Eggplants, stewed in a multivark, are especially juicy and preserve a maximum of useful properties. And in combination with other vegetables or meat they create delicious and delicious dishes.
Stewed aubergines with vegetables in a multivariate
Ingredients:
- aubergines - 650 g;
- sweet Bulgarian pepper - 190 g;
- tomatoes - 190 g;
- onion - 110 g;
- carrots - 160 g;
- garlic - 4 cloves;
- water 75 ml;
- Provencal herbs;
- salt;
- ground black pepper;
- fresh greens ;
- vegetable oil.
Preparation
Eggplant washed, peeled and cut into mugs or slices. Bulgarian sweet pepper is saved from the pedicels and seeds and crushed with large straws. Peeled onion shredded semirings, tomatoes mugs, and the carrots pass through a grater. Finely chopped peeled garlic, and fresh herbs.
In the capacity of the multivarka we will mold a little vegetable oil and adjust the program "Frying" or "Baking". We put onions first, after five minutes carrots, and after seven minutes we send all the other ingredients except garlic and greens to the bowl. We cook in the same mode for another twenty-five minutes. Then season the dish with salt, ground black pepper and Provencal herbs, throw garlic and greens, mix, switch the device to the "Plov" program and prepare another ten minutes.
Eggplants stewed in sour cream with meat and tomatoes in a multi-
Ingredients:
- any meat - 475 g;
- eggplant - 475 g;
- tomatoes - 350-400 g;
- carrots - 175 g;
- onion - 175 g;
- garlic - 2 cloves;
- sour cream - 120 ml;
- vegetable oil - 25 ml;
- laurel leaves - 2 pieces;
- salt;
- ground black pepper;
- Provencal herbs;
- fresh greens.
Preparation
Eggplant my, cut into mugs or slices and soak in salted water for twenty minutes.
In the meantime, in the containers of the multivarker, browned with vegetable oil, sliced in small slices, pre-washed and dried meat, setting the "Baking" or "Frying" mode. Then add half-rings of onions and grated carrots and, stirring, fry for another seven minutes.
Now merge with the eggplant water, lay them to meat with onions and carrots, add tomatoes and sour cream cut into circles or slices and switch the device to the "Quenching" program and set the time to thirty-five minutes. Fifteen minutes before the end of cooking, season the dish to taste with salt, ground black pepper, Provencal herbs, throw garlic and gently mix.
Ready to stew the eggplant let us brew for ten minutes, and serve it to the table with fresh herbs.
Stewed eggplants with minced meat in a multivariate
Ingredients:
- eggplant - 2-3 pieces;
- pork and beef - 620 g;
- onions - 1 pc .;
- milk - 35 ml;
- egg - 1 piece;
- ground black pepper - to taste;
- hard cheese - 120 g;
- garlic - 2-3 teeth;
- vegetable oil - 35 ml;
- sour cream - 75 g;
- broth or water - 35 ml;
- fresh greens;
- salt.
Preparation
Eggplant washed, cut into mugs or longitudinal layers about one centimeter thick and put into salted water for thirty forty minutes. Meanwhile, pork and beef, taken in equal proportions, we pass through a meat grinder along with a bulb. We add egg, milk, ground black pepper and salt to the stuffing and mix well.
Soaked eggplants are washed with clean water, dried with a paper towel, apply a little stuffing to each cup or layer, distribute it with cake and press it. We get a kind of "sandwich". We lay eggplants from minced meat into the oiled capacity of the multivark, placing them vertically in a circle in the form of an accordion and pressing together.
Mix sour cream with broth or water, add finely chopped garlic and pat on top of the resulting sauce our eggplant with minced meat.
We prepare the dish on the Baking program for forty-five minutes. Five minutes before the end of the process, sprinkle the top with grated cheese and fresh herbs.