Eggplants in a slow cooker

Eggplants in a slow cooker are always a guaranteed result with a minimum of effort. Eggplants cooked in a slow cooker are a good way to convince distrustful people that eggplants are not only good in the form of caviar or preparation for the winter “for mushrooms,” but can also become the central dish on a festive table!

Eggplants love spices and seasonings. In Georgia, Greece, and China, eggplant dishes are practically stuffed with various spices, which give this vegetable a special taste and smell. Eggplant's most faithful friend is garlic. They love eggplants and cilantro. The problem is that not everyone loves cilantro. You can add walnuts to eggplant dishes, again with garlic.

To peel or not to peel eggplants is up to you. If you want the “little blue ones” to practically disintegrate in the finished dish, turning into caviar, feel free to remove the skin. For baking or grilling, it is better not to peel off the skin.

The inherent bitterness of eggplants can be easily removed by adding salt to the sliced eggplants and lightly pressing them with a weight (cutting board) or simply soaking them for 20-25 minutes in salted water.

So, we cook eggplants in a slow cooker. In it you can also create preparations for the winter, although not on an industrial scale, and without any special hassles.

Eggplants stewed with vegetables in a slow cooker

Ingredients:
3 medium eggplants,
3 sweet peppers (can be multi-colored),
3 tomatoes,
1 medium onion,
1 tbsp.
khmeli-suneli, 1 tbsp.
tomato paste, 1/3 tsp.
ground black pepper, ½ multi-cup vegetable oil,
1-3 cloves of garlic,
salt, herbs - to taste.

Preparation:
Remove the stems from the eggplants and, without removing the skin, cut crosswise into circles 1.5 cm wide. If the eggplants are bitter, sprinkle with salt and let sit for 30 minutes, then drain the liquid and place the eggplants in a bowl. Cut the sweet pepper into strips, tomatoes and onions into cubes. Place all the vegetables in a bowl, add salt, add ground pepper and suneli hops, vegetable oil and tomato paste, stir, close the lid and set the “Stew” mode for 30 minutes.

Eggplant appetizer with mushrooms

Ingredients:
3 eggplants,
5-6 champignons or all other mushrooms (a couple of dry ones are fine),
1-2 onions,
2-3 tbsp.
vegetable oil, 250 ml 15% sour cream,
1-2 bay leaves,
½ tsp.
ground black pepper, 1 tsp.
salt, dried dill - to taste.

Preparation:
Cut the eggplants into circles and then any circle into 4 parts, add salt and let stand. After 20-30 minutes, wash and squeeze. Cut the onion into small cubes, mushrooms into slices (soak dry ones beforehand, squeeze and chop). Pour vegetable oil into the multicooker bowl, heat it in the “Baking” or “Frying” mode and fry the onion until transparent. Then add mushrooms and eggplants and fry, stirring, until the water evaporates. Pour in sour cream, salt and pepper, add bay leaf and dried dill, stir, close the lid and set the “Stew” mode for 20-25 minutes.

Caponata - a snack from the shores of Sicily

Ingredients:
2 eggplants,
7 tomatoes,
2 onions,
2-3 stalks of celery,
5-6 cloves of garlic,
1 can of pitted green olives,
1.5 tbsp.
sugar, 1 tbsp.
tomato paste, ¼ multi-cup vegetable oil,
½ lemon (juice),
½ bunch of parsley,
½ bunch of basil,
pine nuts, fennel seeds - if available and optional,
salt.

Preparation:
Cut the eggplants into fairly large pieces, sprinkle with salt if they are bitter, and leave for 20-30 minutes, then wash and dry. Pour vegetable oil into the bowl and fry the eggplants in the “Frying” or “Baking” mode until golden brown. You can also fry eggplants in a frying pan; it will be faster. Place the eggplants on a plate, pour more oil into the bowl and fry the finely chopped onion. Meanwhile, cut the celery into cubes and chop the garlic (not through a press!). Add the garlic and celery to the bowl, switch the mode to “Sauté” and close the lid. Remove the skin from the tomato (remember - cut crosswise and scald?), chop finely and place in a bowl, add sugar and tomato paste, stir and close the lid. Cut the olives in half, add to the bowl and simmer for 15 minutes in the same mode. Then add eggplants to the sauce, add salt and pepper, add lemon juice, stir and simmer until the end of the mode. The original caponata needs to be cooled, refrigerated and left to steep overnight, so prepare this magical appetizer ahead of time.

