Pork with eggplants cooked in a slow cooker It 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!

Ingredients

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.;

onion - 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.

Cooking steps

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 to “Stew” for 40 minutes.

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

Mix everything and set the “Quenching” 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!

Such products combine perfectly in a dish such as beef with eggplant in a slow cooker. We suggest preparing it according to the following recipes.

Beef with eggplant and tomatoes, cooked in a slow cooker

Ingredients:

• 0.5 kg beef
• 3 eggplants
• 3 tomatoes
• 2 onions
• 2 cloves garlic
• salt, pepper to taste
• 3 tbsp. vegetable oil

Preparation:

1. Cut the washed eggplants into slices, add salt and fill with water.
2. Cut the beef into 2x2 cm pieces.
3. Pour vegetable oil into the multicooker bowl and place the prepared meat.
4. In the menu, select the “Baking” mode and time 1 hour.
5. Cut the peeled onion into rings and add to the meat.
6. Wash off the salt from the eggplants and also add to the meat.
7. Cut the tomatoes into cubes and add them to the fried foods.
8. Then salt and pepper the dish and add chopped garlic.
9. After all the ingredients are sent to the bowl, close the lid and fry the beef and eggplant until the beep.
10. But the cooking is not over yet. Now they need to be mixed and simmered for about 1.5 hours (in the “Stew” mode).

Roast beef with vegetables

Ingredients:

Preparation:

1. Cut the beef into small pieces.
2. Pour vegetable oil into the multicooker bowl and place the prepared meat in it.
3. In the menu, select the “Baking” mode and time 30 minutes.
4. Cut the carrots and onions into small cubes and add them to the beef.
5. Season the dish with salt, pepper and chopped garlic.
6. Cut the pre-washed and seeded pepper into strips. Zucchini, tomatoes and eggplant - in small cubes.
7. Place the vegetables in the multicooker bowl.
8. Add a little salt to the whole mass, pour a glass of water and throw in a bay leaf.
9. In the multicooker menu for beef with eggplant, set the “Stew” mode and time for 2 hours. Cook by covering the dish with a lid.
10. Meat with eggplants is served with boiled rice or mashed potatoes.

Beef with eggplant in a slow cooker is prepared in different ways, but it always turns out tasty and appetizing! This dish can be used to decorate a holiday table: the vegetables in it perfectly retain their shape, and the juicy beef looks very attractive. By the way, it is quite appropriate to replace it in these recipes with pork, rabbit, lamb and even chicken.

Have a delicious lunch!

I went to my mother-in-law in my spare time, paying tribute to my wife. I ate eggplant with meat and listened to all the news. That bull was killed for meat, his terrace rotted, and Stepan Kuzmich was killed by a wasp in the morning. The eggplants were gone and they were littered with vegetables.

They make gardens ugly and climb into them without asking. Today my father-in-law caught a thief and was jumping after him. If I hadn’t eaten meat I wouldn’t have caught up with Honduras. He took the eggplants and slapped them in the face. The mother-in-law continued passionately, there was a lot of passion in her. In the oven, the eggplant was stewed. I sat like a hungry wolf, listening to my introductory briefing. I collected gifts for you and waited a long time for you to come to my place.

I put the eggplants and meat in my bag, I know, my son-in-law, I pleased you. If you stew them, don’t add water, otherwise you’ll get eggplant glue. You should come back more often, the harvest is ripening in the garden. We need to collect it in time so that we have something to eat in winter. Don’t hurt my Olenka, you better teach your grandson Yasha.

Boo-Boo-Boo, Boo-Boo-Boo, Boo-Boo-Boo, there's an explosion brewing in my brain. Somehow I waited for the eggplants with meat and swallowed them all at once during lunch. After all, my mother-in-law is simply an ace in the kitchen, I’ll tell you her recipe now for you. And in order to add something new to the recipe, I decided to convey it in a slow cooker. All the beneficial properties of vegetables are preserved in it, and everything will be tastier.

