable broth - 150 ml.

Time: 1 hour 20 minutes

Caloric content: 123 Kcal.

Pork with eggplant in a slow cooker is prepared as follows:

All available meat should be washed, dried and cut into medium-sized pieces. After that, prepare the eggplants by also cutting and sprinkling with salt;
Pour vegetable oil into a bowl and fry the pork in it. Be sure to season it and, stirring constantly, cook for 10 minutes;
After that, add chopped carrots with onions to the meat and cook for a dozen minutes. When the meat is cooked, add the chopped tomatoes, add the broth and simmer for 40 minutes. When the time is up, add the eggplant, the peppers, and all the garlic. Mix everything and set the "Extinguishing" mode for twenty minutes. Serve hot with a side dish.

Cooking caponata in a multicooker

When fresh eggplants are sold on the market, any housewife wants to please her family with more and more new recipes. Caponata may become one of these novelties.

This national Sicilian dish is delicious vegetable stew, which uses a combination of two ingredients - eggplant and olives to create the taste.

Caponata can be served either as an appetizer or as a full-fledged dish, but it will go away quite quickly due to its wonderful sauce, which has a slightly sour-sweet taste.

eggplant - 2 pcs.;
onions - 2 pcs.;
tomatoes - 7 pcs.;
celery - 2 stalks;
olives - 1 can;
garlic - 5 teeth;
sugar - 30 g;
tomato paste - 1 table. l .;
parsley - 10 branches;
basil - 5 branches;
pine nuts - 20 g;
olive oil - 50 ml;
lemon - ½ piece;
fennel seeds, pepper and salt.

Time: 1 hour 30 minutes.

Caloric content: 71 Kcal.

Culinary stages:

The first step is to thoroughly fry the eggplant. First, rid them of bitterness. To do this, wash them and cut them into slices, each of which must subsequently be cut into quarters. Sprinkle everything with salt and leave for 30 minutes. After that, rinse them well under water and dry them with kitchen towels;
Now it's time to cook them. To do this, in the "Frying" mode, heat the oil and fry the eggplants until they have a golden crust. After that, remove them from the bowl and let the excess oil drain;
While the eggplants are coming up, add more oil to the multicooker and fry the finely chopped onions. Then prepare the other vegetables. For example, celery will need to be chopped into slices, and garlic will need to be chopped into small circles. Add all this to the onion and put everything under stew closed lid;
Tomatoes follow. You need to peel them off and cut them as well. In no case should you turn off the multicooker. Just add inside along with the tomatoes and tomato paste with sugar., chopped greens and nuts. Mix everything and continue to simmer;
Now is the time for the olives. If necessary, it is necessary to remove the bones from them and cut them into halves. Already like this, they go to the sauce and sprinkle with fennel seeds. Leave everything to cook for 15 minutes;
When the sauce is done, add the eggplants and season. Squeeze all the juice from half a lemon, it will add sourness to the dish. At the next stage, the caponata is prepared for 10 minutes. After that, the multicooker can be turned off, because the dish is cooked. It is advisable to eat the caponata cooled down, however, it is quite tasty even while still hot.

Eggplant moussaka from a multicooker

Greek cuisine has always been famous for its wonderful dishes. One of them is moussaka - vegetable casserole from eggplant and meat with a wonderful béchamel sauce. Of course, in a multicooker it will be impossible to completely recreate the original taste, but all the same, the moussaka will turn out to be very tasty.

Lamb and eggplant play a major role in this recipe, so be careful when choosing these products.

eggplant - 2 pcs.;
garlic - 2 teeth;
eggplant - 2 pcs.;
lamb or veal meat - 600 g;
potatoes - 2 pcs.;
tomatoes - 4 pcs.;
hard cheese - 100 g;
red wine - 100 ml;
sunflower oil - 170 ml;
cinnamon, salt and pepper.

For the béchamel sauce:

milk - 600 ml;
butter - 120 g;
flour - 90 g;
salt.

Time: 2 hours.