Chinese style eggplant (sweet and sour)

Ingredients:
3 medium eggplants,
2 sweet peppers,
2-3 tbsp.
honey, 2-3 tbsp.
soy sauce, 2-3 tbsp.
vegetable oil, 4-5 cloves of garlic,
a piece of ginger root,
½ glass of water,
lemon juice or apple cider vinegar - to taste,
sesame seeds - for sprinkling.

Production:
Pour vegetable oil into the bowl and set the “Baking” mode for 40 minutes, let the oil warm up. Grate the ginger and garlic using a small grater and place in a bowl. Cut the peeled eggplants into random pieces and place in a bowl. Stir, add sweet pepper cut into strips. In a separate bowl, prepare the sauce: mix honey, water and soy sauce, add lemon juice to taste. Pour it into the bowl, stir and cook under the lid until the end of the mode. After the signal, let the vegetables stand in the heating mode and serve, sprinkled with sesame seeds.

Chicken cutlets with eggplant in milk sauce

Ingredients:
500 g minced chicken (or minced turkey),
2 eggplants,
1 egg,
1 onion,
1.5 cups.
milk, 1-2 tbsp.
flour, 2 tbsp.
breadcrumbs, salt, pepper, herbs - to taste.

Production:
If the eggplants are not bitter, pass them through a meat grinder without soaking. The onion can be grated or chopped in a blender. Mix eggplant, onion, flour, minced meat and egg, salt and pepper to taste and beat well. Divide the resulting mass into 7 parts, form into round cutlets and place on the bottom of a bowl previously heated with vegetable oil in the “Baking” or “Frying” mode. Fry the cutlets on both sides until golden brown. Pour hot milk over the finished cutlets, set the “Stew” mode for 20 minutes and close the lid.

Eggplants in a slow cooker

To try pickled eggplants, you don’t necessarily have to wait until winter, when you can open containers carefully prepared for the winter. If you have the freshest eggplant on hand and a slow cooker, I'll tell you how to make the best appetizer out of it in just 20 minutes. You will need vinegar, garlic, vegetable oil, salt, sugar and bay leaf.

Usually peppers are stuffed with rice and vegetables, and eggplants turn out very good thanks to their hearty “mushroom” flavor. Smaller eggplants are suitable for stuffing, so more of them will go into the slow cooker.

A typical Sicilian vegetable stew, sweet and sour, containing: eggplant, olives, celery, onions, tomatoes. We advise you to try it – it’s extremely tasty.

There is nothing tastier in the world than crispy croutons with eggplant, tomatoes, garlic and cheese. And you don’t need an oven for these croutons. They can be cooked in a slow cooker - the recipe is specially adapted for the miracle saucepan.

A simple and delicious method of making eggplants in a slow cooker for the winter. Nothing extra, just eggplant and garlic. And, what is important, the vinegar used is natural, apple vinegar.

Combined with corn and fresh tomatoes, roasted eggplants and bell peppers in a slow cooker make an extremely tasty appetizer.

Try cooking eggplants in a slow cooker for the winter. Tomatoes, sweet peppers, garlic and spices give the appetizer a wonderful taste.

You've probably never tried adding eggplant to minced meatballs? It turns out to be the most natural food. And to bring these meatballs to perfection, we will first fry them properly, and then stew them in milk in a slow cooker.

There is no such thing as too much moussaka. How to create a huge portion of eggplant casserole in a small multicooker bowl? The answer is simple: by increasing the number of layers. In a slow cooker, the casserole will bake perfectly thanks to uniform heating.

