Time: 135 min.

Servings: 3-4

Difficulty: 4 out of 5

Beef with eggplant - recipe in a slow cooker

Cooking eggplants with meat in modern kitchen appliances will delight young housewives with its simplicity and ease. After all, such a dish is prepared in a short time, but it turns out incredibly tasty: the beef becomes soft, lean and juicy, and the eggplant gives it additional taste and aroma.

Beef is an excellent second course that any housewife can prepare - after all, all you need is to prepare the meat and vegetables, and then wait for the appetizer to cook.

Both children and adults will enjoy eating this dish. And if you can cook meat without fat, using a low-fat carcass, then the food will also be dietary. This low-calorie dish can easily be consumed on any diet.

And how many vitamins there are in such a dish! After all, during cooking, not only eggplants are used as vegetables, but also onions, sweet peppers, and carrots. It is also worth noting that during cooking there is no need to fry foods using harmful vegetable oil.

This appetizer can be served with any side dishes, including cold ones. In any case, it will add richness, additional aroma and taste to the food. You can also serve this dish on its own. The most common side dishes for stewed beef with eggplant are:

• Boiled potatoes
• Pasta

Some people serve beef with stew, pilaf, cabbage rolls - in general, with any dishes that, in their opinion, the appetizer can best complement.

It is impossible not to notice that the dish is prepared in a short time - at the same time, to prepare it you do not need to buy expensive products, since the main ingredients are meat and eggplant. If desired, the appetizer can be varied with spices, fresh herbs, tomatoes, sausage and other ingredients.

Don't know what dish to cook for lunch or dinner? If you have modern kitchen appliances on hand, such as a slow cooker, you can easily prepare stewed beef with vegetables, as such an appetizer always turns out tasty and incredibly healthy.

You can even eat eggplant with beef cold - moreover, in this form the dish will turn out even tastier, since the meat will absorb all the juice and turn out rich and very juicy.

Ingredients:

First of all, prepare the eggplants.

Step 1

Wash the eggplants and cut them into medium-thick pieces. Then we transfer them to a plate, add a pinch of salt and add water so that it covers the vegetables. This is necessary so that the eggplants lose their bitterness and become a little softer.

Step 2

Thaw the beef, wash it and cut it into small cubes.

Step 3

Place a small piece of butter in the multicooker bowl and melt it on the “Fry” mode. Then put the meat in the device and lightly fry it for at least half an hour. At the same time, finely chop the onion and also place it in the multicooker bowl.

Step 4

Mix the products thoroughly and fry them for another 10-15 minutes (the lid of the device must be open). Then put finely chopped garlic and spices into the bowl.

Step 5

We rinse the eggplants under running water to completely remove the salt, and then transfer them to the meat. Fry the ingredients again for 20 minutes.

Step 6

While the ingredients are frying, wash and cut the tomatoes into small cubes. Then we salt the dish.

Step 7

Mix the ingredients thoroughly and cook the dish in the “Stew” mode for an hour and a half.

At the end of cooking, turn off the multicooker and let the meat brew a little.

That's all - the aromatic beef is ready. All that remains is to sprinkle it with fresh herbs, and you can serve the appetizer to the table.

As you can see, preparing beef stew is quite easy and quick - the main thing is to prepare the necessary products before the cooking process.

Before serving, you can decorate the appetizer with mayonnaise or sour cream - this will make the dish even richer and tastier.

Time: 80 min.

Servings: 6

Difficulty: 4 out of 5

Recipe for juicy eggplants with meat and tomatoes in a slow cooker

In the hungry nineties of the last century, a saying appeared among the people: “You can eat anything with mayonnaise.” Those days are long gone; there is a large assortment of all kinds of products in stores and on the market. People began to live better, so the saying was changed.

Now they say that you can eat anything with meat, hinting at its high cost. However, no one wants to eat anything, even with meat. Therefore, I suggest mastering recipes for delicious and healthy dishes based on vegetables and meat. It is this combination of products that is considered the most acceptable for a healthy diet. On the agenda are eggplants with meat in a slow cooker.

Let's take a closer look at how to cook eggplants stewed with meat and tomatoes.

Step 1

Let's start with the meat. Although we will prepare the dish in a miracle oven, I advise you not to create a “food dump”. This is what I call recipes for a slow cooker, when it is suggested to “cut everything, put it in a bowl, mix, add salt and turn on the simmer mode for 1 hour.” If the meat may have time to cook during this time, the vegetables will simply turn into mush.

