Slow Cooker Stewed Eggplants

A delicious vegetable dish with summer notes). Vegetable dishes are my favorite. Making this vegetable stew in a slow cooker is simple and very tasty. Stewed eggplants can be served as a side dish or as an independent dish, both hot and cold. I advise you to try it, because it is really tasty.
cook time: 50 min
Maya Lindell
Slow Cooker Stewed Eggplants

Nutrition Facts (per serving)

57
Calories
4g
Fat
6g
Carbs
1g
Protein

Ingredients (3 portions)

Basic:

Garlic 3 clove
Tomatoes 3 pc
Salt 0.7 tsp
Ground black pepper 0.25 tsp
Carrot 1 pc
bell pepper 2 pc
Eggplant 2 pc
Sunflower oil 2 tbsp

Recipe instructions

Step 1

Step 1
Letʼs prepare the ingredients and start cooking.

Step 2

Step 2
The eggplants need to be cut, but first you need to remove the bitterness from the eggplants. To do this, you can use two methods. Method one: soak the sliced eggplants for 30 minutes in salted water (1 tablespoon of salt per liter of water), and then rinse with cold water. And the second method (my favorite): remove the peel from the eggplant, because that’s what makes eggplant bitter.

Step 3

Step 3
Cut the pepper into strips.

Step 4

Step 4
Cut the carrots into cubes.

Step 5

Step 5
Cut the tomatoes into pieces.

Step 6

Step 6
Finely chop the garlic.

Step 7

Step 7
Letʼs start preparing the dish. Pour sunflower oil into the multicooker bowl and add carrots. Set the "Baking" mode for 10 minutes.

Step 8

Step 8
After 5 minutes, add chopped pepper to the fried carrots and continue cooking.

Step 9

Step 9
Place chopped eggplants and salt into the multicooker bowl. Set the “Extinguishing” mode for 20 minutes.

Step 10

Step 10
After 10 minutes, add tomatoes and ground black pepper to the slow cooker.

Step 11

Step 11
3 minutes before the end of cooking, add garlic to the bowl.

Step 12

The finished dish can be served either cold or hot. Bon appetit!

Additional rubrics

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