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➠ Eggplant caviar for the winter without sterilization in a slow cooker

Eggplant caviar for the winter without sterilization in a slow cooker

5201

Kitchen Russian

Calorie content 38.6 kcal

Portions 8 port.

Cooking time 150 minutes

Proteins * 0.6 g

Fats * 3.1 gr.

Carbohydrates* 6 gr.

Eggplant caviar for the winter without sterilization in a slow cooker

Content

Eggplant caviar is a juicy and very tasty preparation for the winter. Beautiful and fragrant caviar can decorate any festive table, as well as delight family members at lunch or dinner. Using a multicooker to cook this piece saves time and, as a result, helps to make a healthy product.

Ingredients

Eggplant 3 pcs. Bell pepper 2 pcs. Fresh tomatoes 3 pcs. Onion 2 pcs. Carrot 2 pcs. Garlic 3 tooth. Salt taste Ground black pepper taste Vegetable oil for frying

Cooking process

We wash the eggplants, peel and cut into small cubes. Then we put them in salted water and let stand for 60 minutes. Water is usually salted in the following proportion - a tablespoon of salt is added to a liter of water.

Peel and chop the onions. Pour vegetable oil into the multicooker bowl, put the chopped onion, set the "Fry" mode. Cook the onion until transparent with the lid open.

Peel the carrots, wash and rub on a coarse grater. Add carrots to the onions in a multicooker bowl.

Wash the bell pepper, remove the seeds with partitions. The pepper itself must be cut into cubes and sent to the vegetables in a slow cooker.

We drain the water from the eggplants and send them to the multicooker to the rest of the ingredients. We fry vegetables for about 10 minutes.

Cut the tomatoes in any way. If desired, you can first remove the skin from them.

We send the chopped tomatoes to the multicooker, add finely chopped garlic and ground pepper there. We mix everything and taste the workpiece, add a little salt if necessary. We set the "Stew" mode, close the lid and cook vegetables for 50 minutes.