This spectacular holiday eggplant appetizer is extremely convenient to prepare using a slow cooker - the eggplants are perfectly fried, but do not dry out.

Those who have already tried this magical Italian eggplant casserole know that it can perfectly replace a hearty meat lunch. Almost all men do not even realize that they are devouring a vegetarian dish with appetite. In a slow cooker, eggplant casseroles turn out especially tasty, and the cheese crust never dries out.

A common dish of Georgian cuisine - vegetable stew with eggplants, potatoes and sweet peppers - is perfectly suitable for making in a slow cooker.

“This stew is so delicious you can eat it by the pan. And in order not to feel nostalgia for it in winter or spring, you can prepare it for the winter. How to create it - carefully with step-by-step photos.

One of the most popular and most common methods is to prepare eggplants for the winter. No man will refuse such a snack!

A regular eggplant recipe in a slow cooker. You will only need 20 minutes to finely chop the vegetables and lightly fry them. The electric saucepan will do the rest for you.

A very common recipe for stewed eggplants with bell peppers, tomatoes, onions, tomato paste, khmeli-suneli. If desired, you can sprinkle the finished dish with garlic.

This winter preparation in a slow cooker consists of eggplants, sweet peppers, garlic, tomatoes with the addition of hot chili peppers. The taste is extremely captivating. You can use regular ketchup instead of chili; you will still get a very unique snack.

If you haven’t yet discovered sweet and sour sauce, now is the time, because it can transform eggplants into such a delicious treat that you’ll want to gobble them up in pans. More precisely, multicookers.

What’s so good about stuffed vegetables is that the filling can be varied endlessly. It is often enough to collect the leftover goods from the refrigerator. For example, now there was an onion, a couple of tomatoes and a piece of cheese. Let's add a little garlic, add seasonings and we'll have an amazing eggplant interior in a slow cooker.

Eggplant

Eggplants are not very popular in our country. At least among the inhabitants of the central and northern regions. This is not enough unusual, because this plant is heat-loving and grows only in the south. But at the moment you can buy them in the store without any problems, even for northerners. And how many tasty and healthy dishes can be prepared from eggplants in a slow cooker!

Stuffed eggplants in tomato sauce

Now I would like to offer you to cook with me a hearty, fragrant and superbly tasty dish with a rich taste. We prepare delicious stuffed eggplants in a slow cooker in the form of an “accordion” or “fan”. Eggplants are stuffed with minced meat and stewed in tomato sauce.

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Eggplants with bell peppers for the winter

Hello! Now I will share a recipe for preparing eggplants with bell peppers for the winter. Vegetable salads are definitely needed in the cool season. They go well with potato side dishes and meat dishes.

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Eggplants with potatoes and chicken in a slow cooker

Hello! Now I will tell you how to create eggplants with potatoes and chicken in a slow cooker. Eggplant is excellent not only for frying, but also for stewing. They become soft and tender, and mix perfectly with meat and vegetables.

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Bulgur with eggplants in a slow cooker

Hello! Now I will tell you how to create the most delicious bulgur with eggplants in a slow cooker. Almost everyone has tried stuffed or stewed eggplants with vegetables. But I would like to note that this vegetable mixes perfectly with cereals, for example, rice or bulgur.

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Pork with eggplant in a slow cooker

Hello! Now I propose to cook delicious pork with eggplants in a slow cooker. Any meat goes well with this vegetable. Served roast pork with eggplants, this hearty dish is perfect for lunch or dinner.

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Turkey with eggplant in a slow cooker

Hello! Now I will tell you how to prepare turkey with eggplant in a slow cooker. Snow-white meat comes out juicy and fragrant when cooked with vegetables. And stewed turkey can be served with pasta or potatoes.

