Eggplant is a common ingredient in vegetable stews.
Blue vegetable enriches the dish, makes it tastier and more aromatic. Stew can be cooked in many ways, but it’s simple, easy and convenient in a slow cooker. Entrust dinner to the kitchen assistant?
Vegetable stew with eggplant in a slow cooker - general principles of preparation
As for other dishes, it is advisable to soak the eggplant for stew in salt water. You can just pour the prepared slices of edible salt, let the juice out, then rinse. Prepared eggplant can be pre-fried or immediately combined with the rest of the ingredients.
What can be added to stew:
• meat products, poultry;
• various vegetables;
• fresh, salted, dried mushrooms;
• sour cream, mayonnaise, various sauces.
For stew in a multicooker, two programs are usually used. In one mode, pre-fry products. Usually use baking or frying. Then liquid ingredients are added to the stew, the multicooker is rearranged to the quenching program. Dietary meals can be prepared immediately in this mode without first frying the ingredients in oil.
Vegetable stew with eggplant in a slow cooker
Recipe for light vegetable eggplant stew in a slow cooker. Neither potatoes nor meat are added to it, the dish is dietary.
Ingredients
• 4 eggplants;
• 2 bell peppers;
• 4 cloves of garlic;
• 1 onion head;
• 5 tomatoes;
• 1 zucchini;
• 1 carrot;
• cooking oil.
Cooking
1. Remove the tips from the eggplant, cut them into small cubes. Fold in a bowl, pouring salt. Leave it.
2. Turn the multicooker into baking mode, pour two tablespoons of oil.
3. Add onions and carrots. Spasseruyte.
4. Cut the tomatoes, also add to the vegetables. Cooking together for another eight minutes.
5. Now you can put chopped bell pepper, washed pieces of eggplant.
6. Zucchini cut into cubes and also sent to a vegetable dish.
7. Season with grated garlic, spices, add 100 ml of water. Mix thoroughly.
8. Close. Cooking vegetable stew in a stewing mode for 40 minutes.
Vegetable stew with eggplant and chicken in a slow cooker
Recipe for vegetable stew in a slow cooker with eggplant and chicken. You can use the fillet, in which case it is necessary to fry it less. Here go pieces with bones.
Ingredients
• 500 g of chicken;
• 4 eggplants;
• onions, carrots;
• 50 g of pasta;
• 2 sweet peppers;
• oil, spices;
• some greens.
Cooking
1. In baking mode, fry the chicken pieces in oil.
2. As soon as a brown crust appears on the bird, add onions and carrots to it, fry together.
3. Crumble the eggplant in large cubes, fry in a skillet. A lot of oil does not need to be added.
4. Transfer the eggplant to the chicken with vegetables.
5. Chop the pepper with straws, transfer to a dish.
6. Tomato paste should be diluted with 150 ml of water. Add spices, garlic, salt to the mixture.
7. Pour the vegetables with tomato juice, stir.
8. Close the multicooker, set the stew. The stew will be ready in 45 minutes.
9. Open, sprinkle with chopped greens in small pieces, let it brew.
Vegetable stew with eggplant in a slow cooker (with cabbage and lard)
Option cabbage vegetable stew with eggplant in a slow cooker. A dish is prepared in fat, but you can use just butter. Instead of tomato juice, you can use diluted pasta.
Ingredients
• 120 g of fat;
• 2 eggplants;
• 700 g of cabbage;
• 1 onion;
• 2 cloves of garlic;
• 2 carrots;
• 1 cup of tomato juice.
Cooking
1. Cut the fat into cubes, put in a bowl from the slow cooker, fry until brown.
2. Now the pieces need to be removed so that they do not burn out, and put the onions in the slow cooker. Brown the pieces.
3. Cut the eggplant into cubes, add to the onion. If necessary, then first hold the vegetable in salted water, then rinse, squeeze the pieces.
4. Chop cabbage and carrots, remember with your hands to highlight juice. Put in a slow cooker to lightly fried eggplant.
5. Add tomato juice along with spices.
6. Close, simmer 40 minutes.
7. Open, add previously removed slices of fat, crushed garlic, stir. Stew for another 10 minutes.
Hearty vegetable stew with eggplant and potatoes in a slow cooker
This dish is collected in layers and cooked as well. You can not stir it at all, even before serving. In this case, lay the plates with a spatula, trying not to break the layers.
Ingredients
• 5 potatoes;
• 3 eggplants;
• 2 carrots;
• 300 g of cabbage;
• 3 tomatoes;
• oil, fat;
• 1 onion;
• 160 ml of sour cream;
• 1 zucchini;
• spices.
Cooking
1. Eggplant for this dish is better to fry a little in a pan. Cut the vegetable into slices, put in a large frying pan preheated with butter and brown over high heat, stir occasionally, do not need to cook for a long time.
