It's easy to cook eggplant stew in a slow cooker if you know the correct step-by-step recipe with a photo. Then the vegetables will retain all the vitamins, and the dish will turn out to be juicy, tasty, healthy and well absorbed. Video recipe.
The summer season is wonderful because you can cook a wide variety of vegetable dishes. The garden beds and supermarket shelves abound with a large selection of summer vegetables and fruits. Of the huge number of offered choices, many prefer eggplants. In the season of their ripening, they become the main vegetable on the tables of lovers of delicious food. The popularity of the vegetable is not surprising at all, because eggplant has an unusual aroma and taste. In addition, it is quite satisfying and nutritious, while it is easily absorbed and digested by the body, which is especially good in the hot season. Today I am sharing a recipe for making eggplant stew in a slow cooker.
Stew, although it does not have a seasonal cooking time, but most often it is prepared in the summer, when nature endows with an abundance of various vegetables. The more of them on the plate, the more benefits our body will receive. Eggplant Vegetable Stew is a vegetable-rich dish that any foodie will appreciate. It can be served with any treat: meat, porridge, potatoes … Although it just goes well on its own with bread. A multicooker will make cooking much easier. The appliance can be turned on in the "frying" or "baking" mode, the result will still be excellent. Learn new possibilities of miracle technology and enjoy the result of delicious dishes. Although if this device is not available, then according to the same recipe you can cook stew on the stove.
- Caloric content per 100 g - 65 kcal.
- Servings - 3
- Cooking time - 1 hour 30 minutes
Ingredients:
- Potatoes - 1-2 tubers
- Vegetable oil - for frying
- Tomatoes - 2 pcs.
- Any spices and spices to taste
- Eggplant - 1 pc.
- Salt - 1 tsp or to taste
- Meat - 500 g (any variety)
- Pinch of ground black pepper
Step by step cooking eggplant ragout in a slow cooker, recipe with photo:
1. Wash the meat under running water, cut off the films with veins and cut into medium pieces.
2. Peel the potatoes, wash and cut into cubes.
3. Wash the eggplants, cut off the tail and cut into cubes. If you are using ripe fruits, then remove the bitterness from them. To do this, sprinkle the chopped vegetable with salt and rinse after half an hour under running water. If the vegetable is young, then there is practically no bitterness in it.
4. Wash the tomatoes and cut into slices.
5. Pour some oil into the multicooker bowl and turn on the "frying" mode. Add the meat and cook for 5-7 minutes until golden brown.
6. Remove the meat and place the potatoes, which are also fried for 7 minutes until golden brown.
7. Following the potatoes, fry the eggplants. Add oil if necessary. eggplants love it and actively absorb it.
8. Add all the fried foods to the bowl.
9. Add tomatoes, salt, pepper and season with any spices and herbs.
10. Stir, turn on the "quenching" mode and turn on the timer for half an hour. Serve the finished eggplant stew in a slow cooker hot.
See also a video recipe on how to cook a vegetable stew in a slow cooker.
