Eggplant with mushrooms in cheese sauce, cooked in a slow cooker, differ significantly from the same dish, but cooked simply in the oven or roasting pan. The secret lies precisely in the "Smart Saucepan". Vegetables retain all their vitamins thanks to a tightly closed lid. Do not digest and do not burn. The dish is tender and tasty.
Pick your recipe
You will need
- - 3 eggplants;
- - 1 onion;
- - 3 bell peppers;
- - 1 carrot;
- - 3 cloves of garlic;
- - 400 g canned champignons;
- - 200 g of processed cheese;
- - 5 tbsp. spoons of sour cream;
- - vegetable oil;
- - black pepper;
- - parsley;
- - salt.
Instruction manual
1
Wash eggplant, peel. Cut into rings, add salted water and leave for 30 minutes.
2
Peel the onion, cut into half rings. Lightly fry in vegetable oil.
3
Rinse sweet peppers under running water, separate from seeds and cut into strips.
4
Cook carrots. Wash, peel and grate. Chop the garlic.
5
Cook a slow cooker. Pour a little vegetable oil into the bowl. Add eggplant, bell peppers, carrots and mushrooms. Set the program "Frying" for 5 minutes.
6
Fry vegetables with the lid open, stirring constantly with a wooden spatula.
7
Combine the crushed garlic with cream cheese, sour cream, salt and black pepper. Add a glass of boiled water. Pour the cheese sauce over the vegetables. Add the fried onions.
8
Set the "Extinguishing" program for 35 minutes. Add greens 5 minutes before cooking.
note
The Pilaf program is also great for preparing this dish.
Useful advice
If you have fresh champignons, you should first boil them.