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Russian · Main dishes
Slow Cooker Potato and Eggplant Stew
A simple, quick, and delicious dish of potatoes and eggplant made in a multi-cooker. Perfect for a hearty lunch or dinner.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Pour 2 tbsp of oil into the multi-cooker bowl, add the potatoes cut into large batons (soak the potatoes in cold water for about 10 minutes beforehand, then rinse and pat dry), and toss to coat.
2
Add the eggplant, sliced thinly, soaked in cold water for 10-15 minutes with 1 tbsp of salt added, then rinsed and patted dry.
3
Add the minced garlic, spices, and salt, then mix well.
4
Cook on the "Bake" or "Multipovars / Custom Recipe 130C" setting for 40 minutes.
5
10 minutes before the end of the program, it is recommended to give everything a good stir.
6
Garnish with fresh herbs before serving.
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