The end of summer and autumn is the golden period, vegetables ripen, from which you can cook a lot of delicious and healthy dishes. One of them is stewed eggplant in a slow cooker. A minimum of effort on the table is a delicious, delicious dish!

Stewed eggplant in a slow cooker

We offer a simple recipe for cooking vegetables. To make this dish, you will need a little time and products. Upon adding aromatic spices and additives, the dish will sparkle in a new way.

What will be needed to realize the idea:

• blue medium - 3 pcs.;
• bulgarian pepper - 3 pcs.;
• tomatoes - 3 pcs.;
• onions - 1 pc.;
• seasoning and salt - to taste;
• vegetable oil - 5 tbsp.;
• garlic - 2 cloves;
• greens - to taste;
• tomato paste - 1 tbsp.

Cook together:

1. Immediately draw your attention to the fact that since vegetables will extinguish almost in their own juice, you can do without oil altogether. Just with vegetable oil, blue will be tastier. What to do - every housewife will decide on his own. And we advise you to prepare a dish according to this recipe, and then do the same, only without oil or minimize its amount.
2. Preparation of the main ingredient: first you need to wash the eggplant, cut off the top and tip from the opposite side. In this case, we do not clean the peel.
3. Now armed with a sharp knife, you need to cut each eggplant into circles with a thickness of 1.5 cm. It happens that an eggplant variety will come across, which have a light bitterness to get rid of it, you need to crush the washers with salt, mix, put a plate on top and something- for it- something- It’s hard, leave for 30 minutes. During this time, the eggplant will let juice, and excess bitterness will leave with it. It is only necessary to drain this liquid and quickly rinse the vegetables.
4. This item can be skipped if your eggplants are deprived of bitterness. Then they need to be immediately put in the bowl of the device. If the vegetables are large, cut each circle into 2 or 4 parts.
5. Pepper - washed, freed from the stalk and seeds, cut into strips. If pepper with an acute wire, it needs to be gently extracted so that the eggplant does not absorb bitterness.
6. Choose large and fleshy tomatoes. They need to be washed, cut with a sharp knife with cubes, arbitrary size.
7. We free the onion from the dry shell, cut into large cubes, send together with pepper and tomatoes to the multicooker bowl.
8. In a small bowl, mix salt with spices. Ideally, if you grind black pepper with peas right now, it will give the whole aroma to the vegetables and the dish will turn out very fragrant. The classic is also suitable: black pepper or a mixture of peppers, as well as the seasoning “hops-sunels”.
9. Mix all the dry components, then they need to be poured directly into the multicooker bowl and mix thoroughly again.
10. You also need to prepare the garlic: clean and not grind, but simply put to vegetables.
11. And tomato paste - take the quality of this product with all responsibility, because you can spend time on cooking dishes, and one poor -quality ingredient will cross out everything. Try paste if it is not acidic, add a tablespoon. By the way, you can do without this product, there are enough tomatoes, they will give a special aroma to the finished dish.
12. What's next? Everything was added (including vegetable oil), everything was mixed, close the lid boldly. It turns out an almost complete bowl, this is normal, in the process of cooking, the vegetables will “sit” and there will be much less.
13. We select the cooking mode - this will be the “extinguishing” program, we set the timer for 30 minutes, the time is enough for all the vegetables to prepare.
14. As a result of the actions done, after the signal, eggplant will retain their shape, they will not break up, the vegetables will be soft and are focused on the aroma of spices.
15. At the end of cooking, after the signal, you need to try hot blue to correct the amount of salt, as well as add crushed fresh greens. Literally a pair of sprigs of parsley, dill or several leaflets of the basil. Enjoy your appetite! The dish will turn out to be tasty and not high -calorie, but very useful thanks to the assistant - a slow cooker.

Stewed eggplant in a multicooker with sour cream

Agree, a slightly unusual combination is eggplant and sour cream. There is no doubt, the recipe is proven, the dish turns out to be the most delicate and very tasty, the vegetables are literally melting in the mouth!

For this recipe you need to prepare the following products:

• large blue - 2 or 3 pcs.;
• garlic - 3 cloves;
• large onion - 1 pc.;
• salt, spices - to taste;
• vegetable oil - 2 tbsp.;
• sour cream (any percentage of fat content) - 3 tbsp.

How to cook:

1. Rinse the vegetables under a stream of water, remove excess fluid, free from the stalk, cut into cubes.
2. Onions and garlic - clean, grind in a convenient way. For example, chop the onion with a sharp knife to make cubes of the same size, it is easiest to pass the garlic through the press or cut into thin stripes.
3. You need to pour the indicated amount of vegetable oil into the multicooker bowl, turn on the “Frying” program or it is allowed to cook in “Baking” mode. When the oil warms up, you need to fry the garlic in it, stirring, within 7 minutes.
4. As soon as the garlic shares its aroma, it must be carefully caught by a slotted spoon, and pour on the onion in hot oil. Continue the frying for 7 minutes.
5. Then pour blue into the slow cooker, mix, pour sour cream.
6. Stew using the “Extinguishing” program for 10 minutes, then open the lid, mix (more carefully so as not to burn with hot steam!), Add spices and salt. You will have to mix the contents of the electric saucepan again and you can stop there. Because everything else can be entrusted with a slow cooker.
7. We leave the previous mode, only time needs to be extended for 30 minutes. During this time, eggplant will become very tender and fragrant. It remains only to control the amount of liquid. If too many liquids have been released, you can get rid of it or extend the program for another 15-20 minutes, then the eggplant will turn out very tasty! By the way, if there was no sour cream in the refrigerator, this product can be replaced with mayonnaise, it will turn out even tastier, only then you need to reduce the amount of salt.

