Eggplants with mushrooms in a cheese sauce, cooked in a slow cooker, are noticeably different from the same dish, but simply cooked in the oven or brazier. The secret lies precisely in the "Smart Pot". The vegetables retain all their vitamins thanks to the tightly closed lid. They do not boil down and do not burn. The dish turns out to be tender and tasty.
It is necessary
- - 3 eggplants;
- - 1 onion;
- - 3 bell peppers;
- - 1 carrot;
- - 3 cloves of garlic;
- - 400 g of canned mushrooms;
- - 200 g of processed cheese;
- - 5 tbsp. spoons of sour cream;
- - vegetable oil;
- - black pepper;
- - parsley;
- - salt.
Instructions
Step 1
Wash the eggplants, peel them. Cut into rings, cover with salted water and leave for 30 minutes.
Step 2
Peel the onion, cut into half rings. Fry lightly in vegetable oil.
Step 3
Rinse sweet peppers under running water, separate from seeds and cut into strips.
Step 4
Prepare carrots. Wash, peel and coarsely grate. Chop the garlic.
Step 5
Prepare a slow cooker. Pour some vegetable oil into a bowl. Add eggplants, bell peppers, carrots and mushrooms. Set the "Fry" program for 5 minutes.
Step 6
Fry the vegetables with the lid open, stirring constantly with a wooden spatula.
Step 7
Combine chopped garlic with melted cheese, sour cream, salt and black pepper. Add a glass of boiled water. Pour the cheese sauce over the vegetables. Add the sautéed onions.
Step 8
Set the "Extinguishing" program for 35 minutes. Add greens 5 minutes before cooking.