Stewed eggplants with meat in a slow cooker

• three small eggplants
• 300 grams of beef meat
• two tomatoes
• two onions
• one bell pepper
• one carrot
• dill greens
• two cloves of garlic
• mayonnaise
• mustard beans
• Bay leaf
• Provencal herbs
• pepper

As usual, I cut the eggplants into circles, sprinkle them with plenty of salt and let them stand for 30 minutes. I made an interesting observation. For some reason, homemade eggplants collected from the garden release less juice when salted than store-bought ones. Well, that's just the way it is.

I grate the carrots with a coarse grater, cut the onion into half rings and finely chop the tomatoes.

But I forgot! I remove the seeds from the pepper and cut it like an onion, into half rings.

I put the meat in the slow cooker.

On top of the meat I put onion, salt, pepper, sprinkle with Provençal herbs, add bay leaf and mustard beans.

I drain the liquid from the eggplants, rinse them from salt and put half of them in a slow cooker.

On top of the mayonnaise I place carrots, finely chopped garlic and dill.

Then a layer of sweet pepper.

And finally, a layer of remaining eggplants and tomatoes. I cover it with an even layer of mayonnaise and set the stewing program for 50 minutes. This is a simple dish with eggplant, meat and other vegetables.

Air heating in a country house is now not popular in Russia. This method has become widespread in Canada and the USA. Steam This type of heating is practically not used in cottages. It is mainly used in industrial facilities. It is economically and technically justified if steam is involved in the technological processes of the enterprise. Stove Heating with a stove is a well-known option. In country houses, stove heating is gradually giving way to more modern, efficient and easy-to-use options. It is impossible to heat a large cottage with a stove. In many homes, the stove is an element of interior design, and not a source of heating. Heating system for country houses with liquid coolant Let's take a closer look at the most popular type of heating - water. Water heating systems, depending on the fuel used, are divided into the following classes: Systems running on gas (main gas, liquefied gas) Heating on electricity (with electric boilers) Systems running on solid fuel Systems running on liquid fuel From the point of view of comfort for accommodation, all designated heating options...

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Cooking time: 2 hours 0 minutes

Description of preparation:

recipe

Purpose: For lunch / For dinner
Main Ingredient:
Dish: Hot dishes Ingredients:

• Beef – 700 grams
• Tomatoes – 2 pieces
• Eggplants – 3 pieces
• Onions – 3 pieces
• Garlic – 2 cloves
• Turmeric – 1/4 teaspoon
• Pepper - 1 To taste
• Salt - 1 to taste

Number of servings: 2-3

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Beef with eggplant

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LLC StroyInvest.

Cooking time: 2 hours 0 minutes
Don't know what to cook for lunch or dinner? If you have a slow cooker on hand, I suggest making beef stew with eggplant and tomatoes. The dish is incredibly simple, but at the same time satisfying!

Description of preparation:

Here is a classic recipe for cooking beef with eggplant in a slow cooker. Rice or mashed potatoes are a great side dish for this dish. Eggplant with beef is suitable for both lunch and dinner. By the way, the next day, after standing in the refrigerator overnight, the dish became even tastier! Have a nice day!

Purpose: For lunch / For dinner
Main Ingredient: Meat / Vegetables / Beef / Eggplant
Dish: Hot dishes Ingredients:

• Beef – 700 grams
• Tomatoes – 2 pieces
• Eggplants – 3 pieces
• Onions – 3 pieces
• Garlic – 2 cloves
• Turmeric – 1/4 teaspoon
• Pepper - 1 To taste
• Salt - 1 to taste
• Vegetable oil - 3 tbsp. spoons

Number of servings: 2-3

How to cook “Beef with eggplant in a slow cooker”

Wash the eggplants and cut them into slices. Place in a deep plate, add tbsp. spoon of salt and fill with water. Wash the beef, dry and cut into medium-sized cubes. Pour vegetable oil into the multicooker bowl, lay out the beef and fry in the “Baking” mode for 30 minutes. Meanwhile, finely chop the onion and place in a saucepan. Stir and fry with the lid open for 10 minutes. Add chopped garlic and hot pepper. Wash the eggplants to remove the salt, then squeeze and add to the meat. Cook for 20 minutes, lid open. Add diced tomatoes. We also add salt, pepper and turmeric. Mix everything thoroughly and cook in the “Stew” mode for 1 hour 30 minutes. Bon appetit!

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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