Slow-Cooker Braised Eggplant
A tasty vegetable dish with a hint of summer. Vegetable dishes are my absolute favorites, and this kind of vegetable stew is simple to make in the slow cooker — and really delicious. Braised eggplant works as a side or as a dish in its own right, served either hot or cold. Give it a try; it's genuinely good.
Cooking method
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Step 1:
Gather the ingredients and let's get started.
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Step 2:
The eggplant needs to be cut up, but first draw out its bitterness. There are two ways to do this. Method one: soak the cut eggplant for 30 minutes in salted water (1 tablespoon of salt per quart of water), then rinse under cold water. Method two (my favorite): peel the eggplant, since the bitterness lives in the skin.
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Step 3:
Cut the peppers into strips.
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Step 4:
Cut the carrot into sticks.
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Step 5:
Cut the tomatoes into pieces.
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Step 6:
Finely chop the garlic.
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Step 7:
Now start cooking. Pour the sunflower oil into the slow-cooker insert and add the carrot. Set it to the "Bake" (sauté) setting for 10 minutes.
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Step 8:
After 5 minutes, add the sliced pepper to the sautéed carrot and keep cooking.
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Step 9:
Add the cut eggplant and the salt to the insert. Set it to the "Stew" (braise) setting for 20 minutes.
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Step 10:
After 10 minutes, add the tomatoes and ground black pepper.
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Step 11:
Three minutes before the end of cooking, add the garlic.
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Step 12:
Serve the finished dish either cold or hot. Enjoy!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
