Today I will tell you how to cook eggplants with meat in a slow cooker. Eggplants go well with different types of meat, so you can combine these products. For example, pork and chicken, rabbit and duck, beef and turkey go well together. This recipe uses a combination of goose and rabbit. I would like to note that a very successful combination was chosen.

Eggplants with meat turn out to be the most delicious, and will certainly appeal to men. Of course, there are some subtleties in preparing this vegetable. It has a bitter taste, which can be easily removed with salt. However, if you do not perform this procedure, the dish will have a pleasant piquant taste. In this case, there is no need to add spices.

The “Stew” program is best suited for this dish. It allows you to cook vegetables with meat by simmering. Another advantage of a multicooker is that vegetables and meat retain their nutrients. A dish of eggplant, goose and rabbit is very satisfying and can be served as a main meal.

Ingredients for preparing eggplant with meat

1. Eggplant – 1 pc.
2. Goose meat – 200 g.
3. Rabbit meat – 150 g.
4. Onions – 2 pcs.
5. Black pepper – ¼ tsp.
6. Carrots – 1 pc.
7. Olive oil – 2 tbsp.
8. Water – 0.5 tbsp.
9. Salt - to taste.

How to cook eggplant with meat in a slow cooker

Rinse the eggplant with water and remove the skin if desired. Chop the vegetable into slices and then in half.

Place eggplants in a bowl and sprinkle with salt, let sit for 10-15 minutes. Then rinse with clean water.


Peel raw carrots and onions. Using a coarse grater, chop the root vegetable. Using a knife, cut the onion into half rings.


Fry onions and carrots in olive oil. To do this, you will need the “Fry” option for 5 minutes.


Cut the goose meat and rabbit fillet into large pieces.


Pour meat pieces into the vegetable frying and mix with a spatula. Fry the food for 3 minutes and turn off the program.


Scatter the prepared eggplants over the surface. Pour in some clean water, add salt and pepper, and close the lid.


Set the “Extinguishing” program for 30 minutes. If necessary, you can leave it in the “Heating” mode.


Place the aromatic meat and eggplants in a deep bowl and serve. It is recommended to eat this dish hot, or with boiled potatoes. Bon appetit!

During the ripening season of eggplants, they become almost the main vegetable on the tables of food lovers. This popularity is not surprising, because eggplants have an unusual taste and aroma. In addition, this vegetable is quite filling and nutritious, but is easily digestible and digestible, which is great in the hot season. Today we will share with you recipes for making eggplant stew in a slow cooker.

Traditionally, stews are prepared in the summer, when nature gifts us with an abundance of all kinds of vegetables. The more of them in a dish, the more benefits it brings to the body, saturating the body with nutritious minerals and trace elements. Vegetable eggplant stew is the most vegetable-rich dish that both adults and children will appreciate.

List of required ingredients:

• eggplants – 2 pcs;
• tomatoes – 3 pcs;
• onions – 1-2 pcs;
• carrots – 3 pcs;
• sweet bell pepper – 2 pcs;
• garlic – 3 cloves;
• sunflower oil – 4 tbsp. l;
• water – 1 multi-glass;
• dill – 1 small bunch;
• sugar – 2 tsp;
• laurel leaves – 2 pcs;
• salt, pepper to taste.

Prepare vegetable stew with eggplants in a slow cooker, following these steps:

1. Wash the eggplants and cut into cubes.
2. Pour the chopped eggplants with cold water and add 1 teaspoon of salt to the water. Let the eggplants stand this way for 30 minutes, then drain the water.
3. Wash the tomatoes and cut into cubes.
4. Wash the pepper, remove seeds and stalks and cut into small pieces of arbitrary shape.
5. Mix peppers and tomatoes in a separate container and add salt to release the juice.
6. Peel the onion and cut into thin half rings.
7. Peel the carrots and grate on a coarse grater.
8. Peel the garlic and chop it with a knife.
9. In a separate container, mix salt, pepper and sugar.
10. Pour sunflower oil into the multicooker container.
11. Lay out the vegetables in layers in the following order: eggplants, carrots, bell peppers, tomatoes, garlic, onions. Each layer must be separately sprinkled with a previously prepared mixture of salt, pepper and sugar.
12. Place bay leaves on top of the vegetables.
13. Pour the contents of the multicooker with water and the juice that the tomatoes and peppers previously released.
14. Set the multicooker to stewing mode. Cooking time is 50 minutes, of which the first 25 are with the lid open.
15. Wash the dill and chop finely with a knife.
16. 5 minutes before the end of the cooking mode, sprinkle the dish with dill.

