Description

Caviar squash-eggplant
A simple recipe for a slow cooker. For savory taste of the eggplant, the zucchini adds tenderness and slivochnoe. Dish is tender, rich and hearty at the same time.

Ingredients

  • Eggplant

    2 piece

  • Zucchini

    1 piece

  • Tomato

    3 piece

  • Onion

    1 piece

  • Garlic

    3 tooth

  • Vegetable oil

    2 Tbsp

  • Salt

    1 tsp

  • Spices

Cooking

step-0
Eggplant and zucchini cut into small cubes. The zucchini I cut larger eggplants, because they are prepared faster. In the bowl multivarki pour chopped vegetables and put the program "Roasting" for 20-30 minutes. If such a regime is not, then the "Baking" for 20 minutes.
step-1
Tomatoes (I have plum) chop and add to vegetables at the end of the program "Browning". Turn off the slow cooker and set the mode "Stewing" on 60 minutes.
step-2
Cut onion into quarters and fry in a small amount of vegetable oil until Golden brown for a couple minutes before the end add the garlic, cut into large slices.
step-3
Upon completion of the program "Quenching" for zucchini, eggplant and tomatoes, add browned onion and garlic. Salt, pepper, add to taste spices. I used only black pepper.
step-4
In the bowl of a blender to grind the vegetables to a smooth puree state. The eggs are ready. Serve hot as a side dish to meat dishes and poultry dishes. Or cold as a spread on bread.
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