Composition / ingredients
Step-by-step cooking
Step 1:
Necessary products. You can also add a tomato. Yogurt can be replaced with kefir 1%.
Step 2:
Cut eggplant into circles. Pepper is cut into rings. Onion-thin half-rings. Garlic-plastics.
Step 3:
Lubricate the bowl of the slow cooker with oil, cover it with a baking circle (it burns without it). We put half of the eggplants on the bottom.
Step 4:
Next - a layer of onion with garlic, a layer of bell pepper
Step 5:
And layer the eggplant again.
Step 6:
Sprinkle all vegetable layers with salt, pepper and spices. Beat eggs with fermented milk product, lightly salted, add sweet paprika, pour this mixture over vegetables.
Step 7:
Turn on the slow cooker for Baking mode, thirty minutes. If you do not have such a mode-cook on the Multi-cooker mode, 120 degrees. Then switch to the Multi-cooker mode, 100 degrees, also for thirty minutes. The finished casserole is cooled in a bowl to a warm state and only then we turn it over on a dish.
You can also add a layer of tomatoes, I just didn't have them available.
In cold form, the casserole is also very tasty.
Bon appetit!
The Polaris PMC 0517AD multivark with a power of 860 watts was used for cooking.
Caloric content of the products possible in the composition of the dish
- Acedophilin 3.2% fat content - 58 kcal/100g
- "rastishka " - 122 kcal/100g
- Danone drinking yogurt - 76 kcal/100g
- Drinking yogurt "agusha" - 87 kcal/100g
- "aktimel" natural - 83 kcal/100g
- Danone yogurt with 2.2% fat content - 96 kcal/100g
- "mazhetel" - 48 kcal/100g
- Ermann fat yogurt - 152 kcal/100g
- Yogurt with 3.5% fat content - 68 kcal/100g
- Natural yogurt with 1.5% fat content - 48 kcal/100g
- Low-fat milk yogurt - 38 kcal/100g
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Vegetable oil - 873 kcal/100g
- Onion - 41 kcal/100g
- Chicken egg - 80 kcal/100g
- Iodized salt - 0 kcal/100g
