Stewed eggplant with tomatoes in a slow cooker

A very tasty vegetable snack for eggplant lovers. . I've been cooking this dish for a long time, I decided to share the recipe with you. These eggplants are tastiest in cold form.
IrinaprimorochkaAuthor avatar
Recipe author

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 % 5 g
Fats 48 % 10 g
Carbohydrates 29 % 6 g
102 kcal
GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 20 min
  1. Step 1:

    Step 1.

    Necessary products. You can take the remains of different cheeses from the freezer for this dish.

  2. Step 2:

    Step 2.

    Chop the onion into half rings.

  3. Step 3:

    Step 3.

    Cut eggplants into 0.7 cm thick circles .

  4. Step 4:

    Step 4.

    Tomatoes-thin roundels.

  5. Step 5:

    Step 5.

    Pour oil into the bowl of the slow cooker, put part of the onion on the bottom. Then we lay out layers:eggplant (add salt, sprinkle with thyme), tomatoes (sprinkle with crushed garlic), cheese.

  6. Step 6:

    Step 6.

    Make three layers, finish with cheese. Close the lid, turn on the multivark for Baking mode (one hour).

  7. Step 7:

    Step 7.

    After the signal, open the lid, turn on the Multi-cooker mode, 100 degrees, for 20 minutes to evaporate the remaining liquid. We transfer the eggplants to a serving dish and carefully hide them to cool down, otherwise they will eat everything immediately right hot!

  8. Step 8:

    Step 8.

    When serving, decorate with greens. Bon appetit!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23   kcal/100g
  • Eggplant - 24   kcal/100g
  • Dutch cheese - 352   kcal/100g
  • Swiss cheese - 335   kcal/100g
  • Russian cheese - 366   kcal/100g
  • Kostroma cheese - 345   kcal/100g
  • Yaroslavsky cheese - 361   kcal/100g
  • Altai cheese 50% fat content - 356   kcal/100g
  • Soviet cheese - 400   kcal/100g
  • Cheese "steppe" - 362   kcal/100g
  • Uglich cheese - 347   kcal/100g
  • Poshekhonsky cheese - 350   kcal/100g
  • Lambert cheese - 377   kcal/100g
  • Appnzeller cheese with 50% fat content - 400   kcal/100g
  • Chester cheese with 50% fat content - 363   kcal/100g
  • Edamer cheese with 40% fat content - 340   kcal/100g
  • Cheese with mushrooms of 50% fat content - 395   kcal/100g
  • Emmental cheese with 45% fat content - 420   kcal/100g
  • Gouda cheese with 45% fat content - 356   kcal/100g
  • Aiadeus cheese - 364   kcal/100g
  • Dom blanc cheese (semi-hard) - 360   kcal/100g
  • Cheese "lo spalmino" - 61   kcal/100g
  • Cheese "etorki" (sheep, hard) - 401   kcal/100g
  • White cheese - 100   kcal/100g
  • Fat yellow cheese - 260   kcal/100g
  • Altai cheese - 355   kcal/100g
  • Kaunas cheese - 355   kcal/100g
  • Latvian cheese - 316   kcal/100g
  • Limburger cheese - 327   kcal/100g
  • Lithuanian cheese - 250   kcal/100g
  • Lake cheese - 350   kcal/100g
  • Gruyere cheese - 396   kcal/100g
  • Garlic - 143   kcal/100g
  • Thyme - 101   kcal/100g
  • Dried thyme - 276   kcal/100g
  • Thyme - 276   kcal/100g
  • Salt - 0   kcal/100g
  • Onion - 41   kcal/100g
  • Olive oil - 913   kcal/100g

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