The finished dish can be eaten both cold and hot. In addition, it can be placed in sterilized jars and rolled up for the winter.

Stew with eggplants and potatoes in a slow cooker

Stew is an excellent option for a second course for dinner or a meal during dinner. It is satisfying, healthy and rich. Zucchini stew can become even more nutritious if you add some potatoes to it. Read below for information on how to properly prepare stew with eggplants and potatoes in a slow cooker.

Grocery list:

• eggplants – 3 pcs;
• sweet bell pepper – 2 pcs;
• young zucchini – 2 pieces;
• potatoes – 5 pcs;
• carrot – 1 piece;
• onions – 2 pcs;
• tomato paste – 2 tbsp. l;
• water – 1 multi-glass;
• garlic – 1 clove;
• olive oil – 3 tbsp. l;
• salt, pepper to your taste.

Stages of cooking.

1. Peel the onions and carrots, cut the vegetables into cubes.
2. Wash the pepper, remove seeds and stalks, cut into any-shaped cubes.
3. Peel the potatoes, cut into cubes.
4. Wash the zucchini and cut into squares.
5. Wash the eggplants and cut into cubes.
6. Send the eggplants into a separate container, add water and add 1 teaspoon of salt. After 30 minutes, drain the water.
7. Pour olive oil into the multicooker and set the appliance to frying mode.
8. Place onions and carrots in heated oil and fry until onions are golden brown.
9. Place the potatoes in the slow cooker and fry for 10 minutes.
10. Add eggplants, zucchini and bell peppers to the contents of the multicooker. Extend the frying mode for 15 minutes, constantly stirring the ingredients.
11. Peel the garlic and pass through a press.
12. In a separate container, mix garlic, water and tomato paste, bringing the mixture until smooth.
13. Pour the resulting mixture into the ingredients in the slow cooker.
14. Salt the contents of the device and add ground black pepper.
15. Set the kitchen unit to stewing mode and cook the dish for 40 minutes with the lid closed.

If desired, garnish the finished stew with finely chopped herbs.

Stew with eggplant and meat in a slow cooker

The richness of the stew depends on the variety of ingredients used. Of course, this dish will be much tastier if you add a little meat to it. In addition, such a stew will be much more nutritious and will saturate your body with energy for a long time.

Remember the ingredients:

• eggplants – 2 pcs;
• carrot – 1 piece;
• onion – 1 piece;
• meat tenderloin (beef or lamb) – 400 g;
• potatoes – 5 pcs;
• tomatoes – 2 pcs;
• zucchini – 1 piece;
• white cabbage – 150 g;
• garlic – 1 clove;
• greens (dill, parsley) - a small bunch;
• water – 2 multi-glasses;
• olive oil – 4 tbsp. l;
• salt, pepper to taste.

How to cook stew with eggplant and meat in a slow cooker:

1. Wash the meat under running water and dry with a paper towel.
2. Cut the meat tenderloin into cubes.
3. Wash the vegetables.
4. Peel the onion and cut into cubes.
5. Peel the carrots and grate them on a coarse grater.
6. Peel the potatoes, cut into large cubes.
7. Chop the cabbage with a knife.
8. Cut tomatoes and zucchini into cubes.
9. Chop the eggplants into cubes.
10. Pour water over the eggplants, add 1 teaspoon of salt. After half an hour, drain the water.
11. Set the multicooker to frying mode, pour in olive oil.
12. Place the meat in heated oil and fry it for 15 minutes.
13. Add onion to the meat and extend frying for 5 minutes.
14. Place the carrots in the slow cooker and continue frying for another 5 minutes.
15. Add cabbage to the contents of the multicooker and fry for 8 minutes.
16. Add zucchini, tomatoes and eggplants to the ingredients in the slow cooker, fry all the ingredients for another 7 minutes.
17. Peel the garlic and pass through a press.
18. Add water, garlic, salt and pepper to the appliance container.
19. Set the multicooker to simmer mode for 1 hour.
20. Rinse the greens and chop finely with a knife.
21. 5 minutes before the end of cooking, add the greens to the dish.

Ready-made stew with eggplant and meat is best eaten hot with fresh white bread rolls.

