Eggplants in a slow cooker - a recipe for delicious eggplants in a slow cooker

Any dinner party in a Russian home always begins with appetizers. And if this is a festive dinner, then the table is literally bursting with a variety of all kinds of snacks and winter preparations.

These traditions have not lost their relevance today. Primarily among appetizers, here you can see pickled mushrooms, sauerkraut, pickled cucumbers and many other homemade pickles.

One of these dishes is an eggplant appetizer, which we will learn how to cook today. This winter eggplant appetizer will please you with its taste. When vegetable season comes, I prepare eggplant stock for the winter. My family really likes to open a jar of eggplant snack in winter and enjoy its taste and aroma. Previously, I prepared such a preparation for the winter in a large cast-iron cauldron, but when my husband gave me a multicooker, the cooking process switched to it. In a slow cooker, eggplants turn out just as tasty and aromatic. The recipe for eggplant in a slow cooker is not complicated. This dish is good because it can be prepared in the same way as a winter homemade preparation, and the wonderful taste of this dish can be enjoyed at any time of the year.

I cook stewed eggplants in a slow cooker for the winter by simply adding boiling water with vinegar and salt to the dish at the end of cooking. I take 200 ml. boiling water, 2 tbsp. vinegar (9%), and 1 tbsp. salt, mix and add to the dish after cooking. Eggplants with tomatoes in a slow cooker prepared using this method can be stored all winter. So, let's start cooking eggplants in a slow cooker.

Recipe No. 1

We will need:

0.5 kg eggplants;
2 cloves of garlic;
200 g sour cream;
60 g tomato paste.

How to prepare:

Cut the eggplants into slices and fry in a slow cooker until slightly soft. Add a little salt (to taste).
Mix pasta and sour cream. Grate the garlic and add it there, seasoned with spices and salt.
Pour the resulting mixture onto the eggplants in the slow cooker. Set the “Extinguishing” mode for 25 minutes. After this, the dish can be served.

Now let’s try cooking eggplants with peppers in a slow cooker. This dish can be eaten even cold.

Delicious eggplant with chicken in a slow cooker

Eggplants stuffed with chicken look impressive and taste excellent. The dish will become the highlight of a holiday table or Sunday family lunch. In a slow cooker, eggplants stuffed with minced meat turn out very soft. True, you can only cook a few servings. It won't fit in the saucepan anymore. For a large family, the dish will have to be cooked in the oven. Let's look at the detailed process of preparing eggplant with chicken in a slow cooker.

Recipe ingredients:

Eggplants 2 pcs.
Boiled rice 120 g.
Minced chicken 200 g.
Onion 1 pc.
Carrot 1 pc.
Tomato paste 1 tbsp. spoon
Hard cheese 50 g.
Vegetable oil 2-3 tbsp. spoons
Spices for minced meat dishes 1/2 teaspoon
Salt to taste

Cooking method:

Cut the eggplants in half and remove some of the pulp with a spoon. Salt the boats and leave to let out the juice for 15 minutes.
Peel the onions and carrots. Cut the onion into half rings and the carrots into strips. In a multicooker bowl, fry the onions and carrots until soft. Add the eggplant pulp cut into small cubes. Fry, stirring, for 5 minutes. Add tomato paste. Cook for another 3-5 minutes.
Mix vegetables, minced chicken, boiled rice. Season with salt and seasonings.
Rinse the boats of salt. Dry with a towel. Fill with minced meat. Place stuffed eggplants in a slow cooker. Cooking for 45 minutes. 10 minutes before the end of the program, open the lid and sprinkle the eggplants with grated cheese.

Feeding method

: Serve the eggplant on a bed of steamed vegetables. To do this, chop the onions and carrots, fry them in vegetable oil until soft. Add the zucchini cut into strips. Simmer for another 5 minutes. Add a tablespoon of tomato paste and 2-3 tablespoons of sour cream. Warm the vegetable gravy for a few more minutes and you can serve the eggplants in the sauce, carefully placing them on top of the vegetables.

The diet table usually causes boredom. Many people have a hard time imagining what can be prepared to make the dish not only healthy, but tasty and original. Eggplants stuffed with minced beef and stewed in tomato will not seem bland. At the same time, very little time is spent on preparing the dish. Let's look at the detailed process of preparing eggplant with beef in a slow cooker.

