Vegetable stew with eggplants in a slow cooker - great! Recipes and details of cooking vegetable stew with eggplants in a slow cooker

Vegetable stew with eggplants in a slow cooker - great! Recipes and details of cooking vegetable stew with eggplants in a slow cooker

Eggplants are a frequent ingredient in vegetable stews.

Blue vegetable enriches the dish, makes it tastier and more aromatic. Stew can be cooked in different ways, but simple, easy and convenient is obtained in a slow cooker. Trust dinner to the kitchen assistant?

Vegetable Eggplant Stew in a Multicooker - General Cooking Principles

As with other dishes, it is advisable to soak eggplants for stews in salt water. You can simply pour the prepared slices with edible salt, let the juice run out, then rinse. Prepared eggplants can be pre-fried or immediately combined with the rest of the ingredients.

What can be added to the stew:

• meat products, poultry;

• different vegetables;

• fresh, salted, dried mushrooms;

• sour cream, mayonnaise, various sauces.

For stew in a slow cooker, two programs are usually used. On one mode, conduct pre-frying products. Usually use baking or frying. Then liquid ingredients are added to the stew, rearranged the slow cooker to the quenching program. Dietary meals can be cooked immediately in this mode without first frying the ingredients in oil.

Vegetable stew with eggplants in a slow cooker

Recipe for light vegetable eggplant stew in a slow cooker. It does not add any potatoes or meat, the dish turns dietary.


• 4 eggplants;

• 2 Bulgarian peppers;

• 4 cloves of garlic;

• 1 onion;

• 5 tomatoes;

• 1 zucchini;

• 1 carrot;

• oil for frying.


1. Remove the tips of the eggplant, cut them into blocks. Put in a bowl, sprinkle with salt. Leave.

2. Turn on the multi-saucepan in baking mode, pour two spoons of butter.

3. Add onions and carrots. Rescue.

4. Slice the tomatoes, also add to the vegetables. Cooking together for another eight minutes.

5. Now you can put the chopped Bulgarian pepper, washed pieces of eggplant.

6. Diced zucchini and also sent to a vegetable dish. 7. Fill with grated garlic, spices, add 100 ml of water. Stir well.

8. Close. Cooking vegetable stew in stewing mode for 40 minutes.

Vegetable stew with eggplants and chicken in a slow cooker

Recipe of vegetable stew in a crock-pot with eggplants and chicken. You can use fillets, in which case you need to fry it less. Here are the pieces with bones.


• 500 g chicken;

• 4 eggplants;

• onions, carrots;

• 50 g of pasta;

• 2 sweet peppers;

• oil, spices;

• some greens.


1. In baking mode, fry the chicken pieces in butter.

2. As soon as a reddish crust appears on the bird, add onions and carrots to it, fry together.

3. Eggplant crumble into large cubes, fry in a skillet. It is not necessary to add much oil.

4. Transfer the eggplants to the chicken with vegetables.

5. Pepper crumble straws, shift into a dish.

6. Tomato paste must be diluted with 150 ml of water. Add the spices, garlic, salt.

7. Pour the vegetables with tomato juice, stir.

8. Close the multicooker saucepan, set “quenching”. Stew will be ready in 45 minutes.

9. Open, sprinkle with chopped small pieces of greens, let it brew.

Vegetable stew with eggplants in a slow cooker (with cabbage and bacon)

Option cabbage vegetable stew with eggplants in a slow cooker. Preparing a dish on the fat, but you can use just butter. Diluted pasta can be used instead of tomato juice.


• 120 grams of fat;

• 2 eggplants;

• 700 g cabbage;

• 1 onion;

• 2 cloves of garlic;

• 2 carrots;

• 1 glass of tomato juice.


1. Cut the fat cubes, put in a bowl from the slow cooker, fry until brown.

2. Now you need to remove the pieces so that they do not burn, and put onions in a slow cooker. Brown the pieces.

3. Cut eggplants into cubes, add to onions. If necessary, pre-vegetable hold in salted water, then rinse, squeeze the pieces.

4. Shred cabbage and carrot, remember with your hands to highlight the juice. Put in a slow cooker to lightly roasted eggplants. 5. Add tomato juice with spices.

6. Close, simmer for 40 minutes.

7. Open, add previously removed pieces of bacon, crushed garlic, stir. Simmer another 10 minutes.

Nourishing vegetable stew with eggplants and potatoes in a slow cooker

This dish is collected in layers and cooked as well. It can not stir at all, even before serving. In this case, lay the plates on the plates with a spatula, being careful not to disturb the layers.


• 5 potatoes;

• 3 eggplants;

• 2 carrots;

• 300 g cabbage;

• 3 tomatoes;

• oil, fat;

• 1 onion;

• 160 ml sour cream;

• 1 zucchini;

• spices.