Stew with eggplants in a slow cooker. Video

10.02.2018

A home menu can be compared to a restaurant menu because it is varied, tasty and healthy. Every housewife wants to surprise her household with something new and tasty. Try meat and eggplant in a slow cooker. You can prepare the perfect dish quickly and without hassle.

Assorted vegetables with meat

Eggplants are amazing vegetables, which we popularly call blue ones. They are enriched with a number of vitamins, minerals, fiber, micro- and macroelements. It is impossible to imagine a home menu in summer without eggplants.

Most often, fried eggplants or caviar appear on our tables. It's time to diversify your diet and cook stewed eggplants with meat in a slow cooker. Let's take chicken meat as a basis and complement the dish with zucchini, tomatoes, onions, sweet peppers, and spices. The result is a colorful treat that will leave an indelible gastronomic impression in your stomachs and hearts.

On a note! A similar recipe is used to prepare turkey meat with eggplants in a slow cooker. You can take fillet or thigh. Rely not only on recipe proportions, but also on personal taste preferences.

Compound:

• 0.8 kg chicken meat;
• 1 medium sized zucchini;
• 50 g chicken fat;
• 4 onions;
• 3 pcs. sweet bell peppers;
• 2 pcs. carrot root vegetables;
• 2 pcs. medium sized eggplants;
• to taste table salt, ground allspice, seasonings for meat and cumin;
• 0.3 kg of white cabbage;
• 4 things. fresh tomatoes;
• 4 things. garlic cloves;
• 2 tbsp. l. refined sunflower seed oil.

Preparation:

1. Cut the chilled chicken carcass into portions. You can use thighs or legs.
2. Wash the chicken thoroughly and dry it with paper towels.
   
3. Lubricate the bottom and sides of the multicooker bowl with refined sunflower seed oil.
   
4. Place pieces of chicken meat on the bottom.
   
5. Activate the “Baking” program mode. Set the timer for 10-15 minutes.
6. Close the lid of the kitchen gadget and fry the chicken until golden brown.
7. Meanwhile, peel the onion heads and chop them into half rings.
   
8. Wash the eggplants thoroughly under running water, dry and cut into cubes.
9. Salt well and leave for 15 minutes to remove bitterness.
   
10. When the meat is lightly fried, add the chopped onion to the multicooker container.
    
11. We peel the carrot roots, wash them and grate them on a grater with a large perforation.
12. Place the carrots in the multicooker bowl in the next layer.
    
13. Peel the garlic cloves and cut into thin slices.
    


14. We clean the stem, seeds and veins from sweet bell peppers. We rinse them thoroughly with water.


15. Place bell peppers in a multi-cooker container. Season everything with table salt.
    
16. Let's return to eggplants. Place them in a colander and rinse thoroughly under running water.
    
17. Leave in a colander for a while to drain all the liquid.


18. Fresh tomatoes are next. We wash, dry and cut them into large slices.
    
19. Using a vegetable peeler, remove the skin from the zucchini, wash it, dry it with a paper towel and cut it into cubes.
    
20. Place these vegetables in a multicooker bowl.
21. Shred the cabbage. We send it to the rest of the ingredients. Place pieces of chicken fat on top. Season everything with cumin and ground allspice.
    
22. We activate the “Extinguishing” program mode and set the timer to 60 minutes.
23. After the beep sounds, mix all the ingredients. The dish can be served to the table.

Eggplants cooked with beef tenderloin or veal, fresh tomatoes and mayonnaise or sour cream sauce are incredibly tasty. The gravy will give the meat additional juiciness, and dried Provencal herbs will add a unique aroma to such a gastronomic creation. Try it, you will probably like the taste of the new dish.

On a note! Beef tenderloin can be replaced with pork loin, chicken or turkey fillet. It will turn out delicious too. Please note that it will take less time to cook chicken meat than other varieties.

Compound:

• 3 pcs. medium sized eggplants;
• 0.3 kg beef tenderloin;
• 2 pcs. fresh tomatoes;
• two onions;
• 2 pcs. carrot root vegetables;
• 1 sweet bell pepper;
• a bunch of dill and parsley;
• 2 pcs. garlic cloves;
• grain mustard and mayonnaise to taste;
• to taste table salt, dried Provençal herbs and a mixture of peppers.

Preparation:

1. Dry the washed eggplants with paper napkins and cut into slices.
2. Salt the eggplants and leave for half an hour.
3. While the eggplants are salting, rinse the chilled beef tenderloin, dry it and cut into portions.
4. Grate the carrots on a grater with medium perforation.
5. Peel the onion and finely chop it with a knife. Chop fresh tomatoes into cubes.
6. Peel the sweet bell peppers, rinse them under running water and cut them into strips.
7. Pour a little refined olive oil or sunflower seeds into a multicooker bowl.
8. Lay out the pieces of beef.
9. Place chopped onion and grainy mustard on top of the meat. Season with dried Provençal herbs, salt, and ground allspice.
10. After half an hour, rinse the eggplants with water. Dry and place on top of the beef.
11. Next, lay out the tomatoes and pour mayonnaise over everything.
12. The next layer is grated carrots, chopped dill and sweet bell pepper. Each layer can be lightly seasoned with salt.
13. Add another layer of eggplant and chopped tomatoes. Lubricate with mayonnaise.
14. Close the lid of the kitchen gadget and activate the “Stew” program mode.
15. If you follow the specified recipe proportions, then 50 minutes will be enough to prepare the dish.
16. After the beep sounds, let the dish sit in the multi-cooker container for another 10-15 minutes in the automatic heating mode.
17. Now you can mix everything or serve it in layers. To improve the taste, sprinkle the finished dish with chopped herbs.

Cut the pork (I had a small piece of ham) into medium-sized cubes. Place the meat on a plate and add the spices you like.
As a rule, I use ready-made sets of spices - they are chosen just perfectly. But even in this case, I always add a pinch of smoked paprika; it adds a special piquancy to the finished dish.

Leave the meat at room temperature for at least a couple of hours or, if time permits, put it in the refrigerator for four hours. To make the meat even softer after cooking, you can add a little mustard.
We usually buy a large piece of meat so that there is enough for several dishes at once. As a rule, I still freeze some of the meat. At the same time, I cut the meat into small pieces and immediately add spices to it, so that later I do not waste precious time marinating the meat.

Prepare the vegetables for our dish.
Wash all vegetables thoroughly and cut: eggplants into medium cubes, onions into half rings, tomatoes into slices. Grate the carrots on a fine grater.

Pour olive oil into a multicooker saucepan and add pieces of pork.

Place onions and eggplants on top.

Place grated carrots in the third layer. It's time to add salt and pepper.
For extra flavor, I added a little more dried garlic.

Place the last layer of tomatoes and add water.
Whether or not to add water is your decision. The meat will turn out juicy and soft in any case, but with water you will get a more tasty sauce.
Set the “Extinguishing” mode and set the time to 50 minutes.

Let the meat sit a little longer to allow the flavors to soak in better.
That's it, you can call everyone to the table.

Pork with eggplants cooked in a slow cooker turns out unusually tender and tasty. You can serve this dish with a side dish of mashed potatoes, pasta or porridge. Eggplants in combination with meat and sauce also turn out incomparable. Great everyday dish!

To cook pork with eggplant in a slow cooker you will need:

pork pulp) - 600-700 g;

eggplants - 2 pcs.;

fresh tomatoes - 2-3 pcs.;

sweet bell pepper - 1 pc.;

onions - 1 pc.; carrots - 1 pc.;

salt, spices for pork - to taste;

garlic - 2 cloves;

ground red pepper - to taste;

dried marjoram - 0.5 tsp;

vegetable oil - 3-4 tbsp. l.;

hot water or broth - 150 ml.

Cut the eggplants into cubes, not too small), sprinkle with salt, stir and leave for 30 minutes.

Pour vegetable oil into the multicooker bowl, add pork, sprinkle with spices, set the “Baking” or “Frying” mode for 20 minutes. Fry, stirring, for 10 minutes.

Add chopped onions and carrots to the meat, stir and fry in the same mode for another 10 minutes, stirring occasionally.

Next, add fresh diced tomatoes, add marjoram, salt and ground red pepper, pour in hot water and set the “Stew” mode for 40 minutes.

After the time has passed, add the eggplants, squeezed out of the liquid, bell peppers cut into strips and chopped garlic into the multicooker bowl with the pork and vegetables.

Mix everything and set the “Stew” mode again for 20 minutes. Very tasty and tender pork with eggplants, cooked in a slow cooker, served hot with a side dish.

Enjoy your meal!