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Finger-Licking Slow-Cooker Eggplant Spread

Put up preserves with your slow cooker — it's so much easier! Ever since I got a slow cooker, my time in the kitchen has been a lot more fun. I stew, sauté, boil, and bake — every job in a single appliance. And I put up preserves for the winter with it, too! Here's my recipe for eggplant spread made in the slow cooker. It's just incredibly delicious!

zliuka17Author avatar
Recipe author
Eggplant caviar in a slow cooker you can lick your fingers
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 1 g
Fats 33 % 4 g
Carbohydrates 58 % 7 g
63 kcal
GI: 100 / 0 / 0
    1. Wash the eggplant thoroughly, pat it dry with a towel, cut it into large cubes, put it in the slow cooker, season with salt, and let it sit for half an hour.
    1. Don't waste that time: peel the onion, carrots, and garlic. Rinse all the vegetables, and don't forget the bell pepper — wash it and remove the seeds.
    1. Run the onion, carrots, pepper, and garlic through a meat grinder.
    1. After 30 minutes, turn on the slow cooker, choose the "Stew" setting, and set the time to 1 hour 30 minutes. Pour the sunflower oil into the pot with the eggplant and cook for about 15 minutes, then add the ground vegetables.
    1. Add the tomato paste, salt, and pepper, and pour in the water. Stir the mixture now and then as it cooks, and add more water as needed.
    1. Once the spread is boiling and done, pour in the vinegar essence, stir, spoon it into sterile dry jars, and seal them.
    1. Turn the jars upside down and wrap them in an old blanket. After a day, move them to the cellar.
  • That's it! No need to fear winter when your cellar shelves are lined with something as delicious as eggplant spread!

Caloric content of the products possible in the composition of the dish

  • 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
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Acetic essence - 11  kcal/100g

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