Potatoes are most often prepared by housewives as a side dish for a meat dish. This root crime goes well with most other vegetables, and eggplant was no exception. It has a special taste that can give the dish mushroom aroma. The slow cooker will help you cook a delicious dish with juicy vegetables and save time.

Potato with eggplant in a slow cooker-secrets of chefs

• Potatoes with eggplant in a slow cooker can be prepared for lean days or make the basis of vegetarian dishes. For those who prefer hearty food, any meat, minced meat or sausages is added to vegetables.
• If you add chicken fillet to a dish of potatoes and eggplant, then be sure to use vegetables such as tomatoes or onions. They will add juiciness to the meat and will not make it dry.
• Eggplants with potatoes in a slow cooker are prepared in different ways. Most often they are stewed or baked, but you can also simply fry. There are recipes in which some vegetables or meat can be cooked in a slow cooker simultaneously with extinguishing.
• Not only eggplants, but also carrots, bell pepper, onions and zucchini with tomatoes are added to the potato dish. Some vegetables are pre -fried, others are added in raw form immediately to the bowl.
• All ingredients are necessarily washed with running water, cleaned of the peel and cut according to the specified recipe. If you use several vegetables for the dish, then you need to correctly calculate the time of their preparation. So, for example, bell pepper extinguishes much faster than potatoes or carrots.
• Also, the preparation of vegetables should be taken into account. The purified fruits of potatoes must be cut into parts, completely immersed in cool water. This procedure helps to release excess starch, as a result of which the dish will not have a specific taste.
• The eggplant pulp has bitterness in order to remove it should be soaked in the vegetable in salt water or to salt it strongly, and then washed off after time with water. At the same time, eggplant should be well dried from excess fluid, otherwise, when he frying with warm -up oil, spray will appear. But if you add a lot of aromatic spices, then you can not remove the bitter taste of eggplant.
• To give juiciness to the dish and delicious gravy, the housewives add sour cream, mayonnaise, tomato juice or cream during stew. To reduce the fat content of the sauce when using cream, dilute them with boiled water.
• When baking vegetables in a slow cooker, the ingredients are laid out into the bowl in layers, then the sauce is poured, and grated cheese is filled on top to get a crispy crust. The casserole is prepared in the "baking" mode or the special option "baking".
• Vegetables should not be cut too small, especially for extinguishing. Otherwise, after cooking, the products will be divorced, and the dish itself will look like porridge.

A simple recipe for eggplant potatoes in a slow cooker

In a slow cooker, you can cook only potatoes and eggplants that will become an excellent addition not only to pasta with cereals, but also a delicious side dish for meat dishes. To give the aroma to finished vegetables, use garlic, fresh greens and a mixture of various seasonings.

The necessary products according to the recipe:

• medium potatoes - 3 pcs.;
• young eggplant - 2 pcs.;
• raw garlic - 3 slices;
• fresh greens - 10 g or to taste;
• hop-sunels, salt to taste;
• vegetable or olive oil - 2 tbsp. l.

How to bake eggplant and potatoes in a slow cooker:

1. The proposed recipe does not provide for the extinguishing process. Pieces of vegetables are prepared in the "baking" or "baking" mode and are obtained evenly baked without a handful of the lower layer. Additionally, olive oil is added to give the aroma dish or any other vegetable. Water or sauce is not required.
2. Choose a small eggplant for baking in a slow cooker, since they have a delicate pulp, and the seeds are small and do not require removal. Potatoes for the dish can be used by any variety. But if you add a young vegetable, then reduce the time of its cooking otherwise it will turn into mashed potatoes.
3. Peel the eggplant, chop with bars. Transfer into deep dishes, pour cool water, pour 2 tbsp. l. Salted salt. Leave the vegetables for 15-20 minutes, then squeeze the liquid with a coaching. So you will remove excess bitterness. Put the pieces of eggplant on napkins for drying. If desired, you can not cut the skin from the vegetable.
4. Cut the peel from the potatoes, cut into a large cube. Dear the vegetable in cool water for 10 minutes, then thoroughly rinse from the remains of starch. Give potatoes to dry on paper towels. Thanks to this, a crispy crust will appear on the dry surface of the vegetable when baking.
5. Remove the multicacha from the multicooker, pour olive oil to the bottom. First lay out the potatoes, mix it well with oil. Then add eggplant, mix the vegetables again. Salt the products, pour spices.
6. Remove the husk from garlic, pass through the garlic, add to the vegetables. Wash the greens with cold water, chop, add to the ingredients in the bowl. Mix products with a spatula, close the lid on the slow cooker.
7. In the menu, select the “Baking” mode, set the time for 30 minutes, then click “Start”. During the operation of the slow cooker, you do not need to open the lid and interfere with the products. Do not worry that there is so much time to cook vegetables. The technique first contributes to the languishing of vegetables, then it is rebuilt to their heating. After the multicooker signal about readiness, immediately serve the dish to the table.

