Stewed eggplants with tomatoes in a slow cooker

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   Necessary products. You can use leftover cheeses from the freezer for this dish.

2. STEP 2

   

   Chop the onion into half rings.

3. STEP 3

   

   Cut the eggplants into slices 0.7 cm thick.

4. STEP 4

   

   Thin round tomatoes.

5. STEP 5

   

   Pour oil into the multicooker bowl and place part of the onion on the bottom. Then we lay out in layers: eggplants (salt, sprinkle with thyme), tomatoes (sprinkle with crushed garlic), cheese. You will find out which oil is better to choose by reading the article at the end of this recipe.

6. STEP 6

   

   Make three layers and finish with cheese. Close the lid and turn on the multicooker to the Baking mode (one hour). Remember that all multicookers work differently, so times and modes may vary. Read more about how multicookers work in the article at the end of this recipe.

7. STEP 7

   

   After the signal, open the lid, turn on the Multicook mode, 100 degrees, for 20 minutes to evaporate the remaining liquid. Transfer the eggplants to a serving dish and carefully hide them to cool, otherwise they will gobble everything up immediately while it’s hot!

8. STEP 8

   

   When serving, decorate with herbs. Bon appetit!

Comments on the recipe

tatyanochka2022

22.11.2023

4.6

I made stewed eggplants with tomatoes in a slow cooker for lunch instead of salad. We ate them cold, very tasty! I placed the onion, eggplant, tomato and cheese in a multicooker bowl in layers, repeating the layers twice. It turned out juicy, the aroma that stood out during cooking really teased my appetite. I liked the tomato sourness and spicy garlic note, which went well with eggplant. Thank you very much for the recipe!