Barley with eggplant
Of course, I have invented the best barley porridge (for those who haven't met her yet, come on in http://www.povarenok .ru/recipes/show/132 299/ ). But to experiment with it I will not stop ever. I aceglobal. Here is my last recipe of barley porridge.


  • Pearl barley

    1 cup

  • Eggplant

    150 g

  • Tomato

    200 g

  • Garlic

    3 tooth

  • Tomato sauce

    3 Tbsp

  • Dressing

    3 Tbsp

  • Salt


I'm going to cook in a slow cooker, I'm very spoiled in the pot of porridge is almost cook. You can cook your favorite way. So. Cereal thoroughly washed, pour into the slow cooker, fill with water and put the mode of "Rice". Allow the porridge to simmer for about 10 minutes and lay the eggplant. I have them already chopped and thawed
After 10 minutes put the tomatoes. They are also chopped and thawed. About the same after 10 minutes add tomato sauce. This step can be skipped if you don't want such a pronounced tomato taste. I like it. After add finely chopped or crushed garlic
Add 3 tablespoons of dressing for the pickle. Doselevel to taste.
As you can see, the oil in the porridge is missing. Want - add, I did just fine without oil. In the process of cooking, I recommend the porridge to stir for uniformity. As multivarka will signal readiness - don't turn it off. Let it stand on heat for about 15-20 minutes. So she'll get a break from cooking cook and become tender and tasty. Bon appetit!
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