Try to cook eggplant according to this recipe, you will be pleasantly surprised by the result, and your family members will definitely evaluate your efforts and will certainly ask for additives. Enjoy your meal!

Dietary stewed eggplant in a slow cooker

What else to cook in the heat when you don’t want to look at heavy dishes? Of course, vegetables in a slow cooker. The dish is easily prepared and not too costly. And there is a lot of benefits.

We will cook from this set of products:

• medium -sized eggplant - 3 or 4 pcs.;
• sweet pepper - 2 pcs.;
• tomato - 3 pcs.;
• onions and carrots - 1 pc.;
• garlic, greens, sugar, salt and pepper - to taste.

How to cook a healthy dish:

1. Vegetables, in addition to garlic, pepper and tomato, need to be washed and cut into cubes. That is, clean the carrots and onions, cut into cubes. Grind the eggplant, it is not necessary to cut the skin.
2. We put all the prepared vegetables in a multicooker bowl. As you already understood, we do not use oil, but add very little water, enough 50 ml, the rest will be secreted vegetables.
3. Cooking vegetables in the "extinguishing" mode for 40 minutes.
4. Now pepper: they were released from the stalks and seeds, cut into cubes, washed tomatoes, cut it finely (cubes). Everyone was sent to the slow cooker to vegetables, let it be stewed for 15-20 minutes.
5. When the vegetables become soft, you need to add chopped garlic, slightly fresh herbs, bay leaf, mix, then put dry spices. For example, black pepper is ground, salt and literally a pinch of sugar, to give special taste.
6. Everything, literally 10 minutes of extinguishing under a closed lid - and the dish will be ready! We try, enjoy the taste and share a recipe with neighbors, work colleagues and friends! You are pleasant appetite!

Stewed eggplant in a multicooker with cheese

And another simple recipe. This time - with the addition of tomatoes and cheese, to give taste and aroma.

For this dish, we will need:

• medium-sized eggplant-3-4 pcs.;
• tomatoes - 4 pcs.;
• onions - head;
• garlic - 2 cloves;
• hard cheese - 150 g;
• olive oil - 1 tbsp.;
• salt and spices (thyme is mandatory) - to taste;
• greens and 2 cloves of garlic - for serving.

How to cook:

1. Onions - clean, chop in half rings or rings.
2. Eggplant - rinse under the tap, release it from the stalk, cut with the peel circles, the thickness of each mug is slightly less than 1 cm.
3. Tomatoes select elastic, armed with a sharp knife with a wide blade, carefully cut the tomatoes with rings.
4. Now the cooking order: you need to pour vegetable oil (if there is no olive, use corn or sunflower seed oil), put on the bottom (just not all at once), then a thin ball of eggplant. And now the most important thing: in the PIAL you need to mix salt, spices and thyme, sprinkle with a mixture of salt and eggplant pepper.
5. The next layer is tomatoes, with a crushed garlic and sprinkle the vegetables with grated graters with hard cheese with chopped garlic. It is allowed to use a mix of solid cheeses of different varieties.
6. Then again onions, eggplant and tomatoes. In total, 3-4 layers should turn out. The final layer is a cheese pillow.
7. Now you need to close the lid, select the “Extinguishing” program, set the time for 45 minutes, if necessary, after necessary, extend the preparation so that the excess fluid is evaporated (for example, in “Baking” or “Multipovar” at 100 degrees).
8. Everything, it turned out a delicious and aromatic dish, now it remains to be very carefully transferred to a flat plate, take a fresh chopped herbs with the addition of garlic and serve when it cools down a little. In hot form, you can also serve, only more carefully, so as not to burn during the meal. We wish you a pleasant appetite!

Stewed eggplant in a multicooker fan

And this dish is one of the most beloved by most hostesses, only another method of cooking is familiar - in the oven. But in the summer, when eggplant ripens, I do not want to turn on the oven, because the room is already too stuffy. You can cook the dish in the slow cooker, especially since the device can be prepared even on the balcony!

Products for this dish:

• eggplant - 2 pcs.;
• tomatoes - 3 pcs.;
• bulgarian pepper - 1 pc.;
• garlic - 2 cloves;
• hard cheese - 150 g;
• vegetable oil - 1 tbsp.;
• salt, pepper - to taste;
• mayonnaise - optional.

How to cook blue:

1. The main rule is the preparation of eggplant, then the number of products and their list can be varied. For example, exclude pepper or solid cheese to replace with home -made cheese.
2. The blue must be washed, not cut nothing more, cut with a sharp knife along to make equal slices, but do not completely cut it out. The eggplant fan should turn out.
3. Vegetables need to be poured with salt, leave for 30 minutes, and then carefully rinse in the water to get rid of salt, squeeze slightly.
4. While the eggplants are sucked, and at the same time get rid of excessive bitterness, our task is to prepare the rest of the products. Peel the garlic, let through the press, cut the tomatoes with rings, pepper with thin strips, cheese with plates, 0.5 mm thick.
5. Laying the filling: between the eggplant slices, we put the tomato first, then a strip of pepper, garlic (it is easier to spread a slice of tomato with chopped garlic) and finally - a slice of cheese. And so we do with each space between the slices of eggplant.
6. Pour a little vegetable oil into the multicooker bowl, carefully lay the eggplant so that everyone has enough space. In the standard multicooker, 2 medium -sized eggplant will fit, fill the free space with halves of eggplant so as not to waste time for cooking.
7. If desired, it is allowed to water vegetables with mayonnaise, it will turn out tastier. You need to cook with a closed lid using the extinguishing program, the time is 40 minutes. If necessary, you can extend the time for another 10-15 minutes, only switch the device to the "baking" mode. Then the molten cheese will grasp the crust and turn out even tastier.
8. Vegetables will become soft, cheese will melt. Try it, it's very tasty!

Stewed eggplant in a slow cooker. Video