Eggplant is an amazing product that can quickly satisfy the feeling of hunger, give beauty, health and even extend life! Eggplant vegetarians replace meat, provide the body with all the necessary vitamins and minerals. But the unique property of eggplant is that they retain their beneficial properties even after heat treatment, so it is equally useful to eat in any form. In this article, we have prepared a list of the most diverse eggplant dishes for multicooker.

Musaka - Greek eggplants in a slow cooker

Musaka is one of the most popular Greek dishes that everyone who first visited Greece is offered. An amazing aroma and delicate taste make you love a Greek kitchen literally from the first spoon! If you have not yet been able to go to a warm country, we offer to create an appropriate atmosphere of the house, preparing a delicious musak from eggplant in a slow cooker.

What ingredients will be needed for Musaki:

• eggplant-2-3 pcs;
• onions - 2 pcs;
• garlic - 2 cloves No.
• veal - 700 g;
• potatoes - 2 pcs;
• red dry wine - 150 ml;
• tomato paste-2-3 tbsp. l.;
• parmesan - 100 g;
• sunflower oil - 200 ml;
• cinnamon - on the tip of the knife;
• butter - 125 g;
• flour in/s - 3 tbsp. l.;
• milk - 2 glasses;
• salt, pepper - to taste.

This number of ingredients is indicated on two people. As a rule, Musaku is prepared in large quantities, because it is very tasty, and you will have to apply 2-3 additives to each!

How to make delicious eggplant in a slow cooker:

1. Rinse the eggplants, do not clean from the peel, cut into circles 1.5-2 cm thick.
2. Sprinkle the eggplant with salt, mix and set aside for 40-60 minutes.
3. After the indicated time, heat in a bowl of a multicooker a little sunflower oil and fry the circles until golden color on each side ("pastries" mode).
4. Put the fried eggplants on a lattice or paper towel to remove excess fat.
5. Peel the onion and finely chop.
6. Grind garlic with a press or grate on a fine grater.
7. Mix onion, garlic, a couple of spoons of sunflower oil in a bowl of multicooker and fry until a golden shade (“Frying” mode).
8. Grate the cheese on a coarse grater.
9. Grind the veal in a meat grinder. Transfer the minced meat to the fried onions, mix, salt and add a little cinnamon for the aroma.
10. When the meat is slightly fried and gives the broth, add red wine and tomato paste.
11. Switch the slow cooker to the "extinguishing" mode for 20 minutes and cook the minced meat, stirring periodically. Transfer the finished mass to a separate container.
12. Prepare the behamel sauce - melt the butter in the bowl, add flour, fry a couple of minutes in the "baking" mode, and then pour milk with a thin stream, stirring intensively and breaking lumps. Cook until the flour and the formation of a thick homogeneous mixture.
13. Clean the potatoes (if young, just wash) and cut into circles up to 1 cm thick. Fry the rings on both sides until golden color.
14. Cut long parchment ribbons for baking (3-4 pcs), moisten them in sunflower oil and hold them the bottom and walls of the multicooker. The edges of the ribbons should slightly go beyond the sides of the bowl. The result is an impromptu basket from parchment. This method can be used to make eggplant in a slow cooker or any other casserole.
15. Put potato rings to the bottom, pour the behamel sauce, make a layer of minced meat, distributing it with a spoon over the entire surface. Sprinkle minced meat with parmesan, and lay eggplant on top of cheese.
16. Again pour all Behamel sauce, sprinkle with cheese and put eggplant.
17. Set the "baking" mode for 40 minutes and lower the lid.
18. After 30 minutes, open the slow cooker and prepare the remaining time with the lid raised.

Eggplant cell in a slow cooker

SotE is a favorite snack familiar to many since childhood. The preparation of this dish requires a minimum of ingredients and culinary skills. Eggplants in a slow cooker are always juicy and satisfying, so even a novice cook will cope with cooking.

Ingredients for eggplant in a slow cooker:

• tomatoes - 400 g;
• eggplant - 600 g;
• carrots - 2 pcs;
• sweet pepper - 300 g;
• onions - 2 pcs;
• garlic - 4 cloves;
• corn oil - 30 ml;
• salt, pepper - to taste;
• cisis is to taste.

Instead of corn oil, you can use olive.