Caloric content: 142 Kcal.

How to make moussaka:

Prepare the eggplants and relieve them of the bitterness by sprinkling generously with coarse salt. Leave them aside for at least half an hour. After that, they must be fried with rings in oil and dried from excess fat;
Cut the onion and garlic into small pieces and lightly fry them on the "Fry" setting with the addition of oil. Also at this stage, you can pre-grate the cheese;
The meat must be slightly frozen and turned into minced meat. Also add it to the onion, which should already have a slightly ruddy color. Season with salt and spices, and pour in the wine - it must be dry and red. Also chopped tomatoes should be added to this mass;
While the meat is browning, prepare the bechamel sauce. To do this, put butter in a saucepan, and when it melts, then very quickly stir in flour to it. Use a whisk to avoid lumps. After that, pour in the milk and evaporate the mixture until it is completely thick. Don't forget to add salt to the sauce;
After cooking the meat, remove it from the multicooker. Potatoes pre-fried in circles should be the first layer of the future casserole. Pour the bechamel over them and add the minced meat. A layer of grated cheese is laid on it, and then eggplants. Everything is poured with sauce and repeated again until all the ingredients run out. Cover everything with a generous layer. milk sauce and cook on the Bake setting for about forty minutes. 10 minutes before the end, open the lid and cook like this.

In eggplant dishes in a slow cooker, it is better to limit the amount of spices. The fewer there are, the more pleasant and rich the natural taste of this vegetable will be.

Eggplant is a terrific food.

In terms of its beneficial properties, this purple vegetable is not the last among comrades.

It is rich in calcium, vitamins, iron and phosphorus, potassium and fiber. Some peoples believe that eggplant is a kind of longevity berry that not only copes with cholesterol, improves kidney and heart function, but also improves bowel function.

And copper promotes blood formation, which is why eating eggplants in different types recommended for pregnant women and those who suffer from anemia.

General principles of cooking eggplant in a multicooker

Dark blue eggplants are preferred as they are rich in vitamins.

Be sure to rinse the eggplants well, cut off the stalks.

To make the dish softer, you can peel the eggplant.

The most delicious dish is where the eggplant is cooked along with the garlic for added aroma and flavor.

Eggplants can be stuffed, pickled, dried, fried, steamed, boiled.

Eggplant absorbs oil very well and does it pretty quickly, so be careful not to burn your dish, but also avoid excess oil so it doesn't get too greasy.

Eggplant dishes go well with such side dishes as potatoes, rice, buckwheat.

Eggplants are much tastier when cold, so we recommend letting them cool down after you cook the eggplants in a slow cooker.

You can decorate eggplant dishes with parsley or dill, this will add not only aesthetics to the dish, but also give a wonderful aroma.

Eggplant in a slow cooker: recipes for the winter

This recipe is used as a preparation for the winter. Eggplants are spicy and easy to digest. The cooking process itself takes no more than an hour, the main merit in this belongs to the multicooker.

Ingredients:

A couple of kg of eggplant

3 large tomatoes

3 large sweet peppers

A couple of spoons of salt

3 large onions

A pair of garlic cloves

A spoonful of vinegar

A spoonful of sugar

Preparation:

We wash the eggplants well, remove the stalks. Divide the eggplants lengthwise into two halves, smear each with vegetable oil.

We warm up the oven, put the eggplants in it for half an hour.

After the eggplants have baked a little, remove the peel from them, and crush the remaining pulp with a knife until you get a mass like mashed potatoes.

Bell pepper and we also wash and peel the onion well, cut it in half rings, fry in vegetable oil in a slow cooker. We use the Baking mode, set the timer for 6 minutes.

We wash and rub the tomatoes on a sieve, do not use the peel.

Add the resulting tomato mixture to the peppers and onions, cook for another 5 minutes.

Peel the garlic, cut it into small pieces with a thin and very sharp knife and add it to the multicooker to the vegetables.