1. Eggplant for this dish is better to fry a little in a skillet. Cut the vegetable into slices, place on a large frying pan preheated with oil and brown over high heat, stir occasionally, do not need long cooking.

2. In a slow cooker, pour a spoonful of oil, fry the chopped onion.

3. Now lay out the carrot, cut into circles.

4. On the carrot pieces of potatoes. You can cut it in any way. Sprinkle all the layers with spices, pepper and salt, you can add dry herbs.

5. Now comes the slaw.

6. On it the layer from eggplants keeps within.

7. Now comes the diced zucchini. You can not peel a young vegetable, put it with sandpaper. If the skin has already hardened, then it is better to remove.

8. Put sliced ​​tomatoes on zucchini.

9. Pour all this sour cream.

10. At the edge, pour in a third of a glass of water.

11. Lower the multicooker cover, turn on the “extinguishing” mode. Cooked puff stew will be 50-60 minutes, depending on the juiciness, variety of vegetables and the size of the pieces.

Vegetable stew with eggplants in a slow cooker (with meat)

For this dish you can take any meat, even with bones and chopped large. In this case, you will need to extinguish it under the cover. Below is the recipe with pulp, which will be cut into small pieces.


• 600 g of meat;

• 400 g of eggplants;

• 150 g onions;

• 4 tomatoes;

• 300 g zucchini;

• pepper, salt;

• 1 Bulgarian pepper;

• vegetable oil. Cooking

1. Slice the meat into slices. If beef is used in the stew, it can be marinated.

2. Pour a little oil, put the meat in a slow cooker, cook in frying mode for about half an hour.

3. During this time you need to soak the diced eggplants or cubes, squeeze well.

4. Add the onions to the meat, cut not finely. Fry together.

5. Now lay out the eggplant.

6. Cut the squash in the same way as eggplants. Add to the dish.

7. Pour in grated tomatoes. You can simply chop up the tomatoes into cubes.

8. Add spices, salt, taking into account that eggplants are already salted. Do not add water, squash will release enough juice.

9. Close, put on the stew, prepare the dish for 60-80 minutes, depending on the type of meat and the size of the pieces.

Vegetable stew with eggplants and mushrooms in a slow cooker

Option fragrant stew with mushrooms, eggplant and cabbage. It uses fresh champignons. But even dried and soaked mushrooms, canned, frozen or boiled, will do.


• 4 eggplants;

• 350 g of champignons;

• 2 bulbs;

• 2 tablespoons of pasta;

• 500 g of cabbage;

• 1 carrot;

• 50 ml of oil;

• spices.


1. Heat oil in frying mode.

2. Cut the onions and mushrooms, put everything at once in hot oil, fry for about a quarter of an hour.

3. This time is enough to cut the eggplants, sprinkle with salt, then rinse. Squeeze the pieces, add to the mushrooms, continue cooking.

4. Cabbage chop straws, add grated carrots, remember together and you can shift to the slow cooker.

5. Combine the paste with 0.5 cups of water, salt, season the sauce with spices, add to vegetables and mushrooms.

6. Stir, transfer the program to the fire, cook until the cabbage is soft for about 45 minutes.

7. In the cooked stew, you can add garlic, herbs.

Vegetable stew with eggplants and stew in a slow cooker

To prepare such a stew, you will need a pot of any stew. The dish turns out quite nourishing, potatoes are added to it. If desired, eggplants 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.


1. Cut the eggplants into cubes, add salt, let them stand until the juice is extracted.

2. Open the jar with stew, remove the fat, put it in the bowl of the slow cooker, melt.

3. Add onions and carrots, fry. Use for this frying or baking program.

4. Rinse the eggplants, drain the whole baud, add to the vegetables.

5. Potatoes need to be cleaned, cut into slices, put in a stew.

6. Now pour in 200 ml of water, add the stew. Massive mash immediately.

7. Slice the bell peppers, shift the remaining products.

8. Add salt, pepper, you can squeeze a clove of garlic. Stir.

9. Close, extinguish 60 minutes, rearranging to the appropriate mode. Add greens at the end or sprinkle the stew in the plates.

Vegetable Eggplant Stew in a Multicooker - Useful Tips and Tricks

• You can diversify any stew by adding canned beans or peas.

• If a prescription liquid is added, it is not necessary to pour water. Tastier will be stew in mushroom or meat broth.

• Tomato paste, ketchup, fresh or canned tomatoes can replace each other, you just need to keep track of the proportions.

• Eggplant in a stew can be not only fried, but also baked. It is necessary to lubricate the pieces with any butter, put it on a baking sheet, bake at a high temperature to a ruddy color.

And still it is possible to prepare for eggplants for the winter.

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