Potatoes with eggplants in the oven have been cooking for many decades. Now it became even easier to do this, because in almost every kitchen there is such a helper as a slow cooker.
Vegetables in it are cooked evenly and saturated with the flavors and tastes of each other.
Potato with eggplant in a slow cooker - the basic principles of cooking
Potatoes with eggplants in a slow cooker will be a wonderful independent dish in the post. For those who love hearty meals, there are recipes that use minced meat or meat.
Even beginner cooks can cope with cooking this dish. Potatoes with eggplants in a slow cooker can be stewed or baked.
In addition to potatoes and eggplants use other vegetables. Most often it is onion, zucchini, garlic, tomatoes and Bulgarian pepper.
All vegetables are cleaned, washed and ground according to the recipe. You can lay them all at once simultaneously, or first fry the onions with carrots, and only then add the remaining vegetables.
To make the dish juicy, they add sour cream, tomato paste, cream or mayonnaise.
If the dish is baked in a slow cooker, the vegetables are laid out in layers, then pour them with tomato or sour cream sauce. On top, all sprinkled with grated cheese.
Recipe 1. Potatoes with eggplants in a slow cooker
Ingredients
potatoes - 600 g;
nutmeg;
eggplants - 700 g;
dried dill;
bulb;
freshly ground pepper;
garlic - two cloves;
sea salt.
Method of preparation
1. Peeled onion finely chop. Start the appliance in “baking” mode for a few minutes. Pour some vegetable oil into the bowl and fry the onions in it until soft.
2. Eggplant wash and cut the stem. Slice the vegetable into not too thin bars. Put in a bowl and salt. Leave for half an hour to get rid of bitterness. Then rinse and squeeze.
3. Turn on the baking mode and place the sliced eggplants in the bowl. 4. Peel the potatoes and chop them into strips. Put the potatoes on eggplant. Salt, season with spices and pour in water so that it covers a little more than half of the vegetables. Lower the lid and switch to Plov mode for forty minutes.
5. When the signal sounds, open the lid, squeeze the garlic into the dish and stir. Serve the dish with pickles.
Recipe 2. Potatoes with eggplants and cheese in a slow cooker
Ingredients
100 grams of cheese;
three eggplants;
salt;
three potatoes;
a piece of butter;
three tomatoes;
30 g sour cream;
bunch of greens.
Method of preparation
1. Blue wash my under tap and pruned the stem. Cut the vegetable into circles. Dip them in salt water and soak for half an hour.
2. Peel the potatoes and cut into small pieces. My tomatoes and finely crumbled.
3. Lubricate the bottom of the multicooker tank with butter. Rinse the eggplants and squeeze. Put them on the bottom of the bowl. Put a layer of potatoes on top, on top of which we place the tomatoes. Repeat the layers in this order again. Sprinkle all finely chopped greens on top. Lubricate with sour cream and sprinkle liberally with cheese chips.
4. Lower the lid, activate the “Baking” program and cook for an hour. Serve with spicy sauce or ketchup.
Recipe 3. Baked potatoes with eggplants in a slow cooker
Ingredients
five potatoes;
sea salt;
two eggplants;
fresh greens;
carrot;
40 ml of vegetable oil;
low-fat cream - 150 ml;
cheese - 100 g
Method of preparation
1. Wash the blue ones under running water, cut them into circles and place them in a bowl, sprinkling salt on each layer. Leave for half an hour. Then rinse and dry on a disposable towel.
2. Peel carrots, wash and chop them on a coarse grater.
3. Cut the peeled potatoes into thin circles.
4. Lubricate the bottom of the multicooker container. Put a piece of eggplants on the bottom. Put a piece of potatoes on top. Again a layer of eggplants. Spread half of the grated carrot on it. Put a layer of potatoes on top of the carrots and cover them with eggplants. The last layer will be carrots. Lightly salt each layer. If you wish, you can spice up your favorite spices. 5. Start the baking program and cook for an hour, tightly closing the lid.
6. Ten minutes before the end of cooking, cover the vegetables with cream and sprinkle with large chips of cheese. Serve as a separate dish, or as a side dish to meat.
Recipe 4. Potatoes with eggplants and other vegetables in a slow cooker
Ingredients
vegetable oil;
potatoes - 5 pcs .;
spice;
sweet pepper - two pods;
sea salt;
two tomatoes;
garlic - three slices;
onions - two heads;
carrot;
two eggplants.