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Eggplant with beans

Now I would like to share with you a recipe for an extremely quick and easy-to-make dinner, which even an inexperienced housewife can easily handle. Let's prepare eggplant stew with beans in a slow cooker. Let's take snow-white canned beans, and also add mixed minced meat from pork and beef. We will use only one mode - “Frying”. You can cook eggplants with beans and minced meat once a day, even after work, on a weekday, because the whole process takes less than an hour.

Eggplants in a slow cooker: recipes for the winter, necessary ingredients, individual preparation

October 6, 2018
Multicooker Recipes
Maria Grindich

Eggplant lovers can indulge themselves in the pleasure of eating this wonderful vegetable even in the cool season. And it’s time to forget how you boiled and cooked everything on the stove until you sweat. After all, for real gourmets and those who value their time and energy, we have prepared a selection of eggplant recipes for the winter in a slow cooker.

The benefits of canned eggplant

The most important thing about canned eggplants is that they are both extremely filling and low in calories. Thus, this dish is a lifesaver for people losing weight. And all because the blue ones contain a lot of fiber. In addition to this great characteristic, eggplants can lower cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) , which is also some kind of insurance against a number of diseases.

Despite the fact that during heat treatment, vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) disappear from eggplants, substances such as zinc, iron, and, of course, magnesium remain. You can read about the usefulness of these parts on the Internet or in a medical reference book. Well, in the meantime, you can cook eggplants in a slow cooker for the winter according to the recipes presented below.

Fried spicy eggplant

To prepare this recipe, we will need:

4-5 pcs. eggplant;
2 cloves of garlic;
1 tsp. salt;
3-5 tbsp. l. vegetable oil;
1 tbsp. l. Sahara;
5 tsp. 9 percent vinegar.

Eggplants must be cut into rings or half rings, put them in a bowl and sprinkle with salt. And leave it like this for 10-15 minutes. During this period of time, the eggplants will produce little juice and will become bitter.

Set the multicooker to “frying” mode, pour vegetable oil into the bottom of the bowl and fry the eggplant slices in batches. Any batch must be in one layer. This will take about half an hour. This is the time we set on the multicooker timer. After some time, when the eggplants are browned on the bottom, they will need to be turned over and wait until the same happens to the other side of the circles. The eggplants will eventually become soft. You need to check them for softness by piercing them with a fork.

Now use a garlic press to chop the garlic and mix it with vinegar and sugar. Mix in a separate bowl. If you need more salt, you can lightly add salt to this preparation.

Next you need to prepare a clean jar and lid. To be safe, you can steam it. The lid must be kept in boiling water.

Now you need to put the fried eggplants in the jar and fill them with a dressing of garlic, butter and sugar. Vegetables must be compacted extremely tightly so that there are no voids in the jar.

It's time to move on to sterilization. Place a cloth napkin or a special silicone mat on the bottom of the multicooker bowl. Cover the jar with a lid, but do not roll it up yet. Now we need to pour warm water into the multicooker and place our jar there. The water must be at the level of the “hangers”. You should set the “steaming” mode for 10 minutes, closing the multicooker. The device can sterilize no more than 3 cans of eggplant at a time. And if the jar has a volume of 1 liter, then the time must be increased by 5 minutes.

Manjo salad

To make this salad you need the following products:

0.5 kg eggplants;
750 g tomatoes;
0.5 kg bell pepper;
80 g carrots;
250 g onions;
4-5 cloves of garlic;
1 PC. bitter pepper;
50 ml vegetable oil;
25 ml of 9 percent vinegar;
25 g salt;
25 g sugar;
a pinch of dark ground pepper.

All vegetables must be washed and peeled. Eggplants - cut into rings 1 cm wide, sprinkle them with salt, mix and leave for 60 minutes. In the meantime, you need to twist the tomatoes, carrots, hot peppers and garlic. And cut the onion into half or quarter rings. Bell peppers are striped.

After an hour, wash the eggplants in running water and shake off any remaining water. Place the mixture of tomatoes, garlic, bitter peppers and carrots in the multicooker on the “stewing vegetables” mode for 60 minutes. We will cook under the lid. After 10-15 minutes, open the multicooker and quickly add oil, vinegar, salt, sugar and dark pepper. Now you can add the remaining vegetables.