Therefore, we cut the meat into small pieces and fry it with the addition of 1 tbsp. l. oil in a multicooker cup on frying mode. When it turns white, switch the oven to stewing mode. Let it cook for 45-60 minutes, depending on the variety.

Step 2

Now let's take care of the vegetable table. All garden produce must be washed, the onions must be peeled, and the place of attachment to the branch must be removed from tomatoes, eggplants and peppers. Remove seeds from peppers.

We cut everything into cubes: larger eggplants, smaller tomatoes, peppers and onions.

Sprinkle the eggplants with salt and shake them slightly. Leave them in the bowl for 10 minutes to remove the bitterness. Drain off the released juice.

Step 3

After the cooking time is over, the meat can be salted, peppered and seasoned with spices. Pour onions into a bowl with half-cooked pork, beef or lamb and fry everything a little on the frying mode.

Step 4

Now we move the tomatoes and peppers there, add salt and pepper to taste. Stir only lightly so as not to mash the tomatoes.

Close the lid of the multicooker, and switch the oven itself to the “quenching” mode for 15 minutes.

Step 5

It's time to add the eggplant. It’s a good idea if you lightly “dry” them in a frying pan or in the oven before doing this. You can also add raw ones, but then there will be more juice in the dish.

Mix everything and simmer in the slow cooker for another 10 minutes. There is no need to “stew” vegetables to the point of caviar; it is tasteless, not healthy and does not look aesthetically pleasing. Of course, vegetables should not be raw, but they should not be turned into porridge either.

Step 6

Once you have taken the test and are sure that the vegetables are ready, you can add chopped garlic to the bowl. The main thing is not to reheat the eggplants stewed with meat and vegetables after adding it. Along with the garlic, add chopped fresh herbs: parsley, dill, basil or whatever you like.

This dish is best served hot, but it is also great to eat cold if you used lean meat. You can put a spoonful of low-fat sour cream or unsweetened yogurt on a plate. Complete with blueberries and garlic, it will be very tasty!

I hope you are convinced that cooking meat with eggplant is not difficult. Take note of this recipe!

Watch another version of this dish in the video below:

Today I will tell you how to cook eggplants with meat in a slow cooker. Eggplants go well with different types of meat, so you can combine these products. For example, pork and chicken, rabbit and duck, beef and turkey go well together. This recipe uses a combination of goose and rabbit. I would like to note that a very successful combination was chosen.

Eggplants with meat turn out to be the most delicious, and will certainly appeal to men. Of course, there are some subtleties in preparing this vegetable. It has a bitter taste, which can be easily removed with salt. However, if you do not perform this procedure, the dish will have a pleasant piquant taste. In this case, there is no need to add spices.

The “Stew” program is best suited for this dish. It allows you to cook vegetables with meat by simmering. Another advantage of a multicooker is that vegetables and meat retain their nutrients. A dish of eggplant, goose and rabbit is very satisfying and can be served as a main meal.

Ingredients for preparing eggplant with meat

1. Eggplant – 1 pc.
2. Goose meat – 200 g.
3. Rabbit meat – 150 g.
4. Onions – 2 pcs.
5. Black pepper – ¼ tsp.
6. Carrots – 1 pc.
7. Olive oil – 2 tbsp.
8. Water – 0.5 tbsp.
9. Salt - to taste.

How to cook eggplant with meat in a slow cooker

Rinse the eggplant with water and remove the skin if desired. Chop the vegetable into slices and then in half.

Place eggplants in a bowl and sprinkle with salt, let sit for 10-15 minutes. Then rinse with clean water.


Peel raw carrots and onions. Using a coarse grater, chop the root vegetable. Using a knife, cut the onion into half rings.


Fry onions and carrots in olive oil. To do this, you will need the “Fry” option for 5 minutes.


Cut the goose meat and rabbit fillet into large pieces.


Pour meat pieces into the vegetable frying and mix with a spatula. Fry the food for 3 minutes and turn off the program.


Scatter the prepared eggplants over the surface. Pour in some clean water, add salt and pepper, and close the lid.


Set the “Extinguishing” program for 30 minutes. If necessary, you can leave it in the “Heating” mode.


Place the aromatic meat and eggplants in a deep bowl and serve. It is recommended to eat this dish hot, or with boiled potatoes. Bon appetit!

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 onions, salt, pepper, sprinkle with Provençal herbs, add bay leaves 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 put 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.

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 and 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 pc;
• 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 shape.
3. Peel the potatoes, cut into cubes.
4. Wash the zucchini and cut into squares.
5. Wash the eggplants and cut into cubes.
6. Place the eggplants in 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 pc;
• 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 and 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 buns.

Stew with eggplants in a slow cooker. Video