Potato with eggplant, pepper and carrot in a slow cooker

Dishes of stewed vegetables have low calorie content, so they are well suited for those people who are on a diet or adhere to a healthy diet. You can add carrots to potatoes with eggplant, which will give the dish a slight sweetness. Pepper will make the stew delicate with the original taste. Instead of sauce, you can use fresh tomatoes.

List of products for the recipe:

• small potatoes - 2 pcs.;
• raw carrots - 1 pc .;
• young eggplant - 2 pcs.;
• red sweet pepper - 1 pc .;
• fresh tomatoes - 4 pcs.;
• sunflower oil - 3 tbsp. l.;
• hot water - 200 ml.;
• salt, spices, garlic, greens to taste.

Step -by -step recipe for stew in a multicooker made of potatoes and eggplant:

1. Eggplants in this recipe do not need to be soaked in salt water and remove the skin. So the potatoes will acquire an original taste, which will emphasize garlic and herbs. It is best to use small eggplants so as not to cut the seeds. In cold water, wash the eggplant, wipe them with napkins. Cut each fruit in half along, then cut each part with slices and then stripes.
2. Since tomatoes are used instead of sauce, it is necessary to remove the skin from them. This should be done, since during the extinguishing the pulp will boil and turn into mashed potatoes, and the skin will separate. At the top of each fruit, make an incision, lower in boiling water for a few seconds. Get out the tomatoes with a slotted spoon, let them cool, then remove the skin with your hands. Cut the pulp along with the seeds with a cube.
3. Grind the peeled potatoes into strips, pour cold water. Leave the vegetable in the liquid for 10-15 minutes to make it possible to go out starch. After that, put the potatoes on a kitchen towel for drying.
4. Wash the carrots from the sand, remove the top layer and cut it with rings. Wipe the bell pepper with napkins, first cut into 2 parts along the fetus, then remove the seeds with partitions. Grind the pulp into strips.
5. Pour vegetable oil on the bottom of the multicooker bowl, add salt and spices. Put the eggplants first in layers, then carrots and pepper, lay the potatoes on top. Add tomatoes last.
6. Mix the ingredients so that all the vegetables are evenly distributed according to the mixture. Pour water, install the bowl into a slow cooker. The stew should be prepared with a closed cover on the extinguishing function for about 60 minutes.
7. If you want to get a thick tomato sauce, then leave a pair hole open. So during cooking, excess moisture will evaporate. For a more liquid sauce, close the valve.
8. Remove the husk from garlic, chop the slices in any way. Greens should be washed, dry and finely chopped. Add garlic with greens 10 minutes before the preparation of the dish. After laying the ingredients, mix the mass well and continue to cook until the end of the multicooker closed.

Potato with eggplant in a slow cooker - casserole with tomatoes and cheese

Most recipes using eggplant and potatoes are simple, and the preparation of vegetables does not take much time. In addition, even inexperienced housewives will be able to prepare a dish in a slow cooker. Casseroles are especially tasty. Vegetables remain juicy, and a crispy crust is obtained from above.

Prepare such an ingredients by recipe:

• potatoes and eggplants medium - 3 pcs.;
• ripe tomatoes - 4 pcs.;
• sour cream 20% fat - 2 tbsp. l.;
• butter - 30 g.;
• hard cheese - 200 g.;
• parsley and dill - 1 bundle;
• salt, ground pepper, paprika to taste.