How to make an eggplant in a slow cooker:

1. Wash the eggplant, remove the peel and cut into thick circles.
2. Put the eggplant into a deep bowl, salt, mix and leave for half an hour so that they give juice.
3. At this time, remove the skin from the tomato, scalding them with boiling water. Cut the pulp in small cubes.
4. Cut the onion with translucent rings and fry in corn oil in the "Frying" program.
5. When the onion acquires a golden hue, add a carrot grated on a coarse, mix and cook for another 5 minutes.
6. Squeeze the eggplant from the juice and add to the bowl. Send chopped tomatoes there, mix and change the mode for “extinguishing”.
7. Cook eggplant in a slow cooker for 10 minutes under a closed lid, then 5 minutes - under the open.
8. Skip the garlic through the press or rub on a fine grater, add to the SOTE, mix, lower the lid and leave for another 10 minutes before serving.

Parmyjano snack from eggplant in a slow cooker

The Italian appetizer Parmijano is fragrant eggplant in a slow cooker that can be served hot or cold. Since the recipe does not turn on the meat, this snack does not have to heat up, so you can take it with you to picnics or on the road. She will quickly satisfy hunger and give pleasure even from a quick “snack”.

What products will be needed for the preparation of Italian eggplant snacks in a slow cooker:

• eggplant - 3 pcs;
• tomatoes - 3 pcs;
• mozarella-4-5 balls;
• basil - 1 twig;
• parmesan - 50 g;
• olive oil - 1 tbsp. l.;
• salt, pepper - to taste.

If there is no way to get fresh basil, you can replace it with two slips of dried.

How to cook delicious eggplant in a multicooker in Italian:

1. Wash the eggplant, cut into thick rings, add up and leave for half an hour.
2. Lubricate the multicooker bowl with olive oil. If there is no olive, you can replace corn.
3. Install the "Frying" mode for 20 minutes and fry the eggplant in the slow cooker on each side until golden. It is better to choose thick and short eggplants to make the circles more.
4. Transfer the finished eggplant into a separate plate. If you use corn and olive oil, it is not necessary to wipe the bowl after frying, since these oils, unlike sunflower, tolerate the temperature effect and do not lose their beneficial qualities. If you cooked in sunflower oil, it is better to wipe the bowl.
5. Put a dense layer of eggplant circles on the bottom of the bowl, lay a layer of dick tomatoes and basil leaves on top.
6. Cut the balls of Mozarella (2 pcs) and put in circles and lay out on top of the vegetables. Sprinkle with half the amount of grated parmesan and repeat all the layers.
7. Install the slow cooker in the "baking" mode for 30 minutes, lower the lid and set the table.

You can also serve a fragrant Parmyjano snack as the main dish. Decorate the eggplant in the slow cooker with fresh herbs, cut fresh bread and get ready to take compliments!

Sweet and sour eggplant in a slow cooker

The recipe for a delicious Chinese snack, which will decorate any holiday table, is suitable for meat dishes and will become a “hit” on any picnic. Prepare such eggplants in a slow cooker, if you do not want to go on a visit empty-handed, or when you just wanted something tasty!

To make sweet and sour eggplants in a slow cooker, you will need the following ingredients:

• eggplant - 3 pcs;
• sweet pepper - 2 pcs;
• ginger root - 1 small piece;
• honey - 2 tbsp. l.;
• soy sauce - 3 tbsp. l.;
• sunflower oil - 3 tbsp. l.;
• garlic - 4 cloves;
• apple vinegar - to taste;
• water - ½ multistakan.

Apple cider vinegar can be replaced with freshly squeezed lemon juice.

Method of preparing a Chinese eggplant snack in a slow cooker:

1. Install the slow cooker in the "baking" mode for 40 minutes and heat up the oil in the bowl.
2. Peel ginger and grate on a fine grater with garlic. Fry the ingredients in oil.
3. Rinse the eggplants, peel and cut into small beams 2-3 cm thick.
4. Add eggplant to the slow cooker, mix and lower the lid.
5. Peel the bell pepper, cut into strips and add to the bowl.
6. Mix honey in a separate bowl (if the honey is suchate, it must be slightly melted in a water bath), soy sauce and water. Add vinegar or lemon juice to taste and pour eggplant sauce in a slow cooker.
7. Slightly salted the ingredients, mix and simmer to a sound signal under a closed lid.
8. Let the eggplant in a slow cooker brew for 20 minutes in the "heating" mode and serve.

Before serving, you can sprinkle sweet and sour eggplant in a multicooker sesame seeds.

Eggplant rolls in a slow cooker. Video

And finally, we suggest you familiarize yourself with a video receptor of cooking hearty eggplant rolls in a slow cooker: