Dietary eggplant casserole in a slow cooker

Step-by-step preparation

Cooking time: 1 hr 15 mins

1. STEP 1

   

   Necessary products. You can also add tomato. Yogurt can be replaced with 1% kefir.

2. STEP 2

   

   Cut the eggplants into circles. Cut the pepper into rings. Onion into thin half rings. Garlic into slices.

3. STEP 3

   

   Grease the multicooker bowl with oil, cover it with a baking circle (it burns without it for me). Place half of the eggplants on the bottom.

4. STEP 4

   

   Next - a layer of onion with garlic, a layer of bell pepper

5. STEP 5

   

   and again a layer of eggplant.

6. STEP 6

   

   Sprinkle all the vegetable layers with salt, pepper and spices. Beat the eggs with the fermented milk product, add a little salt, add sweet paprika, and pour this mixture over the vegetables.

7. STEP 7

   

   Turn on the multicooker to Bake mode for thirty minutes. If you don’t have such a mode, cook on the Multicook mode, 120 degrees. Then we switch to the Multicook mode, 100 degrees, also for thirty minutes. Cool the finished casserole in the bowl until warm and only then turn it over onto a dish.

Comments on the recipe

Maria

17.11.2023

4.6

I love eggplants in all forms! And in the summer, I have eggplant in all my casseroles! Your recipe is truly dietary - no potatoes, no cheese, just a little butter. I am sure that my mother and I will like it, but for men we will have to add potatoes and at least a little meat... A tomato, of course, would be appropriate here, and I would also add some greenery. I’ll definitely make it, I’ll just have to wait a little until the eggplants appear on the market. Now they are rare, and still expensive. Thanks again for the simple and delicious recipes!!!

IrinaPrimorochka

17.11.2023

4.7

Thank you very much for your feedback! My husband doesn’t like eggplant, so I cook it mainly for myself. But he really likes zucchini, he’s ready to eat it even without meat!