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.

Irinaprimorochka

Recipe author

Stewed eggplant with tomatoes in a slow cooker

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Composition / ingredients

Servings:

Eggplant

500

Tomatoes

350

Onion

150

Hard cheese

200

Garlic

Olive oil

Salt

Thyme, thyme (dried)

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

Step 1:
Necessary products. You can take the remains of different cheeses from the freezer for this dish.
Step 2:
Chop the onion into half rings.
Step 3:
Cut eggplants into 0.7 cm thick circles .
Step 4:
Tomatoes-thin roundels.
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.
Step 6:
Make three layers, finish with cheese. Close the lid, turn on the multivark for Baking mode (one hour).
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!
Step 8:
When serving, decorate with greens. Bon appetit!