Pour salt there, sugar and spread the eggplant mass. Set the multicooker timer for 40 minutes. Pour in vinegar shortly before the end of the program.

At this time, we sterilize the jars, it is preferable to use half-liter ones. We put in them ready mass, roll up and after the cans have cooled, we put them in the cellar.

Eggplant in a slow cooker: recipes with pepper

According to this recipe, eggplants in a multicooker are very juicy and tasty, and you can eat them both hot and cold. Rice is perfect as a side dish. Then this dish will also become an excellent gift for those who are forced to diet, because in terms of the number of calories it takes one of the last places.

Ingredients:

Half a kg of eggplant

A pair of sweet peppercorns

A pair of large tomatoes

Onion head

A pair of garlic cloves

Vegetable oil

Preparation:

Wash the eggplants well and cut into slightly thick rings.

Wash the pepper well, peel, remove the seeds. Cut the peppercorns into half rings.

Rinse the tomatoes, preferably peel them off, cut them into small quarters.

Put all vegetables in a slow cooker. Set the Baking mode, set the time to one hour.

About 15 minutes before the end of the program, put the herbs, crushed garlic and finely chopped onions in a multicooker.

After the dish is ready, let it cool down.

Eggplant in a slow cooker: a recipe with a sweet sauce with sourness

The recipe for eggplant in a slow cooker is quite simple, the main ingredients are vegetables, which can always be found in the beds. It is advisable to use vinegar 9%, and take peppers of different colors, then the dish will turn out bright and appetizing.

Ingredients:

4 medium eggplants

Three peppercorns of different colors

A third of a glass of water

A pair of garlic cloves

One onion

A couple of tablespoons of unscented vegetable oil

A couple of spoons of soy sauce

Ginger root slice

A couple of spoons of sugar

A couple of spoons of vinegar

Starch spoon

Preparation:

Wash the eggplants well, remove the tails, cut them into half rings, salt well and put in the shade for 30 minutes. This will help get rid of the bitter taste.

Rinse the peppers, remove the seeds, cut them lengthwise into halves. We will use half of each pepper.

Pour starch into the water, add sugar, vinegar and sauce. Mix well.

Peel the onion and cut into rings.

Crush the garlic with either a knife or a garlic press, as long as it is very fine.

Wash the ginger root and cut it into small pieces.

In a multicooker bowl, fry the eggplants on both sides in vegetable oil, add garlic, ginger to them, mix.

Then add the pepper, fry it with eggplants for a few minutes, then add the onion.

Pour all vegetables with water, sugar, vinegar, starch and soy sauce.

Set the Extinguishing mode for 50 minutes.

Ready dish decorate with herbs.

Eggplant in a slow cooker: casserole recipe

Eggplant - low-calorie berries, cooked in a slow cooker, they retain all their benefits and taste. In addition to eggplant, meat is used in the casserole, it is advisable to take pork, since it is softer and more tender.

Ingredients:

A pair of large eggplants

One carrot

Half a kg of tomatoes

Half pod hot pepper

One onion

Half a kg of pork

Half a glass of vegetable oil

Piece of hard cheese

Preparation:

We wash and clean carrots, onions, peppers. Chop everything very finely, mix with finely chopped cheese.

We wash the eggplants, cut them into slices, salt them and let them stand for 10 minutes, then drain the juice extracted from the eggplants.

Wash the tomatoes and peel them, then grind them with a mixer.

Fry carrots, peppers and onions in vegetable oil in the Baking mode, then add our tomato puree, mix.

Twist the meat in a meat grinder, mix it with cheese and vegetables, set the Stew mode for 15 minutes.

At this time, fry the eggplants in a skillet, and always on both sides.

In a multicooker bowl, lay the finished products in layers: eggplant, meat, eggplant. We bake for half an hour. Decorate with herbs.

Eggplant in a slow cooker: a recipe with sour cream

Eggplants cook very quickly, so try not to miss the moment they are ready. Sour cream plays a decisive role in this recipe, it depends on it how much this dish will amaze your loved ones.