2. Pour a spoonful of oil into the slow cooker, fry the chopped onion.
3. Now lay out the carrots cut in circles.
4. On carrots slices of potatoes. You can cut it in any way. Sprinkle all layers with spices, pepper and salt, you can add dry herbs.
5. Now comes the slaw.
6. A layer of eggplant is laid on it.
7. Now comes the diced zucchini. Young vegetable can not be peeled, lay with the skin. If the peel has already hardened, then it is better to remove it.
8. Put the chopped tomatoes on the zucchini.
9. Pour all this sour cream.
10. Pour in a third of a glass of water from the edge.
11. Lower the multi-cooker lid, turn on the "quenching". Cooking puff stew will be 50-60 minutes, depending on the juiciness, variety of vegetables and the size of the slices.
Vegetable stew with eggplant in a slow cooker (with meat)
For this dish, you can take any meat, even with seeds and chopped large. In this case, it will need to be extinguished beforehand under the lid. Below is a recipe with pulp, which will be cut into small cubes.
Ingredients
• 600 g of meat;
• 400 g eggplant;
• 150 g of onion;
• 4 tomatoes;
• 300 g squash;
• pepper, salt;
• 1 bell pepper;
• vegetable oil.
Cooking
1. Chop the meat. If beef is to be used in stews, it can be pre-marinated.
2. Pour a little oil, put the meat in a slow cooker, cook on frying for about half an hour.
3. During this time, you need to soak the eggplant, cut into cubes or cubes, squeeze well.
4. Add onion to the meat, chopped not finely. Sauté together.
5. Now lay out the eggplant.
6. Cut the zucchini as well as the eggplant. Add to the dish.
7. Pour in grated tomatoes. You can simply crush tomatoes into cubes.
8. Add spices, salt with the fact that the eggplant is already salted. Do not add water, zucchini will release enough juice.
9. Close, put on the stew, cook the dish for 60-80 minutes, depending on the type of meat and the size of the slices.
Vegetable stew with eggplant and mushrooms in a slow cooker
A variant of aromatic stew with mushrooms, eggplant and cabbage. Fresh champignons are used here. But even dried and soaked mushrooms, canned, frozen or boiled, are suitable.
Ingredients
• 4 eggplants;
• 350 g of champignons;
• 2 onions;
• 2 tablespoons of pasta;
• 500 g of cabbage;
• 1 carrot;
• 50 ml of oil;
• spices.
Cooking
1. Heat the oil in frying mode.
2. Cut onions and mushrooms, immediately put everything in hot oil, fry for about a quarter of an hour.
3. This time is enough to cut the eggplant, sprinkle it with salt, then rinse. Squeeze the pieces, add to the mushrooms, continue cooking.
4. Chop the cabbage into strips, add the grated carrot, remember together and you can put it in a slow cooker.
5. Combine the pasta with 0.5 cups of water, salt, season the sauce with spices, add to vegetables and mushrooms.
6. Stir, rearrange the program for stewing, cook for about 45 minutes until cabbage is soft.
7. In the cooked stew, you can add garlic, herbs.
Vegetable stew with eggplant and stew in a slow cooker
To prepare such a stew, you will need a can of any stew. The dish turns out quite satisfying, potatoes are added to it. If desired, the eggplant can be fried separately to make the taste more pronounced.
Ingredients
• 3 eggplants;
• 1 pepper;
• 5-6 potatoes;
• 1 onion;
• 1 can of stew;
• 1 bunch of dill;
• 1 carrot;
• spices.
Cooking
1. Cut the eggplant into cubes, cover with salt, let stand until the juice is released.
2. Open the can of stew, remove the fat, put it in the bowl of the multicooker, melt.
3. Add onions and carrots, fry. Use the frying or baking program for this.
4. Rinse the eggplant, drain the entire baud, add to the vegetables.
5. Potatoes need to be peeled, cut into slices, put in a stew.
6. Now pour 200 ml of water, add the stew. Mash large pieces immediately.
7. Cut bell pepper, transfer to other products.
8. Add salt, pepper, you can squeeze a clove of garlic. Stir.
9. Close, simmer for 60 minutes, switching to the appropriate mode. Add greens at the end or sprinkle the stew already in the plates.
Vegetable stew with eggplant in a slow cooker - useful tips and tricks
• Any stew can be diversified by adding canned beans or peas to it.
• If liquid is added to a prescription, then it is not necessary to pour water. It will turn out tastier stew on mushroom or meat broth.
• Tomato paste, ketchup, fresh or canned tomatoes can replace each other, you just need to monitor the proportions.
• Eggplant in stew can not only be fried, but also baked. It is necessary to grease the pieces with any oil, put on a baking sheet, bake at high temperature until ruddy.
And you can also procure groceries for the winter.