When cooking eggplants, you need to prepare screw-shaped jars and lids. They must be sterile and dry. And after the end of cooking, the finished product should be immediately put into a container and screwed. Now the eggplant salad prepared in a slow cooker can be sent for storage for the winter.

Eggplants in adjika

To prepare this wonderful dish, you will need:

1.5 kg eggplants;
300 g sweet pepper;
800 g tomatoes;
50 g sweet sand;
70 ml 9 percent vinegar;
100 g vegetable oil;
100 g garlic;
2 pcs. bitter pepper;
1 tbsp. l. salt;
optional - bay leaf, allspice and peas.

Vegetables need to be peeled and washed. Cut the eggplants into circles 1 cm wide. Grind the tomatoes, garlic and both types of pepper in a meat grinder or blender. Place the tomato substance into a multicooker pan, add vinegar, salt, sugar and oil. You can also add bay leaf and peppercorns. In the “baking” mode, all this needs to be boiled for an hour.

As soon as the mixture boils, you need to add eggplants to it. When they become soft so that they can be easily pierced, the contents of the multicooker will need to be poured into sterile jars prepared in advance. Now the eggplants prepared for the winter in a slow cooker according to the usual recipe should be quickly rolled up. Salad ready.

Eggplants are like mushrooms

Let's look at another method for preparing your favorite blue vegetables for future use. This is perhaps one of the best eggplant recipes for the winter in a slow cooker. And to implement it you will need:

1 kg and 300 g of “little blue”;
1 whole garlic;
half a chili pepper;
1 liter of drinking water;
50 g salt;
20 g sugar;
75 ml 9 percent vinegar;
120 ml sunflower oil.

Wash the eggplants and cut them into cubes. Peel the garlic and chop it quite coarsely. The pepper also needs to be cut into cubes.

Now you need to pour water into the multicooker and add salt, vinegar and sugar. We set the device to the “multi-cook” mode for 25 minutes. We will boil water at a temperature of 125 °C. After the water boils, you need to put the eggplants in it and boil them for only 5 minutes. During this period of time they should begin to change color. And when this chemical process begins, the marinade must be drained and the eggplants must be transferred to some kind of vessel.

Now you need to set the multicooker to the “frying” mode and fry the garlic and pepper in a bowl in oil for 2-3 minutes. Next you need to add the eggplants and fry everything together for another 5 minutes, but no more. This recipe for eggplants in a slow cooker for the winter is practically realized. All that remains is to put everything in sterile jars, screw on metal lids and place under a blanket until it cools completely.

Eggplants for the winter

This recipe is not implemented 100% in a slow cooker. But, nevertheless, it deserves attention for its simplicity. To make an eggplant recipe for the winter in a slow cooker, you need to stock up on the following ingredients:

2 kg of eggplants;
200 g tomatoes;
200 g bell pepper;
200 g onion;
half a glass of vegetable oil;
1 whole garlic;
25 g table salt;
16 g of 9 percent vinegar essence;
10 g sugar.

Eggplants need to be cut in half lengthwise, each half greased with vegetable oil and put in the oven for 25 minutes. Baking temperature – 250 °C. After this, we take them out and peel them, and chop the pulp until smooth.

Now the peppers and onions need to be fried in oil in a slow cooker in the “baking” mode for about 7 minutes. Next, set the multicooker time to 40 minutes, grate the tomatoes, and discard the skins. Add tomatoes to peppers and onions. Cook this for another 5 minutes.

Finely chopped garlic and the remaining ingredients, not including vinegar, must also be added to the vegetables. The essence should be added 1 minute before the end of cooking. All the ingredients for this recipe for eggplants for the winter in a slow cooker need to be mixed and placed in sterilized jars and rolled up. The finished and packaged product should be stored in a cool, dry place.