Ingredients:

Half a kg of eggplant

Vegetable oil

A glass of sour cream

One onion

A couple of carrots

Preparation:

Rinse the eggplants and cut into large strips, salt, let stand for 20 minutes, drain the juice.

Wash and peel the carrots, rub on the largest side of the grater. Peel the onion and cut it into half rings. Fry everything in a slow cooker in vegetable oil.

Mix vegetables with eggplants, pour over sour cream and mix well. Use the Baking mode, set the timer to one hour.

After the dish is ready, garnish with herbs.

Eggplant in a slow cooker: a recipe with beef

Beef is one of the most delicious and healthy types of meat. It goes well with eggplant; this dish will give your family an unforgettable taste experience.

Ingredients:

Kg beef

A couple of tomatoes

A pair of eggplants

One carrot

One head of garlic

One onion

Vegetable oil

Dill greens

Preparation:

Rinse the eggplants, cut into rings, salt, let stand, drain the juice.

Rinse the meat well, dry it a little, cut it into small cubes, while removing all veins and fat. Let stand for about 20 minutes.

Wash and peel the carrots and onions, grate the carrots, cut the onions into rings.

Wash the tomatoes and divide into small wedges.

Peel and crush the garlic with a knife.

Put vegetables, garlic and dill in a slow cooker, add beef there, stir and simmer for an hour and a half under a closed lid for sunflower oil.

After the timer beeps about the end of the Stew program, leave the dish to brew for another 20 minutes.

Serve with potatoes.

Tips and tricks for making eggplant recipes in a slow cooker

If you are cooking eggplants with meat, try to keep the meat under the vegetables, then both the meat will cook and the vegetables will be stewed. In addition, the meat is deliciously soaked vegetable juices.

It is always advisable to fry eggplants on both sides.

If you add tomatoes to eggplants in a slow cooker, be sure to peel them. Boiling water will help to do this, just scald the tomatoes with it, dip in cold water- and the skin is easy to clean.

Always fry onions and carrots before eggplants, then vegetables will be saturated with each other's aroma faster.

Before cooking eggplants, be sure to salt them and leave for 15 minutes. This is a necessary measure to deprive eggplants of their natural bitterness.

Today a multicooker in our kitchens is not just a tribute to fashion, it is rather a necessity, because this technique has become an indispensable assistant for many housewives. Sometimes we just do not 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 will cook in a short time delicious dish without distracting us from other matters. 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 both for the main course and for snacks and side dishes, and for vegetarians, eggplants replace meat, provide the body with all the necessary vitamins and minerals. One more unique property eggplant is that they keep 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 eggplants for the winter. In a multicooker, they sterilize perfectly and become ready for long-term storage, both sealed and in the form of pickles, ferments, etc.

Musaka, canakhi, parmigiano, alzhan-sandal, sote - these are all dishes with the participation of eggplants in national cuisines different nations. This wonderful vegetable is loved everywhere. In the countries of the former Soviet Union, eggplant caviar is especially appreciated; in a multicooker, it also turns out perfect. We also have a common vegetable stew with eggplant in a slow cooker and this dish is easy to prepare. Eggplant stew in a slow cooker is the simplest and quick meal suitable 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 multicooker, eggplant with tomatoes in a multicooker, eggplant with potatoes in a multicooker, and others.

Besides, delicious eggplant in a multicooker are obtained with meat. For example, chicken with eggplant in a slow cooker is an excellent light, 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 eggplant in a slow cooker, recipes for other dishes are a little more complicated, because require, in addition to eggplant, preparation and related products. If you have not previously cooked eggplants in a multicooker, recipes with photos on the site will help you master this simple science.

Our tips will help you with this:

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

When cutting eggplants, you need to use not a metal, but a 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 during heat treatment if done over high heat;

Before baking in a slow cooker, the eggplants should be cut into portioned pieces, without separating them from the peel. This will keep the pieces in shape;

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

Dishes cooked in a multicooker 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.