How to make a casserole of eggplant and potatoes in a slow cooker:

1. Cut young eggplants in circles, fold in a deep bowl and salt well. Pour cold water into the container. Give the bitterness of the vegetable to get out of the pulp, for this, leave the eggplant in the liquid for 15-20 minutes. After the indicated time, drain the water, put the eggplant circles on paper towels and dry them.
2. Grind the peeled potatoes with a small cube, pour water and let starch be released. Before loading the vegetable into the multicooker bowl, dry it from excess moisture. Remove the skin with boiling water from the tomato, cut the pulp with slices.
3. Lubricate the multicooker bowl with butter, lay out eggplant, potatoes and tomatoes. Then repeat the priority of vegetables. Try to lay the ingredients as tightly as possible to each other, but do not press them with your hands.
4. Add spices and salt to sour cream, mix thoroughly and lay out all layers of vegetables on top. Wash the greens, disassemble on leaves and small twigs. Mix it with a grated hard cheese. Gently lay out the top layer of cheese into the bowl.
5. Close the slow cooker. Prepare a vegetable casserole for 40 minutes on the function "baking" or "baking". After the signal, switch to the "Autopodic GOT" mode and leave the dish to be nourished with aromas for another 10-15 minutes. Fresh or pickled cucumbers are suitable for casserole.

Potato with eggplant, onions and carrots in a slow cooker

If you like delicious and aromatic sauce in dishes with potatoes and eggplant, then part of the vegetables must be pre -frying. You can give the vegetable stew of creamy tasted with cream. When using such an ingredient, adjust the saturation of the dish not only by a different percentage of fat content of cream, but also by adding boiled water to them.

List of necessary ingredients for the recipe:

• young potatoes are large - 3 pcs.;
• infant onion is medium - 2 pcs.;
• medium -sized eggplant - 2 pcs.;
• carrots - 1 pc.;
• cream of any percentage of fat content - 150 ml.;
• fresh dill - to taste;
• any vegetable oil - 3 tbsp. l.;
• garlic, bay leaf, salt, spices - to taste.

How to cook vegetable stew in a slow cooker:

1. Peel the potatoes, cut into slices and pour water. After 10-15 minutes, change cold water several times and put the pieces on the kitchen towel. The dry surface of the vegetable will contribute to the formation of a crust.
2. Do not clean the eggplant for the recipe and do not soak in salted water. In this state, they will give potatoes a mushroom taste. Wipe the fruits thoroughly with wipes, then cut in circles and then each part of the quarters.
3. Clean raw carrots with onions, grind as you like. Turn on the option “Baking” or “Frying”, do not close the lid throughout the frying. Pour oil into the bowl, leave it to warm up well. Transfer the onion with carrots. Vegetables should be fried for 5-7 minutes. More often interfere with the ingredients with a spatula for uniform frying.
4. Add chopped eggplant on top, mix. Continue to fry the vegetables for the next 10 minutes. During this time, eggplant will release juice. It does not need to be drained, since it will become the basis for creamy juice.
5. Switch the multicooker to the “Extinguishing” option. You will need 30 minutes to cook the dish. Download potatoes to fried vegetables. In a separate bowl, mix cream, spices and salt, then pour into the multicash. Mix products, close the slow cooker and turn on the cooking.
6. Rinse, chop the greens, mix with finely chopped garlic. Add the mixture along with a bay leaf to the stew 15 minutes before it is ready. After the signal, leave the dish with a closed lid for another 10-15 minutes to saturate with aromas and spices. After that, be sure to remove the bay leaf of vegetables, otherwise it will give unpleasant bitterness. You can serve such stew with meat or salad of fresh tomatoes with cucumbers.

Cooking with a slow cooker is simple and fast. Potatoes with eggplant are fragrant and soft. But to obtain a piquant taste with juiciness of vegetables, use the small tips and tricks that are described in this article. Enjoy your meal!

Home recipe for eggplant potatoes in a slow cooker, video