Recipe ingredients:

Eggplants 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:

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

Feeding method

: Serve the eggplants with buckwheat, pouring plenty of tomato juice in which the eggplants were stewed.

Tips for cooking eggplant in a slow cooker
Eggplants in a slow cooker turn out juicy, soft, and are prepared quickly and easily. Successful preparation of eggplant dishes depends not only on the recipe and sequence of actions, but also on the correct choice of fruits, their preparation, as well as on some subtleties and secrets. Tips from professional chefs on how to cook eggplants in a slow cooker will help you avoid mistakes:
To prevent the fruits from becoming bitter, they must be soaked in salt water for 20 minutes or sprinkled with salt, left for 15-20 minutes and rinsed under running water.
Eggplant pieces will keep their shape and will not fall apart in a salad or stew if you dip them in boiling water before stewing.
To prevent the eggplants from absorbing too much fat during frying, you need to soak them in cold water for 10 minutes.
To make eggplant dishes less high in calories, add pre-baked eggplants to salads, caviar, and stews.
If you want to make fried eggplants, roll the pieces in salted flour. Flour and salt will create a barrier for the oil, the dish will not be so greasy with a crispy crust.
Eggplants go best with garlic, cilantro and walnuts.
The most delicious dishes are prepared from medium-sized eggplants, with elastic flesh, shiny skin and fresh stem. Eggplants should be fresh from the garden.

This tasty and unusual dish is suitable both for a vegetarian table and as an appetizer for fish, meat, chicken for a festive feast. Thanks to this method of cooking, eggplants absorb very little oil, the dish turns out tender, beautiful and low in calories. Interestingly, the appetizer takes on a completely different taste when served hot or cold. But anyway, she's very good. They prepare quickly and are not troublesome. During the season of fresh vegetables, you can prepare this dish for yourself very often.

Cooking eggplants in a slow cooker:

Step 1: prepare the eggplants.

Before you start cooking, the eggplants need to be washed thoroughly. To do this, put them in the sink and, using a special brush, wash them thoroughly under warm running water, thoroughly removing all adhering dirt, no matter whether the vegetables were previously in your garden bed or on a store shelf. Place the washed eggplants on a cutting board and cut off the ends on both sides. Then chop the vegetables into thick, about 7-10 millimeters, circles. Attention:

very thin slices may overcook and dry out, while thick slices, on the contrary, may remain raw inside, which is also not very tasty.
Salt the washed and chopped eggplants, mix together and leave for a while, literally 10-15 minutes
.

Step 2: prepare the sauce.

While the eggplants are slightly salted and resting, you have time to slowly prepare the dressing for them. First, peel the garlic cloves and crush them in a special press. Pour the resulting aromatic gruel into a bowl, add sour cream to the garlic and mix thoroughly. That's all, the eggplant sauce is ready.

Step 3: cook eggplants in a slow cooker.

Pour just a little vegetable oil into the bottom of the multicooker bowl. Set the appliance to “Baking”

and wait until it warms up.
Then pour the eggplant slices into the multicooker bowl. Fry the vegetables, turning them occasionally, until evenly golden brown on both sides. As soon as all the pieces of vegetables are covered with a crispy crust, the dish is ready, remove the eggplants from the multicooker and start serving them. Attention:
if you accidentally added too much vegetable oil and the eggplants turn out greasy, simply place them on disposable kitchen towels first, the paper will absorb the excess fat.

Step 4: Serve the eggplants cooked in the slow cooker.

Place the eggplants on a platter and top them with sour cream and garlic sauce. For beauty, before laying out the slices of vegetables, place lettuce leaves or salad mixture on the bottom of the plate. Besides the fact that eggplants cooked in a slow cooker are an excellent appetizer, they are also perfect as a side dish for meat or poultry dishes. When everything is ready, all that remains is to enjoy the taste of a wonderful crispy snack. Bon appetit!

To make eggplants cooked in a slow cooker look even more appetizing, place them beautifully on a large flat dish, place a little sour cream sauce in the center of each vegetable circle, and then place a sprig of parsley or dill there. In this form, eggplants will come in handy on the holiday table.

To prepare garlic sauce, you can also use a mixture of sour cream and mayonnaise or mayonnaise alone.

Fried eggplants are also very tasty if you put grated cheese mixed with garlic on them.

Stewed eggplants in a slow cooker with potatoes: step-by-step recipe

The easiest way to deliciously cook eggplants in a slow cooker is to simmer them with potatoes: the dish turns out nutritious, but not too heavy. It is perfect for a vegetarian menu, a Lenten table, and also for those who are on a diet. In addition, direct work in the kitchen for the housewife is only a couple of minutes: the rest will be done by the multicooker.

Ingredients:

eggplants – 400 g;
potatoes – 400 g;
garlic cloves – 4 pcs.;
tomatoes – 300 g;
small onion;
Provençal herbs – 1/2 tsp. spoons;
salt – 1 teaspoon. spoon + on eggplants;
vegetable oil - 2 tablespoons. spoons.

Cooking method:

Prepare the eggplants - wash, cut into thick slices and salt well or soak in a salty solution. Leave for half an hour.
Carefully wash these slices, dry them, and cut them smaller into cubes.
Peel the potatoes and cut into similar cubes. Add salt and sprinkle with Provençal herbs.
Pour vegetable oil into a multicooker, throw in a finely chopped onion.
Cook on the “Fry” mode until soft.
Cut the tomatoes into cubes and add to the onion. Add chopped garlic with a knife.
Without lowering the lid or changing the mode, fry for another 3 minutes.
Add potatoes and eggplants, stir. Pour in a glass of water. Lower the lid.
Change the mode to “Baking” and cook the eggplants and potatoes for 20 minutes.
Stir again, change the mode again - now to “Stew”, and cook the dish for another 25 minutes.

How to cook eggplant stewed in a slow cooker

Eggplants have one peculiarity: if they are not pre-treated, they will taste bitter. There are several ways to pre-prepare vegetables - let's use one of them, old and tested.
First cut the eggplant lengthwise into 1 cm thick plates, then into 1 cm wide cubes, and then into cubes with a side of 1 cm. There is no need to peel them, just wash them. Generously salt the chopped vegetable (2 tablespoons). Don’t be afraid to oversalt: the excess will go away along with the bitterness. Mix well so that the salt gets onto each vegetable cube. Leave the eggplant for 30 minutes - during this time the juice will be released from it, and with it the bitterness will go away.
Meanwhile, prepare the vegetables. Cut the onion into half rings, the pepper into strips, and the cherry tomatoes into halves.
After 30 minutes, place the chopped eggplant in a sieve, pour out the juice, rinse the cubes with cold water, then squeeze thoroughly. Don't be afraid to mash them: if you don't squeeze the eggplant properly, it will remain too salty.
All ingredients for stewing are ready - you can turn on the slow cooker. First select the "Fry" mode. In it, the multicooker only works when the lid is open. Cooking in this mode requires your participation and control, because in essence it is the same process as frying in a regular frying pan.
When the multicooker bowl is warm, pour in vegetable oil (3 tablespoons). Once hot, place the chopped onion in a bowl and stir-fry until softened, about 3 minutes.
When the onion becomes soft, add chopped pepper to it.
After 3 minutes, place the eggplants in the slow cooker.
Stirring, fry everything together for another 3 minutes, then add the tomatoes.
A small clarification:
if you don’t want the stewed eggplants to resemble a roast or sauté, i.e. were in a liquid sauce, then either do not add cherry tomatoes at all, or add only 2-3 of them. It is the tomatoes that provide the liquid when stewing.
Mix the vegetables in the slow cooker. Turn off the multicooker for a short time to interrupt the “Frying” mode: by default it lasts 30 minutes, and you will finish it faster. Now turn on the device again, close and lock the lid, select the “Saute” mode. In it, vegetables will be stewed under pressure in their own juice for 20 minutes.
After this time, a signal will sound indicating the end of cooking - open the lid. If you stewed eggplant with cherry tomatoes, you will get a real sauté with a slightly sour taste. Excess liquid can be drained off if desired.

Eggplants stewed in a slow cooker with vegetables are ready. The dish can be eaten hot or cold, as a snack and a side dish for meat.

Today I have for you a very tasty and healthy salad from

vegetables:

(summer salad, )

I will prepare it from whole baked eggplants, as I described in the recipe for caviar from baked vegetables ().

Now in the summer the kitchen is very hot, and I don’t want to turn on the oven, so I’ll adapt this recipe for a slow cooker and cook whole baked eggplants in it.