Saute with eggplant - recipe
Ingredients
- Eggplant - 2 pcs
- Onion - 1 pcs
- Carrot - 1 pcs
- Sweet pepper - 1 pcs
- Tomatoes - 2 pcs
- Garlic (cloves) - 2 pcs
- Olive oil - 3 tbs
- Basil tsp
- Bay leaf pcs
- Salt
- Pepper
For 1 batch(es) (
)
Saute with eggplant Directions
Multicooker firm: VITEK
VT-4208
Preparation:
1. Wash the eggplants and cut them into round slices without removing the skin.
2. Peel the pepper and cut into rings.
3. Peel the carrots and grate them on a coarse grater.
4. Cut the onion into half rings.
5. Remove the skin from the tomatoes and cut into slices.
6. Pour olive oil into a multicooker bowl, add carrots, onions and bell peppers and turn on the "Fry" program for 20 minutes. Fry the vegetables, stirring occasionally, at the end of the frying add chopped garlic and basil herbs (or dried basil), season with salt, stir, then remove the vegetables on a plate.
7. Put the eggplant in a bowl in the same oil and fry lightly. Then take out half of the eggplants on a plate.
8. Put fried vegetables, tomato slices in a bowl on eggplants, lightly salt, put bay leaves and cover with the second part of eggplants.
9. Turn on the program "Extinguish" , select the mode "Pressure" , set the time to 15 minutes. Serve with sour cream.
Tip:
When stewing juicy vegetables with pressure, you do not need to add water or broth - a sufficient amount of juice will be released from the vegetables and the dish will not burn.
VT-4209
Preparation:
1. Wash the eggplants and cut them into round slices without removing the skin.
2. Peel the pepper and cut into rings.
3. Peel the carrots and grate them on a coarse grater.
4. Cut the onion into half rings.
5. Remove the skin from the tomatoes and cut into slices.
6. Pour olive oil into a bowl, add carrots, onions and bell peppers and turn on the Fry / Vegetables program for 40 minutes. Fry the vegetables, stirring occasionally, at the end of the frying add chopped garlic and basil herbs (or dried basil), season with salt, stir, then remove the vegetables on a plate.
7. Put the eggplant in a bowl in the same oil and fry lightly. Then take out half of the eggplants on a plate.
8. Put fried vegetables, tomato slices in a bowl on eggplants, lightly salt, put bay leaves and cover with the second part of eggplants. Pour half a glass of hot water on top.
9. Switch on the program "Multi-cook" , set the temperature to 120 ° C for the mode "Convection" for 15 minutes. Serve with sour cream.
Tip:
This dish can be ground in a blender to make vegetable caviar.