Method of preparation
1. Blue wash and cut into small pieces.
2. Cut a stem from a sweet pepper and scrub the seeds. Pepper grind cubes.
3. Peel the potatoes, onions and carrots. My vegetables and finely crumbled.
4. Lubricate the bowl of the multicooker with vegetable oil and place the vegetables in it. Salt and mix. Close the lid tightly and activate baking mode for forty minutes.
5. My tomatoes and cut into small pieces. When the signal sounds, open the lid and put the tomatoes. We mix and continue cooking by switching the appliance to “quenching” mode for an hour. Served with sweet and sour sauce or fresh cabbage salad.
Recipe 5. Potatoes with eggplants and stew in a slow cooker
Ingredients
600 g potatoes;
sea salt;
300 g of eggplants;
fenugreek;
340 g pork or beef stew;
clove of garlic;
bulb;
vegetable oil;
zira.
Method of preparation
1. Peel and wash the potatoes, onions and carrots. Eggplant wash and trim the tails. Chop vegetables in small pieces. Place the blue ones in salt water and soak for half an hour. Then rinse and squeeze well.
2. Start the multicooker in the “frying” mode. Pour refined oil into the bowl. When it warms up well, add cumin and fenugreek to it. Fry for a couple of minutes so that the spices give off their flavor. Then put onion and fry it until transparent. Add finely chopped garlic. After a couple of minutes, add the carrot. Fry until the vegetables are soft. Now add the sliced eggplants. 3. Stir the vegetables and lightly fry. Add chopped potatoes and stew. Close the device tightly with the lid and turn on the porridge program for five minutes. Leave the dish in the slow cooker in the “heating” mode for 25 minutes. Then let off steam, try the dish, if necessary, add salt. Serve with fresh herbs or a salad of fresh tomatoes and bell peppers.
Recipe 6. Potatoes with eggplants in a slow cooker in Chinese
Ingredients
800 g of eggplants;
5 g sugar;
1 kg 200 g of potatoes;
5 g sesame;
Half a kilo of bell pepper in different colors;
5 g dried cilantro;
100 grams of starch;
3 g of black pepper and sea salt;
30 ml of soy sauce;
70 ml of olive oil;
garlic - a few cloves.
Method of preparation
1. Peel the potatoes, wash and cut into circles. Drain the vegetable on a napkin.
2. Pour the olive oil into the multicooker bowl and warm it well. Put the potatoes in it and fry, stirring occasionally, until half cooked. Remove the potatoes from the multicooker and set aside.
3. Wash eggplants, wipe with a towel and cut into large bars. Place them in the heated container of the device and fry, stirring constantly, for seven minutes.
4. Add potatoes to the eggplants. Dissolve starch in soy sauce, salt and season with sugar. Dilute the mixture in 150 ml of drinking water. Fill the sauce with vegetables and mix.
5. Put the device into the extinguishing mode and cook, stirring often, for about ten minutes. The sauce should thicken.
6. Add the sliced Bulgarian pepper, sesame, black pepper and dried cilantro to the vegetables. Squeeze the garlic. Mix gently and leave under cover in heating mode.
Recipe 7. Potatoes with eggplants and beef in a slow cooker
Ingredients
400 g beef pulp;
30 ml of olive oil;
three young eggplants;
ground paprika;
carrot;
dried basil;
bulb;
thyme;
600 grams of potatoes;
salt Extra; pod of red bell pepper;
half a bunch of fresh dill;
75 g sour cream.
Method of preparation
1. Cut the washed eggplants into large pieces, salt and set aside for ten minutes.
2. Pour olive oil into the bowl. Beef cut into pieces and put in butter.
3. Activate the frying program. After five minutes, add diced onions and carrots. Stir. Fry for about three minutes, then switch the appliance to “quenching” mode.
4. Add coarsely chopped potatoes and squeezed eggplants. Salt, season with spices and add sour cream. Close the lid tightly. Ten minutes before the signal, add chopped dill and stir. Serve with pickles or fresh vegetables.
Potato with eggplant in a slow cooker - tips and tricks
- To avoid eggplants getting bitter, soak them in a saline solution or peel the vegetable. Learn: Do I need to clean the eggplant?
- Do not chop the vegetables too small so as to end up with porridge.
- You can cook potato with eggplants with the pulp of pork, lamb or chicken fillet.
- You can use smoked sausages instead of meat.
- For cooking this dish, use young eggplants.
